Spring 2008

SUNDAY ROAST MENU

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Salads

Traditional Caesar Salad £4.50
Chicken Caesar Salad £6.50
Plum Tomato, Mozzarella & Avocado Salad (V) £5.00 / £7.00
Goat’s Cheese Salad, Beetroot, Pomegranate, Pine-Nut, Gooseberry (V) £6.50

Starters

Spinach & Ricotta Aubergine Roll, Grated Nutmeg, Tomato Coulis (V) £5.00
Liver Bacon & Onions, Sage, Madeira Sauce £5.50
Home-Cured Gradvalax, Toasted Sourdough £4.50
Homemade Tagliatelle, Rabbit Ragout, Sage Butter £5.50
Black Atlantic Prawns Brochette, Garlic & Chilli Sauce £5.75

Roasts

Rib of Beef Yorkshire Pudding, All the Trimmings, Red Wine Jus £13.00
Leg of Lamb, All The Trimmings, Mint Gravy £13.00

All Roast Served With Seasonal Vegetables

Mains

Crispy Vegetable Tempura, Balsamic Glaze (V) £8.50
Gravy’s Traditional Fish Pie £9.00
Squid Ink Pasta, King Scallops in Bisque Sauce £11.00
Sea Bream Fillet, Curly Kale, Black Truffle Leeks £12.00
Half of Roasted Spring Chicken, Root Vegetable Stew, and Parsnip Crisps £10.95
Roasted Duck Breast, Pak Choy, Pineapple Carpaccio, Plum Sauce £12.00
Oven Roasted Pork Belly, Bubble and Squeak, Honey Leeks, Cracklings £12.50

Seafood

Freshly Shucked Oysters Shallot Vinaigrette (½ Dozen / Dozen) £8.00 / £16.00
New Zealand Green Lip Mussels in White Wine Sauce £6.00 / £12.00

Sides
(£ 3.00 each)

Chunky Chips with Aioli
Rosemary New Potatoes / Honey Roasted Parsnips
Steamed Broccoli with Sesame & Soy / Tomato Red Onion Salad in Balsamic Glaze
French Beans & Carrots with Truffle Oil

A discretionary 12.5% Service Charge will be added to your bill. Thank you.