Meat

5oz ribeye steak served with Portobello mushroom, herb crusted tomato, and herb butter.

Roast Suffolk pork belly with balsamic vinegar glazed baby onions and creamed spinach.

Guinness braised beef and oyster pie topped with butter puff pastry.

Corn- fed chicken leg cooked in Adnams bitter with peppered chestnut mushrooms and buttered savoy cabbage.

Seven hour braised lamb shoulder with roasted celeriac and soft lettuce.

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Fish

The Greens traditional fish pie, with a coarse grain mustard sauce.

Roast smoked haddock with rosemary, chorizo and chickpeas.

Grilled cumin spiced fillets of Cornish mackerel with leeks braised in white wine.

Salmon en croute served with rich butter sauce.

Pan fried fillets of sea bream with caramelised fennel and onions.

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Vegetarian

Warm quiche of young leeks, new potato and Lincolnshire Poacher cheese.

A cassoulet of spring vegetable and white beans with a herb crust.

Pan fried potato dumplings with garden peas, broad beans and ricotta.

Balsamic glazed red onion tart tatin with goat’s cheese and dressed rocket salad.

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Salad

Classic Caesar

Rocket and Parmesan

Baby gem with homemade salad cream

Harissa spiced cous cous with almonds and sultanas

Spring onion, mint and potato salad

Tomato, boccocini and red onion

Beetroot, feta and toasted hazelnuts

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Vegetable and Potato Dishes

Braised Red Cabbage

Buttered Seasonal Greens

Vichy carrots

Lightly braised peas with lettuce

Cauliflower cheese

Roast carrots and parsnips

Steamed charlotte potatoes

Duck fat roasted potatoes

Dauphinoise

Sauteed new potatoes with caramelised onions

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Puds

Glazed bread and butter with custard

Lemon Verbena posset with spiced summer berries.

Marbled dark and white chocolate cheesecake with a hazelnut base.

Pineapple upside down cake with coconut ice cream.

Sticky toffee pudding with toffee sauce.

British cheese board with selection of biscuits.