December Lunch Menu

CHEF'S SPECIAL STARTERS

• Marinated Herrings, Beetroot, Leek, Horseradish
• Warm Wild Pigeon, Pear and Walnut Salad
• Pumpkin Veloute, Goats Cheese Tortelli, Chestnut, Sage (V)
• Scallops, Truffled Celeriac Puree, Celeriac and Apple Remoulade

  (£3 supplement)

STARTERS

• Prawn Cocktail, Cucumber, Peppers, Lemon, Brown Bread
• Kedgeree Arancini, Pickled Grape, Toasted Almond, Crispy Onion, Hollandaise Sauce
• Smoked Salmon Terrine, Pickled Cucumber, Dill
• Three Fresh Oysters, Shallot Vinaigrette

  (For Six Oysters £10 supplement)
• Steak Tartare, Hen's Egg Yolk, Tabasco Mayonnaise, Seeded Bread
• Game Terrine, House Bread and Pickles
• Figs and Gorgonzola, Honey Toasted Almond, Balsamic Vinegar (V)
• Mushroom Duxelles, Pickled Mushrooms, Jerusalem Artichoke (V)

CHEF'S SPECIAL MAINS

• Whole Plaice, Cider Butter Sauce, Pickled Trout Roe, Radicchio, Golden Beetroot
• Spelt Battered Hake, Satay Sauce, Pickled Cucumber
• Spiced Orange Duck Breast, Braised Red Cabbage, Dauphinoise Potato, Orange Jus
• Norfolk Bronze Turkey Breast, Roast Potatoes, Sprouts, Carrots, Pig in Blanket, Stuffing, Cranberry Sauce, Proper Gravy

MAINS

• Monkfish Tail, Blackened Spices, Cracked Wheat, Apricot, Lightly Spiced Mussels, Tenderstem
• Braised Venison Wellington, Red Cabbage, Roast Potatoes, Seasonal Vegetables, Port and Redcurrant Jus
• Sea Bass, Butter Beans, Jerusalem Artichoke Puree, Roasted Garlic, Red Wine Jus
• Hazelnut Crusted Cod Fillet, Orzo, Salsa Verde, Confit Cherry Tomato
• Half Grilled Lobster, Green Salad, New Potatoes, Garlic Butter or Thermidor Sauce

  (£10 supplement)
• Crispy Pork Belly, Spiced Apple Jus, Cabbage, Bacon, Parmentier Potatoes
• 220g/8oz Fillet Steak or 280g/10oz Sirloin Steak served with Plum Tomato, Flat Mushroom, Steak Cut Chips, Bearnaise or Peppercorn Sauce

  (£10 supplement)
• Chestnut Mushroom Nut Roast, Sprouts, Cranberry Sauce, Mushroom Gravy, Roasted Root Vegetables

Sides

• Tenderstem Broccoli, Garlic & Chilli
• Sauteed Green Beans & Shallots
• Steamed Green Vegetables
• Triple Cooked Chips
• New Potatoes
• Dauphinoise Potato

SHARING PLATTERS

• HOT SEAFOOD PLATTER (£25 supplement per person)

  Whole Lobster, 4 King Prawns, 2 Langoustines, 4 Scallops, 2 Crispy Soft Shell Crab, Mussels, Clams, Garlic Butter, Thermidor Sauce
• 600g/ 21oz CHATEAUBRIAND (£12.50 supplement per person)

  Mature Dry Aged Steak, Plum Tomatoes, Flat Mushrooms, Steak Cut Chips, Bearnaise or Peppercorn Sauce

PUDDINGS

• Spiced Plum Frangipane Tart, Cinnamon Ice Cream
• Gingerbread Sticky Toffee Pudding, Spiced Apple Ice Cream
• Christmas Pudding Souffle, Brandy Anglaise, Cranberry Sorbet
• Black Forest Yule Log, Black Cherry Compote, Kirsch Cream
• Clementine Pannacotta, Yoghurt Sorbet, Candied Peel
• Trio of Desserts

  (Gingerbread Sticky Toffee Pudding, Black Forest Yule Log, Clementine Pannacotta)
• Selection of Ice Creams and Sorbets (3 Scoops)
• Selection of 3 cheeses, Crackers, Grape, Apple, Chutney

  (5 Cheeses £3 supplement)

If you have a food allergy or intolerance, please speak with a staff member before ordering your meal. All prices inclusive of VAT