MENU
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Chestnut mushroom and mozzarella arancini
Tomato and basil salsa
Garlic lemon mayonnaise
Green leaf salad
*
Chargrilled lamb rump
marinated in balsamic, mint & honey
Boulangère potatoes
Asparagus, baton carrots
Minted red wine sauce
*
Seasonal fruit torte with honey crème fraiche
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VEGETARIAN MENU
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Chestnut mushroom and mozzarella arancini
Tomato and basil salsa
Garlic lemon mayonnaise
Green leaf salad
*
Lentil, fresh herb and mixed bean Kiev
Boulangère potatoes
Asparagus, baton carrots
Garlic cream sauce
*
Seasonal fruit torte with honey crème fraiche
HIGH TABLE
Smoked fillet of beef carpaccio
Fig and pomegranate chutney
Parsnip purée, crispy wild mushrooms
and shaved parmesan
*
Trio of Suffolk lamb: saddle, cutlet
and slow-braised shoulder
Boulangère potatoes
Bouquetière of seasonal vegetables
Lamb and redcurrant jus
*
Selection of goat?s cheese
*
Seasonal poached fruit with toasted brioche
and honey crème fraiche (A)
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VEGETARIAN MENU
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Heirloom tomato carpaccio
Fig and pomegranate chutney
Parsnip purée, crispy wild mushrooms
and shaved parmesan
*
Lentil, fresh herb and mixed bean Kiev
Boulangère potatoes
Bouquetière of seasonal vegetables
Garlic cream sauce
*
Selection of goat?s cheese
*
Seasonal poached fruit with toasted brioche
and honey crème fraiche (A)