Monday 25th – Friday 29th November
LUNCHTIME MENU
Freshly Made Soup of the Day
served with a mini tin loaf and butter
Duck, Orange, Cointreau & Thyme Pâté GFP
Toasted roll, mixed leaves, red onion marmalade
Traditional Prawn Cocktail GFP
Marie Rose sauce, crusty granary bread & butter
Tuscan Mushrooms V (if no parmesan) GFP
garlic, sun-dried tomatoes, onions, herbs & cream sauce, topped with parmesan and served with warm ciabatta and mixed leaves
(also available as a main with French fries)
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wrapped in parma ham, buttered baby potatoes, fine green beans, balsamic
Korean Fried Chicken GF
Crispy fried chicken coated in a sticky chilli & honey sauce topped with toasted sesame seeds,
served with French fries, Asian slaw & pickled cucumber
Slow Roasted Stuffed Belly of Pork
stuffed with a fruity sage & onion stuffing, served sliced with roast & new potatoes, seasonal vegetables, bacon wrapped chipolata & apple sauce
The Vine’s Vegan Lancashire Hotpot Ve GF
slow cooked onions, mushrooms, carrots, lentils & vegan sausages topped with sliced potato, baked & served with mixed vegetables
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Burnt Basque Vanilla Baked Cheesecake
lemon & lime puree, crème fraiche
Blueberry & White Chocolate Bread & Butter Pudding
served with pouring double cream
The Vine’s Crumble of the Week
served with a jug of hot vanilla custard
Bennett’s Luxury Ice Creams & Sorbet GF
Local farm produced ice cream from Worcester, choose up to three flavours from the a la carte menu
2 Course : £18.95 / 3 Course : £22.95
(GF) Gluten Free – please be aware a gluten free environment cannot always be guaranteed and those who are particularly sensitive should ask for further assistance
(GFP) Gluten Free Possible – with the amendment of certain accompaniments – please specify. Gluten Free Bread is also available