Maldon Oyster, Fresh Lemon
To start....
Warm Beetroot Mousse, Organic Goats Cheese Croustade, Baby Water Cress
Seared Scallops, Cauliflower Puree, Caramelised Walnuts
Carpaccio of Denham Estate Venison, Toasted Pine Nuts, Aged Balsamic, Tete de Moine
Lobster Bisque, Crab Tortellini
To follow....
28 day aged Sirloin of Beef, Pont Neuf Potatoes, Roasted Vine Tomatoes, Café de Paris Butter
Sutton Hoo Chicken, Sprouting Broccoli, Pancetta and Basil Tagliatelle, Lemon Sauce
Steamed Sea Bass, Mussel Tartare, Curly Kale, Fondant Potato
Caramelised Onion and Chicory Tart Tatin, Feta Cheese, Thyme
To finish....
Iced Champagne Parfait, Cassis Poached Baby Pears
Hot Chocolate Fondant, Banana, Yoghurt
‘Rhubarb Trifle’ Poached Rhubarb, Vanilla Panna Cotta, Stem Ginger Ice Cream
Baked Camembert, Truffled Honey, Suffolk Rusks
Brazilian Fontaleza Coffee with Homemade Sweets
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