Sunday roast lunch

• Includes three course and bottomles prosecco for two hours.
  £65 per person.

• Starters

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

  • Heritage beetroot salad, Secretts Farm leaves, Pink Lady apple, caramelised pecan nuts and carrot dressing (v)

  • Roasted Cauliflower & cumin velouté with venison rissoles

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

  • Pan seared duck liver with glazed chicken wing, Yorkshire rhubarb and Affilla Cress

• Mains

  • Roast rib of Aberdeen Angus from Donald Russell with Yorkshire pudding,
    summer vegetables and beef dripping roasted potatoes
  • Roasted saddle of lamb with braised leeks, tomato and saffron purée, wild garlic and thyme jus
  • Roasted Guinea fowl breast with périgord truffle ravioli, celeriac purée, salsify and marjoram jus
  • Roasted pollock fillet with curried brown shrimps, fennel purée, heritage kale and black garlic velouté
  • Celeriac & wild mushroom tart with cep purée, sautéed wild mushrooms and parmesan sauce (v)

  • Desserts

    • Passion fruit tart with bergamot ice cream
    • Chocolate & caramel mousse with salted caramel ice cream
    • Banana soufflé with coconut and calamansi sorbet
    • A selection of homemade ice creams and sorbets
    • A selection of three cheeses from Artisan cheesemaker Alsop and Walker
       

  • Sample menu only