SANDWICHES
Severn & Wye Smoked Salmon
Dill and horseradish cream cheese on brown bread
(Milk, Fish, Gluten(Wheat), Sulphur Dioxide)
Organic Cucumber
Minted goats curd on basil bread
(Milk, Gluten(Wheat), Sulphur Dioxide)
Roast Chicken
Gem lettuce, chipotle mayonnaise on tomato bread
(Milk, Egg, Gluten(Wheat), Sulphur Dioxide, Mustard)
Burford Brown egg
Devilled mayonnaise, mustard cress on white bread
(Celery, Milk, Egg, Gluten(Wheat), Sulphur Dioxide, Mustard)
PASTRIES
Coconut and Passionfruit Lamington
Chocolate-Soaked Sponge layered with passionfruit jelly and rolled in coconut topped with coconut whip
(Milk, Gluten(Wheat), Egg, Soya, Sulphur Dioxide)
Banana Caramel and Nyangbo chocolate Choux
Crustillant topped choux bun filled with a Nyangbo whip and banana caramel
(Milk, Gluten(Wheat), Egg, Soya)
Berryolette and yoghurt slice
Vanilla Sponge layered with Berryolette jelly and yoghurt mousse
(Milk, Gluten(Wheat), Egg, Fish, Soya)
Rhubarb and white chocolate mousse
White Chocolate Mousse with rhubarb confit and a vanilla sable
(Milk, Gluten(Wheat), Egg, Soya, Fish)
PLAIN & RAISIN SCONES
Freshly baked every day in Sopwell House kitchen served with Cornish clotted cream and strawberry jam
(Milk, Egg, Gluten(Wheat), Sulphur Dioxide, Soya)
