To book call 01243 771 444

Sunday Lunch Menu

Available 12 noon to 2:30 pm 

Book now

01243 771 444

 

Book Your Table

01243 771 444
Appetisers
Homemade Bread Selection (v) 4
Marinated Olives (vegan)(gf) 4
Hot Toasted Maple-Drizzled Almonds (vegan)(gf) 4
Sticky Truffle Honey Popcorn (v)(gf) 4
Pulled Pork & Savoury Sauce 5
‘Scampi Fries’ with Homemade Tartar Sauce 6

Starters
White Onion & Thyme Soup with Chestnut Mushroom Tortellini and Lemon Oil (v) 6
Ham Hock Terrine with Homemade Piccalilli and Franck’s Sourdough 6
Hot-Smoked Salmon Fishcake with Mango Salsa 6
Twice-Baked Apple & Blue Cheese Soufflé (v) 7
Thai Spicy Duck Breast Salad with Cashews, Pineapple, Chilli, Ginger, Carrot & Coriander 8
Confit Salmon Salad, Pear Purée, Lemon Thyme Jelly and Avruga Caviar 8
Deep-Fried Sesame Scallops with Cauliflower Purée, Apple Batons and Pea Shoots 9

Mains
Hot-Smoked Salmon Fishcakes with Mango Salsa 12.5
Daily Catch Fish & Chips with Crushed Peas and Homemade Tartare Sauce 12.5
Vegetarian ‘Halloumi Fish & Chips’ (v) 12.5
Baked Butternut Squash with Ras El Hanout, Pomegranate, Mini Falafel and a Yoghurt & Tahini Dressing (v)
(vegan – without the dressing)
12.5
Cashew Nut Roast stuffed with Spinach & Wild Mushrooms served with Vine Cherry Tomatoes and Wild Garlic (v) 13.5
Honey & Rosemary ’24 Hour’ Pork Belly with Black Pudding, Mustard Mash and Compressed Apple & Fennel 15
Butter-Poached Corn-Fed Chicken Supreme with Creamed Leeks, Pancetta, Baby Onions and Creamy Mash (gf) 15
Pan-Fried Fillet of Plaice with Brown Shrimp & Lemon Butter, Crushed New Potatoes and Samphire (gf) 18
Roast Chump of Lamb with Pea Purée, Confit Smoked Garlic, Confit Ratte Potatoes and Tenderstem Broccoli (gf) (served pink) 18
Roast Sirloin of Beef, Yorkshire Pudding and all the Trimmings
(Served Rare)
15

Simply Grilled
All served with Dressed Mesclun Salad and Chips or Buttered New Potatoes
Lemon & Herb Breast of Chicken
With Lemon Hollandaise
13.5
Fillet of Scottish Salmon
With Chilli Butter or Lemon Hollandaise
13.5
Onglet Steak 5oz. 15
Rib-Eye Steak 8oz. 20
Fillet Steak 7oz. 26
Our premium Aberdeen Angus steaks are served with Port Jus or Chilli Butter.

Sides
Green Vegetables (v)(gf) 3
Chips (v) 3.5
Buttery Mash (v)(gf) 3.5
Buttered New Potatoes (v)(gf) 3.5
Amelie’s House Salad (v) 4

Desserts
Homemade Ice Creams and Sorbets (v) 5
Affogato – Vanilla Ice Cream, Espresso, & Honeycomb (v)(gf) 6
Lemon Meringue Tart with Vanilla Mascarpone Cream (v) 7
Rhubarb & Custard
Caramelized Baked Custard with Poached Rhubarb, Poppy Seed Meringue, Vanilla Crumble and Yoghurt Sorbet
7
Moelleux au Chocolat (v)
Luxury chocolate fondant – Yvonne’s favourite!
7
Adam’s Elegant ‘Snickers’ Delight (v) 7
Adam’s Blackberry Dream
Delicate layers of Blackberry, Lemon & Honey Mousses on a Buttery Vanilla Biscuit. Served with Blood Orange Granita.
7
Amelie’s Amazing Disappearing Chocolate Sphere! (v)(gf) 8
Assiette of DessertsLemon Meringue Tart, Snickers Delight and Blackberry Dream! 8
Selection of Fine Cheeses with Walnut & Raisin Bread and Accompaniments 8