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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

Titanic plum porter braised blade of beef, horseradish creamed potatoes, red cabbage

Pan roasted sea trout, lemon & tarragon rosti, wilted chard, sage beurre noisette

Wild mushroom & leek pithivier, mushroom & thyme puree, pickled shimeji, soubise sauce & lovage jus (V/VE*)

All served with honey glazed Chantenay carrots, piccolo parsnips & Brussel sprouts

 

Desserts

Passion fruit & mango cheesecake

Apple & blackberry oat crumble, almond milk custard (VE*)

Spiced chocolate orange delice, hazelnut praline, poached orange, chocolate soil (V)

Sticky fig pudding, spiced festive fruits, Brandy sauce (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