The Weavers Room and River Room Menu

£7.00 per person, please select 4 canapés

Cold

House smoked salmon on granary bread (F, G, Mk, S)

Inside out smoked duck, cucumber, spring onion and hoi sin (G, S, Se, SD)

Goats cheese and beetroot sesame seed cone (Mk, N, G, S, Se) (v)

Cherry vine tomato, buffalo mozzarella and basil (Mk) (v)

Rock oysters on ice with shallot vinegar (C, SD)

Goats cheese with red onion on a sage cracker (G, Mk, SD) (v)

Truffle homity tart (E, G, Mk)

Soft boiled quails egg, pea hummus and celery salt (Ce, E, G, Mk) (v)

Ring of crevettes with parsley and lemon crème fraiche (C, Mk)

Smoked salmon, beetroot and cream cheese gateâu (F, G, Mk, S)

Teriyaki chicken sushi roll with avocado (G, S, SD)

Polenta tartlets, piccolo tomato, goats cheese and micro basil (Ce, F, G, Mk, SD)

Panisse with romesco dip (G, Mk, N, SD) (v)

Avocado and mango nori roll with pickled ginger and sesame seeds (v)

Pinney’s smoked mackerel pâté with horseradish, pickled radish on melba toast (F, G, Mk, Mu, S, SD)

Millionaire tart duck liver parfait in a beetroot tart (C, G, E, Mk)

Hot

Roast beef and Yorkshire pudding, creamed horseradish (E, G, Mk, Mu, SD)

Fish and chips in paper cones (E, F, G, Mk)

Bangers and mash (G, Mk, SD)

King prawn and chorizo skewer with lime mayonnaise (C, E, Mk)

Wild mushroom tart, quails egg, hollandaise (E, G, Mk, SD) (v)

Baked camembert fondue, tomato jalapeño croutons (E, G, Mk)

Tandoori chicken skewer with mango lassi dip (Mk)

Spinach, feta and caraway parcel (E, G, Mk) (v)

Corned beef hash bon bon (E, G, Mk, SD)

Moroccan lamb croquettes, beetroot hummus (E, G, Mk, Mu, Se)

Kedgeree arancini with curry yoghurt dip (Ce, E, F, G, Mk)

Ham croquettes, caper, red pepper and tarragon mayonnaise (Ce, E, SD)

Chicken karaage (S, Se, SD)

Kekda tikka with raita (C, E, G, Mk)

Mini fish pie (C, E, F, G, Mk, Mu)

Tiffin quail Scotch egg (E, G, Mk, Mu) (v)

Butternut squash and sage arancini (Ce, E, G, Mk) (v)

Char grilled asparagus with poached egg hollandaise (v)

Parmesan and pine nut salad (E, Mk, SD)

Trio of smoked salmon

Smoked, tartare and mousse with asparagus (F, Mk, SD)

Dartois of pea and asparagus (v)

Chive butter sauce (E, G, Mk, SD)

Marinated feta, basil, garlic, olive oil, char grilled pepper (v)

Tomato and shallot dressing, basil cress (Ce, Mk, SD)

Open courgette lasagna, truffle mushroom arancini

Pickled red onion and spinach purée (Ce, E, G, Mk, SD)

Cod and prawn fishcake

Spinach, poached egg and tartare velouté (C, Ce, E, F, Mk, SD)

Beetroot marinated salmon

Orange, radish, avocado, crème fraîche and herbs (F, Mk)

Smoked duck carpaccio with duck rillette bon bon

Shallot purée, pickled wild mushroom salad and Port dressing (E, G, Mk, N)

Twice baked truffled mushroom soufflé (v)

Blue cheese mayonnaise, broad beans and sticky walnuts (E, G, Mk, N)

Haddock and dill rillettes

Kedgeree arancini, curry mayonnaise, poppodom, quail egg (E, F, G, Mk)

Seared scallops, pea and ham croquette

With pea purée and Parma ham crisp (E, G, Mk, Mo)

Tiger prawn ravioli in lime and coriander

Vegetable ribbons, black sesame, Thai flavours (C, Ce, E, F, G, Mk, Se)

Half lobster and claw spring roll

Sweetcorn and bacon (£9.50 supplement) (C, E, G, Mk)

Trio of melon, feta and toasted pumpkin seeds (v)

Red wine reduction glaze (Mk, SD)

Smoked ham hock and parsley

Quail Scotch egg, apple purée (Ce, E, G, Mk, SD)

Tian of crab, mayonnaise and herbs

Brown bread crostini, avocado and melon pearls (C, E, Mk, S)

Goats cheese mousse, nutty granola, vanilla pear purée (v)

Saffron pickled pear, rocket salad (G, Mk, N, SD)

Poached sea trout, prawn and avocado tian

Heritage tomato and basil with ketchup dressing (C, Ce, E, F, Mk, SD)

Mezze boards for the whole table

Selection of breads and flat breads, olive oil and Balsamic Continental meats, Scotch egg, Parmesan (E, G, Mk, Se, SD) Char-roasted vegetables, hummus, mozzarella

The main course price includes starter, main, dessert and coffee & chocolates.
All main course dishes are served complete with their own vegetables and potatoes.
Extra vegetables and potatoes are available at £2.50 per person extra.

