LONG VACATION DINNER

Parisienne of seasonal melon
and Pouligny St Pierre goats cheese terrine
Peach puree, candied pecans, minted tropical fruit (N)
*
Roasted rack of Suffolk lamb with garlic and herbs
Caramelised shallot and chorizo crumb, lamb and apricot kofta
Saffron fondant potatoes, English asparagus and rainbow carrots
Claret sauce (A)

Vegetarian:

Borlotti bean, artichoke and red pesto pithivier
Caramelised shallot and cashew nut crumb, butterbean and apricot kofta
Spring onion veloute
Saffron fondant potatoes
Bouquetiere of fresh seasonal vegetables
*
Organic cheeseboard, with crackers, celery, dates and grapes
*
Elderflower and berry summer pudding
Toffee ripple and clotted cream ice cream

Coffee in SCR