Clays@home Sunday Lunch menu 27th December 2020
Pre-orders taken 9-30am to 6-00pm throughout the week . Available from 12-30pm until 2-30pm
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
Chicken liver parfait topped with Pedro Ximenez jelly ; seed and raisin bread for toasting £5
Dodine of duck – a coarse pate of Goosnargh duck with Agen prunes and kumquat confit
Celeriac remoulade and lambs lettuce £7
Cream of winter root vegetables; garlic bread £5
Salmon gravlax with beetroot and blood orange; sweet mustard – dill sauce £7
In the main
Slow baked sugar baked ham with mustard, muscavado and cloves ; served with a cider and apple sauce
Served with celeriac and potato mash; sweet heart cabbage £13 Hot
Baked cod, salmon and wild sea bass in a prawn-chive white wine cream sauce
Served with a box of greens and little boiled potatoes with parsley oil £15 Hot
Gnocchi Romagna with tomato and pesto sauce
Roasted Muscade pumpkin and courgettes with garlic and dried herbs; pot of Grana Padano £11 Hot
Crema Catalana – classic baked custard infused with vanilla, fennel seed & citrus zest
Topped with caramelised clementines; almond-lavender tuile biscuit £5
Our Christmas pudding with Sauternes wine custard £6
Pear and chocolate trifle with Tia Maria £5
Sorbet & Ice cream
Negroni sorbet with pomegranate and blood orange £5 with alcohol
A pot of brown bread ice cream with Madeira £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