Slow cooked Beef in a Rich Classic Jus, served with Baby Potatoes and Baby Root Vegetables.
To Follow
Roast Chicken Supreme
Oven Roasted Chicken Supreme served with a Creamy Wild Mushroom & Thyme Sauce, Dauphinoise Potato, and Green Beans.
Crispy Pork Belly
Local Pork Belly served with Creamed Potato, Butternut Puree, Baby Vegetables, Crispy Kale and a Suffolk Cyder Jus.
Pan Fried Fillet of Sea Bass
Fresh Fillet of Sea Bass with a Clam & Chilli Butter served with Samphire and Crushed Baby Potatoes with Spring Onion.
Gressingham Duck Breast
Pan Roasted Duck Breast served (Pink in the Middle) with Crushed New Potatoes, Green Beans and a Passionfruit, Whisky and Maple Syrup Sauce.
Wild Mushroom Risotto V
Arborio Rice cooked in a Wild Mushroom Broth with assorted Wild Mushrooms and finished with Melted Baron Bigod Bungay Brie.
Butlers Steak
A tender cut from the shoulder Chargrilled “Medium Rare” served with Dauphinoise Potato, Asparagus Spears and Roasted Vine Tomatoes with a choice of Blue Cheese or Peppercorn Sauce.
12oz Sirloin Steak
Chargrilled Norfolk Aged Sirloin served with Roasted Vine Cherry Tomatoes, Field Mushroom and a Choice of Potato Sides and Choice of Sauces.
8oz Fillet Steak
Local Beef Fillet Steak cooked to your liking, served with Dauphinoise Potato, Asparagus, Roasted Cherry Vine Tomatoes and a choice of Blue Cheese or Peppercorn Sauce.
