Join us this Easter Sunday for a special three-course luncheon designed by our Head Chef, Mike Lloyd, in our Oak Room Restaurant.
A children’s menu will be available and our annual Easter Egg Hunt will take place in our gardens throughout the afternoon.
Easter Sunday Lunch Menu
Poached Copper Maran hen egg, Ibreico ham, Nordic rye
Leek and Beuvale blue soup (v)
Chicken and pigeon terrine, soaked prune, pea puree, baby gem
Smoked and flaked salmon tartar, crème fraiche, caviar, pickled cucumber
Beer pickled mackerel, artichoke, cream, sea vegetables, onion
28 day aged rack of pork, honey mustard glaze, Braeburn apple sauce
Roast Sirloin of Buccleuch Scotch beef, Yorkshire pudding
Steamed fillet of Halibut, mussel butter sauce, lime mash
Sea trout, spinach, truffle gnocchi, hollandaise
Wellington of portabello mushroom, confit potato, pickled onion
Orchard fruit crumble, vanilla and white chocolate ice cream
Mirror glazed chocolate delice, praline ice cream
Lemon and orange parfait, spiced honey, lavender Chantilly
Salted caramel tart, crème fraiche sorbet
Selection of cheeses from the British Isles
Tea coffee and petit fours
£39.50 per person
Half price for under 12’s
Please telephone Marion Bampton on 01256 745533 for further information or to make a booking.