SUNDAY LUNCH MENU

SNACKS TO START

Warm Bread & Butter 6

Cheddar & Leek Croquettes with Walnut Ketchup & Watercress 3.5 each

Pease & Pumpkin Seed Hummus with House Pickled Crudités & Curry Oil 7

Charcuterie Board 19

STARTERS

Asparagus & Broad Bean Tarte Fine with Herbed Ricotta, Lemon, Wild Garlic & Sorrel Pesto

Chicken & Black Pudding Terrine with Sourdough, Pickled Apricot & Onion Relish

Grilled Goats Cheese with Beetroot Carpaccio, Plums, Walnuts & Sorrel

Fried Cod’s Cheeks with Tartare Sauce, Crispy Potatoes & Malt Vinegar

CLASSIC ROASTS

28 Day Aged Hereford Angus Rump Roast with Horseradish

Roast Cornfed Yorkshire Chicken with Shallot & Garlic Butter

Served with Duck Fat Roast Potatoes, Garlic & Thyme Honey Carrot, Wilted Cavolo Nero and a Yorkshire Pudding

SIGNATURE MAINS

Maple Glazed Squash with Cavolo Nero, Pumpkin Seeds & Orange Salsa Verde

Seared Tuna with Grilled Bitter Leaves, Braised Fennel & Pickled Rhubarb Salsa

DESSERTS

Coates & Seely Custard with Poached Rhubarb

Lemon Tart with Orange Crème Fraîche, Meringue & Raspberry

OQS Chocolate Cake with Salted Chocolate Soil & Coffee Chantilly Cream

The Great British Cheeseboard (£5 supplement)

SIDES / 5 EACH

Fries (V) / Salad Leaves (VF) / Heritage Baby Carrots with Herbs (VF)

Wilted Spring Greens / New Potatoes with Malt Vinegar Butter (V)

TWO COURSES 35 / THREE COURSES 42