Sunday lunch menu

Talbooth Smoked Salmon Croquettes

Poached hens egg, pickled shimeji mushrooms and gem velouté (E, F, G, Mk, SD)

Confit Chicken Terrine

Smoked mayonnaise, baby leeks and black garlic (E, Mu, SD)

Leek and Potato Velouté (v)

Quails egg and chive (E, Mk, SD)

Serrano Ham and Creamed Goats Cheese

Sesame seed tuille, Heritage tomato, basil, honey and mustard dressing (G, Mk, Mu, Se)

Grilled Fillet of Cornish Mackerel

Brown crab mousse, broad bean, pickled mouli and coriander (C, F, Mk, SD)

Truffle Arancini (v)

Mustard mayonnaise, rocket, smoked cheddar and truffle sauce (E, G, Mk, Mu, SD)

Roast Ribs of Dry Aged English Beef

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

Rump of Suffolk Lamb

Herb gnocchi, chestnut mushrooms, rainbow chard and red wine jus (E, G, Mk, SD)

Tenderloin of Dingley Dell Pork

Pomme purée, truffled peas, maple cured bacon and mustard cream (Mk, Mu, SD)

Breast of Devonshire Duck

Fondant potato, asparagus and broad beans (Mk, SD)

Fillet of Sea Bream

Potato pressing, samphire and mussel cream (F, Mk, Mo, SD)

Butter Roast Pave of Hake

Jersey Royals, wild garlic, smoked eel and curry velouté (F, Mk, Mu, SD)

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

Treacle Steamed Sponge Pudding

Confit orange and warm custard (E, G, Mk, SD)

Triple Belgian Chocolate Cheesecake

Poached pears, Paddy and Scott’s coffee jelly (E, G, Mk, SD)

Warm Bakewell Tart

Maple roasted plum, Merlot ice-cream and toasted almond (E, G, L, Mk, N, SD)

Chef’s Selection Cheese Board

Homemade quince chutney, biscuits, grapes and celery (Ce, E, G, Mk, N, SD)

£47.00 per person