The Radford Bank Inn

Crunchy breaded Brie served with blackcurrant sauce

A duo of sweet orange and honeydew melon with Proscuitto slices and red cherries in sauce. Can be served without Proscuitto for vegans and vegetarians

With toasted baguette slices, salad garnish & red onion marmalade

Served with a lemon wedge, crisp baby gem lettuce & brown bread & butter

Dressed with garlic croutons & onion flakes and served with a half baguette and butter

Your choice of hand carved roasts

Butter an tomato infused shortcrust pastry tart with a layer of sweet red onion, beetroot & balsamic chutney topped with a creamy Brie and vintage Cheddar sauce. Finished with chopped Brie cheese

Roasted salmon fillet with a creamy white wine & tomato based seafood sauce with notes of fennel, lemon and Prosecco

A vegan root julienne of vegetables with pockets of apricot, cranberries, sage & speckles of chopped cashews topped with a mixed seed, walnut, flaked almond & cranberry granola topping

Warm chocolate brownie smothered with Dulce de Leche® and sprinkled with crushed shortbread, served with cherries in syrup, ice cream and a sprig of mint

Layers of brioche with melted chocolate, orange custard, mandarin segments and vanilla egg custard

Made with almonds and a hint of mixed spice this rum infused pudding is dusted with icing sugar and garnished with mint. Served with brandy sauce or custard

A crisp brown sugar pastry case filled with a tart blackcurrant & Prosecco curd, topped with a sweet, sticky meringue and served with blackcurrant sauce and vanilla ice cream

Served with baked pineapple pieces, passion fruit coulis, fluffy cream and a sprig of mint