TO BEGIN ENGLISH ASPARAGUS (V) Glazed pork belly, hollandaise sauce H FORMAN & SON LONDON SMOKED SALMON Traditional accompaniments PRAWN COCKTAIL Marie Rose, wholemeal bread, lemon SPICED ROASTED CARROTS (VG) Turmeric tahini, celery, bitter leaves, sesame - SIGNATURE MAINS All roasts are served with: Roast potatoes, asparagus, peas & broad beans, cauliflower cheese, Yorkshire pudding CORNISH SPRING ROAST Leg of LAMB Lamb gravy HEREFORD-AGED ROAST Rib of BEEF Beef gravy DEVONSHIRE ROASTED CHICKEN Chicken gravy SALT-BAKED HERITAGE BEETROOT (VG) Fava bean, charred leeks, baby onions, almond sauce - TO FINISH BEA TOLLMAN’S BAKED VANILLA CHEESECAKE (V) Mixed berry compote YORKSHIRE RHUBARB Soufflé (V) Custard ice cream Vanilla and coconut panna cotta (Vg) Mango and passion fruit, coconut - SELECTION OF NEAL’S YARD CHEESE (V) Quince jelly, grapes, celery, and crackers supplement £16 - TEA, COFFEE, PETITS FOURS