Starters

Homemade Waveney Valley oxtail soup served with horseradish croutons

Crispy fried local sprats with a tomato and sweet basil sauce

Puff pastry parcels of peppered Brie with dressed rocket and homemade spiced plum chutney

A warm salad of sautéed Suffolk pheasant with pear and potato and a honey and balsamic dressing

Main Course
Roast Norfolk Black turkey with pigs in blankets, homemade stuffing, seasonal vegetables, gravy and bread sauce

Pan-fried escalope of salmon with a creamy spiced parsnip and butternut squash risotto

7 hour roast leg of local lamb with its own shepherd’s pie and rosemary roast root vegetables

Blythburgh pork belly with Bramley apple and maple syrup fritters, served on a bed of wholegrain mustard mash

Roast red onion tart with a warm salad of roast root vegetables, watercress, pumpkin seeds and pearl barley

Desserts
Traditional Christmas pudding with brandy butter
Apple Tarte Tatin with vanilla ice cream
Marbled chocolate mousse with raspberry syrup
Plum and rhubarb crumble with homemade custard

Coffee and festive treats