Saturday 7th October, 19.30
Pumpkin, kale and parmesan salad, grilled sourdough.
Lincoln Red short rib beef, parsnip, seasonal slaw.
Baked chocolate fudge pudding, salted caramel ice cream.
Saturday 18th November, 19.30.
Steamed sea bream, mussels, chives, white wine.
Roast Creedy Carver duck, kale, beetroot and apple mash.
Tiramisu pavlova roulade.
Saturday 9th December, 19.30
Pheasant, quince, sprout kraut.
Roast rump of Westleton beef, greens, stuffed pappardelle with butternut squash and beef cheek.
Custard tart, Eccles cake ice cream.