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.