sunday roasts - the florist

R O A S T B E E F • R O A S T C H I C K E N• V E G E TA B L E C H E S T N U T R O A S T

For the little onesAll kids roasts are 6 . 9 5 and include roast potatoes, fresh vegetables and ice cream for dessert. Choose from:

Bloody MarysC L A S S I C M A R Y • R E D C H I L L I A N D O R E G A N O • S M O K E D G A R L I C A N D R O S E M A R Y

6 . 9 5 each. The perfect pick-me-up! Choose from:

Choose between: Spritz (Aperol, Raspberry, Blood Orange or Elderflower), Prosecco or our house pint

+ 1 5 . 0 0 per person

AddBottomless Drinks

Available for the whole table only (up to 6 persons). Available when ordered between 12pm and 3pm. Price per person includes bottomless drinks for 90 minutes from ordering. Please drink responsibly

2 C O U R S E S 1 8 . 5 0 | 3 C O U R S E S 2 2 . 5 0

Sunday Roasts

If you have any allergies or intolerances, please speak to our team about the ingredients within your meal and drinks when placing your order.Our dishes and drinks are prepared in areas where allergenic ingredients are stored and handled. We take every care and attention to control the allergens that are in our ingredients, but we cannot guarantee that our dishes and drinks are 100% allergen free.

Our menu does not include allergen information. To view full allergen information, please scan the QR code using your smartphone or tablet.

VG Vegan V Vegetarian

R O A S T L A M B 1 4 . 9 5 served with mint sauce

R O A S T C H I C K E N 1 3 . 9 5 seasoned with sea salt

M U S H R O O M , R E D L E N T I L 1 1 . 9 5 A N D C H E S T N U T R O A S T V served with homemade vegetable gravy

Vegan option available

R O A S T B E E F 1 4 . 9 5 served with horseradish sauce

R O A S T P O R K B E L LY 1 3 . 9 5 served with apple sauce

All roasts served with mustard glazed carrots, red cabbage, Tenderstem broccoli, roast potatoes, a Yorkshire pudding and gravy

Mains

S H O R R O C K S L A N C A S H I R E 2 . 5 0C A U L I F L O W E R C H E E S E V topped with crispy onions

Add a side

Starters

B A N G B A N G C A U L I F L O W E R VG with spring onion and chilli

S A LT A N D P E P P E R C H I C K E N W I N G S with sweet chilli and lime leaf dip

C R I S P Y R I C E B A L L S VG with sriracha mayo

S A LT A N D P E P P E R S Q U I D with sweet chilli and lime leaf dip

S T I C K Y P O R K B E L LY with crispy kale

Desserts

L E M O N TA R T V with raspberry sorbet and crushed honeycomb

C H E E S E C A K E with rose and hibiscus poached pear and pistachios

D A R K C H O C O L AT E A N D P E A N U T B U T T E R P OT VG with peanut and Biscoff crumb, caramelised banana and non dairy ice cream

C O O K I E D O U G H V with Oreos and vanilla ice cream

I C E C R E A M C O U P E V three scoops from today’s selection

C H O C O L AT E B R O W N I E V with Biscoff and Curly Wurly sauce