An evening with James Carn

Taster Menu 28.03.19

£30pp

To start

Molasses & sprouted rye sourdough, homemade butter made from raw Suffolk cream, Parmesan cream

Followed by

BBQ octopus satay sauce, young cucumber, mint, coastal sea herbs

Whole baked cauliflower, nettle pesto, truffle, aged Parmesan, celery leaf

Suffolk lamb rump cooked over coal, tahini yoghurt, harrisa glazed lamb leg, wild garlic, pomegranate, sprouting broccoli

Finished with

Rum canele, baked custard, lemon thyme poached blueberry

Passion fruit curd Pavlova, pistachio granola

(N) contains nuts   (GF) gluten free   (V) vegetarian  
To avoid disappointment please state any dietary requirements when making  your booking, our chefs are happy to alter or change dishes to suit your needs.

Reserve a table

Email edmunds@wsc.ac.uk or Phone 01284 716 259