Sunday Sample
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The Starters…
Half-Dozen Dorset Garlic Snails £11.50
Curried Cornish Mussels in a Brioche Bowl £7.00
Wild Mushroom Arancini – Truffle Mayonnaise £7.50
Roasted Cauliflower & Chestnut Soup Welsh Rarebit Toast £5.95
Braised Pig Cheeks – Roasted Parsnip & Jerusalem Artichoke Puree £8.50

The Mains…
Battered Cod – Pierre Koffmann Chips – Minted Crushed Peas – Tartare Sauce £16.95
Pan Fried Sea Bass Fillet – Carrot & Parsnip Puree – Burnt Butter & Caper Sauce £18.50

The Roasts…
(Served with all the Trimmings & Seasonal Vegetables)
Dry-Aged Beef £18.95
Andrew Francis Turkey £19.50
Vegetarian Nut Roast £15.00
Shropshire Pork Loin £18.50
Slow Cooked Lamb Shoulder For 2 to Share £35.50

The Sides…
Add Cauliflower Cheese £4.50
Add Carrot & Parsnip Mash £3.50
Add Bacon & Chestnut Sprouts £4.50 

The Desserts…
Church Inn Eggnog Crème Brûlée £6.95
Peanut Butter Iced Parfait – Banana Ice Cream £7.00
Warm Chocolate Fondant – Pistachio Ice Cream £7.50
Apple & Winter Berries Crumble – Vanilla Ice Cream £6.50
Classic Rum Baba – Ludlow Spiced Rum Chantilly Cream – Frozen Berries £7.95
Cropwell Shropshire Blue – Baron Bigod – Black Bomber – Quince Jelly & Condiments £11.95