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Starters

Tomato consommé, spring vegetables, goat’s cheese & basil £9

Pot roasted quail, cabbage, bacon & onion £10

Bildeston Crown “Ploughman’s” £12

Seared scallops, artichoke & endive £9

 

Mains

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

Fillet of turbot, “Veronique” razor clam & English lettuce £23

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

Fillet of hake, confit chicken wings, white asparagus, wild garlic & morels £22

Truffle arancini, Nedging parsnips & parmesan £18

 

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