Arrive for a drink in the bar, or go straight into the restaurant - the choice is yours. Starters are plated from the kitchen, before you go to the Carvery for your main course - giving you the option of having a little of each dish if you would like. Desserts are also plated from the kitchen, followed by tea/coffee served in either the restaurant or bar-lounge area.
We have various sizes of table available, so it doesn't matter whether you are looking for a table for two, a larger family get-together, or even a private party.
February Sunday Lunch
Roast Butternut Squash Soup with Crispy Sage
Fan Tail of seasonal Melon with a Fruit Sorbet, Fresh Mint and Berries
Baked Mushroom glazed with Oxford Blue and Poached Pear
Chicken Liver Parfait, Apple Chutney and Toasted Brioche
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Roast British Beef served with a Horseradish Crust, Pan Gravy and Yorkshire pudding
Roast Breast of Turkey with a Cranberry Compote, Herb Stuffing and Pan Gravy
Roasted Pork Chop with Caramalised Apple and Crisp Proscuittio
Baked Fillet of Trout, spiced lentils and Tarragon Butter
Leek Risotto with Soft herbs, Poached Egg and Olive Oil
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Steamed Lemon Pudding with Vanilla Custard
Strawberry Marquise on a Rhubarb Coulis
A Selection of Ice Creams nesting on a Crisp Tuille Basket
Trio of Cheese and Biscuits with a Fruit Chutney and Celery
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Coffee or a selection of Teas with Mints
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March Sunday Lunch
Roast Vine Tomato Soup scented by Basil and Olive Oil
Fan Tail of seasonal Melon with a Fruit Sorbet, Fresh Mint and Berries
Glazed Goats Cheese with Red Onion Marmalade, Raison Syrup and Baby Leaves
Chicken Liver and Sage Parfait with a Shallot Puree and Toasted Brioche
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Roast British Beef served with a Horseradish Crust, Pan Gravy and Yorkshire pudding
Roast Breast of Turkey with a Cranberry Stuffing and Pan Gravy
Roast Leg of Lamb studded with Garlic and Rosemary with a Pan Gravy
Baked Salmon on Marinated Beetroot with a Saffron and Chilli Oil
Tartlet of Leek and Mushroom on a Soft Herb Cream with a Parmesan Crisp
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Dark Chocolate Torte with a Mocha cream
Baked Rhubarb and Ginger Sponge with Vanilla Custard
A Selection of Ice Creams nesting on a Crisp Tuille Basket
Trio of Cheese and Biscuits with a Fruit Chutney and Celery
***
Coffee or a selection of Teas with Mints
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