June 2013

la carte...
Talbooth smoked salmon tartare
caviar, confit egg yolk, horseradish

13.50

Pan-fried skate
parma ham, peas, razor clam vinaigrette

11.50

Goats curd and Pain depice (V)

butternut squash, figs, pomegranate molasses

9.50

Loin and rack of Lincolnshire farmed rabbit Caesar

bacon jelly, anchovy, Parmesan

14.50

Orkney scallop ceviche

heirloom tomatoes, tomato consomm, basil

15.50

Confit duck and liver terrine

smoked duck breast, plum jam, pickled mushrooms, walnuts

13.25

Salad of Bucklesham asparagus (V)

summer truffle, hazelnuts, girolles

9.75

Colchester crab mayonnaise

wasabi, soy, pan-fried squid

12.50

Breast of squab pigeon

heritage beetroot, apricot, aged balsamic

12.00

Prices include vat at 20% - all gratuities are entirely at your own discretion. Please note that some of our dishes may contain traces of nuts. Please speak to a member of our team if concerned.

The finest places to eat. drink. stay

T: 01206 323150 / www.milsomhotels.com

June 2013

la carte...
Poached red gurnard fillets
fennel, potato gnocchi, tomato and cucumber

23.00

Rump and cutlet of Suffolk lamb

braised shoulder boulangre, creamed watercress, carrot and cardamom

29.00

Breast of Creedy Carver chicken

Iberico ham, Gruyre crisp, truffle and leek

25.25

Fillet of Cornish brill

cauliflower, samphire, curry and Sauternes

25.25

Poached duck egg (V)

Roquefort hash brown, pod peas, pied bleu

19.50

Loin of Shearing Hall Farm pork

smoked collar, choucroute, spring onion and girolles

24.50

Dedham Vale Chateaubriand (for two persons) carved in the restaurant

triple cooked chips, fine beans, wild mushrooms, Barnaise sauce

65.00

Loin of Ben Rigby muntjac

cep, cherries, Ardleigh baby turnips

27.50

Fillet of sea bass

langoustine, gem lettuce, confit garlic

32.00

If you would like extra vegetables or potatoes then we offer the following sides, Dauphinoise, new potatoes, triple cooked chips, spinach, green beans or green salad at 3.00 each.

Prices include vat at 20% - all gratuities are entirely at your own discretion Please note that some of our dishes may contain traces of nuts. Please speak to a member of our team if concerned.

The finest places to eat. drink. stay

T: 01206 323150 / www.milsomhotels.com

June 2013

la carte...
Elderflower and strawberry bavarois
strawberry consomm and basil, black pepper tuile

8.75 9.75 9.50 8.75 9.25 8.25 10.50

Lemon and raspberry souffl

white chocolate ice-cream

Chilled chocolate Palet dor fondant

black cherry, honeycomb, hazelnut and thyme

Mango and coconut parfait

chargrilled pineapple, passion fruit sorbet

Coffee and walnut cheesecake

Tia Maria ice-cream, 72% organic chocolate ganache

Rhubarb and custard

baked egg custard tart with nutmeg, poached rhubarb and sorbet

Chefs selection cheese board

homemade pear chutney, biscuits, grapes and celery

dessert wine...
100ml glass

Weisser Riesling, Noble late harvest Paul Culver, South Africa (Flight) Clos Dady, Sauternes, France (Flight) Trockenbeerenauslese, Hopler Burgeland, Austria (Flight) Moscato di Noto, Planeta, Sicily (Flight) Pedro Ximenez, Sanchez Romate (2.50 supplement)

8.25 8.25 10.50 10.50 10.75

dessert wine flight...

25ml of each

25ml of each that are stated Others may be added with a supplementary charge

9.75

coffee...
Paddy & Scotts coffee with handmade chocolates Liqueur coffee with handmade chocolates
Prices include vat at 20% - all gratuities are entirely at your own discretion. Please note that some of our dishes may contain traces of nuts. Please speak to a member of our team if concerned.

4.15 8.50

The finest places to eat. drink. stay.

T: 01206 323150 / www.milsomhotels.com