Sunday Lunch a la Franglaise.

Starters £7.50

Cream of watercress soup ( v ) £ 6.50

Roquefort soufflé served with poach conference pears, walnut salad and Roquefort dressing

Steak tartare with rocket salad and homemade sour dough bread

£5.00 supplement

Sauted scallops served under a puff pastry shell, cauliflower puree, chorizo, samphire and langoustine broth £ 5.00 supplement

Baby baked camembert with garlic, thyme and rosemary, brioche soldiers, borritaine onions, cornichons and sun blushed tomatoes

Rilletes of duck with Armagnac soaked prunes and unsweetened brioche toast

Mains £16.50

Roast Sirloin of beef or Saddle of lamb Belle epoque with all the trimmings

Roast Green back gammon with a selection of vegetables,

creamed potato and parsley sauce

Slow roasted pork belly stuffed with herbs and spices, Apple fondant, fine beans wrapped in parma ham, crackling, creamed potato, and port Jus

Canelloni of aubergines stuffed with red pesto, rocket salad and haloumi cheese, spiced squash puree, mustard seed & lime raita, basil oil dressing( v ) (vegan )

Pan fried sea bass, saute buttered spinach and salsify, steamed baby potatoes lobster butter sauce

Confit leg of duck, sauté of wild mushrooms, fine beans and baby potatoes, truffled jus

Desserts £6.00

Eton mess with seasonal fruits and fruit coulis

Selection of fine cheeses £2.50 supplement

Raspberry crème brulee

Chocolate fondant with morrello cherries, and Chantilly cream

Rum baba with seasonal fruits, fruit coulis, Chantilly cream

Apple tart tatin with calvados cream

Available Lunch times & Thursday dinner time

Two courses £ 20.50

Three courses £ 25.50

Please ask to speak with Michael our chef if you suffer from food allergies or intolerances

We do not believe in adding a service charge. Any tips kindly left are divided equally amongst all staff on duty at the time, excluding a 5% administration fee.