ROASTS
Roast “Bakers of Witney” Sirloin of Beef with Yorkshire Pudding, Crispy Roast Potatoes, Seasonal Vegetables and Homemade Gravy
Roast “Kelmscott Farm” Loin of Pork with Yorkshire Pudding, Crispy Roast Potatoes, Seasonal Vegetables and Homemade Gravy
Roast “Bakers of Witney” Leg of Lamb with Yorkshire Pudding, Crispy Roast Potatoes, Seasonal Vegetables and Homemade Gravy
Duo of Meats (Beef and Lamb) with Yorkshire Pudding, Crispy Roast Potatoes, Seasonal Vegetables and Homemade Gravy
MAINS
Pan Fried Fillet of English Plaice, Lemon and Caper Butter, Crushed New Potatoes and Fine Green Beans
Pan Fried Scottish Salmon Fillet, Lemon Butter, Crushed New Potatoes and Fine Green Beans
The Plough Inn Vegan Burger in an English Muffin with Pickled Red Onion, Lettuce, Tomato and Mayonnaise, served with Sweet Gherkin and Triple Cooked Chips
Sun-Dried Tomato, Pearl Peppers, Spinach and Olive Linguini Topped with Feta Cheese
DESSERTS
Raspberry Bakewell Tart with Strawberry and Cream Ice Cream
Salted Caramel Tart with Caramel Ice Cream
Eton Mess
Chocolate Fondant with Pistachio Ice Cream
Apple Tarte Tatin with Vanilla Ice Cream
Millionaire Tart with Pistachio Ice Cream
Blackforest Slice with Raspberry Sorbet
The Plough Cheese Board
Mature Cheddar, Montagnolo (soft blue), French Brie and Charcoal Cheddar served with Apple, Grapes, Baytree Chutney, Crackers and Rustic Bread
Selection Of Luxury Ice Creams and Sorbets
Vanilla, Strawberry, Mocha, Raspberry Sorbet, Brownie Caramel, Hazelnut, Creamy Chocolate
Single
Duo
Trio
£6.95
£10.95
£10.95
£10.95
£10.95
£17.95
£10.95
£10.95
£23.95
£23.95
£23.95
£26.95
£24.95
£22.95
£18.95
£18.95
£8.50
£8.50
£8.50
£8.50
£8.50
£8.50
£8.50
£16.95
£3.25
£6.50
£7.95
Sunday lunch
Sample Menu
STARTERS
Homemade Pea and Ham Soup with Crusty Bread and Butter
Retro North Atlantic Prawn Cocktail with Marie Rose Sauce and Brown Bread and Butter
Pan Fried Button Mushrooms with Garlic in a creamy White Wine Sauce set on Sourdough Toast
Salt and Chilli Chicken Wings with Crispy Chilli Oil Dressing served with a Miso and Sesame Mayonnaise and Dressed Leaves
Blue Cheese Arancini (Crispy Risotto Balls) Served with Sun Dried Tomato Pesto and Salad
SHARING BOARDS
Baked Normandy Camembert with Harissa Rose, Honey, Rosemary and Pine Nuts, served with Creamy Croutons
FRESH FISH
Pan Seared Mackerel Fillet, Horseradish Dressing, Tomato Salsa, New Potato Salad, set on Toast
Home Cured Beetroot and Horseradish, Scottish Salmon Gravalax with Capers and Gherkins and Brown Bread and Butter