Thursday, Friday and Saturday 12.30 – 2.30pm

Sample menu

Sourdough bread and cultured butter   5
Nocellara olives   5
Marcona almonds   5

Fish soup with a tapenade cream 8.5

Home made country style pate with pickles and toast 9

Savoury onions with a fried duck egg, lardons and smoked toasted crumbs 9.5

Cured salmon with pickled cucumber, creme fraiche, horseradish and dill 10

Green salad with shallots and herbs 7.5

Sauteed field mushrooms on chargrilled sourdough 9

Pansotti with winter greens, ricotta, and a smashed walnut sauce   13

Cashew hummus with griddled winter greens, a light curry dressing, nut milk and lime 9/16

Cave aged cheddar soufflé with melted leeks and mushrooms 17

Chargrilled bavette steak with hand cut chips and a green salad 16

Fillet of Cornish gurnard with pumpkin, cavolo nero, brown butter, capers and sage 20

Salmon and pollock fishcake with buttered spinach and tartare sauce 14

Coq au vin with creamed potato, button onions, lardons and mushrooms 17

***

Christmas pudding with brown butter ice cream and brandy custard  11

Chocolate fondant with orange ice cream and chocolate foam  12

Clementine sorbet 6

Cheese 12

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