Starters
Roasted vegetable soup with rosemary and garlic croutons

Marinated local mackerel fillets served on an orange and sweet basil salad

Seared breast of local wood pigeon with roast beetroot purée and dressed salad leaves

Duck and pork terrine served with orange and red onion marmalade and granary toast

Poached pear, Stilton and caramelised red onion puff pastry tart served with a dressed salad

Main courses
Grilled fillets of east coast sea bass with fennel crisps, mashed potatoes and a light orange and thyme sauce

Loin of Blythburgh pork with a prune and Armagnac stuffing, roast potatoes and fresh vegetables

Our own honey roast ham on classic potato dauphinoise with caraway roasted baby carrots and a light cheese sauce

Roast rump of Suffolk lamb with smoked bacon, onion and cream cheese stuffed jacket potatoes served with rosemary roasted root vegetables and a port and redcurrant gravy

Fillet of east coast mackerel cooked with ginger and leeks on a bed of creamy crab risotto

Pan-fried feta cheese and butternut squash risotto cakes served with cranberry chutney and herb roasted vegetables

Desserts
Traditional apple and blackberry crumble with fresh custard

White chocolate and raspberry bread and butter pudding with homemade custard

Lemon syllabub with homemade vanilla shortbread

Baked caramel cheesecake with praline served with honey cream

A selection of English cheeses with biscuits or bread

Coffee and festive treats