The Bacchus Sundays Menu
STARTERS
Burford brown haggis scotch egg, whiskey mustard mayo 6.50
Quinoa, feta and winter vegetable salad (v) 6.50
MAINS
9 hour roasted sirloin of Angus beef 16.50
Corn fed chicken supreme and thigh, wild boar stuffing 16.50
Slow cooked pressed shoulder of lamb 16
Undecided - mixture of beef, lamb and pork with all the extras 20
Slow cooked pork belly, crackling 15
Above roasts are served with buttered roasted potatoes, glazed carrots, roasted parsnip, beets and shredded cabbage with Yorkshire pudding and gravy
Vegetarian seed roast, red onion gravy, oil roasted potatoes, trimmings and Yorkshire pudding (v) 15
EXTRAS
Cheesy creamy leeks 3.50
Buttered Kale 3.50
DESSERTS
Sticky toffee pudding, caramel sauce, Chantlily cream 6
Chocolate tart, Chantillycream 6
3.50 each
Cheesy creamy leeks
Buttered kale
