ALL DAY MENU AT The Mossbrook Inn in Sheffield

with rocket (v)

with olive oil & balsamic vinegar (v)

with British apple & rosemary chutney and artisan breads for dunking (v)

in a white wine cream, on a toasted sourdough crumpet (v)

in panko breadcrumbs with a British apple & rosemary chutney (v)

with chipotle mayonnaise

fried chicken coated in a smoky chilli jam

zesty orange curd, tarragon & sherry vinegar infused grapes, with toast

topped with Devon crab crème fraîche, served with ciabatta

with warm rustic bread and Netherend Farm salted butter (v)

with king prawn & Devon crab bonbons and a pea & truffle oil velouté

on cider & horseradish mustard mash, with a black pudding bonbon, green beans, tenderstem broccoli and a rich bordelaise jus

topped with a slow-roasted tomato sauce, Monterey Jack cheese and crisp prosciutto, served with rich chicken gravy and skinny fries

with rustic thick-cut chips, pea purée and tartare sauce

with sautéed green beans & tenderstem broccoli, creamed potato and rich chicken gravy

with cucumber, tomato, red onion, spring onions, coriander, red chilli, and a soy, lime & ginger dressing

with cucumber, tomato, red onion, spring onions, coriander, red chilli, and a soy, lime & ginger dressing

on a roasted red pepper, pickled watermelon, fennel & red onion salsa, with basil pesto and sautéed baby potatoes

on a bed of cucumber & mooli ribbons, shredded carrot & cabbage, watercress and spring onion, in a plum & hoisin sauce

Lemon mousse roulade rolled in raspberry sugar crunch, topped with vanilla ice cream and flamed meringue, served with fresh strawberries (v)