Sunday Lunch

*Sirloin of beef (cooked medium rare)
carved tableside with Yorkshire pudding and rich gravy*

Lemon, thyme & garlic roast chicken
sage and onion stuffing and chipolata wrapped in bacon

Pan-fried sea bass
with buttered new potatoes, braised fennel
and caper berry sauce

Beetroot risotto (V)
Candied beets, walnuts and rocket salad

All main courses served with family-style seasonal vegetables and roast potatoes

The 'House' of desserts, puddings and sweets
Traditionally and in some stately homes, there was a hierarchy of 'afters' following main course. Sweets were plain affairs, puddings more complicated but still simple however the finest items to finish a meal were the desserts. We hope you enjoy our desserts!

Warm sticky toffee pudding
with toffee sauce and vanilla ice cream

Glazed lemon tart
with fresh strawberries and mint

*Baked Alaska
with cherry ice cream centre, soft meringue snow and flamed*

Cambridge burnt cream
with crisp shortbread biscuit

Cheese Board

Award-winning cheeses with celery, grapes, local chutney and crackers.

Lincolnshire Poacher – a smoked vintage cheese similar to mature cheddar

Kidderston Ash – soft smooth creamy goats cheese rolled in ash

Colston Bassett stilton – the classic blue from south Leicestershire

£2.95 supplement or £5.95 as a separate course