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Sunday Lunch

Sunday Lunch


Soup Du Jour – £5.50 (V GF)
Served with a warm bread roll and Homemade Croutons

Beetroot Gravadlax – £6.95 (GF)
A delicious Scandinavian inspired recipe. The beetroot cured salmon Gravadlax is infused with sea salt, lemon, orange and dill served with crostini’s and a rocket salad

Haslet – £5.95
Home cooked fresh Haslet brought together with mixed herbs, served with our house Piccalilli, with warm rustic bread

Chicken Liver Pate – £6.95
Freshly made rich creamy chicken liver pate wrapped in pancetta served with our aromatic chutney and toasted crostini’s

Chilli and Garlic Mushrooms – £6.25 (V)
Mushrooms pan-fried with garlic and chillies brought together with thinly diced onions in a rich white wine creamy sauce. Topped with a herb and chilli crust oven baked and served with garlic bread

Scallops – £7.95 (GF)
Four pan-fried scallops bursting with flavour, served on top of white pudding with a pea puree and crushed dried Parma ham, drizzled with a sun-blushed tomato oil


Roasted Topside of English Beef – £11.50

Loin of English Pork with Crackling – £9.90

Pan Fried Herb and Mustard Chicken Breast – £9.90

Roasted Turkey with Sage and Onion Stuffing – £10.95

All served with Yorkshire pudding, roasted and mashed potatoes with a selection of seasonal traditional vegetables

Sea Bream – £10.95 (GF)
Served with champ mash potatoes and creamed leeks

Red Onion and Goats Cheese Tart – £9.50
Served with a warm new potato and rocket salad

© Maypole Inn 2018 | Website by Jeff Guest Web Design

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