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 6 : 0 0 ( 1 7 : 0 0 f o r a o n e c o u r s e ) STARTERS - CELERIAC AND APPLE SOUP (VG) with fresh bread and butter - CRAB AND PRAWN RILLETTE with a pickled cucumber and lemon salad, with garlic aioli - PORK A ND BLACK PUDDING SCOTCH EGG with an apple and pickled vegetable salad MAINS - MEDIUM RARE TOPSIDE OF BEEF - ROAST LEG OF P ORK - 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 MARQUISE with hazelnut, caramel and honeycomb, and salted caramel ice cream - BAKED FIG FRANGIPANE with orange curd, poached raspberries, and vanilla ice cream - T RADITIONAL CHRISTMAS PUDDING (V G) with a caramelised pistachio and pecan crumble, baked apple terrine and Cointreau sauce 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