Sunday Lunch Menu
Available 12 - 5.45pm on Sundays
Please note we change our menus regularly, this is just an example of the type of food we offer.
The Eaterie Set Menu 2 COURSES £17.95 | 3 COURSES £21.95
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| Creamy Buffalo mozzarella with roasted beetroot and hazelnuts | ||
| Conchiglie with fresh mussels, squid and tiger prawns in garlic and herb butter | ||
| Pinney’s smoked salmon with cucumber, pink ginger, crushed wasabi peas and lime |
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| Pan roasted scallops with parsnip puree, black pudding, apple fritter and smokey bacon (£3.00 supplement) |
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| Carrot and coriander soup | ||
| Duck liver parfait with toast and plum chutney | ||
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| Mains | ||
| Roast rib eye of beef, Yorkshire pudding, thyme roast potatoes, roasted carrots & red wine sauce (£4.50 supplement) | ||
| Roast loin of Blythburgh pork with roast potatoes, apple puree, Nacton kale and Aspall cider jus | ||
| Roast leg of lamb with lyonnaise potatoes, cavalo nero and a lamb jus | ||
| Grilled mackerel fillet with sauté potatoes, purple sprouting broccoli and mustard veloute | ||
| Garlic roast breast of chicken with tagliatelle, roast squash, cavolo nero and parmesan | ||
| Pappardelle with various roasted squash, sage, Parmesan and toasted pine nuts | ||
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| Desserts | ||
| White chocolate profiteroles with hot chocolate sauce | ||
| Eaterie mess | ||
| Sticky toffee pudding with toffee sauce and vanilla ice cream | ||
| Warm chocolate brownie with Chantilly cream | ||
| Vanilla Pannacotta with balsamic strawberries | ||
| St James cheeses with chutney and biscuits (£2.00 supplement) |
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OUR RECENT TRIP TO TUSCANY
By Charlie Athorne, Deputy Manager
In October 2011, I and 8 other members of the kitchen and Eaterie teams from both hotels were given the opportunity to spend 3 days in Tuscany, Italy, to experience all that Toscana has to offer....