Sample Sunday Menu

Please note this is a sample menu. Our menu changes regularly as we use the freshest market produce.

STARTER

Cumbrian Bay Hand-Picked Mussels – Nduja brown butter sauce, gremolata and house-made ciabattina (GFA) – £13.00
Venison & Pork Terrine – Wrapped in Parma ham with pickled walnut mayonnaise and harissa-spiced walnuts (N) – £12.00
Peter Jones’ Hooton Beetroots – Tahini verde and rosemary & thyme focaccia croutons (VE, GFA) – £10.00
New Liverpool Chowder – Natural smoked haddock, pickled clams, dill, sweetcorn, potato and sea herbs – £11.50
Chicken & Caviar – Fried chicken, Avruga caviar and tarragon crème fraîche – £12.90

MAIN COURSE

Sirloin of beef, served with roast potatoes, buttered cabbage, chantenay carrots, Yorkshire pudding, cauliflower cheese & beef jus – £29

Butternut squash, served with sauce vierge, roast potatoes, buttered cabbage. chantenay carrots, Yorkshire pudding, and vegetarian gravy – £22

PUDDINGS

Tart of the Moment – Ask a member of the team for today’s tart (V, G) – £8.50
Apple and White Chocolate Mille-Feuille – Filo pastry wafer, caramelised white chocolate pastry cream, Bramley apple compote, apple gel and white chocolate mousse (V, G) – £10.50
Barnacle Brownie – Dark chocolate sauce with double Jersey ice cream (V) – £9.50
Trio of Celtic Cheeses – With a selection of crackers, farmhouse chutney and quince (V, GFA) – £14.00
Selection of Ice Creams and Sorbets (VE, VE available) – £6.50