Early Bird Menu…

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Chef’s seasonal soup of the day

Glazed Goats cheese Ballantine,
savoury granola, beetroot

Twice cooked belly pork, crackling pigs cheek,
Hornigs black pudding, apple puree


Pan seared salmon, Wye Valley asparagus,
wild garlic pesto, sautéed potatoes

Daube of beef, mushroom & bacon sauce,
horseradish mash, stock pot parsnip

Isle of Mull & leek macaroni ,
dressed rocket


Lamon posset, shortbread

Rhubarb cheesecake, poached rhubarb, plum sorbet

Strawberry & sherry trifle

2 Courses £12.95

3 Courses £15.95

Sun Inn fish pie; Selection of fresh Market fish, tarragon
cream topped with mash & melting gruyere cheese £14



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