Sunday Lunch Menu

First Course

• - Fillet of Black Bream, Carrot Puree, Morecambe Bay Shrimp Beurre Noisette -
• - Cod, Pepper, Tomato, Courgette -
  Ottavio Rube Rosso, Dolcetto/Croatina, Piemonte, Italy, 2011 (£5.00/125ml)
• - Globe Artichoke and Confit Tomato Fricasse, Petite Salad, Truffle Dressing -
• - Pea and Mint Veloute, Parsley Oil -

Main Course

• - Stewart Lambert’s Lamb, Shallot Puree, Pickled Red Cabbage, Fondant Potato -
• - Grilled Fillet of Plaice, Bacon Chowder, Potato, Spinach -
• - Poached Breast of Goosnargh Chicken, Peas, Broad Beans, Mashed Potato, Mushroom Foam -
• - Caramelised Shallot Tart Tatin, Celeriac Puree, Wild Mushrooms, Parmesan -

Dessert

• - Dark Chocolate Mousse, Berry Compote, Honeycomb -
• - Musocovado Parfait, Spiced Pineapple -
• - Apple Tart Tatin, Cinnamon Ice Cream -
• - Vanilla Pannacotta, Red Wine Poached Figs -
• - A Selection of Continental and British Pasteurised & Unpasteurised Cheeses -
  (Supplement of £5.00)
• - Coffee and Petits Fours -
  (Served in the Lounge)