Special Events & Banqueting

Slow-Cooked Root Vegetable Soup (v)

Chicken Liver Pate with Cognac
served with Sweet-and-Sour Red Onion Salad

Warm Lentil Salad with Walnuts and Goat’s Cheese (v)

Salmon Fish Cake with Parsley Sauce

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Roast Loin of Blythburgh Pork with Apple, Sage and Onion Stuffing,
served with Roast Potatoes, Caramelised Sprouts, Carrots and Leeks and Eliza Actons Oven Baked Apple Sauce

Braised Lamb with Flageolet Beans,
served with Steamed Rosevale Potatoes, Caramelised Sprouts, Carrots and Leeks

Smoked Haddock with a Chive Butter Sauce
served with Buttered Spinach
and Steamed Rosevale Potatoes,

Oven-Baked Wild Mushroom Risotto with a Grean Salad with Grilled Artichokes and Cider Dressing (v)

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Alains Passion Fruit Brulée

Apple and Almond Crumble with Proper Custard

Fallen Chocolate Soufflé with Armagnac Prunes and Crème Fraîche Sauce

Kirkhams Lancashire from Neal’s Yard Dairy
A wonderful example of a traditional English cheese, this has a crumbly texture and buttery flavour with a tangy acidity. Made from Unpastuerised cow’s milk and traditional rennet
Served with Home-made Biscuits, a slice of Fruit Cake and Celery

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Coffee and Something Sweet

Please note that this menu is subject to change.