A'LA CARTE APRIL 2012

 

STARTERS

 

Crab

 Crab ‘cannelloni’ with bisque and cucumber, shellfish oil

£6.50

 

Cheese

 Gorgonzola dolce, William pear, salsify, pine nut, herb salad, perry (v, gf)

£5.75

 

Ham

 A slice of Joselito Gran Reserva Ham, rhubarb compote, marzipan, sherry

£8.50

 

Chicken

 Chicken liver parfait, apricot and golden sultana jam, toasted brioche

(gf without brioche)

£6.25

 

Salmon

 Oriental salmon pastrami, wasabi wafer, sake vinegar, grapefruit, radish (gf, df)

£6.50

 

Asparagus

 Boxford farm guiylen asparagus and braeburn apple comsomme, spiced apple puree, asparagus tips (v) (gd) (df)

£4.95

 

gf – gluten free, df – dairy free, v - vegetarian

If you have any special dietary requirement or an allergy, please inform the restaurant staff.

 

 

 

MAINS

 

 

Haddock

 Baked fillet of smoked Scottish haddock, spring onion crushed potato,

vegetable chowder, deep fried hens egg

£15.00

 

Scallops

 Pan seared Scottish scallops, artichoke and roe risotto, chive panna cotta,

chicken crackling, vanilla (gf)

£16.95

 

Roast

 Carrot, almond and walnut roast, white onion puree, wild garlic pesto, peas and shoots

 (v, gf, df)

£10.50

 

Beef

 Braised shin of Dedham Vale beef ‘bucco’,

uncle Roy’s horseradish and herb mustard mash,

 fondant and puree of celeriac, marrowbone, bordelaise sauce

£16.75

 

Duck

 Smoked breast of Normandy duck, ravioli of confit duck, buttered kale, French purple potato,

burnt orange puree, jus

£16.50

 

Steak

 Pan roasted Irish sirloin steak, thick cut chips, café-de-paris butter, watercress,

roast shallots (gf)

£17.50 (£2.50 supplement for package guests)

 

gf – gluten free, df – dairy free, v - vegetarian

 If you have any special dietary requirement or an allergy, please inform the restaurant staff.

 

 

Side Orders

 

Rocket & Parmesan salad £2.60

Mixed salad £2.60

Tomato & red onion salad £2.50

Mixed vegetables £2.75

Thick cut chips £2.60

Buttered new potatoes £2.60

Mash potatoes £2.60

Green beans with shallots £2.50

 

 

DESSERTS

 

Apple

Boxford Farm braeburn apple cheesecake, blueberry smoothie, apple sorbet

£5.95

 

Cherry

 Boxford Farm cherry terrine, warm pistachio cake, chocolate oil, blood orange

(gf without cake)

£5.95

 

Custard

 Baked custard tart, Norfolk rhubarb and custard cream crumble, rhubarb syrup

(gf without tart and crumble)

£5.95

 

Chocolate

 Dark Belgian chocolate cremeux, lime foam, cumin Mikado biscuit

(gf without biscuit)

£6.25

 

Pudding

 Bread and butter pudding with white chocolate and organic blue cheese ice cream, salted sugar

 £5.95

 

gf – gluten free, df – dairy free, v - vegetarian

 

 

Ices and sorbets

3 scoops £5.25

 

Cheese

 

A selection of fine cheeses, oatcakes, date chutney and grapes £6.75

 

If you have any special dietary requirement or an allergy, please inform the restaurant staff.

 

 

 

CHEESES

 

SuffolkGold

Made by Jason Salisbury at his farm in Creeting St Mary, creamy milk from a herd of Guernsey cows is used to make this cheese, which is lightly pressed and aged to develop a golden rind.  The high butterfat content in the Guernsey milk gives this cheese a mild sweetness and its distinctive deep yellow colour, while the texture is firm with a few small holes.

Pasteurised, vegetarian

 

SuffolkBrie

This brie is also made by Jason and Katherine Salisbury.

A specialist, luxury cheese made with the rich and creamy milk from their small herd of pedigree Guernsey cows.

Pasteurised, vegetarian

 

NorfolkWhite lady

Produced by Jane Murray of  Willow Farm Dairy in Deopham, near Wymondham, Norfolk White Lady is an artisan, full fat, pasteurised ewes’ milk cheese.

Made with vegetarian rennet, this is a soft, slightly sharp cheese and the uses the milk of British Friesland dairy ewes. The mould-ripened cheese has a beautiful creamy texture and its flavour improves with age.

Pasteurised, vegetarian

 

MRS Temple’s Alpine

Mrs Temple was visiting the Swiss Alps, she liked the cheese so much she brought a herd of cows—this is her version produced locally in Wighton, Norfolk.

Made from the milk of Brown Swiss cows, the semi-hard cheese has a distinctive nutty flavour and takes 6 months to mature. Also known as NorfolkAlpine, it has an amazingly pretty rind.

Made with un-pasteurised cow’s milk and vegetarian rennet.

 

Lanark Blue

Lanark Blue is described as the first British blue sheep's cheese for centuries. It cannot be claimed to be the 'first ever' blue since the medieval French monks of the great Yorkshire abbeys cannot have been ignorant of Roquefort and how to make it; that kind of knowledge crossed boundaries easily in the Middle Ages, carried by pilgrims, friars, peddlers and itinerant sheep-shearers.

LANARK BLUE is the famous Scottish mould ripened cheese, sometimes described as ‘Scotland’s Roquefort’. It is hand made in a farm-house
creamery from unpasteurised ewes’ milk.
Our sheep graze hillsides a thousand feet above sea level, overlooking the valley of the upper Clyde.

Un-pasteurised ewe’s milk, vegetarian

 

Isle of Mull

Isle of Mull cheese is a strong farmhouse cheese which is produced at Sgriob-ruadh Farm, near Mull's main town of Tobermory. The milk comes from mainly Friesian cows, although sometimes the milk of Ayrshire, Jersey or Brown Swiss cows is used. The milk is unpasteurised.

The winter cheeses are whiter in appearance than the summer ones. This is because in winter, the cows are fed on hay and in summer, grass. No colouring of any sort is used, although there occurs a natural blueing on occasions.

The cheese has a hard, dense texture, is pale yellow in colour and is matured in cloths for 12 months.

Un-pasteurised