Duke of Wellington Inn

Celeriac Fondant, Spiced Compressed Apple, Toasted Hazelnut, Apple Puree, Red Wine Jus

with Beetroot Soused, Pan Fried and Smoked Mackerel Bon-Bon

with Parmesan with a Chive Cream

Beetroot, Tomato Chutney, Brioche

Sticky Rice, Shrimp Cracker Sweet Soy and Sherry Liquor

Prawn Vindaloo, Kashmiri Potatoes, Sticky Fennel Rice, Crisp Shallots, Riata Powder

Piccolo Parsnips, Sweet Potato Fondant, Pumpkin Puree, Scorched Cauliflower, Maple Glazed Beetroot

Pig Cheek, Potato Terrine, Artichoke, Apple Sage Cream, Cider Gel

Confit Potatoes, Celeriac Puree, Clams Peas, Brown Shrimp Butter

Roasted Thigh, Pancetta, Kale Smoked Potato and Chive Croquettes, Red Wine Jus

Peppercorn Sauce, Onion Rings, Grilled Field Mushroom Roast Vine Cherry Tomatoes, Triple Cooked Chips

Roasted Pineapple, Rum Compressed Pineapple, Malibu Ice Cream

Sea Salt and Caramel Macaron, Caramelised Banana, Peanut Praline

Rhubarb Ripple Ice Cream, Roast Rhubarb and Blood Orange Pastilles

Raspberry Compote, Clotted Cream Ice Cream

Biscuits and Apple Chutney (£2 supplement)

Selection of Cheeses and Cooked Meats

Traditional Cooked Breakfast with Locally Sourced Back Bacon and Sausage Homemade Black Pudding, Tomato, Mushrooms, Baked Beans, Fried Bread and Two Eggs Fried, Scrambled or Poached

Poached Eggs on a Toasted English Muffin with Grilled Bacon and topped with Hollandaise Sauce

Poached Eggs on a Toasted English Muffin with Smoked Salmon and topped with Hollandaise Sauce

with Lemon and Parsley Butter

served with Brown or White Toast

with Jam or Warmed Cheese Scone

with all the Trimmings

Braised Red Cabbage

Rosemary and Redcurrant Sauce

Thyme and Garlic Stuffing

Seasonal Vegetables and Paprika Cream

Summer Berries, Berry Sorbet

Butterscotch Sauce, Vanilla Ice Cream

£3 supplement

Roasted Pineapple, Rum Compressed Pineapple, Malibu Ice Cream

Sea Salt and Caramel Macaron, Caramelised Banana, Peanut Praline

Rhubarb Ripple Ice Cream, Roast Rhubarb and Blood Orange Pastilles

Raspberry Compote, Clotted Cream Ice Cream

Biscuits and Apple Chutney (£2 supplement)

Celeriac Fondant, Spiced Compressed Apple, Toasted Hazelnut, Apple Puree, Red Wine Jus

with Beetroot Soused, Pan Fried and Smoked Mackerel Bon-Bon

with Parmesan with a Chive Cream

Beetroot, Tomato Chutney, Brioche

Sticky Rice, Shrimp Cracker Sweet Soy and Sherry Liquor

Prawn Vindaloo, Kashmiri Potatoes, Sticky Fennel Rice, Crisp Shallots, Riata Powder

Piccolo Parsnips, Sweet Potato Fondant, Pumpkin Puree, Scorched Cauliflower, Maple Glazed Beetroot

Pig Cheek, Potato Terrine, Artichoke, Apple Sage Cream, Cider Gel

Confit Potatoes, Celeriac Puree, Clams Peas, Brown Shrimp Butter

Roasted Thigh, Pancetta, Kale Smoked Potato and Chive Croquettes, Red Wine Jus

Peppercorn Sauce, Onion Rings, Grilled Field Mushroom Roast Vine Cherry Tomatoes, Triple Cooked Chips

Selection of Cheeses and Cooked Meats

Traditional Cooked Breakfast with Locally Sourced Back Bacon and Sausage Homemade Black Pudding, Tomato, Mushrooms, Baked Beans, Fried Bread and Two Eggs Fried, Scrambled or Poached

Poached Eggs on a Toasted English Muffin with Grilled Bacon and topped with Hollandaise Sauce

Poached Eggs on a Toasted English Muffin with Smoked Salmon and topped with Hollandaise Sauce

with Lemon and Parsley Butter

served with Brown or White Toast

with Jam or Warmed Cheese Scone