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
Homemade Bread with Melted Reblochon Cheese and Red Onion Chutney (v) 5
Pork Crackling with Pulled Pork and Savoury Sauce (gf) 5

Starters
Lightly Curried Parsnip Soup with Coriander Oil and Pitta Bread Croutons (v) 6
Ham Hock with Dijon & Honey-Glazed Baked Apple (gf) 6
Kedgeree Fishcake with a Light Curry Yoghurt Sauce 6
Goats Cheese with Poached Pear, Walnut Honeycomb and Swiss Chard Salad (v) 6
Bermuda Seafood Chowder finished with Aged Dark Rum and Homemade Corn Bread 7
6 Hour Braised Lamb with Gnocchi, Wilted Spinach, Truffle Gaufrette and Rosemary Broth 7
Warm Lobster Terrine with Sauce Newberg, Herb Salad, Lemon Crème Fraîche and Maple Bacon Bits 9

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

Mains
Amelie’s Fish Pie
Packed with fish & shellfish, topped with mash and served with green vegetables.
12.5
Enoki Mushroom & Miso Risotto Cake, with Tempura Vegetables, Wasabi and Hot & Sour Sauce (vegan) 12.5
Twice-Cooked Cheese Soufflé with Cauliflower Mornay, Buttered Green Vegetables and New Potatoes (v) 12.5
Daily Catch Fish & Chips with Crushed Peas and Homemade Tartare Sauce 12.5
Vegetarian ‘Halloumi Fish & Chips’ (v) 12.5
Roast Sirloin of Beef, Yorkshire Pudding and all the Trimmings 14.5
Pork Belly with Sage & Onion Farce, Négresse Potatoes, Wilted Cabbage, Poached Apple and Cider Jus (gf) 15
Sea Trout with Crushed Potatoes, Wilted Spinach and Caper Butter Sauce (gf) 15
Pan-Fried Calves Liver with Colcannon, Bacon-Wrapped French Beans and Baby Onion Gravy (gf) 15
John Dory with Saffron Potatoes, Roasted Baby Fennel and Fruit de Mer Buerre Rouge (gf) 16.5
Slow-Roasted Fillet of Beef, (served pink), with Dauphinoise Potatoes, King Oyster Mushroom, Green Beans and Bordelaise Sauce (gf) 20

Simply Grilled
All served with Dressed Mesclun Salad and Chips or Buttered New Potatoes
Lemon & Herb Breast of Chicken
With Lemon Hollandaise
12.5
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.

Desserts
Homemade Ice Creams and Sorbets (v) 5
Affogato – Vanilla Ice Cream, Espresso, & Honeycomb (v)(gf) 6
Yorkshire Forced Winter Rhubarb Consommé with Grenadine-Poached Rhubarb and Yoghurt Ice Cream (v) 7
Lemon Meringue Tart, Winter Berries & Vanilla Mascarpone Cream (v) 7
Tarte Fine with Calvados Crème Fraîche and Caramel Sauce 7
Moelleux au Chocolat (v)
Luxury chocolate fondant – Yvonne’s favourite!
7
Adam’s elegant and refined ‘Snickers’ Delight (v) 7
Kir Royale SouffléCassis Soufflé, Champagne Sorbet and Kir Royale Jelly (v)(gf) 7
Assiette of DessertsLemon Meringue Tart, Snickers Delight and Orange Parfait! 8
Selection of Fine Cheeses with Walnut & Raisin Bread, Frozen Grapes and Accompaniments 8