SUNDAY ROAST LUNCHES AT THE THREE SWANS With James Morrison Catering S E R V I C E T I M E : 1 2 : 0 0 - 1 4 : 0 0 1 4 : 3 0 - 1 6 : 3 0 - T A B L E S O F U P T O 6 P E O P L E ( I N C L U D I N G C H I L D R E N A N D B A B I E S ) . - B O O K I N G A D V I S E D B U T N O T E S S E N T I A L . - A L L E R G I E S / I N T O L E R A N C E S M U S T B E M E N T I O N E D A T T I M E O F B O O K I N G O R T H E Y M A Y N O T B E C A T E R E D F O R O N T H E D A Y - F A C E C O V E R I N G S M U S T B E W O R N A T A L L T I M E S , U N L E S S Y O U A R E S E A T E D . STARTERS - SPICED PARSNIP SOUP (VG) with fresh bread and butter - HADDOCK FISH CAKE with steamed asparagus and hollandaise sauce - CRISPY LAMB TACOS with a pickled pumpkin, barbecued courgette and chilli salsa, mint, lime, and a Greek yogurt dressing MAINS - MEDIUM RARE TOPSIDE OF BEEF - ROAST HONEY - GLAZED GAMMON - LENTIL, MUSHROOM AND BEAN LOAF ( VG ) All served with honey roast parsnip puree Confit carrot, lemon salted kale, mulled red cabbage, roast potatoes, Yorkshire pudding and gravy. DESSERTS - CHOCOLATE BROWNIE with a caramel popcorn crumb, salted caramel ice cream, peanut brittle, and chocolate sauce - ICE CREAM SANDWICH Vanilla parfait between two tuile biscuits , with a toffee mousse, banan a granola, and a banana puree - ROAST ED PINEAPPLE (VG ) W ith a chilli, lime and mango salsa 1 C O U R S E £ 1 3 . 0 0 / £ 8 . 0 0 2 C O U R S E £ 1 8 . 0 0 / £ 1 3 . 0 0 3 C O U R S E £ 2 4 . 0 0 / £ 1 8 . 0 0 P L E A S E N O T E : T h i s i s a s a m p l e m e n u . P l e a s e s e e o u r s o c i a l m e d i a s i t e s f o r w e e k l y c h a n g e s , s p e c i a l s a n d u p d a t e s .