Image of a Waiter Holding a Plate. On the Plate is a Rack of Lamb, served with Fondant Potatoes and a Confit Tomato
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Corporate Lunch Menu

To start

Smoked chicken Caesar salad
Cherry tomato bruschetta with goat’s cheese
& balsamic dressing
Home cured salmon, pickled cucumber,
horseradish dressing
Served with local artisan breads


To follow

Chicken supreme with lemon, thyme & honey,
crushed new potatoes with butter & chives,
roasted carrots, mixed greens
Confit of Gressingham duck, celeriac mash, cassis sauce
Lamb rump, colcannon, crispy parsnips,
rosemary & balsamic jus
Roast loin of Blythburgh pork, fondant potatoes,
creamed leeks, thyme jus
Served with fresh vegetables

 

To finish

Tangy lemon posset, blueberry compote,
lemon shortbread
Light chocolate mousse cake, vanilla cream
Baked vanilla cheesecake, red berry compote
Coffee & petit fours

POA