Sunday lunch menu

Sunday 21st April 2019


Talbooth Smoked Salmon

Potato salad, herb mayonnaise and rocket

Cured and Torched Mackerel Fillet

Cherry tomatoes, cucumber, spinach purée and baby watercress

Chargrilled Bucklesham Asparagus (v)

Poached egg and sauce hollandaise

Pressing of Suffolk Ham Hock

Piccalilli, apple and beurre noisette crumb

Smoked Chicken Ballantine

Dressed peas, broad beans and tomato with sourdough crostini

Leek and Potato Velouté (v)

Quails egg and herb oil


Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy

Rump of Suffolk Lamb

Spiced parsnips, tenderstem broccoli and lamb jus

Pan Roast Creedy Carver Duck Breast

Fondant potato, baby carrots, savoy cabbage and red wine jus

Butter Roast Fillet of Sea Trout

Brown shrimp and chive risotto, curry velouté

Poached Pave of Hake

Jerusalem artichoke, curly kale, game chips and truffle velouté

Dingley Dell Belly of Port with Honey and Port Glaze

Pomme puree, wild garlic and pork puffs

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


Chocolate Heaven

Brownie, milk chocolate mousse and white chocolate ice-cream

Glazed Lemon Tart

Lime marshmallow, lemon sorbet and Suffolk raspberries

Yoghurt and Lime Parfait

Ardleigh strawberries, meringue, raspberry and mint sauce

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery

£45.00 per person