Roast sirloin of British beef with featherblade

Polenta beignet, broccoli purée, roasted carrot (E, G, Mk)

Suffolk Pride bangers and mash

Shallot tatin, crushed peas (G, Mk, SD)

Fillet of beef Wellington

Dauphinoise potato, shallots, fine beans and Madeira jus (E, G, Mk)

Breast of guinea fowl

Bacon and onion rosti potato, butternut squash purée, tenderstem broccoli, wild mushroom jus (Mk)

Spiced free range duck breast

Fondant potato, savoy cabbage, broad beans, pancetta and thyme jus (Mk)

Whole roast fillet of aged British beef

Rosti potato, golden beetroot purée, spinach and cherry tomato, wild mushroom and shallot sauce (Mk)

Dartois of chicken

Crushed new potato, spinach, cherry tomato with girolle and chervil velouté (E, G, Mk)

Roasted belly of pork

Black pudding potato bon bon, caramelised apple purée, carrot spaghetti, cavolo nero (E, G, Mk, SD)

Roasted leg of lamb with mint sauce

Champ crush, peas à la Française, braised gem, gravy (Ce, G, Mk, SD)

Free range chicken breast

Braised potato fondant, sweetcorn purée, cherry tomato and broad beans, tarragon jus (Mk)

Rump of English lamb

Moroccan spiced lamb shoulder bon bon, rosemary fondant, charred asparagus, onion and chive purée (E, G, Mk, Mu)

Rack of lamb with Dijon herb crumb

Anna potato, pea purée, spinach, peas, asparagus tarragon sauce (Ce, G, Mk, Mu, S)

Fish dishes

Fillet of sea bass with prawn ravioli

Fennel purée, carrot spaghetti dill and white wine sauce (C, Ce, E, F, G, Mk, SD)

Fillet of sea trout and sole ‘en croute'

Duchesse potato, fricassée of asparagus, peas and broad beans (E, F, G, Mk, SD)

Fillet of hake with curried mussel velouté

Creamed potato, leaf spinach and samphire (Ce, F, Mk, Mo)

Vegetarian dishes

Butternut squash tortellini with crispy feta (v)

Spinach purée and fresh garden herb pesto (E, G, Mk)

Field mushroom, red onion, root vegetable ‘en croute’ (v)

Dauphinoise potato, creamed spinach, Choron sauce (Ce, E, G, Mk, SD)

Baked woodland mushroom pudding (v)

Tarragon croquette, broccoli purée, heritage carrots (Ce, E, G, Mk, S, SD)

Potato and herb gnocchi (v)

Mushroom, truffle cream, broccoli and spinach (E, G, Mk)

Tomato, mozzarella and basil arancini (v)

Pomodoro sauce and spinach (Ce, E, G, Mk)

During June, July and August rack of lamb will carry a supplement of £3.00 per person due to the annual price rise of spring lamb.

Strawberry ‘pavlova’

Lime cream, strawberry jelly, lime marshmallow and micro basil (E, Mk)

Lemon tart

Blueberry compote, Chantilly cream (E, G, Mk)

Toffee apple cheesecake

Caramel crunch, apple gel, fudge, vanilla ice-cream (E, G, Mk, S)

Rhubarb and custard delice with rhubarb gel

Poached rhubarb, vanilla ice-cream (E, G, Mk)

Vanilla panna cotta

Meringue, mango and raspberry (E, Mk)

“Death by chocolate”

Chocolate cake, chocolate soil, honeycomb chocolate ice-cream (E, G, Mk)

Raspberry and lemon trifle

Mint shortbread (E, G, Mk)

Apple and apricot crumble tart

Crème Anglaise and apricot ice-cream (E, G, L, Mk)

‘Jaffa cake’ brownie

Orange gel, Cointreau cream (E, G, Mk, S)

Strawberry and guava mousse

Fruit salsa, strawberry gel, micro coriander (E, G, Mk, S)

Sharing desserts for the table please select 3 of the following for each table to enjoy;

Talbooth Sherry trifle (E, G, Mk)

“Death by chocolate”(E, G, Mk. S)

Cheesecake (we can create your favourite flavour) (G, Mk)

Lemon posset (Mk)

Sticky toffee pudding (E, G, Mk)

Apple and blackberry crumble (E, G, Mk)

Lemon meringue pie (E, G, Mk)

Eton Mess (E, Mk)

Mango pavlova (E, Mk)

Chocolate tart (E, G, Mk)

Trio of Desserts (for a real show-stopper) £2.00 per person supplement

“Caribbean”

Coconut panna cotta Pineapple and ginger biscuit cheesecake Banana fritter with caramel sauce (E, G, Mk, S)

“Lemon and raspberry”

Lemon posset Raspberry Eton Mess Fresh raspberry and white chocolate mousse with pistachio (E, G, Mk, N)

"Strawberry”

Strawberry ripple cheesecake Strawberry tart Strawberry and mint jelly (E, G, Mk, S)

Starters

Lentil, pea and quinoa spring roll

Nam phrik sauce

Chargrilled asparagus and vegan Parmesan salad

Ketchup dressing (Ce)

Open tart of red onion, fig and vegan feta

Pink peppercorn dressing (Mu, SD)

Heritage tomato, tofu and rocket salad

Pimento pesto (Ce, S)

Cauliflower soup

Herb oil (S)

Main Courses

Moroccan chickpea, lentil and squash stew

Grilled vegan halloumi, pomegranate and mint

Sweet potato and coconut curry with basmati rice

Coriander flat bread

Vegetable en croute

Spinach, crushed new potatoes and tomato sauce (Ce, SD)

Baked mushroom, asparagus and leek crumble

Asparagus purée, charred baby leek (Ce)

Kolhapuri aubergine stuffed with pistachio and coconut

In a masala sauce (N, Se)

Desserts (v)

Chocolate brownie

Fresh raspberries and Swedish glace (S)

Eton Mess

Strawberry and lemon cheesecake

Minted strawberries (N)

Coconut rice pudding

With poached peach and raspberries