September 27th 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Burrata, confit tomatoes, linseed, basil

Ven House beetroots, Michael’s Mount, basil, strawberry (V)

Cured Cornish pollock, Granny Smith apple, meat radish, green grape

 Duck liver parfait, smoked duck breast, roasted hazelnut, duck fat brioche

MAINS

Cornish skate, pea a la française, crab bisque

Leek and Girolle tartlet, confit egg yolk, cavolo nero (V)

Devonshire chicken breast, sage dumplings, charred leeks

SUNDAY ROASTS

Roast rump of beef, braised beef cheek, horseradish

Roast pork belly, stuffing, pear sauce

Nut roast, balsamic gravy (V)

All served with Yorkshire pudding, roast potatoes, roasted parsnip, Ven House greens and cheesy leeks

SIDES – 6

Roasted courgettes

Hasselback potatoes, confit garlic

 Barbecued grelot onions, bacon butter

 DESSERTS

Carrot cake, pecan, cream cheese, carrot sorbet

Milk chocolate ganache, mint ice cream, cocoa nib

Honey parfait, peach compot, peach leaf ice cream

Vanilla ice cream, Ven House honey, strawberry compote

Selection of 3 British cheeses, grapes, homemade chutney and biscuits (Supplement – 10)