Lunch menu

starters

Beetroot terrine, horseradish crème fraîche, rocket pesto (v, gf) 17.5

Roast Jerusalem artichokes, Lincolnshire Poacher Cheddar, crispy kale and spring onion, sage dressing (v) 13

Confit smoked duck croquette, carpaccio of peach, parsley gremolata (df) 19

Mushroom cannelloni, mushroom almond velouté, flaked almonds (vg, gf) 15

Ham hock and leek terrine, beetroot and apple salad, rosemary croutons 14.5

main courses

Roast haunch of wild Suffolk venison, salsify, cavalo nero, potimarron pumpkin, hazelnut dressing, venison liver jus 29.5

Rolled sage and onion pork belly, pork crisp, caramelised onion, chargrilled cabbage, fondant potato, mead jus (gf) 25

Soy kombu glazed mackerel, pickled mooli, compressed apple (gf, df) 24.5

Hereford beef fillet with white asparagus, confit garlic and parmesan 35

Steamed courgette flower, quinoa, courgette & basil puree & nocellara olive (vg) 27

desserts

Lime yoghurt, orange jelly, macerated strawberry (gf) 12.5

Condensed fennel custard, poached strawberry, barley granola, vanilla ice cream 13

70% Valhrona chocolate, sesame & praline mousse, white soy ice cream 15

Japanese citrus parfait, yoghurt sorbet with citrus sauce 14.5

Red wine poached plums, cashew ice cream, crumble (vg) 14.5

df
Dairy Free
gf
Gluten Free
v
Vegetarian
vg
Vegan