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| Sunday Lunch |
£12.50 - 2 couses £17.00 - 3 courses. 12 till 2 |
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Fresh salmon and cucumber gateau with Marie-rose sauce |
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Sweet and sour, spicy Packington free range spare ribs with a rocket salad
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Trio of home made pates with smoked chicken and lime, smoked salmon and spinach, Stilton and port served with toasted ciabbatta |
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Baked smoked haddock with Staffordshire cheeses in a cream and dill sauce |
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Cream of roast plum tomato soup with a saffron cream |
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Tempura of sea bass with an avocado and prawn timbale, fennel and orange jam |
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Charentais melon with a mango soup and home made lemon and basil sorbet |
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Crostini of Parma ham and glazed English brie finished with toasted pumpkin seeds |
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Salad Nicoise with fresh, seared tuna, potato salad, green beans, soft boiled eggs, olives, fresh anchovies and tomatoes |
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Tomato and Mozarella salad with freh basil and a tomato emulsion |
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Breaded, deep fried salmon and smoked haddock fishcake with a lemon and caper butter |
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Grilled goat's cheese from the Innes farm at Tamworth with glazed fig and basil oil served on a croute |
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Home made hibiscus tea sorbet OR |
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Poached fillet of salmon with a chive hollandaise |
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Roast rib of Hamstall Ridware beef with Yorkshire pudding |
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Roast loin of Packington free range pork with crackling and apple sauce |
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Braised lamb kleftico with a minted mash potato, redcurrant and mint gravy and seasonal baby vegetables, minted mash
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Breast of guinea fowl with fresh morilles and a red wine, pancetta, and tarragon sauce
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Slow roast belly pork filled with an orange and sage confit, crackling, mustard and orange jus |
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Rack of Twycross lamb with a minted hollandaise and grilled vine tomato, (£3.00 supplement)
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Crispy duck confit with a fresh plum and ginger sauce |
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Pan fried fillet of sea bass with shallot puree and peppered satsuma segments |
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Breast of pheasant wrapped in pancetta, served with button onions and mushrooms in a balsamic sauce |
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Braised ox cheek, horseradish mash, baby carrots, red wine sauce |
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Braised leg of rabbit with a chicken and tarragon mousse, fresh chanterelles and creamy cider sauce |
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Roast fillet of cod, crushed celeriac, pea purée, crispy bacon |
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Venison medallion with a cranberry and chestnut polenta |
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A tiered stand of miniature home made sweets and English cheeses with home made chutney |
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This is a typical Sunday Lunch menu but changes on a weekly basis |
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