Sunday lunch

Lunch – 2 courses £15

                  3 courses £19

Starters

Smoked and fresh salmon rillettes with dill cream, served with toasted sourdough

Goats cheese tart – goats cheese and caramelised red onion with thyme, in a buttery pastry crust (V)

Caesar salad – chargrilled chicken with Cos lettuce, Parmesan, croutons and a garlic and anchovy dressing

Greenway chicken liver parfait – free-range chicken livers pan-fried in butter and infused with port and brandy, served with red onion jam and melba toasts

Mains

This week’s roasts – Greenway pork and roast beef

Salmon & watercress tart – buttery pastry, rich salmon and peppery watercress

Luxury spinach and three-nut roast, served with a rich mushroom gravy (V)

Giant vegetarian Wellington – a puff pastry crust, packed with roasted red peppers, beetroot and kale, served with a brandy and peppercorn gravy (V)

All main courses are served with roast potatoes and a selection of seasonal vegetables

Desserts

Lemon &  lime ricotta cheesecake – a light, lemony, fluffy cheesecakes served with a confit of lemons

Griddled peach pavlova with mascarpone cream

Elderflower jellies – a delightfully refreshing dessert, with home-made elderflower cordial taking centre stage alongside delicious summer berries

Coffee crème caramels – a sophisticated pud, with the sweetness of the custard balancing the flavour of the coffee with a touch of bitterness from the caramel

Black Forest trifle – dark chocolate brownies, black cherries, kirsch, amarettis and custard

Biscuits and South West cheeses – Wookey Hole cave-aged Cheddar, Cornish Brie and Dorset Blue Vinny  2.00 supplement