Mothers' Day 26 March 2017

STARTERS

Roasted tomato and feta soup topped with rosemary crouton served with warm bread V

Wild garlic mushrooms bound in cream served on brioche toast topped with rocket leaves V

A tian of smoked salmon, prawn and avocado with Marie Rose sauce served on a bed of lemon dressed leaves GF

Chicken liver and brandy parfait, crostinis and homemade red onion chutney

Pan fried scallops, pea puree, crispy pancetta and pea shoots

MAINS

Hereford Cross sirloin of beef

Corn-fed roasted chicken supreme

Welsh rolled leg of lamb.

Somerset roasted Pork loin with crackling

Chef’s Nut roast made with an extra special secret recipe (no stuffing) V

All above served with Stuffing, Yorkshire pudding, roast potatoes, cauliflower cheese, panache of vegetables, sweet potato puree and rich red wine gravy

 Pan-fried, crispy skinned sea bass on a bed of chili, prawn and pea risotto topped with rocket and Parmesan shavings GF

Roasted vegetable wellington with rich tomato sauce, sweet potato dauphinoise and purple sprouting V

HOMEMADE PUDDINGS

Pear, apple and toffee crumble with cream

Wild berry shortbread cheesecake with fruit coulis

Baileys brioche bread and butter pudding with crème Anglaise

Chocolate Alabama cake with ice cream

Newbold mess GF

Lower fat – banana and chocolate pancakes (2syns)

Cheeses board with biscuits and chutney (£3 supplement)

Children’s menu: £8.95.  Two courses with Cornetto soft ice cream for pudMini Sunday roast served with Yorkshire pudding and veg or mini fish, peas and fries or chicken nuggets, fries and peas