Elephants Head Sunday Lunch Menu

While you wait

Bread, olive oil, balsamic glaze, salt and pepper £4

Starters

Soup of the Day: Served with freshly baked artisan bread and butter  £6

Homemade chorizo and sausage scotch duck egg: Served with celeriac rémoulade and a watercress salad  £7

Pork Rillettes: With apple chutney, cornichons and crostini £7                                                                                                                                                      

Stuffed mushrooms: A fried Portobello mushroom stuffed with goats cheese and a red pepper coulis  £7                                                                        

Elephants Head Mussels: Cooked in a marinara sauce and served with toasted foccacia  £8/£14

Sunday Roasts   £14

 

Roast sirloin of Woodland Farm beef

Roast loin of Woodland Farm pork with apple sauce

Roast leg of Woodland Farm lamb

Mediterranean vegetables wrapped in crepes topped with cheese

All served with honey glazed parsnips, carrots, cauliflower cheese and roast potatoes

Mains

Harvey’s beer battered haddock and chips: Served with freshly made  triple cooked chunky chips, mushy peas and homemade tartare sauce  £14

Chargrilled 200g  Aberdeen angus beef burger: With apple wood smoked cheddar, freshly made relish, red onions, beef tomato, baby gem lettuce, bacon and garlic mayonnaise. Served with triple cooked chunky chips and onion rings.    £14.50

Wild mushroom risotto: with parmesean tuilles  £13

 Sides

Mixed leaf salad £3

Mashed potato £3

Chunky chips £3

Tomato salad £3

Rocket and parmesan salad £4

Desserts & Cheeses

Chocolate fondant: with Chantilly cream £5

Spiced apple and pear crumble: with salted caramel ice cream or custard £5

Sticky toffee pudding: with salted caramel ice cream £6

Cappuccino cheesecake £5

A selection of Taywell ice cream £5

A choice of two of the following: honeycomb, salted caramel, vanilla,   chocolate, strawberry.

Cheese board £8

Cricket St Thomas goats cheese, Olde Sussex cheddar, Carron Lodge Cheddar and Brighton Blue, served with artisan biscuits, celery, grapes, walnuts, and honey.