Sunday lunch menu

Sunday 5th July

Starters

Talbooth Smoked Salmon

Fennel and radish pickles, citrus crème fraîche and sourdough croûtes (F, G, Mk, SD)

Mizo Glazed Pork Belly

Charred bean sprouts, butternut squash and rocket cress (G, Mk, Mu, S, SD, Se)

Creamed Cashel Blue

Poached pear, baby beetroot and granola (Mk, N, SD)

Serrano Ham and Compressed Melon

Pine nuts, feta and honey dressing (E, G, Mk, Mu, N)

Tiger Prawn Ravioli

Buttered leeks and caviar beurre blanc (C, E, F, G, Mk, SD)

Leek and Potato Velouté (V) (v)

Truffle bonbon and chive (E, G, Mk, SD)

Mains

Roast Ribs of Dry Aged English Beef

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

Rump of Suffolk Lamb

Herb gnocchi, king oyster mushroom and rainbow chard (Ce, E, G, Mk, SD)

Tenderloin of Dingley Dell Pork

Barbecued cheek beignet, pomme purée, tenderstem broccoli and grain mustard sauce (Ce, E, G, Mk, Mu, SD)

Butter Roast Breast and Confit Leg of Guinea Fowl

Chorizo, broad beans, confit Jersey Royals and chicken jus (Ce, Mk, SD)

Fillet of Sea Bream

Seared scallop, fennel and vanilla veloute (D, F, MK, SD)

Pan Roast Sea Trout

Crushed new potatoes, samphire, razor clam and mussel cream (F, Mk, Mo, 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

Chocolate Marquise

Banana, Honeycomb and caramel ice cream (E, G, Mk, SD)

Lemon Meringue Éclair

Raspberry sorbet, elderflower (E, G, Mk)

Coffee and Blackcurrant Layered Gâteaux

Poached blueberry and liquorice sorbet (E, G, Mk, SD)

Chef’s Selection Cheese Board

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

£47.50 per person