Starters

Asparagus and fennel soup.

Smoked mackerel and goats cheese tart
with an apple and onion marmalade salad.

Warm salad of duck, peaches, French beans
and hazelnuts, tossed in a tossed in a
sweet chilli dressing.

Buffalo mozzarella, tomato confit and rocket,
with fennel seed wafers, citrus and vanilla vinaigrette.

Salmon fishcake with crushed avocado, 
lime and coriander vinaigrette.

Main Courses

Roast ribeye of beef with Yorkshire pudding,
roast potatoes, vegetables and gravy.

Trio of fish (haddock, sole, skate) with herb creamed potatoes, French beans, 
and a smoked salmon sauce.

Line caught cod fillet with a prawn, beetroot
and pink grapefruit salad, mustard gnocchi
and asparagus.

Risotto of asparagus, spinach, parsley and
Gruyere cheese, with a pickled cucumber
salad, and a citrus vinaigrette. 

Chicken breast with cos lettuce, roasted
butternut squash, goats cheese,
 mille feuille potatoes, and a cumin caramel.

Desserts

Apricot jelly with filo wafers, spiced mascarpone, apricot mousse and orange caramel.

Vanilla crème brûlée with an oatmeal tuile.

Selection of cheeses with water biscuits, 
plum and apple chutney.

Warm almond and treacle tart with vanilla
ice-cream, and raspberries.

Chocolate and praline mousse with crème
fraîche and cherry compote.

Fressingfield strawberries with lemon curd, meringues, and mint yoghurt.

Please inform us of any food allergies
before you order.