2019 Easter Gin Festival

Past menu food dishes

 : Beetroot, fig and broad bean salad with goat's cheese curd and baby shoots : Homemade minted Suffolk lamb burger with crispy shallots and a mint mayonnaise : Saffron risotto with goat's cheese, garden peas and broad beans : Baked trout with a fennel, apple, radish and watercress salad : Parma ham and cantaloupe melon salad with honey creme fraiche and baby leaves : Pressed local pork terrine with baked bread and homemade piccalilli
 : Devilled whitebait with saffron aioli and dressed salad leaves : Tagliolini Nero and tiger prawns served with a tomato and chilli sauce and coriander : Thai red curry with coconut milk, coriander and lime : Homemade lemon tart with raspberry sorbet : Strawberry cheesecake (ask about today's flavour) : Grilled peaches with fresh strawberries, basil sugar and mango yogurt sorbet
 : Grilled sardine fillet : Roasted rump of spring lamb : Chicory, blue cheese and pear salad : Roasted rump of lamb : Roasted breast of pigeon : Pan fried fillet of salmon
New season English asparagus with a poached egg, mixed salad leaves and white truffle dressingPan fried fillet of seabass with basil crushed new potatoes, roasted fennel and sauce viergeGame TerrineGoats Cheese TempuraAssiette of lambSlow cooked pork Belly
 : The original pub burnt down in 1900 after the thatched roof was struck by lightning : Past landlord's of The Bear