CHICKEN BONE BROTH
12
Garlic croûte & nasturtium leaf oil.
ROASTED ORKNEY SCALLOP
18
Green tomato jam, sea purslane & roasted cauliflower purée
MUSSELS COOKED IN SUFFOLK CIDER
12
fennel & lovage
SALAD LYONNAISE
12/19
hen’s egg, smoked bacon, bitter leaves & garlic croutons
ROASTED PEAR & YELLISON GOAT CHEESE CURD SALAD
11/15
red chicory, walnuts, Cambridge honey & black pepper .
SUFFOLK PORK TERRINE
14.5
sourdough, pickled radish & gooseberry chutney
CAMBRIDGE GIN CURED RAINBOW TROUT
12/16
blini & fennel pollen cream
WOODFIRED RIB-EYE STEAK 624g
72
local oyster mushrooms & chimichurri
MEAT FEAST – RIB-EYE STEAK, ROASTED BABY CHICKEN, CAMBRIDGE SAUSAGE AND BAVETTE STEAK
120
Rojo sauce, salsa criolla, chimichurri, skin-on chips & salad
BUBBLE AND SQUEAK
22
Potato, Roscoff onions, cavolo nero, hen’s egg & hollandaise
DRY AGED CREEDY CARVER DUCK, ORANGE & THYME JUICES
30
beetroot cooked in a salt pastry
WOOD OVEN ROASTED NORFOLK CHICKEN
27
petit pois à la français & grilled spring onions.
GRASMERE FARM PORK CHOP
29
celeriac and apple mash & crispy sage
GRILLED LEMON SOLE & BROWN SHRIMP
35
green herb salsa watercress & lemon
BEER BATTERED HADDOCK & CHIPS
23
mushy peas, chip shop curry & tartar sauce
PARKER’S BEEF BURGER
19.5
brioche bun, baby gem lettuce, tomato, onion & skin-on chips
Add bacon
6
Add a fried egg
3
CHARGRILLED EAST ANGLIAN SIRLOIN STEAK 225g
34
skin-on chips, salad & peppercorn sauce