Sunday lunch menu

Sunday 8th July 2018

Starters

Talbooth Smoked Salmon with Mersea Crab Mayonnaise

Fennel and beetroot

Ham Hock Ravioli

Pea velouté

Blue Cheese Mousse with Poached Pear (v)

Candied walnuts and pickled beetroot

Tiger Prawn Spring Roll

Siam sauce, avocado, coriander and pickled radish

Leek and Potato Velouté

Quail egg and chive

Duck Liver Parfait with Toasted Brioche

Compressed apple and granola

Mains

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy

Roast Rack and Rump of Suffolk Lamb

Herb gnocchi, king oyster mushroom and rainbow chard

Breast of Devonshire Duck

Fondant potato, white asparagus and poached peach

Poached Pave of Hake

Herb risotto, broad beans and curry velouté

Port Glazed Belly of Dingley Dell Pork

Pomme purée, semi dried grapes and spring greens

Pan Roast Pave of Trout

Jersey Royal and watercress salad with chorizo sauce

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

Desserts

Strawberry and Passion Fruit Eton Mess

Raspberry meringue and coriander jelly

Peach Melba Delice

Black pepper poached peach, vanilla ice-cream and honeycomb

Lime and Cherry Cheesecake

Fresh cherry and chocolate sauce

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery

£42.50 per person