Please Note This is a Sample Sunday Menu

Nibble

Rosemary & Garlic Focaccia, Marmite Whipped Butter, Extra Virgin Olive Oil, Balsamic Reduction (V) 5

Mixed Olives (VE) 4

Finchs Fried Chicken, Gochujang Sauce, Pickled Jalapenos, Coriander 7

Manchego  & Sun-Dried Tomato Croquettes, Chorizo Jam, Basil Cress 6

To Start

Crispy Somerset Brie, Chorizo, Red Onion Chutney, Rocket 7

Sweet Potato & Butternut Squash Soup, Onion Bhaji (GF) 7

Panko Shrimp, Katsu Mayo, Kimchi, Lime 9

Whipped Goats Cheese, Safron Pickled Golden Beetroot, Chicory, Toasted Walnuts, Truffle Honey 8

Whipped Duck & Orange Parfait, Red Onion Chutney, Brioche 8

To Follow

Treacle Cured Rump Cap of Beef 23               Butter Roasted Chicken Breast  21  12 Hour Slowed-Roasted Pork Belly 21

Beetroot Wellington (VEA) 19

Served With: Yorkshire Pudding, Buttered Greens, Honey Glazed Carrot,  Garlic & Herb Roast Potatoes, Red Wine Gravy (GFA)

Fillet of Sea Bass, Hasselback Potatoes, Buttered Greens, Caviar & White Wine Cream (GF) 23

Butternut Squash Gnocchi, Sage Gremolata, Toasted Pine Nuts, Crispy Kale, Parmesan (V) 16

Sides

Garlic & Herb Roast Potatoes (GF) 4 / Extra Yorkshire Pudding 1 / Buttered Greens (VEA) 5 /

Red Leicester Cauliflower Cheese 6

Desserts

Sticky Toffee Pudding, Butterscotch Sauce, Vanilla Ice Cream  8

Rhubarb Frangipane Crumble Pie, Gingerbread Ice Cream 8

Baked New York Cheesecake Mousse, Toffee Apple, Pickled Blueberries,  Vanilla Ice Cream 8

White Chocolate Blondie, Freeze Dried Raspberries, Raspberry Sorbet 8

Finch’s Cheese Board- Chefs Selection of Cheese, Chutney, Apple, Red Onion Chutney, & Artisan Biscuits  (GFA) 12