Roasted Plum Tomato & Basil Soup (v)

Chicken & Wild Mushroom Parfait
with home-made brioche & seasonal chutney

Potted Smoked Trout
with soft herbs and lime, served with melba toast

Smoked Mackerel Paté
with new potato, green bean & red onion salad

Caramelised Pear, Colston Basset Stilton, Walnut & Grape Salad (v)

Wye Valley Oak-smoked Salmon with tarragon
& braised leek salad finished with white balsamic dressing

Ickworth Nicoise salad

Red Onion & Plum Tomato Tart Tartin
finished with parmesan salad

Vegetable Suet Pudding
with wild mushroom ragout

Suffolk Cheese Sausage
with warmed leek & tomato vinaigrette

Oven-roasted Crusted Haddock
served on tartare-crushed potatoes

Salmon Coulibiac
with watercress beurre blanc & buttered new potatoes

Grilled Fillet of Cod
topped with potted shrimp butter& black olive crushed potatoes

Sauté Breast of Chicken
with herb-crushed potatoes & red wine sauce

Twice-cooked Pork Belly
with apple & thyme potato cake and Suffolk cider sauce

Whole Roast Chump of Lamb
with potato gratin

Chicken Breast wrapped in Prosciutto Ham & Sage
with gratineéd endive & fondant potato

Confit Leg of Gressingham Duck
with potato & turnip gratin

Roast Loin of Pork
with apple fondant & sage mash

Slow-braised Feather-blade of Beef
with roasted shallots, green beans & horseradish mash

Whole Roasted Spring Chicken
with lemon butter, watercress & confit potatoes

Herb-crusted Rack of Lamb
with roasted shallot & fondant potato (£5 supp.)

Pan-roasted Guinea Fowl
with Madeira sauce & confit potatoes (£2.50 supp.)

Crispy Meringue, vanilla whipped cream and red fruit coulis

Lemon Posset
with shortbread biscuit

Pannacotta
with honey-roasted figs

Baked Lemon Cheesecake
with raspberry sauce

Warm Apple Crumble Tart
with double vanilla ice cream

Annie’s Chocolate Brownie
with double vanilla ice cream and hot chocolate sauce

Rich Baileys Mousse
in a white chocolate tear drop with fruit salsa

Assiette of Seasonal Desserts

Créme Caramel
with Armagnac-soaked raisins