Clays@home Sunday Lunch menu 20th December 2020
Pre-orders taken 9-30am to 6-00pm throughout the week
Pot of sweet chilli cashews £4
Pot of deliciously roasted sunflower and pumpkin seeds with cumin, black pepper, sea salt and maple syrup [125g] £4
Pot of Fratepietro Bella Di Cerignola olives – probably the largest & juiciest green and black Italian olives [ 200g ] £5
Pot of kipper pate with cucumber salad [ sliced into a dill mustard vinaigrette ] ; our bread for toasting £5
Cream of mushroom and Madeira soup £4 reheat@home
Wild boar salami with beetroot salad and almond sauce [ this is similar to the Spanish Ajo blanco ] a blended sauce of almond , bread, olive oil, garlic and sherry vinegar £7
In the main
Roasted local pheasant breast with bacon and herb stuffing, chipolata and cranberry sauce . Roasted potatoes, swede and carrot mash & Brussel sprouts £13 Hot
Steamed cod loin with a Cornish crab ‘bisque’ style sauce on spinach and pak choy Pot of buttered mash with chives £14 Hot
Gnocchi Romagna with tomato and pesto sauce . Roasted Muscade pumpkin and courgettes with garlic and dried herbs; pot of Grana Padano £11 Hot
Tart Noel -A slice of mince meat, Bramleys & Braeburns topped with pecan nut crumble ; pot of custard £5
Baked marbled chocolate cheesecake with raspberries £5
Pavlova, baked in a brown pot [ enough for two ] topped with whipped cream, lemon curd and passion fruit £6
Sorbet & Ice cream
Negroni sorbet with pomegranate and blood orange £5 with alcohol
Pot of hazelnut praline ice cream £4
A box of three artisan cheeses including biscuits, fruit and onion marmalade £9
Sparkenhoe Shropshire Blue -Hand made with raw milk [ actually made in Leicestershire ] Annatto is added to the milk [ hence the colour] The taste is buttery and mellow with a gentle spice to finish.
Sharpham Rustic with chives and garlic – made on the Sharpham estate over the river Dart in Devon. The Jersey cows have a taste for the the wild garlic where they graze. A rich semi-hard cheese with a delicious ‘oniony’ tang .
Smoked Northumberland – made at Seaton Burn in Northumberland, not for from Brinkburn Priory.This was formerly a medieval monastery. The French monks who lived there passed on their expertise in cheesemaking to the local farmers – this cheese is still made in the old French ‘Tomme’ style. Smoked over oak chips [2 days] . This cheese has a smooth and creamy smokiness .
Have you seen our Christmas treats menu too ?
Please click on the menu choice page and scroll down to the
Clays@ home Seasonal Christmas treats section.
Please let us know of any allergies and intolerance; we’ll try to adapt where possibleGo Back To News
There are two FREE carparks within 5 minutes walk of the restaurant - just off the main high street.
Please request a table on the ground floor when booking if disabled access is required or you have difficultly with stairs