Sunday Lunch Sample Menu

Amuse bouche

Caramelized onion and gruyère gougère, truffle

Starters

Celeriac & truffle soup, pickled celeriac, herb oil

Duck liver parfait, grape & port reduction, sourdough toast

Salmon ceviche, crème fraiche, chili, coriander, lime

Mains

Roast sirloin of Oxfordshire beef, horseradish cream

Roasted rump of Oxfordshire lamb, mint ketchup

Roasted supreme of local chicken

Served with Yorkshire pudding, roast potatoes, roasted root vegetables, celeriac remoulade, green vegetables in season and house gravy (additional (v) and (ve) options)

Celeriac & beetroot vol-au-vent, caramelized celeriac purée, cavolo nero, charred courgetti

Prawn & crab linguini, prawn bisque, parmesan crumb

Artisanal British Isles Cheese Course +£12 or £15 (for two)