DATE / TIME 06/17/2018 12:00
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Date/Time
Date(s) - 17/6/2018
All Day

Categories


To Start

Leek, potato and watercress soup served with artisan breads (v)

Chicken and duck liver parfait served with apple and pear chutney and toasted crostini

Prawn and salmon cocktail with mixed leaves and marie rose sauce served with breads

Spiced tomato seafood stir fry with fresh noodles

Satay chicken spring roll with satay sauce

Mini box-baked camembert infused with truffle oil, rosemary and garlic,

glazed with honey and served with garlic croute (v)

Garlic ciabatta topped with melted mature cheddar cheese

Pan fried seared scallops with chorizo, pea puree and truffle espuma

To Follow

Roasted sirloin of beef

Roasted Norfolk turkey with cranberry stuffing and pig in blankets

Vegetable Wellington served with vegetarian gravy

The Anchor Platter, roast turkey, beef and honey roast ham

– The above are served with Yorkshire pudding, roast potatoes,

seasonal vegetables and a rich red wine gravy –

Ballantineof Suffolk corn fed free range chicken, wrapped in Parma ham

stuffed with tomato and cream cheese served with duchess potatoes,

broad beans, garden peas and finished with a rich vine cherry tomato jus

Pan fried cod fillet with crushed Jersey royal potatoes, curly kale and caper butter

12oz Gourmet Aberdeen Angus beef burger topped with cheese and bacon, served in a toasted brioche bun with burger relish, seasoned fries and burger garnish

Scottish Clava brie tartlet with watercress, chive, spring onion and caramelised red onion jam, with a fresh dressed light salad, beetroot, radish, new potatoes, orange segments (v)

Chicken Caesar with cos lettuce, quails egg, garlic croutes and Caesar dressing

8oz Rib Eye steak served with seasoned chips, marinated field mushroom and vine tomatoes…. Supplement £5

To Finish

Assiette of mini desserts:

Profiteroles, lemon posset and strawberry cheesecake

Chocolate brownie served with chocolate sauce and salted caramel ice cream

Pavlova with Chantilly cream, mixed berries and raspberry sorbet

Sticky toffee pudding with toffee sauce andbutter toffee ice cream

Pistachio crème bruleé with homemade shortbread

Chef’s selection of gelato ice cream/sorbet

Three courses at £30 per person

Separate children’s menu available

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