We are delighted to introduce you our
FESTIVE SEASON MENU 2013 Menu available Lunch and Dinner From Tuesday 26th November 2013 to Saturday 21st December 2013
Open right through from Sunday 22nd until Tuesday 31st December Special Menus on Christmas Eve, Christmas Day, Boxing Day and New Years Eve
MARKET PLACE LAVENHAM SUFFOLK ENGLAND CO10 9QZ TEL: 01787 247 431 FAX: 01787 248 007 EMAIL:
[email protected] WEBSITE: WWW.GREATHOUSE.CO.UK
STARTERS Spinach & ricotta cheesecake Served with salmon gravadlax (v without the salmon)
Half shell queen scallops Baked with garlic butter and tomato, chilli and coriander butter
Three ways Tuna Tartar, spiced sashimi and smoked sausage, cherry tomato jelly, basil sauce
Jambon Persillé Hock ham and parsley terrine, mustard, green apple compote, grilled baguette
Brill roulade Curry and smoked salmon filling, lemon and caper butter sauce
Leek & smoked haddock
Shin of Suffolk pork Confit shin, celeriac cream, granny smith jelly, grain mustard sauce
Scottish salmon Seared and crispy skin of pavé of Scotch salmon, black tiger prawns, herb mousse, saffron and Noilly Prat sauce
Risotto (v) With Chanterelle or Girolle mushrooms, parsley and truffle oil All main courses are served with a selection of vegetables of the day. Please do not hesitate to ask for more if needed.
DESSERTS Dark Chocolate iced Parfait Warm plum, Armagnac & spice soup
Crème brûlée Milk chocolate and Earl grey tea Crème brûlée
White leek soup favoured with curry, smoked haddock fillet, poached quail egg (v without the haddock)
Mango Tarte Tattin
Foie gras and rabbit
Lemon tart
Ballotine of Foie gras and rabbit confit, figs marmalade and toasted sesame seeds, grilled brioche
Crispy base with two ways lemon filling and french meringue, spiced cabernet sauvignon Sangria jus
Spiced Mussels
Warm Coffee tartlet
Passion fruit sauce, Vanilla ice cream
Plate of Scottish mussels, white wine, celery, pimento chilli pepper, coconut milk, coriander and a pinch of curry
Mascarpone cream, Marsala & Tia Maria sabayon sauce
Mackerel
Marinated Morello cherries, crumble, vanilla cream, fromage blanc & balscamic vinegar sorbet
Lime juice, extra first pressed virgin Olive oil, sweet roasted tomatoes and shredded Parma Ham, mascarpone and horseradish sorbet
Cherry crumble
Citrus fruit Triffle Lemon, lime and citrus triffle, crème Patissière
MAIN COURSES Veal loin (+£5 lunch) Braised loin, glazed salsify, Cèpe mushroom and Port jus
Guinea fowl breast
Home-made Ice-creams and home-made Sorbets French and Suffolk cheeses (+£5) Spicy chutney, celery, baguette, biscuits
With a spinach, olives and sage filling, Cognac jus
Cafetière or Espresso Coffee or tea and petit fours
English Lamb Navarin
Lunch: Wednesdays to Saturdays • Two courses: £18.50
Lamb neck end hot pot, winter vegetables
Halibut Pan fried fillet with fondant potatoes, glazed chestnuts, Remy Martin brandy and shallots jus
Telmara Farm duck (+£4 lunch)
•
£3.25
Three courses:
£23.50
Dinner: Tuesdays to Fridays • Three courses: £33.50 Not available on Saturday night All prices include VAT
Baked duck breast, stir fried vegetables, honey & ginger sauce
10% service will be added to parties of 8 and more
Swordfish
Dishes may change slightly according to ingredient availability and/or deliveries. Please let us know if you have a food allergy or intollerance. Some dishes may contain nuts. All our fish and shellfish are from sustainable sources
Slow cooked and seared fillet, mango, coriander & chilli chutney, Lemon grass sauce
