SAMPLE 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
Sauteed mushrooms –
en croute, topped with grilled goats cheese
Pan fried scallops –
samphire, bacon crumb and a scallop roe veloute
Warm shredded confit duck salad –
with sesame seeds and and an orange dressing
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 a spicy tomato bisque, egg noodles and a dressed salad
Home cooked ham, 2 free-range eggs and chunky chips.
Vegetable Thai red curry –
served with basmati rice and 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.
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)
Lemon curd cheesecake –
served with whipped cream and fresh berries and coulis
Mixed fruit Eton mess –
(meringues, vanilla cream, mixed fruit and ice cream).
Rich vanilla ice cream served in a latte glass, with hot strong espresso coffee and petit fours.
Warm chocolate & nut brownie –
chocolate sauce, salted caramel ice cream and popping candy.
Today’s crème brulee –
with meringues, berries and a fruit coulis.
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)