Sunday lunch menu

Sunday 9th December 2018

Starters

Talbooth Smoked Salmon with Mersea Crab Mayonnaise

Fennel, keta caviar and ruby chard

Winter Truffle Linguine (v)

Shimeji mushrooms and tahoon cress

Parma Ham and Compressed Melon

Creamed goats cheese, pine nuts and basil

Grilled Fillet of Cornish Mackerel

Young beetroot and fennel seed croute

Leek and Potato Velouté

Truffle bon bon

Duck Liver Parfait with Toasted Brioche

Apple, granola and rocket

Mains

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy

Rump of Suffolk Lamb

Herb gnocchi, king oyster mushroom and rainbow chard

Breast of Free Range Chicken

Chorizo, pomme purée, glazed carrot and savoy cabbage

Slow Roast Venison Haunch

Fondant potato, baby parsnip, kale and plum

Grilled Plaice on the Bone

Confit potato balls, tenderstem broccoli and brown shrimps

Fillet of Sea Bream

Herb potato cake, samphire and sauce bonne femme

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

Desserts

Mango and Coconut Ripple Cheesecake

Pineapple sorbet, coconut tuile and coriander

Deconstructed Black Forest Gâteaux

Vanilla Chantilly and cherry sorbet

Glazed Lemon Tart

Matcha meringue and raspberry sorbet

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery

£42.50 per person