Sunday Lunch – Example Menu

- To start
- Bread & olives - to share (V)
  
  8.00
- Pigs in blankets, Guinness brown sauce
  
  5.00
- Hummus with bread croutes (V)
  
  5.00
- Carrot & coriander soup, soured cream (V / GF**)
  
  7.50
- Mixed wild mushroom & brie tartlet, mixed leaves & shoots (V)
  
  8.50
- 'Hot smoked' salmon, beetroot relish, cucumber, fennel & pomegranate salad (GF)
  
  9.00
- Potted 'local pheasant' terrine wrapped in Parma ham, piccalilli & bread croutes (GF**)
  
  9.00
- Prawn & avocado cocktail (GF**)
  
  8.50
- Sunday Mains
- Roast rump of beef w/ yorkshire pudding, seasonal vegetables & roast potatoes (GF - no yorkshire pud)
  
  20.00
- Roast breast of chicken, seasonal vegetables & roast potatoes (GF)
  
  19.00
- Slow cooked Kelmscott pork belly w/ seasonal vegetables & roast potatoes (GF)
  
  19.00
- Mushroom, sage & onion veggie burger, mature cheddar, chips & ale ketchup (V)
  
  15.50
- Puy lentil 'Moussaka' topped with mozzarella & herbs, garlic bread (V)
  
  16.00
- Keepers burger, mature cheddar, chips, ale ketchup (GF**)
  
  16.50
- Cider battered haddock & chips, peas & tartare sauce (GF)
  
  16.50
- Braised beef in red wine sauce, button onions, mushrooms, colcannon, buttered greens (GF)
  
  20.00
- Roast breast of chicken in pancetta, thyme roasties, brussel sprouts & chestnuts (GF)
  
  20.00
- To finish
- Sticky toffee pudding, butterscotch, vanilla ice cream (V / GF)
  
  7.50
- Spiced apple & sultana crumble with clotted cream (V)
  
  7.50
- Dark chocolate & bourbon fudge cake, white chocolate mascarpone (V)
  
  7.50
- Black cherry & chocolate sundae (V)
  
  7.50
- Lime & coconut 'Panna cotta', tropical fruits steeped in rum (V / GF)
  
  7.50
- Selection of British cheeses, biscuits, chutney & pickles (V)
  
  9.50
- Selection of ice creams & sorbet
  
  4.50
- Affogato (GF)
  
  5.00

Sunday Lunch – Example Menu

To start

Sunday Mains

To finish