VALENTINES MENU

Potato & Watercress Soup with Red Basil
Suffolk Pigeon Wellington with a Port & Bay Jus
Orford Smoked Salmon, Pickled Quails Egg Pancetta and a Lemon & Chive Dressing
Pan Fried Free Range Chicken Livers with Wild Mushrooms and Toasted Brioche and Tarragon Foam
Char grilled Aubergine, Haloumi & Red Pepper with a Beetroot Puree

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Champagne Sorbet
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Free Range Chicken, Puy Lentil, Bacon & Chorizo Bake
Pan Fried Waveney Valley Sirloin Steak with Chilli Prawns & Beurre Noisette
Smoked Prawn, Pea Shoot, Sun Blushed Tomato and Lemon Risotto
Roasted Red Pepper, Spinach, Goats Cheese & Courgette Ribbon Gnocchi
Fish Platter For Two = Moules Mariniere, Oysters, Calamari Rings, Grilled Bream & Garlic and Chilli Prawns

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Glazed Lemon Tart with Chantilly Cream
Vanilla & Dark Chocolate Souffle
Winter Fruit Panna Cotta with Raspberry Tuille
Local Cheese Plate with Celery & Oatcakes

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Tea Or Coffee