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Easter Sunday Lunch Menu

Sunday 20th April 2014
at The Lamb Inn
To Commence
Chicken and Mushroom Terrine with Truffle Emulsion,
Micro Rocket and Brioche Crumb

Vodka and Fennel Cured Salmon with Fennel Tea Jelly,
Brown Bread Croutons, Horseradish Sauce

Clam Chowder, Smoked Cheese and Dill Scones

Salt Beef with Celeriac Remoulade, Toasted Pumpkin Seeds

Pea and Mint Soup

Grilled Goats Cheese with Candied Walnuts and Balsamic Glaze
To Continue
21 Day Aged Roast Sirloin with Yorkshire Pudding

Roast Corn Fed Chicken Breast with Sweet Potato Puree and Sage Jus

Roast Leg of Welsh Lamb with Mint Jelly

Herb Gnocchi with Olives and Sundried Tomatoes

Pan-fried Pollock with Saffron and Pea Risotto, Chorizo Cream Sauce

Sea Bass with Fennel and Crab, Crushed Potatoes, Fennel Puree
To Conclude
Selection of British Cheeses & Biscuits with Quince Paste
Celery Sticks and Grapes

Sticky Toffee Pudding with Vanilla

Rhubarb Crumble with Custard

Ginger Biscuit Panna Cotta with Apple Compote and Apple Gel

Chocolate Nemesis with Poached Orange and Cointreau Cream
Easter Sunday Lunch MenuEaster Sunday Lunch MenuEaster Sunday Lunch MenuEaster Sunday Lunch Menu
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