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Starters
Honey roast parsnip & pear veloute (V/VE*)
Wensleydale & cranberry tart, port & fig chutney, red amaranth (V)
Maple glazed pork belly, cauliflower puree, baked apple, crispy pork skin
Beetroot & dill salmon gravadlax, clementine & golden beetroot salad, dill sour cream
Mains
Staffordshire Turkey crown, pork & cranberry stuffing, garlic & thyme roast potatoes, bacon wrapped chipolata, cranberry sauce
Slow cooked blade of beef, Titanic plum porter reduction, horseradish creamed potatoes
Pan roasted chalk stream trout, lemon & dill rosti, caper beurre blanc
Wild mushroom, leek & potato pithivier, pickled shimeji, mushroom & thyme puree, lovage jus (V/VE*)
All served with honey glazed carrots, parsnips, braised red cabbage, Brussel sprouts
Desserts
Lemon tart, lime crème fraiche, meringue shard
Apple & blackberry oat crumble, vanilla custard (VE*)
Dark chocolate delice, hazelnut praline, Cointreau & orange ice cream, chocolate soil (V)
Sticky fig pudding, spiced festive fruits, Brandy sauce (GF/V)
£55.00 per person
Full payment at time of booking please (payments are non-refundable)
Tables of 2 – 12 guests
To make your reservation for the String Quartet Festive Sunday Lunch, please contact our team on 01785 819702
