4 Courses £40 (Glass of champagne to toast the evening)

Starters

Twice baked suffolk gold soufflé with red onion jam & rocket salad

White & black pudding salad with quails eggs, roasted vine cherry tomatoes &   pancetta

Trio of locally smoked fish, brandon roast smoked salmon with a watercress dressing & poached quails egg, smoked prawns with a glenmorangie marie rose & smoked mackerel pate on toasted brioche

Sorbet

Bucks fizz or Mulled wine sorbet

Mains

Fillet & braised cheek of beef, dauphinoise potatoes, fondant carrots, roast parsnip puree & port jus    

Roasted turbot on the bone, braised celeriac, curly kale with a leek &  brancaster mussel broth

Wild mushroom & mozzarella aranchini, savoy cabbage, celeriac chips & truffle hollandaise (V)

Desserts

Chocolate truffle tartlet with a homemade white chocolate ice cream & blue berry compote

Pistachio crème brulee with biscotti & brandy snap cones filled with a raspberry mousse

Bowlands chedder, brie de meaux & binham blue, suffolk chutney, grapes, apple, celery & biscuits 

Coffee & petit fours