Sunday lunch menu

Sunday 21st January 2018

Starters

Traditional Talbooth Smoked Salmon

Lemon, capers and shallots

Pan Roast Wood Pigeon Breast

Cauliflower, pine nuts, golden raisins and curry velouté

Butternut Squash Velouté (v)

Sage, Chantilly and croutons

Terrine of Thetford Forest Venison

Pickled apple, granola and shimeji mushroom

Winter Truffle Linguine (v)

Shiso and wild mushroom

Grilled Fillet of Cornish Mackerel

Siam sauce, avocado, brown crab and radish

Mains

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy

Rump of Suffolk Lamb

Herb gnocchi, oyster mushroom and kale

Breast of Devonshire Duck

Potato fondant, honey roast parsnips and Cavolo Nero

Port and Rice Wine Glazed Dingley Dell Pork Belly

Pomme purée, confit Savoy and red grapes

Pan Roast Fillet of Sea Bream

Herb creamed potato, fennel shavings and mussel cream

Poached Pavé of Hake

Tenderstem broccoli, confit potato balls and brown shrimp beurre blanc

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

Desserts

Steamed Sponge Pudding

Rich vanilla custard and confit orange

Crème Brûlée

Rosemary, apricot ice-cream and shortbread

Praline Cheesecake

Toffee sauce, candied peanut and cumquat

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery

£41.50 per person