You just can’t beat a traditional roast dinner on a Sunday!

We offer you a choice of four roasted types of meat every week:

Topside Beef
Pork with Crackling
Chicken Breast
Turkey Crown

Enjoy any two slices of your choice. Yes, you can mix and match.

We also offer some pre reserve options…

Home-made nut roast is available as a vegetarian option for 7.50€.
Oven baked Salmon fillet for 9.95€.
Slow-cooked lamb shank in a rosemary and mint gravy for 10.95€.

Once you have your choice of main you can the help yourself to whatever vegetables you like from the carvery.

We have the biggest selection of fresh local cooked vegetables. Various options for potatoes, home-made Yorkshire puddings, cauliflower cheese and dauphinoise potatoes.

We try to vary a few vegetables every week to give you a variety.

Carrots, garden peas, white cabbage, red cabbage, broccoli, green beans, broad beans, Brussel sprouts, leeks, swede, butternut, roast potatoes, new potatoes, mashed potatoes, sweet potatoes, sweetcorn and more…

Pork crackling, stuffing and we even throw sausages into the mix!

Plus all the sauces alongside… Horseradish, Apple sauce, Mint Sauce, Cranberry Sauce & English Mustard.

Enjoy a traditional roast dinner at La Raqueta for only 7.50€!

We have a great selection of desserts for afters:

Traditional Orchard Apple Pie
Traditional Lattice Cherry Pie
Sticky Toffee Sponge Pudding
Treacle Sponge Pudding
Baileys Ice Cream Slice
Banoffee Ice Cream Slice

All dessert options are accompanied with either cream, ice cream or custard.

Join the carvery club!

Every time you have a roast dinner carvery you will earn a credit, collect ten credits and you can claim a FREE roast dinner carvery!

Table reservations are essential!

We can currently only seat 50 people…

Don’t fancy eating here? No problem… Box your own carvery up ready for takeaway!

Reserve your roast dinner today on +34 603 113 931

live music now every sunday afternoon from 3pm!

Please take a look at our Whats On? page to see what live entertainment we have lined up.

Leave a Comment