Sunday Menu

Nibbles

Snacks 
Treacle soda bread  4         
Seeded Gluten free bread 4
Scotch quails egg, aubergine pickle 4        
Olives 4        

Starters
Squash soup, pickled mushrooms, toasted pumpkin seeds  9
Slow roast beetroot, goats curd, croutons, pickles   10
Parmesan & black pepper risotto, girolles  12
Smoked haddock fishcake, warm tartare sauce  12
Pork & pistachio terrine, mustard, toast, crab apple   10

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Mains
Gnocchi, salsify, ricotta, fried sage, lemon 18
Wild sea bass, cider butter sauce, roast fennel, new potatoes  28
Grilled plaice, butter beans, pancetta, Jerusalem artichokes, chard  26
Chicken Kiev, celeriac, hazelnut dressing, creamed spinach  22

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Roasts                         
Roast beef, carrot puree, horseradish sauce    24
Roast pork, parsnip cream, apple sauce   22
(Served with roast potatoes, root vegetables, greens, braised cabbage, Yorkshire, gravy)

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Sides
Cauliflower cheese  6
Extra roast potatoes  5
Seasonal greens  5
Kale, date & pickled pear salad  5 

Desserts
Nedging Hall apple & sultana crumble, vanilla ice cream  10
Treacle tart, poached quince, crème fraiche ice cream  10
Tosier dark chocolate mousse, banana, milk ice cream  12
Sticky toffee pudding, vanilla ice cream   10
Selection of ice creams & sorbets (per scoop)  2

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Cheese chefs’ choice of 3 
Preserved fig, crab apple jelly, chutney, crackers  14
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Any allergens, please check with the manager on duty and the chef will advise. A discretionary 12.5% service charge is added yo your bill. Where possible, we use produce from Nedging Hall Estate and beer from Mauldons Brewery. Please speak to our staff to find out more