Miso & Mustard Braised Beef Brisket served with Creamed Potato, Baby Leeks, Chantenay Carrots and a Wild Mushroom Jus.
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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 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.
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.
