SUNDAY FOOD MENU

Mains:

Big Bowl o’ Soup with homemade bread & butter (V) - 5.50

Smashed avocado with poached eggs and roasted peppers on sourdough (V) - 9.00

Avocado with spinach, umami tomatoes, black beans & barley (VG) - 9.50

Eggs Florentine: spinach, poached eggs and hollandaise sauce on English muffins (V) / with Wye Valley Salmon - 9.00 / 12.00

Roast pork loin, braised red cabbage, Yorkshire pudding, roast potatoes, carrots & parsnip served with an apple sauce - 16.00

Roast sirloin, braised red cabbage, Yorkshire pudding, roast potatoes, carrots & parsnip served with a horseradish cream - 16.00

TSK Vegan Breakfast - Roast squash & chickpea sausages, grilled tomato, field mushroom, potato hash & scrambled tofu (VG) - 12.00

TSK Breakfast - Fellers Cumberland sausage & smoked bacon, grilled tomato, field mushroom, potato hash & Mayfield eggs - 12.00

 

Something sweet?:

Creamy dark chocolate tart, raspberry sauce finished with indulgent white chocolate crème fraiche (V) - 6.00

Glazed Figs, Served with creamy whipped Ricotta & vanilla stock syrup (V) 6.50

Cheese Board - Selection of local cheeses with quince jelly & crunchy crackers - 11.50

Profits from TSK go to the Oxford Hub, getting residents volunteering in the local community. To find out more, or get involved, visit oxfordhub.org

All our food is freshly made from scratch each day from locally sourced ingredients. As a result of this, we may occasionally run out of some items during mealtimes. Whenever possible, we will endeavour to provide alternatives, but we apologise if we don’t have your first choice. Children’s portions available for certain dishes on request. Whilst we will endeavour to accommodate any allergy, all food is produced in a kitchen which uses nuts, gluten, dairy and eggs. Please ask about vegan options. Game may contain shot. Fish may contain bones. Meat may contain bones.