Sunday Lunch – Example Menu

- To start
- Bread & olives - to share (V)
  
  8.50
- Pigs in blankets, Guinness brown sauce
  
  5.50
- Hummus with bread croutes (V)
  
  5.50
- Wye Valley asparagus, poached egg (V/GF )
  
  9.00
- Niçoise style salad with anchovy, tomato, quails eggs, olives & new potato (GF)
  
  8.50
- Bang Bang chicken (GF)
  
  9.00
- Roasted beetroots & Goats cheese salad, toasted seeds & walnuts (V/GF)
  
  8.50
- 'Hot Smoked' Salmon, salad of cucumber, cress & pomegranate (GF)
  
  9.00
- Sunday Mains
- Roast rump of beef w/ yorkshire pudding, seasonal vegetables & roast potatoes (GF - no yorkshire pud)
  
  22.00
- Roast breast of chicken, seasonal vegetables & roast potatoes (GF)
  
  21.00
- Slow cooked Kelmscott pork belly w/ seasonal vegetables & roast potatoes (GF)
  
  21.00
- Mushroom, sage & onion veggie burger, mature cheddar, chips, 'Neck Oil' ketchup (V)
  
  16.50
- Puy lentil 'Moussaka', topped with crumbled feta, mixed leaf salad (V/ GF)
  
  17.00
- Keepers burger, mature cheddar, chips, 'Neck Oil' ketchup (GF**)
  
  17.50
- Cider battered haddock & chips, peas & tartare sauce (GF)
  
  17.50
- Seared fillet of Seabream, saffron potatoes, fennel & roast pepper compote (GF)
  
  21.00
- Spiced mixed Lamb kebab, steamed couscous, courgette & coriander relish
  
  21.00
- To finish
- Sticky toffee pudding, toffee sauce, vanilla ice cream (V / GF)
  
  8.00
- Spiced apple crumble with custard (V)
  
  8.00
- Dark chocolate & orange truffle cake, mascarpone, burnt orange syrup (V)
  
  8.00
- 'Eton Mess' Sundae (V/GF)
  
  8.00
- Pecan pie, soured cream, maple syrup (V)
  
  8.00
- Selection of British cheeses, biscuits, chutney & pickles (V / GF**)
  
  10.00
- Selection of ice creams & sorbet
  
  4.50
- Affogato (GF)
  
  5.50

Sunday Lunch – Example Menu

To start

Sunday Mains

To finish