Main courses

sample main course menu

Flash fried lamb with crushed baby roast potatoes, port wine jus and mint pea puree

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Rump of lamb niçoise with roasted aubergine and courgette

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Roast guinea fowl with broad beans and asparagus
with a white wine and herb reduction

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Fillet of beef topped with a gratin of mushrooms on a potato rosti and red wine jus

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Local fillet of beef with dauphinoise potato, pea puree and a red wine glaze

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Crispy skinned Sutton Hoo chicken supreme on a bed of
creamed peas, leeks and bacon

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Roast belly of pork with crackling, celeriac and mustard mash,
apple sauce and seasonal vegetables

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Gressingham duck confit on a bed of puy lentils served with bread sauce

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Rib eye steak with griddled field mushrooms, confit of tomato and parmesan

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Shin of beef bourguignonne with dauphinoise potatoes and garlic fine beans

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Braised Lamb shank with pearl barley and honey roast garlic with baby vegetables

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Pan fried cod with romesco sauce, chickpeas and almonds

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Seared fillet of sea bass on cannellini bean puree with lemon thyme and olive oil
served with leafy herb salad and roast carrots

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Salmon fillet with pistachio herb crust served with lemon crushed potatoes,
roast pepper salsa and baby leaf salad

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