The Parson's Nose

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Sunday Menu

2 courses £32
3 course £40

Carrot & fennel soup, stout & treacle wheaten
Salmon fishcake, roasted pepper aioli, mixed leaves 
Whipped goats’ cheese, honey roasted beets, pickled beets, sourdough cracker
Parson’s honey & chilli chicken wings, blue cheese dip
Chicken liver parfait, spiced pear & saffron chutney, toasted brioche

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Treacle cured roast beef, pan roast gravy 
Chicken supreme, carrot puree, roast chicken jus 
Slow cooked pork belly, Bramley apple, cider jus 
Pan roast salmon, beetroot and horseradish relish, lemon beurre blanc
Spinach & nut roast, spiced tomato relish, vegetable gravy (v) 

All served with creamy mash, roast potatoes & seasonal vegetables

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Dark chocolate torte, passion fruit syrup, passion fruit sorbet
Sticky toffee pudding, butterscotch sauce, honeycomb ice cream
Spiced apple & berry crumble, oatmeal topping, vanilla ice cream
White chocolate cheesecake, macerated strawberries, strawberry crisp
Selection of ice creams

Typical Sunday menu shown. Menu will change depending on the supply of fresh, seasonal produce.

A discretionary service charge of 10% will be added to the bill on tables of 5 or more. All tips go directly to the front and back of house teams.