Sunday lunch menu

Sunday 19th November 2017

Starters

Talbooth Smoked Salmon Tartare with Crab Mayonnaise

Chorizo, dill and squid ink crisp

Roast Breast of Wood Pigeon

Jerusalem artichoke, Madeira and mustard bon bon

Winter Truffle Linguine (v)

Trompette mushroom and shiso cress

Thetford Forest Venison Terrine

Granny Smith apple and candied hazelnuts

Tiger Prawn Spring Roll

Pickled radish, Siam sauce and guacamole

Cumin Spiced Cauliflower Velouté (v)

Pine nuts and rarebit croutons

Mains

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy

Rump of Suffolk Lamb

Herb gnocchi, butternut squash, king oyster mushroom and kale

Breast of Free Range Chicken with Confit Leg Bon Bon

Fondant potato, tenderstem broccoli and chicken jus

Honey Glazed Devonshire Duck Breast

Pomme purée, turnip salsify, pistachio and Cavolo Nero

Pan Roast Cornish Sea Bream

Herb potato cake, spinach and sauce bonne femme

Grilled Whole Plaice on the Bone

Lyonnaise potatoes, rainbow chard and shrimp beurre blanc

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

Desserts

Sticky Toffee Pudding

Salted peanuts, toffee sauce and vanilla ice-cream

Apple Tarte Tatin

Salted butter caramel and clotted cream ice-cream

Fig and Orange Bakewell Tart

Rich vanilla custard, red Port reduction and roasted figs

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery

£41.50 per person