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