Sunday lunch menu

Talbooth Smoked Salmon and Potato Terrine

Herb mayonnaise, pickled cucumber, fennel and dill (E, F, Mu, SD)

Serrano Ham and Compressed Melon

Creamed goats cheese, basil pesto and candied pumpkin seeds (Mk, SD)

Butternut Squash Velouté (v)

Sage Chantilly and pine nuts (Mk, N, SD)

Poached Haddock and Mersea Crab Cake

Hen’s egg and chive beurre blanc (C, E, F, G, Mk, SD)

Leek, Potato and Wild Mushroom Tartlet (v)

Truffle foam and chive (G, Mk, SD)

Confit Duck Boudin and Liver Parfait

Smoked duck, pear, mizuna and walnut (E, G, Mk, N, SD)

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy (E, G, Mk, SD)

Rump of Suffolk Lamb

Herb gnocchi, king oyster mushroom and cavolo nero (E, G, Mk, SD)

Breast of Devonshire Duck

Jerusalem artichoke, fondant potato and rainbow chard (Mk, SD)

Tenderloin of Dingley Dell Pork

Pomme purée, maple glazed Roscoff onion, black garlic and mustard sauce (Mk, Mu, SD)

Pave of Sea Trout

Lyonnaise potatoes, charred gem lettuce and curried velouté (F, Mk, Mu, SD)

Butter Roast Hake Fillet

Haricot blanc, tiger prawn, samphire and nduja cream (C, F, Mk, Mu, SD

All Main Courses Served with: Cauliflower Cheese (Mk, G, E, Mu); Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli (Mk)

Belgian Triple Chocolate Brownie

Tahitian vanilla ice-cream, caramelised banana and coriander (E, G, Mk, SD)

Warm Pear and Apple Crumble

Roasted hazelnut and cinnamon ice-cream (E, G, Mk, N, SD)

Treacle Tart

Toffee dressing, orange blossom Chantilly and lime marshmallow (E, G, Mk, SD)

Chef’s Selection Cheese Board

Homemade quince chutney, biscuits, grapes and celery (Ce, E, G, Mk, N, SD)

£45.00 per person