Valentine’s dinner

Mersea Crab Mayonnaise

Cantaloupe melon, wasabi, dill and sardine dressing

Norfolk Quail Pithivier

Celeriac and apple remoulade with Madeira jus

Winter Truffle and Manchego Cheese Ravioli (V)

Mushroom purée, tahoon cress and girolle mushrooms

Pan Seared Rougié Foie Gras

Kaffir lime infused pineapple, pistachio and chicken glaze

Dill Coated Talbooth Smoked Salmon

Smoked trout mayonnaise, apple, radish and keta caviar

Poached Native Lobster with Claw Spring Roll

Sweetcorn, bacon and spring onion

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Pan Roast Hand Dived Scallops

Buttered leeks and caviar beurre blanc

Goats Cheese and Basil Arancini (V) (v)

Tomato chutney and curry velouté

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Chateaubriand of Dedham Vale Beef (for two persons)

Potato pressing, Jerusalem artichoke, rainbow chard and Madeira jus

Best End of Suffolk Lamb

Cumin scented parsnips, lamb babajon and Romanesco

Breast of Creedy Carver Chicken and Confit Leg Croquette

Cardamom infused carrot, smoked pomme purée and chicken jus

Slow Roast Saddle of Thetford Forest Venison

Fondant potato, poached blackberry, black pudding, crosnes and kale

Confit Pavé of Cod with Crispy Lobster Cannelloni

Cauliflower, almond and curry velouté

Ricotta and Cep Dumplings (V)

Pine nuts, butternut squash, confit egg yolk and tenderstem broccoli

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Jelly and Ice-cream

Rose water, raspberry and meringue

Strawberry Ripple Cheesecake

Pink Champagne jelly and lychee ice-cream

Lemon Tart

Marshmallows, meringue and orange water crème fraiche

Chilled Chocolate Mousse with Hazelnut Centre

Caramel ice-cream, banana and honeycomb

White Chocolate and Coconut Soufflé

Roasted spiced pineapple, rum jelly and coriander

Selection of British and French cheese

Pear chutney, grapes and celery

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Coffee and Petits Fours