LONG VACATION DINNER

Lobster variations:
Thermidor, rissole, escabeche, mousse, bisque and paint
Baby gem and sauce rouille

Vegetarian:

Duck egg Caesar salad with pea variations
Baby gem and sauce rouille
*
Pan-fried medallions of Blythburgh free-range pork
Apple and sage puree, crispy pancetta, pulled shoulder of pork
Cider and tarragon jus (A)
*
Pan-fried butternut squash and coriander risotto cake
Warm baby spinach, sun blush tomato and wild mushroom salad
Tarragon jus
Bubble and squeak cake
Bouquetiere of fresh seasonal vegetables
*
Classic French cheeseboard with truffle honey
and homemade sourdough
*
Raspberry and chocolate torte
with candied fennel and orange liqueur compote (A)

Coffee