Easter Sunday Lunch

Sunday 9th April

Appetiser

Golden crispy quail’s egg, truffle mayonnaise

To start

The Atlantic prawn cocktail
Marie rose sauce, shredded baby gem, semi-dried tomatoes, pink grapefruit segments

Sliced oak-smoked salmon
Potato blinis pancakes, creme fraiche, shallot and herb dressing

Mature cheddar rarebit (v)
Charred sourdough, tomato salsa, baby salad leaves

Confit chicken terrine
Pickled girolles, dried apricot puree, frisee salad, toasted brioche

Steamed English asparagus (v)
Poached egg, Bearnaise sauce, fleuron, herbs

To follow

Roast lamb chump
Potato puree, seasonal green vegetables, minted lamb jus

Roast free-range pork loin
Yorkshire pudding, crackling, roast potatoes, caramelised onion, crushed swede and carrot, sprouting broccoli, apple sauce, pork jus

Pan-roast cod fillet
Asparagus and pea risotto, garlic spinach, herb oil

Steamed lemon sole paupiette
Jersey Royals, samphire, tender leeks, lobster bisque

Creamy mushroom duxelles raviolo (v)
Forest mushrooms, confit egg yolk, truffle oil, cep powder

To finish

‘The Egg’
Pineapple salsa, coconut mousse, tropical fruit sorbet

Hazelnut Paris Brest
Creme mousseline, caramel, gianduja ice cream

Eton Mess
Thai basil bavarois, raspberry compote, crispy meringue

Strawberry frangipane
Vanilla namelaka, fresh strawberries, salted pistachio ice cream

Three cheese selection
Chutney, frozen grapes, biscuits and bread

Three courses £60
Coffee and homemade petits fours £5

A discretionary 10% service charge will be added to your bill