Sunday lunch menu

Sunday 17th February 2019

Starters

Talbooth Smoked Salmon

Dill, keta, radish, apple and smoked trout mayonnaise

Confit Duck Rillette and Duck Liver Parfait

Smoked duck, orange purée and granola

Ham Hock Ravioli

Smoked shallot, goats cheese and pea velouté

Butternut Squash Velouté (v)

Sage Chantilly and croutons

Tiger Prawn Spring Roll

Avocado mousse, siam sauce and coriander

Wild Mushroom Risotto (v)

Soft boiled quails egg

Mains

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy

Rump of Suffolk Lamb

Potato pressing, tenderstem broccoli and king oyster mushrooms

Slow Roast Venison Haunch

Fondant potato, parsnip purée, cavlo nero and dark chocolate

Tenderloin of Dingley Dell Pork

Pomme purée, finger carrot, rainbow chard and peppercorn sauce

Poached Pave of Hake

Jerusalem artichoke, new potatoes, kale and truffle velouté

Pan Roast Sea Trout

Herb potato cake, samphire, caviar and chive beurre blanc

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

Desserts

Jelly and Sorbet

Rose petal, raspberries and meringue

Trio of Chocolate and Toffee

Brownie, ganache and ice-cream

Strawberry Ripple Cheesecake

Pink Champagne jelly and lychee ice-cream

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery

£42.50 per person