SUNDAY LUNCH MENU SNACKS TO START Warm Bread & Butter 6 Cheddar & Leek Croquettes with Truffled Mayo & Pickled Cranberries 3.5 each Pease & Pumpkin Seed Hummus with House Pickled Crudités & Curry Oil 7 Charcuterie Board 19 STARTERS Primavera Tarte Fine, Herbed Ricotta, Lemon, Wild Garlic & Sorrel Pesto Duck, Peppercorn & Raisin Terrine, Coronation Mayonnaise, Sourdough & Nasturtium Grilled Goats Cheese, Beetroot Carpaccio, Plums, Walnuts & Sorrel Fried Cod’s Cheeks, Tartare Sauce, Crispy Potatoes & Malt Vinegar CLASSIC ROASTS 28 Day Aged Hereford Angus Rump Roast with Horseradish Hampshire Duroc Roast Pork Belly with Apple Sauce 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 Heritage Plums Sticky Toffee Pudding with Salted Caramel Sauce & Vanilla Ice Cream 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