Sunday lunch menu

Sunday 10th November 2019

Starters

Beetroot Cured Salmon

Avocado, crème fraîche, charred orange, pomegranate and keta

Confit Chicken Boudin

Sauce gribiche, brioche croutons, pickled shallot and sakura

Creamed Goats Cheese and Beetroot Cannelloni

Candied pecan nuts, apple and endive

House Cured Warm Salt Brisket

Grain mustard mayonnaise, confit egg yolk, cornichons and onion seed croute

Smoked Mackerel Rillette

Pickled kohlrabi, radish, smoked eel, Melba toast and siam sauce

Butternut Squash Velouté (V) (v)

Toasted pumpkin seeds, sage Chantilly and chestnut

Mains

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy

Rump of Suffolk Lamb

Dauphinoise potatoes, king oyster mushrooms and kale

Breast of Devonshire Duck

Potato pressing, Jerusalem artichoke, cavolo nero and red wine jus

Duo of Dingley Dell Pork

Pomme purée, cauliflower, confit Savoy and caramelised apple

Grilled Plaice on the Bone

Herb croquettes, baby leek, dill, caper and brown shrimp butter

Butter Roast Pavé of Cod

Chorizo, oyster mushrooms, parmentier potato, pousse and truffle velouté

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

Desserts

Talbooth Gâteau Opéra

Blackcurrant, white chocolate and liquorice

Warm Chocolate Brownie

Fudge and banana

Fig Bakewell

Almonds, fig compote and Granny Smith sorbet

Chef’s Selection Cheese Board

Homemade quince chutney, biscuits, grapes and celery

£45.00 per person