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