Milsom Hotels & Restaurants

A la carte

Starters	Price
Winter Truffle and Manchego Cheese Ravioli (v) Mushroom purée, tahoon cress and chanterelle mushrooms	£14.00
Atlantic King Crab Kimchi, avocado, dill and kohlrabi	£18.00
Serrano Ham and Smoked Bone Marrow Croquetas Charentais melon, golden raisins and chorizo	£16.00
Morel Velouté and Crispy Chicken Wing Celery and warm mushroom brioche	£17.00
Dill Coated Talbooth Smoked Salmon Oyster mayonnaise, tapioca and apple	£16.00
Pan Roast Hand Dived Scallops Pig cheek bon bon, candied pecan, apple and shallot purée	£19.00
Honey Spiced Mallard Breast Braised leg samosa, poached blackberry and pickled beetroot	£17.00
Crackling Crusted Scottish Langoustine Miso glazed pork belly, butternut squash and sauce Américaine	£19.00
Seared Yellowfin Tuna Siam sauce and radish	£18.00
Ballotine of Norfolk Quail with Confit Leg ‘Toastie’ Haricot blanc, poached pear and pan fried quails egg	£16.50

Mains	Price
If you would like extra vegetables or potatoes then we offer the following sides for £4.00 each: Dauphinoise, triple cooked chips, spinach, green beans or green salad.
Pan Roast Wild Sea Bass Squid ink gnocchi, baby squid, sea purslane and lemongrass	£33.00
Rack and Best End of Suffolk Lamb Broccoli, local oyster mushroom, rosemary cured egg yolk and lamb croustillant	£34.00
Fillet of Dry Aged Dedham Vale Beef Rossini Rosti potato, spinach and Madeira jus	£34.00
Baked Brill with Mussel Mousseline Crème fraîche leeks, potato tuile with saffron and caviar sauce	£30.00
Thetford Forest Venison Jerusalem artichoke, black pudding, truffle bon bon and rainbow chard	£34.00
Dedham Vale Chateaubriand (for two persons)Carved in the Restaurant Dauphinoise, shallots, fine beans, Madeira jus, béarnaise sauce	£68.50
Butter Roast Locally Shot Partridge Leg pie, rosemary bread sauce, salsify, romanesco and trompette de la mort	£28.00
Fillet of John Dory Roscoff onion, lardo, potato pressing with razor clam and Morteau sausage sauce	£34.00
Ricotta and Cep Dumplings (v) Pine nuts, butternut squash, confit egg yolk and tenderstem broccoli	£22.50
Butter Roast Veal Sirloin with Veal Sweetbread Open Ravioli Watercress, pomme soufflé and peppercorn sauce	£33.00

Desserts	Price
Talbooth Gâteau Opéra Blackcurrant compote, white chocolate and liquorice sorbet	£9.75
Toffee Apple Cheesecake Spiced apple, cider caviar and Granny Smith sorbet	£10.00
Elderflower Crème Brûlée Poached rhubarb and rhubarb sorbet	£9.50
Banana and Pecan Nut Soufflé Warm banana cake, golden raisins and rum ice-cream	£12.00
Chocolate and Hazelnut Dark chocolate ganache, hazelnut crémeux, milk sorbet and hazelnut anglaise	£12.00
Warm Fig Bakewell with Red Wine Poached Pear Port reduction, almonds and fig leaf ice-cream	£9.50
Talbooth Welsh Rarebit Quince jelly and tahoon cress	£8.00
Chef’s Selection Cheese Board Homemade grape chutney, biscuits, grapes and celery	£12.00

Dessert and sweet wine (100ml glass)	Price
2008 Trockenbeerenauslese, Höpler, Burgenland, Austria (Flight)	£10.75
2010 Straw Wine, Chenin Blanc, D.Trafford, Stellenbosch, S.Africa (Flight)	£11.25
2011 Passito di Noto, DOC, Planeta, Sicilia (Flight	£10.75
2012 Elysium, Black Muscat, Andrew Quady, California (Flight)	£9.00
2010 Clos Dady, Sauternes, France	£9.25

Dessert wine flight

Price

25ml of each that are stated

£13.50

Others may be added with a supplementary charge of

£2.75

Coffee	Price
All of which are served with handmade chocolates...
Paddy & Scott’s coffee	£4.50
Liqueur coffee	£8.50
Deluxe premium hot chocolate	£4.25