Mother's Day Lunch Menu Starters: King prawn skewer with mango, pineapple and chilli salsa. Pea and chorizo soup with parmesan crisp. Vegan beetroot and quinoa bites with siracha drip. Egg royale with a toasted muffin, smoked salmon, poached egg and hollandaise sauce. Mains: Traditional Sunday carvery with the choice of roasted local rump of beef, local loin of pork or honey glazed gammon. Vegetarian nut roast served with crip roast potatoes, homemade yorkshire puddings, a selection of six fresh vegetables and proper rich roast gravy. Vegan Mediterranean vegetable tart with olive oil mashed potato, tomato sauce and fresh vegetables. Scottish salmon confit with lemon and honey dressed potato salad, asparagus and shallots. Desserts: Apple and biscoff winter ice cream sundae - Biscoff spread layered with apple, vanilla bean ice cream, brandy soaked raisins topped with whipped cream, salted caramel pieces and biscoff biscuit. Vegan chocolate delice with mango coulis. Sticky toffee, date and walnut pudding and vanilla custard. Pear, ginger and salted caramel sponge with stem ginger ice cream. |