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Easter Sunday Lunch

£32.50

(Inc Vat)

Starters

Cream of Celery & Pear Soup
Served with crispy croutons
Homemade Chicken Liver Parfait
Served with toasted brioche & a Cumberland Sauce
Terrine of Poached Salmon Mousse lined with Finest Severn & Wye Smoked Salmon
Accompanied by a Prawn Salad

(supp £3.95)
Grilled Goats Cheese served on a Bed of Seasonal Baby Leaves with a Walnut Dressing
A Tossed Salad of Baby Leaves with Olives, Sunblush Tomatoes, Pepperdew Peppers & Pancetta, Tossed in a Basil Oil Dressing Topped with a Parmesan Crisp

Grilled fillet of Salmon
Served on a pillow of saffron mash with a watercress butter sauce
Roast rib eye of British beef
Served with Yorkshire puddings & a rich claret jus
Sautéed Supreme of Cornfed Chicken Breast, Coated in a Cream, Sherry & Mushroom Sauce with Artichokes

Roast Loin of Grasmere Farm Pork with Sage & Onion Seasoning & Apple Sauce
Canon of Spring Lamb served with a Sweet Potato & Stilton Gratin
With a Rich Red Wine & Rosemary Jus

(supp £7.00)

A Filo Pastry Basket filled with a Cascade of Wild & Button Mushrooms in a Creamy Garlic Leek & Herb Sauce

All Main Courses are served with a selection of fresh Seasonal Vegetables, Chateau & Dauphinoise Potatoes

Your Choice of Freshly Prepared Desserts
or
A selection of fine French & English Cheeses & Biscuits (supplement £2.50)

Coffee & Petit Fours

All food served in this restaurant is freshly prepared in our own kitchen.

We are happy to adjust our dishes to meet any dietary requirements you may have.

If you have any concerns regarding allergens, please raise them with a member of staff prior to ordering.

For parties of 6 or more, a discretionary service charge of 12.5% will be added to the bill, all of which is shared among the staff.

Please note that a reservation is required