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 Lunch Menu


Veloute of Roast Pumpkin and Carrot Soup with truffle oil and crème fraiche

Pressed Goose Leg Terrine with pickled vegetables, toasted hazelnuts, pickled blueberries and mustard dressing

Beetroot and Smoked Salmon Pate on fennel salad with pink grapefruit dressing

Cullen Skink a broth of leeks, potato and smoked haddock, finished with soft poached quail’s egg

Anster Crème Brûlée on baked beetroot with toasted hazelnuts, pickled apples and apricot dressing


Rare Breed Pork Loin wrapped in Parma ham with smoked apple puree, savoy cabbage, roast sweet potatoes and a cider reduction

Slow Braised Blade of Beef in smoked paprika, shallots and red wine with cinnamon red cabbage, pancetta sprouts and garlic mashed potatoes

Roast Hake Fillet with grilled polenta cake, cherry tomato confit, wilted greens, salt baked squash and a balsamic and chive oil dressing

Tarte Tatin of Kohlrabi, Squash and Red Onion with smoked paprika dressing, aged feta cheese and toasted smoked almonds


Cinnamon Panna Cotta with poached winter fruits in sea buckthorn gin syrup and honeycomb

The Grange Christmas Pudding with apple brandy sauce

Lavender and Dark Chocolate Torte with toasted granola and raspberry gel

Clock Beer Pudding with toffee sauce and vanilla ice cream

The Grange Inn Restaurant