Sunday lunch menu

Sunday 15th March

Starters

Dill Coated Talbooth Smoked Salmon

Herb mayonnaise, pink grapefruit, keta caviar and smoked eel beignets (E, F, G, Mu, SD)

Confit Rabbit Boudin

Grain mustard mayonnaise, beer pickled onion and brioche croutons (E, G, Mk, Mu, SD)

Spring Truffle Arancini (v)

Smoked Cheddar, rocket and truffled velouté (E, G, Mk, SD)

Peppered Mackerel Rillette

Marinated heritage tomato, basil pesto and Melba toast (F, G, Mk, N, S, SD)

Duck Liver Parfait

Brioche, granola, smoked duck, dandelion and apple salad (E, G, Mk, N, SD)

Spiced Cauliflower Velouté (v)

Golden raisins, pine nuts and rarebit croûte (C, E, G, Mk, Mu, N, SD)

Mains

Roast Ribs of Dry Aged English Beef

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

Rump of Suffolk Lamb

Herb gnocchi, king oyster mushroom and rainbow chard (Ce, E, G, Mk, SD)

Breast of Devonshire Duck

Fondant potato, glazed carrot finger and caraway confit Savoy cabbage (Ce, Mk, SD)

Butter Roast Free Range Chicken

Pomme purée, wild garlic and morel sauce (Ce, Mk, SD)

Pavé of Sea Trout

Potato croquettes, fennel and caviar beurre blanc (E, F, G, Mk, SD)

Pan Roast Cod

Brown shrimp and wild rice fricassee, cavolo nero and sauce bonne femme (C, F, Mk, SD)

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

Desserts

Pistachio Panna Cotta

Lavender shortbread, pickled apple and raspberry (E, G, Mk, N, SD)

Warm Chocolate Brownie

Toffee sauce, poached pear and honeycomb (E, G, Mk, SD)

Lemon and Poppyseed Cheesecake

Blueberry compote and coffee meringue (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