Sunday lunch menu

Talbooth Smoked Salmon

Smoked trout mayonnaise, radish, apple, dill and keta caviar (E, F, Mu, SD)

Butter Roast Wood Pigeon Breast

Sweetcorn, Parma ham bon bon, spring onion and salami (E, G, Mk, SD)

Leek and Potato Tartlet (v)

Poached hens egg and truffle foam (E, G. Mk, SD)

Pressing of Ham Hock

Piccalilli, brie croquette, apple and rocket (E, G, Mk, Mu, SD)

Tomato and Red Pepper Velouté (v)

Tomato, basil, pinenuts (Mk, N, SD)

Grilled Fillet of Cornish Mackerel

Brown crab mousse, pickled mouli, Siam sauce, coriander and cucumber (C, F, G, Mu, S, SD, Se)

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, kale and red wine jus (C, E, G, Mk, SD)

Breast and Confit Leg of Devonshire Duck

Pomme purée, Jerusalem artichoke, confit savoy and pancetta (Ce, Mk, SD)

Tenderloin of Dingley Dell Pork

Fondant potato, butternut squash, cavolo nero and grain mustard cream (Ce, Mk, Mu, SD)

Pavé of Sea Trout

Potato pressing, nduja sauce, samphire and oyster beignet (E, F, G, Mk, Mo, SD)

Butter Roast Hake

Cauliflower, rainbow chard, brown shrimps and curry velouté

All Main Courses Served with: Cauliflower Cheese (Mk, G, E, Mu); Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli (Mk)

Warm Chocolate Fondant

Fresh berries & clotted cream (E, G, Mk, SD)

Roasted Coconut Cheesecake

Pineapple salsa, rum jelly and coriander (E, G, Mk, SD)

Braeburn Apple and Plum Crumble

Rich vanilla Anglaise and candied nuts (E, G, Mk, N, SD)

Chef’s Selection Cheese Board

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

£45.00 per person