Select

Starters

Leek & potato tart with winter truffle £9

Pigeon & duck liver wellington with smoked pearl barley £10

Cumin roasted scallop with haggis, cauliflower & apple £12

Oxtail ravioli with English snails & bordelaise sauce £11

Mains

Pine roasted local venison loin, kidney pudding, cabbage & bacon £26

Fillet of halibut, choucroute, artichoke, salsify & black garlic £24

Ratatouille of vegetables, basil & Roquefort mousse £18

Pot roasted baby Suffolk chicken, confit leg, boudin blanc & onions £23

Tasting Menu

Served for dinner to be taken by the whole table

A seven-course tasting menu £80pp chosen by Chef Chris Lee

£110pp with a flight of wine

All produce is sourced locally where possible and may contain bone or shot.
For more details on any allergens please speak to the manager on duty and a chef will advise.
For parties of 6 or more we require a £10 non-refundable deposit and a 10% discretionary service charge will be added to your final bill.