Sunday Lunch

Sunday Lunch

To Start

Tomato and Red Pepper Soup with Crusty Bread 5.00

Pan Fried Scallops with Spicy Chicken Wings, Parsnip Puree Smoked Bacon and Oats 9.00

Duck Liver and Port Pate with Cumberland Sauce and Toasted Onion Bread 6.50

Halloumi Fried with Sweet Chilli Dip and Salad Garnish 6.00

Our Roasts

Slow Cooked Topside of Beef with a Red Wine and Thyme Gravy 13.00 (Child’s 7.50)

Roast Shoulder of Pork with Cider and Mustard Gravy 12.00 (Child’s 7.00)

Roast Breast of Chicken with Bread Sauce 12.00 (Child’s 7.00)

                  Roasts Served with Yorkshire Pudding, Roast and Mashed Potato, Three Seasonal Vegetables and The Usual Bits’ and Bobs’

The Rest

Hake Fillet served with Lemon and Dill Crushed Potatoes and Lobster Velouté 16.00

Award Winning Cumberland Sausage with Chips or Mashed Potato and Onion Gravy 13.00

Proper Tray Baked Steak and Ale Pie in Rough Cut Puff Pastry with Chips or Mashed Potato and Rich Gravy 12.00

Vegan Penang Curry Served with Rice, Natural Yoghurt, Mango Chutney and Naan Bread 12.50 (V)

To Finish

Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream 6.00

Mixed Berry Eden Tidy 5.50

Chocolate Brownie with Chocolate Sauce and Vanilla Ice Cream 6.00

Warm “Pink Lady” Apple Tart Tatin with Vanilla Ice Cream 6.00

Ice Cream (3 Scoop Choice) Madagascan Vanilla Pod, Death by Chocolate, Strawberry or Mint Choc Chip 4.50

We take pride in presenting you with food that is sourced locally and therefore has traceability.
We want to know where our food comes from, and we want you to as well.
We believe in giving our customers a “fresh food” experience,
which is why during busy periods you may have a wait.

If you have an allergy query – ask the chef!
It’s our love of food that has led us here, we hope you agree.