Galbani mozzarella, Heirloom tomato and basil bruschetta
with a fig and walnut salad
Sauce rouille (N)
*
Pan-fried Gressingham duck breast
with a spiced orange marmalade
Pommes Anna
Paysanne of vegetables
Cherry brandy jus
(A)
*
Warm spiced pear galettes
with Whisky salted caramel sauce (A)
.
.
VEGETARIAN MENU
.
Galbani mozzarella, Heirloom tomato and basil bruschetta
with a fig and walnut salad
Sauce rouille (N)
*
Tagine of red lentil, aubergine and sweet potato
Apricot and coriander Quinoa
Paysanne of vegetable
Tzatziki
*
Warm spiced pear galettes
with Whisky salted caramel sauce(A)

HIGH TABLE MENU
.
Galbani mozzarella, Heirloom tomato and basil bruschetta
with a fig and walnut salad
Sauce rouille (N)
*
Pan-fried Gressingham duck breast
with a spiced orange marmalade
Pommes Anna
Paysanne of vegetables
Cherry brandy jus (A)
*
Warm spiced pear galettes
with Whisky salted caramel sauce (A)
.
.
VEGETARIAN MENU
.
Galbani mozzarella, Heirloom tomato and basil bruschetta
with a fig and walnut salad
Sauce rouille (N)
*
Tagine of red lentil, aubergine and sweet potato
Apricot and coriander Quinoa
Paysanne of vegetable
Tzatziki
*
Warm spiced pear galettes
with Whisky salted caramel sauce(A)

Caramelised shallot, beetroot and Somerset Brie tart
with autumn leaves Pear and tarragon chutney
*
Sage, grain mustard and garlic marinated pork rib eye steak
Parisienne potatoes
Paysanne of vegetables
Calvados and apple sauce (A)
*
Mincemeat brownie slice with cream
.
.
VEGETARIAN MENU
.
Caramelised shallot, beetroot and Somerset Brie tart
with autumn leaves pear and tarragon chutney
*
Smoked sweet potato and black bean burger
with a warn rocket and cherry tomato salad
Parisienne potatoes
Paysanne of vegetables

Sweetcorn relish
*
Mincemeat brownie slice with cream

Smoked chicken, shallot and rosary
goat’s cheese tarte tatin with roquette
and pickled walnuts
Pear and tarragon chutney(N)
*
Trio of Suffolk pork:
medallion, pork belly and braised cheek
confit wrapped in pancetta
Pont Neuf potatoes
Bouquetière of seasonal fresh vegetables
Calvados and apple sauce (A)
*
Mincemeat brownie tart with praline maple ice cream (N)

*
Organic cheeseboard in SCR
.
.
VEGETARIAN MENU

Caramelised shallot, beetroot and rosary
goat’s cheese tarte tatin with roquette,
pickled walnuts
Pear and tarragon chutney (N)
*
Smoked sweet potato and black bean
burger with charred spring onion,
cherry tomato and spinach salad
Bouquetière of fresh seasonal vegetables
Sweetcorn relish
*
Mincemeat brownie tart with praline
maple ice cream (N)
*
Organic cheeseboard in SCR