Sample Sunday Menu

Sunday 10th March Lunch Menu

While you wait
 Marinated Gordal Olives £6.00

Starter
Sweet Potato and Sweetcorn Chowder (vg) £9.00
(celery)
***
Salt and Pepper Squid, Aioli £10.50
(gluten, soya, egg, mustard, wine)
***
Ham Hock Terrine, Toasted Brioche, Beetroot Chutney £10.50
(mustard, wine, gluten, milk)
***
Burrata, Beetroot, Pesto, Pine Nuts (v) £10.00
(milk, nuts, mustard, wine)

Main Course
Treacle cured Sirloin of Beef £26.00
***
Honey and Mustard Gammon £22.00
***
Slow cooked Shoulder of Lamb £26.00
(gluten)
***
Breast of Turkey £22.00
***
Lentil and Mushroom Nut Roast, Vegan Gravy (v) £22.00
(gluten, egg, milk, nuts)
(All served with Roast Potatoes, Yorkshire Pudding, mixture of Seasonal Vegetables, Gravy)
Sides

Pigs in Blankets (x4) £5.50 (gluten)

Cauliflower Cheese £5.50 (gluten, milk)

Pork, Red Onion and Sage Stuffing Ball (£1.20 per Ball) (gluten, wine)

Extra Jug of Gravy £1.50
                    Dessert
Lemon Posset, Rhubarb, Praline (v) £10.00
(milk, nuts)
***
Dark Chocolate and Caramel Torte, Morello Cherries, Pouring Cream (v) £10.50
(milk, gluten, egg)
 ***
Sticky Toffee Pudding, Toffee Sauce, Clotted Cream (v) £10.00
(milk, gluten, egg)
***
Selection of Local Kentish Cheese £12.50
(served with Crackers, Chutney and Grapes)