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Starters

Pigs head & ham hock terrine with pain d épice & pineapple £9

Suffolk blue cheese cannelloni with beetroot & pear £8

Pot roast Mallard barn partridge, cabbage, bacon & onion £10

Leek & potato velouté, tempura oysters £9

 

Mains

Loin of local venison, haggis, neeps & tatties £25

Grilled red mullet, ratatouille, artichoke & basil £19

Rabbit & duck liver wellington, confit leg, carrot & tarragon £24

Roasted fillet of bass, English snails, white beans & parsley £22

Truffle arancini, Nedging parsnips & parmesan £20

 

Tasting Menu

Served for dinner to be taken by the whole table

A seven course tasting menu £100 pp chosen by Chef Chris Lee

£130 pp with a flight of wine