New Spring menu
April 23, 2016
Chef Chris Lee has added some new dishes to the menu at The Bildeston Crown, reflecting seasonal produce such as delicious Suffolk asparagus and aromatic wild garlic. Here is a selection of some of the new dishes to tempt you:
Truffle arancini, English asparagus & parmesan
A perfectly crisp arancini flavoured with earthy and fragrant truffle. It is served with a rich and luxurious sauce made with Noilly Pratt and dessert wine. This is truly an indulgent and flavourful starter.
Fillet of Stone Bass, Jerusalem artichokes, tomato & English asparagus
A beautifully cooked fillet of Stone Bass served with baby artichokes, new season asparagus, Jersey Royal potatoes, confit tomatoes, artichoke pureé and artichoke crisps. A light balanced dish that celebrates this beautiful fish.
Seared scallop, cauliflower & apple
Generous scallops beautifully seared and served with two types of cauliflower – Romesco and English – cauliflower pureé, crisp apple slices and apple jelly– a perfect balance of flavours and textures.
Roasted Loin of Suffolk venison with morels, wild garlic & smoked potato
New season wild garlic is served with a beautifully tender loin of Suffolk Venison, garnished with mulled wine poached pear. The dish is served with a slow cooked venison ragu and smoked potato espuma. A delight for the all the senses.
Caramelised belly of pork, braised shoulder, fennel & beetroot
This meltingly tender slow cooked belly of pork, is served with slices of pork loin, cheek and confit shoulder served in a brioche bun with braised fennel, fennel puree, crackling, crispy ears and tangy gribiche. An incredible way to enjoy this stunning pork.