November Sunday Lunch Menu


Soup of the day served with crusty roll & butter.

Chefs pate served with salad, homemade chutney, warm toast & butter.

Baked field mushrooms stuffed with spinach and ricotta cheese topped with a parmesan herb crumb.

Devilled lambs kidneys, sautéed in butter with a touch of mustard, cayenne pepper & Worcestershire sauce finished with cream & served on toast.

Fisherman’s basket, whitebait, filo king prawn & goujons served with tartare sauce & lemon.

Main Courses

Roast Topside Beef & homemade Yorkshire pudding served with rich roast gravy & English mustard.

Slow roast shoulder of pork served with sage & onion stuffing, rich roast gravy, crackling & Bramley apple sauce.

Beer battered fish, hand cut chips & minted mushy peas.

Chicken Stroganoff served with a timble of tarragon butter rice.

Puff pastry parcel of roasted butternut squash, goats cheese & rocket served on a creamy pesto sauce.

All served with roast potatoes & a medley of buttered seasonal vegetables (unless stated).


Warm chocolate almond & mascarpone cheesecake with raspberry coulis & freshly whipped cream.

Warm pecan pie served with toffee sauce & vanilla ice cream.

Winter berry Crème Brulee served with a caramelised biscuit.

Warm Bramley apple & cinnamon crumble served with vanilla custard.

A selection of British & Continental cheeses served with spiced fruit chutney & biscuits.(£1 Supplement)

2 Courses £14.95
3 Courses £16.95

Coffee or tea with mints £1.50