Soup of the Day

Served with a baby loaf and whipped butter

Salmon Mi Cuit

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

Trio of Beetroot (Ve)

Pickled quince, hazelnut

Crab Salad

Picked white crab meat, courgette, fennel, black olive crumb

Venison

Pea emulsion, tenderstem broccoli, blackberry jus

Pan-fried Gressingham Duck Breast

Petit pois à la Francais, jus

Fillet of Halibut

Lobster cream, baked mussels, cavolo nero

Baked Lemon Sole

Shrimp and caper butter, braised leek, spinach

Butternut (Ve)

Chickpea, spinach, pomegranate, crispy sage, vegan feta

Beef Wellington

Pomme mousseline, baby carrots, port jus

9oz Ribeye Steak

Roasted plum tomato, portobello mushroom

Hand Cut Chips

Parmesan Skinny Fries

Dauphinoise Potatoes

Sweet Potato Fondant

Parmentier Potatoes

Anya Potatoes

Onion Rings

Crushed New Potatoes

Sautéed Seasonal Greens

Tenderstem Broccoli with Chilli Butter

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

Lemon Meringue Pie (V)

Lemon curd, meringue, raspberry gel, citrus sorbet

Chocolate Fondant (V)

Ruby chocolate sauce, chocolate soil, cherry ice cream

Sticky Toffee Pudding (V)

Vanilla ice cream, salted caramel sauce

Tonka Bean and Vanilla Panna Cotta

Burnt white chocolate, honeycomb

Spiced Whole Poached Pear (Ve)

Poached in red wine, cloves, cinnamon pear, maple syrup, walnuts, vegan blue cheese

Roasted Figs

Greek yoghurt ice cream, honey, biscuit breton

Selection of Ice Creams and Sorbets (V)

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

Selection of Cheese (V)

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