Mothers Day Menu 2012
1
Mothering Sunday Menu 18 th March 2012 Two Courses £22.50 or Three Courses £27.50 Pump Street Bakery Bread Basket; Slightly Salted Butter £2.50 To Start… Cream of Leek and White Bean Soup; Kale and Pine Nut Pesto (V) Roasted Beetroot and Goats Cheese Filo Crisp Tart; Professor Baker’s Pickled Walnuts and a Fine Herb Salad (V) Pinney’s of Orford Smoked Salmon; Jerusalem Artichoke Blinis; Fennel and Radish Slaw Sutton Hoo Chicken and Bacon Terrine, Homemade Piccalilli Cromer Crab and Crème Fraiche Salad, Crab Bonbons, Avocado To Follow… Gerhard’s Roast Beef; Duck Fat Roast Potatoes; Yorkshire Pudding; Glazed Carrots Roasted Dingley Dell Pork Loin; Braised Red Cabbage; Roast Potatoes and Crackling Oven Roasted Leg of Lamb, Minted Yorkshire Pudding, Roast Potatoes, Caramelised Shallots Pan-Roasted Cod, Cauliflower Brandande, Buttered Kale Mushroom and Celeriac Wellington; Roasted Root Vegetables; Mushroom Madeira Sauce (V) To Finish… Vanilla Cheesecake, Hot Chocolate Sauce Bitter Chocolate Tart; Hazelnut Yoghurt Ice Cream High-House Farm Cox’s Apple and Oat Crumble; Suffolk Meadow Vanilla Ice Cream Poached Rhubarb, Lemon Cream, Brown Sugar Meringue Mess, Garibaldi Biscuit East Anglian Farm House Cheeses; Apple Chutney; Pump Street’s Sour Cherry and Walnut Bread A separate children’s menu is available on the day. Booking is essential, £10 per person deposit will be required at the time of booking. As market availability can vary, we reserve the right to alter individual dishes if necessary.
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The British Larder Suffolk mothers day menu 2012
Transcript of Mothers Day Menu 2012
Mothering Sunday Menu 18th March 2012
Two Courses £22.50 or Three Courses £27.50
Pump Street Bakery Bread Basket; Slightly Salted Butter £2.50
To Start…
Cream of Leek and White Bean Soup; Kale and Pine Nut Pesto (V)
Roasted Beetroot and Goats Cheese Filo Crisp Tart; Professor Baker’s Pickled Walnuts and a Fine Herb Salad (V)
Pinney’s of Orford Smoked Salmon; Jerusalem Artichoke Blinis; Fennel and Radish Slaw
Sutton Hoo Chicken and Bacon Terrine, Homemade Piccalilli
Cromer Crab and Crème Fraiche Salad, Crab Bonbons, Avocado
To Follow…
Gerhard’s Roast Beef; Duck Fat Roast Potatoes; Yorkshire Pudding; Glazed Carrots Roasted Dingley Dell Pork Loin; Braised Red Cabbage; Roast Potatoes and Crackling
Oven Roasted Leg of Lamb, Minted Yorkshire Pudding, Roast Potatoes, Caramelised Shallots
Pan-Roasted Cod, Cauliflower Brandande, Buttered Kale
Mushroom and Celeriac Wellington; Roasted Root Vegetables; Mushroom Madeira Sauce (V)
To Finish…
Vanilla Cheesecake, Hot Chocolate Sauce
Bitter Chocolate Tart; Hazelnut Yoghurt Ice Cream
High-House Farm Cox’s Apple and Oat Crumble; Suffolk Meadow Vanilla Ice Cream
Poached Rhubarb, Lemon Cream, Brown Sugar Meringue Mess, Garibaldi Biscuit
East Anglian Farm House Cheeses; Apple Chutney; Pump Street’s Sour Cherry and Walnut Bread
A separate children’s menu is available on the day. Booking is essential, £10 per person deposit will be required at the time of booking. As market availability can vary, we reserve the right to alter individual dishes if necessary.
