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Lunch at The Lamb Inn

Sample Lunch Menu
at The Lamb Inn
black forest ham and ham hock terrine with piccalilli,
cured cauliflower stalks, poached peaches and mustard cress

'tomato and mozzarella salad'
compressed heritage tomatoes with pesto infused mozzarella,
Cotswold Gold and vanilla powder, micro rocket

'sambuca' salmon ballotine with celery cress
and liquorice mayonnaise

goat's cheese and pistachio parfait
with Shiraz syrup and charred baby gem
paprika cured pork tenderloin, with butter bean puree,
confit potato, spinach and black pudding crumb

pan fried Pollock with onion and thyme risotto, artichoke, caviar and hazelnut butter

pan fried seabass with confit fennel and quinoa salad,
brown crab mousse and fennel tea oil

blue cheese gnocchi with pickled walnuts and poached pears
finished with micro cress
hot and cold chocolate tart with peanut praline and hot banana gel

baked white chocolate and ginger cheesecake
with blackberry and almond jelly and blackberry sorbet

'cheeses from here and there'
English and French cheeses with individual garnishes

selection of ice cream and sorbet
Tea/Coffee with Chefs homemade petit fours
2 Courses £20.00
3 Courses £25.00

An optional service charge of 10% is automatically added to all restaurant accounts. We would like to make our customers aware that every gratuity received is divided equally among all of our staff.
Allergy advice:
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients - if you have a food allergy, please let us know before ordering. Full allergen information is available.

Lamb Restaurant Opening Times:

Breakfast: 7:30am - 10am
Lunch: 12 noon - 2:30pm
Dinner: 7:00pm - 9:30pm

To Book Your Table:
Call us on 01993 823 155

Here at the Lamb Inn our kitchen will be undergoing essential maintenance and will be closed between Sunday 4th January – Saturday 17th January.

 
 

 
 
Lunch at The Lamb InnLunch at The Lamb InnLunch at The Lamb InnLunch at The Lamb Inn
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