Sunday roast lunch menu

• Includes three course, tea or coffee and petit-fours.
  £60 per person.

• Starters

  • Rib Room prawn cocktail with Marie rose sauce and cos lettuce

  • Seasonal vegetable salad, purple truffle potatoes, micro leaves, black quinoa and beetroot dressing (v) 

  • Curried sweetcorn velouté with roasted sweetcorn and coriander cress (v)

  • Traditional smoked salmon from Royal Warrant holder John Ross Jr of Aberdeen, trusted supplier to H.M the Queen and Royal Warrant holder

  • Classic chicken Caesar salad, treacle cured beer bacon, focaccia croutons and anchovy fillets (p) 

• Mains

  • Roast rib of Aberdeen Angus from Donald Russell with Yorkshire pudding,
    summer vegetables and beef dripping roasted potatoes
  • Roasted Guinea fowl, beatroot purée , apricot and cheddar cheese croquette, baby artichoke and raisin jus
  • Roasted Barnsley chop, pea purée, runner beans, glazed sweetbreads and roasted garlic jus
  • Pan roasted Cornish cod, sea purslane, Morecambe bay shrimp, roasted onion and lemon grass velouté  
  • Wild mushroom tart, celeriac purée, heritage carrots, chargrilled leeks and taragon sauce (v) 

  • Desserts

    • Dark chocolate mousse, pear compote, fluffy chocolate sponge
    • Apple crumble soufflé, vanilla ice cream
    • Baked New York cheesecake, mixed berries and strawberry saurce
    • A selection of homemade ice creams and sorbets
    • A selection of three cheeses from Artisan cheesemaker Alsop and Walker
       

  • Sample menu only