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Easter Sunday Lunch Menu
Sunday 9th April
Join us for a delicious Easter Dining Experience in the relaxed setting of our elegant Dining Room Restaurant, at our newly rated 4 star boutique hotel near Lincoln. It's the perfect excuse to get together with family and friends for some wonderful food and drink.
Spiced Butternut Squash Soup, Coriander Crème Fraiche (V)
Red Onion & Thyme Scotch Egg, Sweet & Sour Pepper & Rocket Salad
Smoked Salmon, Tartare Crème Fraiche, Soda Bread Toast & Watercress
Mozzarella, Sun-Blushed Tomato & Pesto Bruschetta (V)
Roast Sirloin of Beef, Yorkshire Pudding, Beef Dripping Roast Potatoes, Red Wine Gravy
Braised Blade of Beef, Yorkshire Pudding, Beef Dripping Roast Potatoes, Red Wine Gravy
Roast Leg of Lamb, Red Currant & Mint Jelly, Roast Potatoes & Red Wine Gravy
Pan Fried Seabass Fillet, Herb Creamed Potatoes, Prawn & Chilli Vierge
Wild Mushroom, Celeriac & Stilton Risotto, Lemon Dressed Rocket (V)
Baked Egg Custard & Nutmeg Tart, Mascarpone Ice Cream, Candied Orange
Warm Sticky Gingerbread, Orange & Whiskey Sauce, Vanilla Ice Cream
Dark Chocolate Mousse, Sour Cherries & Cocoa Sable
Cheese Plate, Lincolnshire Plum Bread & Homemade Fruit Chutney
Two Courses £29.95
Three Courses £37.95
Children £19.00 & £25.00
Castelnau de Suduiraut AC Sauternes £9.75 per glass
Elysium Black Muscat £8.25 per glass
Coffee & Tea
Freshly Ground Filter Coffee £2.75
Pot of Tea, Traditional or Speciality Flavours £2.75
Cappuccino, Latta & Flat White £3.25
Served with homemade fudge.
Call us on 01522 790340 to book your table.
£10 per person non-refundable deposit taken on booking for all tables.
We add an optional 10% service charge to all food & drinks bills, for quarterly distribution amongst the entire team. Simply advise your server if you do not wish to pay this.
Whilst we always do our best to reduce the risk of cross contamination in our restaurant areas, we cannot guarantee that any of our dishes are free from allergens and therefore cannot accept any liability in this respect. Guests with severe allergies are advised to assess their own level of risk and guests must understand they consume dishes at their own risk.