SAMPLE EVENING MENU

Starters

Duck and peppercorn terrine, cherry jelly, pickled girolles, rye bread

*

Chicken and sage cannelloni, smoked bacon and rocket

Braised pigs cheek, smoked eel, apple salad, shallot rings

Seared scallops, pork belly, butternut squash

Crab ravioli, shellfish bisque

Colchester Oysters, red wine shallots, bloody Mary

Mains

Goosnargh duck breast, turnip & celeriac gratin, Savoy cabbage and bacon

*

Pork belly and faggot, butternut squash, Anna potato, sage

Braised venison haunch, garlic mash, red cabbage, bourguignon

Herb crusted beef fillet, wild mushrooms, runner beans, Dauphinoise potato

*

Grilled whole plaice, cobnut and caper butter, broccoli, new potatoes

*

Monkfish, saffron mash, braised fennel, sauce vierge

Tomato, rocket and mozzarella gnocchi

Onion, feta cheese, olive and aubergine mille-feuille

Goats cheese, butternut squash, chestnut, pine nut, pithivier,
lentils and white beans

*

For an information sheet on suppliers and food sources, please ask a member of staff.