Sunday Lunch Menu

Apèritif

Fig Royale

To start

Daylesford Organic sourdough baguette, salted butter

Wootton estate game terrine, mustard fruits, toasted sourdough

Jerusalem artichoke soup, Double Gloucestershire cheese toastie

Smoking Bro’s smoked salmon, pumpernickel, crème fraiche, lemon & caperberries

Twice baked Adlestrop soufflé, creamy mustard sauce, spinach

Half pint of shell on prawns, Marie Rose sauce, seven seed sourdough

Mains

All roasts are served with a Yorkshire pudding, roast potatoes & braised red cabbage

Crisp roast belly of Berkshire pork, crackling and apple sauce

Slow cooked Wootton Organic Sirloin of Aberdeen Angus, Yorkshire pudding, horseradish

Butternut squash, chestnut mushroom and sage nut roast, salsa verde Ve

Market Garden celeriac and truffle risotto

Foxy fish and chips, mushy peas, tartare sauce

Sides

Duck fat and thyme roast potatoes

Buttered Market Garden greens

Smashed carrot and swede

Cauliflower cheese for two

Pudding

Spiced heritage apple crumble, vanilla ice cream

Steamed stem ginger pudding & Rodda’s clotted cream

Poached pear, Chantilly cream, warm dark chocolate sauce

Vanilla rice pudding, boozy prunes

Our menus are seasonal and may change due to availability.

Our food is made by hand in a kitchen, so we can’t guarantee anything is allergen-free. Allergens in our kitchens include gluten, eggs, peanuts, tree nuts, sesame, milk, soya, fish, crustaceans, molluscs, celery, mustard and sulphites. Please ask a member of our team if you need assistance, or guidance on gluten-free alternatives.

v = vegetarian | ve = vegan | Game may contain shot. Please make your server aware of allergies or intolerances | a discretionary service charge of 12.5% will be added to the bill | prices include VAT

Sample Sunday Lunch Menu

Apèritif

To start

Mains

Sides

Pudding

Cheese