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SUNDAY MENU

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WHILE YOUR CHOOSING

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Gluten free bread is available, please as your server

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BLOOMER BREAD

with English butter – 3.50

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TOASTED BLOOMER BREAD

with tomato aioli – 4.00

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GARLIC BREAD

– 4.00

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MIXED MARINATED OLIVES

with sweet peppers, silver skin onions, chilli and cumin – 4.00

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STARTERS

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LIGHTLY CURRIED SWEET POTATO SOUP (V)

Served with cumin and breads – 6.50

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WHOLE BAKED 120G CAMEMBERT (V)

Served with house baked garlic bread and ‘Aunt Lilly’s piccalilli’ – 8.50

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FREE RANGE NORFOLK CHICKEN LIVER PARFAIT

Served with garlic roasted farmhouse bread and a cranberry and lavender chutney – 7.50

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PENKO CRUMBED PRAWNS

Served with tomato aioli and sweet gin pickled cucumber – 9.00

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SCOTTISH SMOKED SALMON & CRÈME FRAICHE TART

Served with a lemon puree and petit salad – 7.00

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MAINS

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28 DAY HUNG CALEDONIAN ROAST RIB EYE OFBEEF WITH YORKSHIRE PUDDING

Served with candied red cabbage, fine green beans, Chantenay carrots and horseradish cream – 15.50

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ROAST LEG OF SUSSEX LAMB

Served with candied red cabbage, fine green beans, Chantenay carrots and mint sauce – 15.50

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FREE-RANGE BUTTER ROASTED CHICKEN BREAST

Served with candied red cabbage, Chantenay carrots and sautéed green beans – 15.00

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CRISPY GLOUCESTER OLD SPOT PORK BELLY

Served with candied red cabbage, fine green beans, Chantenay carrots and apple sauce- 15.00

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BEAN LENTIL AND CHESTNUT NUT ROAST (V)

Served with candied red cabbage, Chantenay carrots and sautéed green beans – 14.50

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WHOLE GRILLED PLAICE WITH A JERUSALEM ARTICHOKE CREAM SAUCE

Served with Dill crushed New Potatoes and fine green beans – 15.00

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SIDES

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YORKSHIRE PUDDING

– 0.80

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ROAST POTATOES IN DUCK FAT

– 3.50

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SMASHED CARROT AND SWEDE

– 4.00

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FRESH BUTTERED GARDEN PEAS

– 4.00

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PORK AND CRANBERRY STUFFING

– 4.00

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