Soup of the Day

Served with a baby loaf and whipped butter

Cured Salmon

Pickled cucumber, puffed capers, chive emulsion, rye crumb

Beef Carpaccio

Peppercorns, capers, rocket, rosemary salt

Cauliflower Croquette (V)

Black garlic aioli, cauliflower crisp, crispy cavolo nero

Suffolk Asparagus

Crispy pancetta, Parmesan shavings, poached egg, truffle oil

Celebration of Carrots

Puréed carrot, crispy carrot, pickled heritage carrot, poached carrot, radishes

Burrata Bruschetta

Burrata, marinated tomatoes, basil, olive oil on sourdough

Crab Salad

White crab meat, pickled fennel, courgette, black olive crumb

Lamb Rump

Asparagus, jus

Pan-fried Gressingham Duck Breast

Chicory, baby carrots, carrot purée, jus

Fillet of Halibut

Lobster cream, baked mussels, cavolo nero

Baked Lemon Sole

Shrimp and caper butter, braised leek, spinach

Beef Wellington

Pomme mousseline, baby carrots, port jus

9oz Ribeye Steak

Roasted plum tomato, portobello mushroom

Add a sauce - Shallot and Garlic butter or Jus + £3.00, Peppercorn or Béarnaise + £3.50

Hand Cut Chips

Parmesan Skinny Fries

Dauphinoise Potatoes

Sweet Potato Fondant

Crushed New Potatoes

Homemade Adnams’ Ease Up Beer-battered Onion Rings

Sautéed Seasonal Greens

Tenderstem Broccoli with Chilli Butter

Rocket and Parmesan Salad

Watercress, Walnut and Pear Salad

Rocket, Sun-dried Tomato, Pickled Red Onion and Aged Balsamic Vinegar Salad

Rhubarb and Ginger Custard Tart (V)

Homemade ginger ice cream

Chocolate Fondant (V)

Ruby chocolate sauce, chocolate soil, cherry ice cream

Sticky Toffee Pudding and Adnams’ Ease Up Beer Pudding (V)

Vanilla ice cream, salted caramel sauce

Coffee and Hazelnut Mille-feuille (V)

Homemade praline ice cream

Chargrilled Peach and Almond Panna Cotta (Ve)

Sea blackthorn and basil gel, caramelised almond crumb

Selection of Ice Creams and Sorbets (V)

Three scoops, ask a member of our Folk for today’s flavours

Selection of Suffolk Farmhouse Cheeses (V)

Suffolk Blue, Suffolk Gold, Suffolk Brie and Suffolk Blue Brie cheese, served with grapes, celery, chutney and biscuits