April Restaurant Menu

To start.....

Wild Nettle and Spinach Soup, Smoked Haddock Tortellini

Seared Wood Pigeon, Onion Textures, Truffled Shoots

Mackerel Tartar, Wasabi Mayonnaise, Asian Salad, Tobiko

Pressed Local Rabbit & Bottisham Smoked Chicken, Piccalilli

Poached Sea Trout, Soused Baby Carrots, Cockles & Sorrel

‘Cauliflower Cheese’

To follow....

Denham Castle Lamb, 'Isle of Wight' Garlic Fondant, Sprouting Broccoli, Goats Cheese, Toasted Seeds & Salad Shoots

28 day aged Sirloin of Beef, Hand Cut Chips, Watercress, Grilled Mushroom & Tomato, Caper Butter

Roasted Pollack, Leek & Potato, Cockles

Slow Roast Belly of Pork, Spring Onion Mash, Ginger Nut & Scratchin'Crumble, Honey Glazed Chantenay Carrots, Parsley Liquor

Pan – Fried Organic Salmon, Curly Kale, Sauteed Jersey Royals, Samphire, Potted Shrimps

Roasted Sutton Hoo Chicken, Poached Lobster, Morels, Baby Leeks, Fennel & Orange

Caramelised Chicory & Shallot Tart Tatin, Watercress and Pine Nuts

Wild Garlic & Mushroom Risotto, Binham Blue Beignets

On the side....

Hill Farm Rapeseed Oil Mash

Sprouting Broccoli & Bacon

Watercress & Feta Salad

Suffolk Honey Glazed Chanteney Carrots

Buttered Kale