Miso & Mustard Braised Beef Brisket served with Creamed Potato, Baby Leeks, Chantenay Carrots and a Wild Mushroom Jus.
Oven Roasted Chicken Supreme served with a Creamy Wild Mushroom & Thyme Sauce, Dauphinoise Potato, and Green Beans.
Local Pork Belly served with Creamed Potato, Butternut Puree, Baby Vegetables, Crispy Kale and a Suffolk Cyder Jus.
Fresh Fillet of Sea Bass served on a Bed of Julienne Vegetables, topped with Pan Seared Queen Scallops and finished with a Prawn & Coconut Bisque, served with a side of Baby Potatoes.
Pan Roasted Duck Breast served (Pink in the Middle) with Crushed New Potatoes, Green Beans and a Passionfruit, Whisky and Maple Syrup Sauce.
Arborio Rice cooked in a Wild Mushroom Broth with assorted Wild Mushrooms and finished with Melted Baron Bigod Bungay Brie.
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.
Chargrilled Norfolk Aged Sirloin served with Roasted Vine Cherry Tomatoes, Field Mushroom and a Choice of Potato Sides and Choice of Sauces.
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.