6 Course Meal, Summer menu  Top range

Amuse Bouche
Chilled almond and garlic soup

To Start
Dingily Dell Suffolk Pork Belly with chilli lemon and fennel, finished with a seared scallop

Fish Course
Southwold Lobster served with Miniature paella

Main Course
Pan Roasted Rack of Denham Estate Venison served with white bean and truffle puree, local asparagus and a juniper and red wine reduction .

Cheese Course
Local cheeses served with water biscuits and quince jelly.

To Finish
Eaton Mess with passion fruit and pistachio sable biscuits