Sample Sunday Menu

STARTER

Slow-braised Cumbrian ox cheek, kirkham’s polenta, lemon thyme, focaccia £/2.5

Fried chicken, Avruga cavia, tarragon creme fraiche £12.5

Saddleback pork belly kimchi, garlic chilli emulsion Ell

New Liverpool chowder, natural smoked haddock, sweetcorn, clams, dill, potato, sea herbs £12

Peter Jones hooton beetroot, miso, bitter leaves, citrus curds (VE) £l0

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

Barnacles rum & banana sticky toffee pudding (V) E9.5

Lemon meringue pie (V) £8.5

Guiness and chocolate cake, cashel blue cheese, marscapone, orange (V) £ll

Trio of Celtic cheeses (V) £l4

Selection of ice creams and sorbets £6.5 (V, VE AVAILABLE)