Valentine’s dinner

Terrine of Smoked Duck

Toasted brioche and Williams pear

Mersea Crab Mayonnaise and Bisque

Baby octopus, pearl barley, chorizo oil and avocado

Warm Pavé of Talbooth Smoked Salmon

Watercress, cockles and fromage blanc

Thetford Forest Venison Carpaccio

Mustard croquettes, parsley and apple

Goats Cheese Mousse with Candy Beetroot (V)

Candy pistachio, fig chutney, pain d’épices and ruby chard

Barbeque Glazed Norfolk Quail Breast

Confit leg, crispy quinoa, pickled cucumber and stout vinegar

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Pan Seared Hand Dived Scallop

Cauliflower and curry velouté

Parmesan and Fine Herb Arancini

Jerusalem artichoke and celery

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Roast Chateaubriand of British Beef (for two persons)

Caramelised onion, truffled potato croquette and Madeira jus

Cumin Scented Best End of Suffolk Lamb

Braised shoulder, crispy sweetbreads, pearl barley and char-grilled leeks

Poached Monkfish Tail in Sumac Spice

Baby spinach, mussels, wild rice and saffron cream

Breast of Devonshire Duck and Marjoram Glazed Leg

Salt baked celeriac and roasted salsify

Breast of Norfolk Black Chicken

Confit wing, purple potatoes and tenderstem broccoli

Pan Roast Homemade Tarragon Gnocchi (V)

Confit garlic, swiss chard, pine nuts and trompette mushrooms

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Raspberry and Rose Baked Alaska (for two persons)

Confit lychees

Rhubarb and Pear Crumble

Vanilla Anglaise, ginger and cumin

70% Madagascan Chocolate Terrine

White coffee ice-cream, orange and honeycomb

Cherry Bakewell Tart

Pistachio ice-cream, winter berries and chocolate custard

Champagne Mousse with Lemongrass Meringue

Mango and pink Champagne jelly

Selection of British and French cheese

Pear chutney, grapes and celery

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Paddy & Scotts coffee with handmade chocolates