Mr G’s Sample Menu

The allergens contained in each dish are shown in brackets ()
Notification of a food allergy will mean your dishes will be served with a small MH&R FLAG
If not please check with one of our team members before starting your food.

Chef's selection of soups

Clam & sweetcorn chowder (C,Ce,F,G,Mk,Mo) OR Curried squash soup, parsnip crisp, herbed crème fraîche (v) (Ce,Mk)

Cod gravadlax, spinach & wasabi houmous bruschetta (F,G)

Prawn & crab tian, roasted red pepper & avocado mousse (C,E,Mk)

Roasted squash ravioli, shallot & rosemary purée, feta & pumpkin seeds (V) (E,G) (v)

Partridge schnitzel, puy lentils, salsa verde, quails egg (E,G,Mk)

Suffolk ham hock scotch egg, piccalilli (E,G,Mk,Mu)

Chickpea falafel, carrot and chilli purée, red quinoa taboulleh (v) (Ce,E,G,Mk)

Smoked haddock fishcake, mint pea purée, poached hens egg (E,F,G,Mk)

Free range chicken, pancetta, potato gratin, tender stem broccoli & red wine jus (E,Mk,SD)

Pan fried hake, spinach, garlic and oregano sauté potatoes, roast vine tomato, salsa verde (F,Mk,Mu,SD)

Pumpkin risotto, goats cheese & cranberries (v) (Ce,Mk)

Salmon en croûte, citrus & chive cream cheese, sautéed spinach, white wine sauce (F,G,Mk,SD)

Duck breast, sweet potato rösti, sugar snaps, cherry jus (Mk,SD)

Bream fillets, parsnip purée, tenderstem broccoli, raisin & caper beurre noisette, parsnip crisps (F,Mk,SD)

Wild mushroom stroganoff, braised buckwheat, sour cream, crispy capers & cornichons (v)(Ce,G,Mk,SD)

Whole roasted partridge, chestnut mash, braised red cabbage (G,Mk,SD)

Pork cutlet, burnt onion puree, dauphinoise potato, savoy cabbage & bacon (Ce,Mk) (v)

Donald Russel 200g fillet steak, balsamic braised shallots, fondant potato & roasted vine tomatoes – (Ce,Mk,SD)

Served with additional vegetables to compliment the chosen dish.
If the entire party opts for a carved option - chef would be delighted to present and serve in the dining room.

Roast sirloin of English beef, goose fat potatoes & yorkshire pudding (E,G,Mk,SD) (£5 supplement per person)

Leg of lamb, mint roasted new potatoes & rosemary jus (Mk,SD) (supplement June to August £5 per person)

Beef wellington, dauphinoise potato, balsamic shallot & red wine jus (E,G,Mk,SD) (£8 supplement per person)

Roast loin of pork, parsley mash, apple sauce, crackling (Mk,SD)

Coffee available upon request at an additional charge

Apple & cardamon crème brûlée with cinnamon shortbread (E,G,Mk)

Chocolate and orange tart, caramel ice cream and candied orange (E,G,Mk,S)

Lemon and honey pannacotta, poached pear and brandy snap (E,G,Mk,SD)

Mojito cheesecake, lime mascarpone and mint coulis (E,G,Mk,SD)

Biscoff parfait, caramelised banana, toasted almonds and crushed honeycomb (E,Mk,N)

Blackcurrant mousse, violet cream and fresh blackcurrants (E,Mk,SD)

Pear & walnut crumble with crème anglaise (E,Mk,N)

European cheeseboard (8.75pp if taken as additional course) (Ce,G,Mk,Mu,N,SD,Se)

Allergens Key:
Please speak to a member of staff if you wish to know which cereal containing gluten
(G), and which nut (N), is in the dish you have chosen.
Allergens are listed below:
[C] Crustaceans, [Ce] Celery, [E] Eggs, [F] Fish, [G] Cereals Containing
Gluten, [L] Lupin, [Mk] Milk, [Mo] Molluscs, [Mu] Mustard, [N] Nuts,
[P] Peanuts, [S] Soya, [SD] Sulphur Dioxide, [Se] Sesame seeds

The cost of Mr G’s is £195.00 to hire the room and £45.50 per person for the three course meal.