A P E R I T I F S

T A N Q U E R A Y G I N 6 . 2 0 Fever-Tree Naturally Light Indian tonic

N E G R O N I 8 .7 5

L A N S O N P E R E E T F I L S C H A M P A G N E ve 9 . 9 5 125ml glass 

N I B B L E S

O L I V E S ve 2 . 5 0 rustica olives

B A G U E T T E ve without butter 2 . 5 0

B A G U E T T E w i t h D I P S v 4 . 6 5 spiced aubergine & mushroom, spicy citrus, saf fron mayonnaise

A N C H O V Y A P P E T I S E R 4 . 5 0 anchovy butter, anchovies, sourdough

S I D E S

F R E N C H F R I E S ve 3 . 9 5

F R E N C H B E A N S v 4 . 2 5

S K I N N Y S W E E T P O T A T O F R I E S ve 3 . 9 5

B U T T E R E D K A L E v 3 . 9 5

M I X E D L E A F S A L A D ve 3 . 9 5 choice of dressing: classic French or house balsamic with f ig leaf oil

W I N T E R C O L E S L AW v 3 . 9 5

T R U F F L E M A S H v 3 . 9 5

We welcome children

For little ones we have our children’s menu. Please ask your server for a copy.

D E S S E R T S

P O A C H E D P E A R ' P A I N P E R D U ' v 7. 5 0 brioche French toast , poached pears, vanilla ice cream, lime & ginger butterscotch sauce, salted caramel milk tof fee, honeycomb crisp

S T I C K Y T O F F E E P U D D I N G v 6 . 9 5 cocoa & citrus crisp, crème fraîche

P I S T A C H I O S O U F F L E v 7. 9 5 a BB classic served with rich chocolate ice cream

C H O C O L A T E & O R A N G E M O U S S E C U P v 8 .7 5 chocolate sauce, chocolate crumble, orange crémeux

B A K E D A P P L E & C A L VA D O S 7. 5 0 C R U M B L E ve vanilla ice cream

J U D E ’ S I C E C R E A M & S O R B E T S ve 5 . 4 0 three scoops with Gavotte biscuit

ve (without biscuit)Ice cream: vanilla , strawberry, chocolate, salted caramel , coconut Sorbets: raspberry, mango, lemon, green apple

S E L E C T I O N O F F R E N C H C H E E S E S * 11 . 5 0 Couronne de Touraine, Langres, Ossau-Iraty, Cantal Entre-Deux & Fourme d’Ambert served with crackers & accompaniments

(Cheese is not included in the two or three course price offer)

S T A R T E R S

C H E E S E S O U F F L E v 6 . 9 5 with Wyke Farm Cheddar sauce

M E D I T E R R A N E A N 7. 9 5 F I S H S O U P Gruyère cheese, croutons, saf fron rouille

C H I C K E N L I V E R P A R F A I T 6 . 9 5 truf f le butter, caramelised red onion marmalade, toasted brioche

M O U L E S M A R I N I E R E 1 5 .7 5 rope-grown Cornish mussels with a creamy white wine & shallot Marinière sauce, French fries & baguette

W I L D M U S H R O O M & 13 .9 5 R O A S T B E E T R O O T S A L A D ve warm salad of pan-fried wild mushrooms, rainbow beetroot , grilled squash with tarragon oil , bulgur wheat & kale crisps

D U C K L E G C A S S O U L E T 19 . 5 0 slow-cooked Barbary duck leg, haricot beans, smoked lardons & chorizo

M A I N S

T R U F F L E D L E N T I L 1 2 .9 5 & T O M A T O P A S T A ' M I L L E F E U I L L E ' ve wilted spinach, white truf f le cashew nut cream, balsamic reduction, pine nuts, almonds & roast hazelnuts

P A N - F R I E D S T O N E B A S S 18 . 2 5 w i t h P R A W N P O T A T O E S buttered kale, white wine & prawn sauce

' L E G R A N D ' S T E A K 1 9 . 9 5 F R I T E S Cornish rump steak (9oz), French fries , 'Café de Paris' herb & mustard butter (4.00 supplement applies when ordering two or three courses)

M O R O C C A N M E Z Z E 7. 9 5 P L A T T E R ve harissa aubergine, globe artichoke, falafel with coconut cashew cream, houmous selection, pomegranate seeds, cherry tomato salad & f latbread

P O T T E D C O R N I S H C R A B 8 . 9 5 w i t h AVO C A D O G UAC A M O L E prawn butter & sourdough toast

W I L D M U S H R O O M TA R T ve 9 . 9 5 crisp puf f pastry topped with pan-fried wild mushrooms, tarragon, parsley, chives & garlic

E S C A R G O T S 6 . 9 5 six snails with garlic & herb butter, baguette

F R E E R A N G E C O R N I S H 14 . 6 5 B E E F B U R G E R with homemade tomato chutney, garlic mayonnaise, sourdough bun & French fries

Add: chorizo ketchup, Gorgonzola, Comté cheese, bacon (1.50 each)

M A L A B A R F I S H C U R R Y 17. 5 0 w i t h T O A S T E D C O C O N U T roast line-caught haddock with coconut milk & aromatic spices, grilled king prawn, shallot crisps & coconut rice

T H E R O A S T SOur fabulous roasts come with caulif lower cheese & seasonal vegetables plus bottomless rich gravy, roast potatoes & Yorkshires

R O A S T C O R N I S H B E E F 17. 8 0 & C O T T A G E P I E free range beef, mini homemade cottage pie, pumpkin purée

R O A S T S I R L O I N O F P O R K 1 5 . 9 5 outdoor reared pork , pulled pork bon-bon, apple sauce, black pudding

B E E T R O O T & 1 4 . 9 5 C H E R R Y W O O D S M O K E D C H E E S E P A R C E L v orange zest , truf f led artichoke pesto, gravy

XL-

SUN

-092

1

v Suitable for vegetarians ve Suitable for vegansSome of our dishes may contain olive stones, date stones, shot or f ish bones.

ALLERGENS: Please scan the QR code for allergen information or speak to your server. W hilst we have protocols in place to address the risk of cross-contamination of allergens, we cannot guarantee their total absence in our food & drink .

A discretionary 10% service charge will be added to your bill & fairly distributed among the team who prepared & served your food today. The gratuity is discretionary – please ask us if you would like us to remove it f rom the bill .

S C A N F O R A L L E R G E N S

S U N D A Y M E N UA V A I L A B L E U N T I L 5 P Msubject to availability thereafter

T W O C O U R S E S f o r 2 0 . 0 0 | A D D A T H I R D f o r 5 . 0 0 (or dishes as priced)

H O U S E B L O O D Y M A R Y 7. 2 5 made with Ketel One vodka, the perfect partner to our roasts