Example Restaurant Menus

 

Starters

 

 

Soup of the day (gf)

£4.30

 

 

Seafood

 Seafood tian, potato tartar, cucumber and shallot vinaigrette, micro cress salad

£6.50 (gf)

 

 

Chicken

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

(gf without brioche)

£6.25

 

 

Salad

Salad of pumpkin, celeriac remoulade, poached quince, mulled wine dressing

£5.50 (gf) (v)

 

 

Pigeon

Roast breast of pigeon, kohlrabi slaw, beetroot and coriander seed puree,

chocolate and macadamia nut dressing

£6.50 (gf)

 

 

Egg 

Fried duck egg with buckwheat pancake, cep oil puree, parsnips

£5.50 (gf) (v)

 

 

Salmon

Treacle and guinness cured salmon, sea purslane, pomegranate jelly,

smoked butter sauce

£6.25 (gf)

 

Mains

 

Pork  

Cranberry braised Writtle Agricultural College of Essex pork belly

sage and onion leeks, cured bacon and cabbage, fondant potato

£16.75 (gf)

 

Duck 

Roast breast of duck, aligot potato, sweet and sour cherry sauce,

butternut squash, butter roasted sprouts

£17.95 (gf)

 

Lamb

Twice cooked belly of lamb with spiced red cabbage, rosemary potatoes,

vegetable and barley gravy

£16.85

 

Salmon 

Steamed salmon with white wine, cockles, wild mushrooms,

salmon consomme

£15.50 (df) (gf)

 

Mushroom 

Wild mushroom nut roast, smoked cheese cream, baby spinach

£10.50 (v)

 

Hake  

Tournedo of hake with lentil dahl, paw-paw and lime curry,

orzo pasta with pickled ginger

£14.75 (df)

 

Steak

28 day dry aged Aberdeen Angus rump, thick cut chips, basil and black pepper butter, balsamic roasted cherry tomatoes, watercress (gf) (df without butter)

£18.75

(3.50 supplement for package guests)

 

 

(gf) - gluten free

(df) – dairy free

(v) - vegetarian

 

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

 

Chocolate

Milk chocolate mousse with white chocolate shortbread, morello cherries

£6.50

 

Apple

Boxford Farm apple and blackberry vacherin, vanilla cream,

winter apple sauce

£5.95 (gf)

 

Tart

Egg custard tart, candied chestnuts, raisin oil

£6.25

 

 

Pudding

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

port jus

            £6.25

 

Ice

A selection of Criterion ice creams and sorbets (gf)

£5.50

 

Cheese

A selection of fine cheeses with home made oatcakes, grapes and our own date chutney

(gf without oatcakes)

£6.95

  

Cheese Menu

 

Binham Blue

A blue pasteurised cows’ milk cheese, made by Catherine Temple in Winton, Norfolk.

Made from the milk of British Holsteins this soft veined cheese is creamy yet tangy, more like Gorgonzola Piccante than Stilton.

 

 

Celtic Promise

Supreme champion in 1998 and best Welsh cheese this year, this semi-soft smear-ripened cow’s milk cheese developed in Llandysul John Savage is firmer and more compact than Reblochon but has the pungent, farmyard aroma and characteristic sweet/sour spicy character of washed rind cheeses.

 

 

Cornish Yarg

Named after the original makers Alan & Jenny Gray – Yarg being Gray spelt backwards! Yarg is wrapped in nettles which creates a moist cheese which tastes fresh and creamy with a gentle tang. The cheeses are matured for for 6 to 8 weeks, during this time the crumbly paste becomes softer at the edges and this texture then advances towards the centre. The flavour becomes less tangy and more musty with age.

 

 

SuffolkGold

Made by Jason Salisbury at his farm in Coddenham, a 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.

 

 

Hawes Wensleydale

The very best Wensleydale cheeses are made at the Hawes creamery, deep in the heart of the Yorkshire Dales. The art of making this quintessential English crumbly cheese is to balance the citric acidity with a delicate creaminess.  When young as this cheese is a moist crumbly texture allows the flavours to spread across the tastebuds.

 

 

 

Clawsonstilton

 

A marvellous version of an old favourite from Melton Mowbray has a crumbly texture with sharp tangy flavours. As it matures, the texture becomes creamier with a milder note. 

 

Sample Sunday lucheon menu

Starters

 

Cream of vegetable soup with herbs and croutons 4.30

 

Bramley apple hot smoked salmon with butternut squash 5.95

 

Pressed terrine of confit duck and potato with fried quail egg 5.75

 

Ham hock with carrot and cardamom chutney 5.75

 

Mozzarella with garlic mushrooms, rocket, parmesan dressing 5.25

 

Mains

 

Roast sirloin of beef, Yorkshire pudding, roast potatoes, vegetables, red wine gravy

10.95

 

Honey roast gammon, cyder gravy, Yorkshire pudding, roast potatoes, vegetables

8.95

 

Grilled lamb cutlets with rosemary crushed potatoes, onion puree, carrot ribbons

12.50

 

Baked fillet of salmon with sweet chilli prawns and coconut sauce

10.95

 

Marinated artichoke and lemon risotto with thyme

10.00

 

Desserts

 

Sticky toffee pudding with spiced sauce and honeycomb ice cream 5.50

 

Chocolate brownie sundae with meringue and almond syrup 5.50

 

Boxford Farm strawberries and cream 5.25

 

Vanilla cheesecake with morello cherries and pistachios 5.75

 

Stilton, cheddar and brie with grapes and crackers 6.75