Sunday lunch menu

Sunday Lunch Menu 24th October 2021

Starters

Talbooth Smoked Salmon

Keta caviar, radish, herb mayonnaise, brioche crouton and rocket (E, F, G, Mk, Mu)

Suffolk Ham Hock Terrine

Piccalilli, apple and crostini (G, Mk, Mu, SD)

Spinach and Parmesan Velouté (v)

Lovage Chantilly (Mk SD)

Truffled Arancini (v)

Pickled shimeji mushrooms, Parmesan and truffle velouté (E, G, Mk, SD)

Tiger Prawn and Brown Crab Tartlet

Avocado, preserved lemon and lobster bisque jelly (C, F, G, Mk)

Braised Short Rib and Smoked Cheddar Beignet

Pickled shallot, caramelised onion purée, Madeira and mizuna (E, G, Mk, SD)

Mains

Roast Ribs of Dry Aged English Beef

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

Rump of Suffolk Lamb

Herb gnocchi, truffled pea, king oyster mushroom and red wine jus (E, G, Mk, SD)

Tenderloin of Dingley Dell Pork and Treacle Bacon

Fondant potato, hispi cabbage, baby carrot and mustard cream (Mk, Mu, SD)

Breast of Norfolk Guineafowl

Pomme purée, cavolo nero, glazed roscoff onion and jus (Mk, SD)

Butter Roast Skate Wing

Crushed Jersey Royal, samphire and brown shrimp beurre blanc (C, F, Mk, S, SD)

Pavé of Hake

Miso glazed pak choi, tomato and wild rice fricassee with lemongrass velouté (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

Blackcurrant Delice

Toasted vanilla marshmallow and liquorice ice-cream (E, G, Mk, SD)

Warm Chocolate Fondant

Kirsch crèmeux, vanilla Chantilly and cherry sorbet (E, G, Mk, SD)

Coconut Cheesecake

Confit pineapple, rum jelly and mango gel (G, Mk, SD)

Chef’s Selection Cheese Board

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

£49.50 per person