Sunday at The Pig & Butcher

Our menu celebrates the best of the season’s offering. To do this you need a kitchen of highly trained chefs & close relationships with your suppliers.
We only use the best farms & suppliers in the UK & talk to them daily to find out what produce is good to use.

Sunday 19th of November

Cranberry & thyme Lemonade   6
Negroni   11
Bloody Mary   11
Bloody Caeser   12
El Bandarra Spritz   10
Oliver’s & Pilton Pollination Cider   6 
Old Fashioned   14
Thienot Brut, Champagne, France   16

Scotch egg & butcher’s sauce   7

Butternut squash soup, black garlic, chestnut & wood mushrooms   9
Roasted heirloom beetroots, white radish puree & beer crumb   9
Cornish mackerel, granny smith, frisée & dashi   11
Venison terrine, cranberry jam & sourdough bread   12
Beetroot cured salmon, cucumber, dill, radishes & lemon   12   
Celeriac nut roast, caramelised shallot & mushroom gravy   20

Tamworth Pork & Bramley apple sauce   24
Cumbrian Herwick Hogget leg   25
Salt aged Yorkshire Sirloin   26
Braised lamb shank   26

Norfolk chicken crown & truffle stuffing
for 2 to share   23   per person

Cumbrian lamb shoulder, crispy shallots & balsamic glaze
for 2 to share   28   per person

Garden salad   6
Cauliflower cheese   6
Extra garlic & rosemary roast potatoes   6
Extra honey & butter roast carrots   6

All our roasts are served with Yorkshire pudding, roast potatoes, greens, carrots & creamed leeks.
Please be aware that we serve our roast beef & lamb pink.