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

    • Jerusalem artichoke velouté, chargrilled leeks and shallot compote (v) 

    • Glazed short rib of beef, crispy bone marrow, celeriac purée and baby watercress

    • Loch Fyne smoked salmon with traditional garnish

    • Winter salad, caramelised squash, beetroot, Pink Lady apple,
      pecan nuts and pomegranate and ginger dressing (v)

       
  • Mains
    • Roast rib of Aberdeen Angus from Donald Russell with Yorkshire pudding,
      winter vegetables and beef dripping roasted potatoes
    • Roasted free range pork loin, caramelised apple compote, buttered kale, Scotch egg and sage jus (p)
    • Slow roasted leg of lamb studded with rosemary and garlic, artichoke purée,
      baby carrots and roasting juices
    • Pan fried Cornish halibut, sprouting broccoli, grilled bok choi, spring onion
      with miso and coriander broth
    • Pearl barley and celeriac risotto, artichoke crones,
      confit onions and parmesan velouté (v)
    • Desserts
      • Warm apple and cinnamon doughnuts with apple compote and vanilla custard
      • Pistachio cheesecake with Manjari chocolate and Gianduja ice cream
      • Passion fruit soufflé with coconut sorbet
      • A selection of homemade ice creams and sorbets
      • A selection of three cheeses from Artisan cheesemaker Alsop and Walker
         
    • Sample menu only