Sunday lunch menu

Sunday 15h April 2018

Starters

Talbooth Smoked Salmon

Avocado, fennel, keta caviar and marinated crevette

Duck Liver Parfait with Toasted Brioche

Orange and granola

Spring Pea Velouté (v)

Quail egg and potato tuile

Quail Pithivier

Celeriac and apple rémoulade with red wine jus

Tiger Prawn Spring Roll

Siam sauce, pickled radish, piquillo pepper and coriander

Creamed Goats Cheese and Beetroot Cannelloni (v)

Young beetroot, apple, endive and candied hazelnuts

Mains

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy

Rump of Suffolk Lamb

Wild garlic, herb gnocchi, king oyster mushroom and lamb jus

Pan Roast Breast of Guinea Fowl with Slow Cooked Leg

Fondant potato, glazed finger carrot and chargrilled grelots

Port Glazed Belly of Dingley Dell Pork

Pomme purée, hispi cabbage and semi-dried grapes

Pan Roast Pave of Sea Trout

Watercress and Jersey Royal salad, samphire and chorizo emulsion

Herb Coated Plaice Fillets

Tenderstem broccoli, brown shrimps and sauce Américaine

All Main Courses Served with : Cauliflower Cheese ; Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli

Desserts

Egg Custard Tart

With poach rhubarb and rhubarb sorbet

Triple Chocolate Brownie

Pistachio ganache and cherry

Lemon Delice

Kaffir lime leaf meringue, raspberries and mango ice-cream

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery

£42.50 per person