First course
Crudo of wild bass, kohlrabi, cucumber, granny smith & parsley.
Chilled pea & mint soup, frsh white crab, shaved fennel, lemon & creme fraiche.
Saute potato gnocchi, buffalo ricotta, crushed petit pois, wild garlic butter.
Burrata, bitter leaves, blood orange, prosciutto, hazelnut vinaigrette.
Celeriac & thyme risotto, braised oxtail, crispy cavolo nero.
Mains
Grilled wild bass, sauté potato gnocchi, slow cooked fennel, wild
garlic butter.
Roasted cod fillet with sage & prosciutto,
crushed petit pois with little gem, leeks & mint, lemon butter.
Roasted loin of Suffolk lamb, white bean houmous, chargrilled aubergine, confit tomato, salsa verde.
Roasted wood pigeon, celeriac puree, puy lentils with pancetta & root vegetables, rainbow chard.
Roasted duck breast, deep fried polenta, bitter leaves & blood orange.
Stuffed round courgette with basil and garlic, aubergine ragu, parmesan polenta. (V)
Pudding
Profiteroles, vanilla cream, white chocolate sauce, pistachio praline.
Vanilla panna cotta, poached rhubarb with orange, white chocolate, macadamia & oat.
Chewy meringues, espresso cream, walnut praline.
Filo mille feuille, orange chantilly, poached rhubarb.
Apple tart fine, calvados, double cream.
