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Sunday Menu

1 Course 19 | 2 Course 25 | 3 Course 29

Served Sunday 12pm-8pm

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Starters

wild mushroom & thyme soup (gfo)(vgo)
with madeira cream, truffle oil, toasted rosemary & garlic focaccia
heritage tomato & red onion bruschetta (gfo)(vgo)
with grilled goats cheese, basil oil, wild rocket & balsamic salad
North Atlantic prawn cocktail (gfo)
with baby gem, sun blushed tomatoes, charred ciabatta, smoked paprika & lemon aioli
duck & port parfait (gfo)
with black cherry & red onion chutney and toasted ciabatta
buffalo fried chicken (gfo)
with wild rocket & balsamic salad, staffordshire blue cheese & chive dip

Mains

Pan fried chicken supreme (gfo)
with truffle mash, seasonal greens, wild mushroom, cognac & dijon cream sauce
Champagne battered haddock fillet (gfo)
with triple cooked hand cut chips, minted garden peas, charred lemon, wild garlic & pickled gherkin aioli
black angus beef burger (gfo)
on brioche bun with pepper jack cheese, crisp bacon, jalapenos, tomato, lettuce, skin on french fries and smoked bbq mayonnaise
baked gnocchi sorrentino (gfo)
with buffalo mozzarella, ricotta, parmesan, sun blushed tomato, basil, roasted marconi peppers, toasted wild garlic & rosemary flatbread
south indian vegetable curry (gfo)(vg)
20
with onion & lime leaf basmati rice, mini poppadom's and mango salsa
(add pan fried chicken breast 5 or king prawns 6)
herb crusted cod loin (gfo)
with confit tomato, lemon & basil pesto potato cake, wild garlic, shallot & chardonnay cream

The Roast

Our roast dinners are freshly sourced Staffordshire meats, served with Yorkshire pudding, Cumberland & herb stuffing, roast potatoes, truffle mash, seasonal vegetables

mixed roast (gfo)
5 supp
with sirloin of beef cooked pink, golden roast turkey breast, slow roast belly pork and marrow & malbec jus
Slow braised lamb shank
5 supp
with mint & rosemary gravy
Prime sirloin of beef (gfo)
3 supp
cooked pink with marrow & malbec jus
Golden roast turkey breast (gfo)
with cranberry & thyme pan gravy
slow roast belly pork (gfo)
with apple & cider jus
Nut Roast (vgo)
with truffle mash potato, yorkshire pudding, seasonal greens, roast potatoes, red onion & thyme gravy
Sunday roast sharing board
(Minimum of two guests) (12 supp per person)
Prime sirloin of beef, slow braised lamb shank, golden roast turkey breast, slow roast belly pork, served with yorkshire pudding, cumberland & herb stuffing, roast potatoes, truffle mash, seasonal vegetables, cauliflower cheese, pancetta wrapped chipolatas, marrow & malbec gravy

Desserts

sticky fudge brownie (vgo)(gfo)
with milk chocolate whiskey sauce and salted caramel ice cream
chocolate orange cheesecake (vgo)(gfo)
with vanilla pod ice cream and blood orange coulis
British Cheese selection (gfo)
4 supp
with black bomber cheddar, staffordshire blue, vintage red leicester, somerset brie with artisan crackers, caramelised red onion marmalade, celery and grapes
white chocolate & gingerbread crème brûlée (gfo)
with berry gel and cinnamon shortbread
sicilian lemon tart
with vanilla whipped meringue, lime gel and prosecco sorbet

Grill

All our steaks are 28-day dry aged Staffordshire sourced Angus beef. Served with triple cooked hand cut chips, roasted plum tomato, wild garlic & thyme mushroom and shaved parmesan, balsamic & rocket salad. GF

8oz flat iron
27
extremely tender, well-marbled and flavourful cut from the top blade. Our chef recommends medium
10oz rump
29
lean, full-flavoured and firm in texture. Our chef recommends medium rare
8oz sirloin
31
lean profile with generous marbling cut from the short loin. Our chef recommends medium rare
10oz ribeye
34
succulent & flavoursome with extremely tender marbling. Our chef recommends medium rare
16oz porterhouse
37
a combination of tender, succulent fillet mignon and rich flavour tenderloin on the bone. Our chef recommends medium
8oz fillet
37
the most tender cut of steak. Our chef recommends rare
butchers grill (gfo)
34
with chargrilled rump steak, gammon, lamb cutlet, pork chop, old english sausages, champagne battered onion rings, minted garden peas, free range egg & peppercorn sauce
20oz chateaubriand (perfect to share between 2) (gfo)
95
chateaubriand steak is a fillet mignon roast of the narrow end of the tenderloin of beef. This specific cut of beef is soft, tender and flavourful. Chateaubriand is highly sought after because there are only two on each cow. served with any two sides & two sauces of your choice
Steak Sauces
3
Green Peppercorn & Whiskey Cream | Chimichurri | Marrow & Malbec Jus | Staffordshire Blue Cheese Sauce | Tarragon & Lemon Butter Sauce | Wild Mushroom, Cognac, Dijon & Thyme Cream

Sides

garlic and paprika roast potatoes (gf)
5
Baked cauliflower cheese & chives (gfo)
5
seasonal buttered vegetables (gf) (vgo)
5
Pancetta wrapped chipolata sausages
5
Mature cheddar & chive baked mash (gfo)(vgo)
6
mac & cheese with slow braised feather blade of beef
7.5
triple cooked hand cut chips (gfo) (vg)
5
Skin on French fries (gfo) (vg)
5
Champagne battered onion rings (gfo) (vgo)
5
seasonal buttered greens (gf) (vgo)
6
mini Asian salad (gfo) (vgo)
5
baby Caesar salad (gfo)
5
garlic & rosemary flatbread (vgo)(gfo)
6
add cheese 1
Salt & pepper fries with sticky soy glaze (gfo)(vg)
6
Truffle & parmesan fries (gfo)
6
chilli & garlic king prawns (gf)
8