SPECIAL MENUS

‘Mothering Sunday 14th March’ , St Patrick’s Day and Easter Weekend

We have a posy of spring flowers for all our Mums at lunch and tea to celebrate this special day.

Mother’s Day Lunch

2 courses 24.00, 3 courses 28.50

London cure salmon, celeriac remoulade
Parsonage chicken soup
Jersey crab salad, olive oil & lemon
Souffle Suisse, green herb salad

Salmon fishcake with spinach & sorrel sauce
Roast suckling pig, sage & onion stuffing, roast potatoes, apple sauce & purple sprouting
Jerusalem artichoke risotto, parmesan crisps
Whole lemon sole, parsley new potatoes, cauliflower & capers

Raspberry Napolean
Creme brulee
Chocolate nemesis, creme fraiche
English goat’s cheese grilled with green herb salad

Mother’s Day Lunch is served between 12.00 - 2.30pm

Mother’s Day Tea

14.95

Assorted sandwiches

Raspberry Napolean
Chocolate sponge, chocolate butter icing
Homemade shortbread
Scones, strawberry jam, lemon curd & clotted cream

Selection of tea

Mother’s Day Tea is served between 3.30 - 5.30pm

We have a posy of spring flowers for all our Mums at lunch and tea to celebrate this special day.

St Patrick’s Day at the Parsonage

Join us at the Parsonage for Irish Stew and Dumplings, Cashel Blue and gallons of Black Velvet!

served at lunch and dinner

Easter Menus

Good Friday at the Parsonage

Parsonage fish pie with purple sprouting

served at lunch and dinner

Easter Sunday Menu at the Parsonage

2 courses 24.00, 3 courses 28.50

Purple sprouting with hollandaise
Vegetable soup with dumplings
Warm chicken liver parfait
Hot smoked trout, creamed horseradish & watercress

Roast spring lamb, baby vegetables & buttered new potatoes
Whole lemon sole, sauce tartare, purple sprouting
Spring vegetable risotto
Confit of duck, sauteed potatoes, coriander carrots

Rhubarb Eton mess
Hot cross bun pudding with thick double cream
Spiced pear, vanilla ice cream
Grilled English goat’s cheese, green herb salad

“We have a posy of sping flowers to give away today in celebration of spring.”

Easter Sunday lunch served between 12.00 - 2.30pm

Easter Monday at the Parsonage

Navarin of spring lamb, crushed minted new potatoes

served at lunch and dinner

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