Suggested Three Course Menu
To Start
Tomato, Feta and Black Olive Salad, Balsamic Dressing
Flaked Duck Confit, Beetroot and Bacon Salad with Pesto
Salmon and Ginger Fishcake, Oriental Salad and Soy
Black Treacle Cured Salmon, Dill Marinated Cucumber and Herb Crème Fraiche
Coarse Game Terrine with Toasted Brioche, Cornichons & Onion Jam
Rare Seared Tuna with Nicoise Style Salad
Crayfish Cocktail with Fennel and Blinis
Smoked Haddock and Grain Mustard Fishcake with Mashed Peas & Horseradish Crème Fraiche
Honey Glazed Ham Hock Salad with Cornichons and Pickled Wild Mushrooms
Chicken, Avocado, Pine Nut and Bacon Salad with Balsamic Dressing
Gnocchi Dumplings, Chorizo, Wilted Spinach and Wild Mushrooms
Main Course
Pan Fried Herby Chicken, Roast Garlic & Pancetta with Crushed New Potato
Slow Roast Lamb Shank, Braised Red Cabbage and Herby Mashed Potato
Breast and Thigh of Guinea Fowl, Fondant Potato and Wild Mushrooms
Best End of Lamb, Dauphinoise Potato and Savoy Cabbage with Bacon
Crisp Confit of Duck, Roasted Mediterranean Vegetables and Puy Lentil Dressing
Grilled Sea Bass with Fettuccine Pasta and Roasted Red Peppers
Baked Halibut with Pea and Parmesan Risotto and French Beans
Pan Fried Black Bream, Sautéed Potatoes and Roasted Artichokes
Pan Fried Salmon, Crushed New Potatoes with Rock Salt and Olive Oil, Ratatouille Style Vegetables
Fillet of Plaice with Peas, Cream, Caramelised Onions and Bacon Lardons
All Main Courses are served with Bowls of Vegetables per table
Dessert
Vanilla Crème Brulee with Tuille Biscuit
Chocolate Tart with Clear Orange Sauce
Summer Pudding with Raspberry Coulis
Lemon Tart with Crème Fraiche
Warm Treacle Tart, Maple Sauce and Clotted Cream
Large Berry Pavlova with jugs of Raspberry Coulis (This dessert is per table - please note there is a £5.00 supplement per pavlova)
Tea and Coffee
Vegetarian Menu
To Start
Tomato, Feta and Black Olive Salad
Suffolk Blue, Pear and Walnut Salad with Cider Vinegar Dressing
Wild Mushroom, Braised Celeriac and Beetroot Salad with Garlic Croutons and Balsamic Vinegar
Crumbled Goats Cheese, Walnuts and Grape Salad
Pressed Mozzarella and Roasted Vegetable Terrine, Black Olive Tapenade
Chicory and Red Onion Tart Tatin with Creme Fraiche and Rocket
Carrot and Coriander Soup - (Suggested)
Other flavours available
Main Course
Poached Spinach and Ricotta Tortellini, Field Mushrooms and Truffle Oil
Fettucine Pasta, Roasted Red Peppers, Sun - Blushed Tomatoes, Olives and Parmesan
Spinach and Wild Mushroom Risotto with Toasted Pine Nuts
Toasted Goats Cheese and Roasted Mediterranean Style Vegetables with New Potatoes and Pesto
Poached Gnocchi Dumplings with Beetroot, Caramelised Shallots and Crumbled Binham Blue
