SUNDAY LUNCH MENU
1 course £13.95
2 courses £16.95
3 Courses £22.95
Crusty bread, aged balsamic vinegar, extra virgin olive oil
Crusty bread, aged balsamic vinegar, extra virgin olive oil, pitted olives & anchovies
Thai spiced fishcakes –
dressed leaves and a lime and chilli dipping sauce
Pressed duck terrine –
served with toasted ciabatta, a pear chutney and a salad
Sautéed mushrooms in a spicy tomato sauce –
topped with mozzarella accompanied by ciabatta
Breaded haloumi on a dressed salad –
accompanied by a cranberry sauce
Chef’s soup of the day – served with crusty bread and butter.
Grilled fig with blue cheese –
air dried ham and dressed leaves
Pan fried fish of the day –
served with sautéed leeks, mussels, buttered new
potatoes served with a dressed salad
Home cooked ham, 2 free-range eggs and chunky chips.
Roasted vegetable risotto –
finished with parmesan accompanied by a dressed side salad
Roast sirloin of beef –
goose fat roast potatoes, Yorkshire pudding, roast gravy and seasonal vegetables.
Chetnole Inn Burger –
topped with Monterey jack cheese, onion and tomato, served with salad, skinny fries and a spiced tomato chutney.
Roast leg of lamb, goose fat roasted potatoes, apricot stuffing, seasonal vegetables and roast gravy
West Country 21 day hung 7oz fillet steak –
skin on hand cut chips, mixed Salad & Chop House butter.
(Your steak is cooked at your table on a granite slab. Just cut a small amount of steak off at a time, turn it over on the slab, add the butter)
Warm sticky toffee pudding –
toffee sauce and vanilla ice cream
Rich vanilla ice cream served in a latte glass, with hot strong espresso coffee.
Warm chocolate & nut brownie –
chocolate sauce, salted caramel ice cream and popping candy.
Cointreau crème brulee –
served with a vanilla cream filled profiterole.
Traditional mixed berry and apple crumble –
served with creamy custard.
A selection of west country ice creams, served in a after basket (3 scoops)
please see board for today’s selection
A selection of west country sorbets, served in a wafer basket (3 scoops) please see board for today’s selection.
Chetnole cheese selection –
Traditional West Country cheeses, served with quince jelly, crackers, crusty bread.
Hot drinks to finish:
Cafetiere of coffee
Dark hot chocolate
Pot of English breakfast tea
(peppermint, earl grey, green or fruity)