SUNDAY LUNCH MENU
Broccoli soup, horseradish yoghurt
5.50
Mushroom soup, cream cheese & tarragon dumplings
6.50
Bob Kitchen’s Goat curd, pickled beets and watercress salad, honey and rapeseed dressing
6.50
Chicory, pear, spiced walnuts & Blue Monday salad
6.50
Foie gras & smoked corn-fed chicken terrine, red onion chutney, fig, apricot & rosemary toast
9.50
Severn & Wye smoked salmon, shallot & parsley salad
8.00
Potted smoked mackerel & Drambuie pate, toasted sourdough
6.50
1/2 dozen organic Poole harbour oysters, merlot & shallot vinegar
9.50
Home cured bresaola, celeriac remoulade
7.50
Duck tartare, parsnip & potato crisp
7.50
***
Pumpkin, wild mushrooms & goat’s cheese wellington with herb butter & greens
13.50
Butter glazed cod, watercress veloute, seaweed & crushed Jerusalem artichokes
14.50
***
The Paradise Sunday Roast served with all the trimmings
Mallard Duck
16.50
Leg of Lonk lamb
16.00
Goosnargh corn-fed chicken
13.50
Rib of Trough of Bowland beef
14.50
Pork belly with Bramley apple sauce
13.50
This is a sample menu. Some dishes may change






