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Sunday lunch

One course £8.95
Two course £11.95
Three course £14.95 with coffee

Starters

Chefs soup of the day

Chicken and duck liver parfait beetroot and orange pickle toasted brioche

Deep fried Somerset brie, red onion marmalade ciabatta croutons

Dressed Cornish crab, waldorf salad with muscat grapes and buttered rye bread (£5.95 supplement charge)

Baked king scallops wrapped in bacon, caulifllower puree and black pudding crumble (£5.95 supplement charge)

Mains

Roasted beef, homemade Yorkshire puddings, pan gravy

Roasted turkey breast chipolata sausage, sage and onion stuffing thyme jus

Pan fried sea bass fillet, tarragon parmentier potatoes, wilted spinach and green beans, beurre blanc sauce

Herb crusted rack of lamb, potato gratin and minted jus (£6.95 supplemented charge)

Panfried Gressingham duck breast, wilted greens, Summer berry jus (£5.95 supplemented charge)

Beef Wellington 8oz fillet steak and wild mushrooms encased in baked puff pastry with pancetta wrapped asparagus and red wine reduction (£10.95 supplemented charge)

Dessert

Please see our a la carte desserts For dessert option