Sample Menus 2011

East Anglian Gastro Pub of the Year 2011

Lunch Menu

Starters…

Pumpkin Soup, Hawkstone Dumplings £6.00

Chicken Liver Parfait, Aspall Cyder Jelly, Fennel Slaw £7.00

Beetroot and Horseradsih Tart, Chicory Salad £7.00

Brancaster Mussels in Aspall Cyder and Smokey Bacon; Crusty Pump Street Bread £7.75

British Larder Made Sandwiches… All £7.00

Dingley Dell Ham and Grain Mustard/ Shipcord Cheese and Pickle/ Rare Roast Riverside Beef & Horseradish/ Chicken,

Bacon and Tarragon Mayonnaise

Deli Boards…

Suffolk Farmhouse Ploughman’s:

Dingley Dell Smoked Ham, Farmhouse Cheese; Homemade Sausage Roll & British Larder Made Pickles £12.00

Game Tasting:

Venison Scotch Egg; Rabbit Rilette; Puy Lentil Salad with Rabbit & Prune Sausages; Game Terrine £12.50

Orford Smokehouse Experience:

Pinneys of Orford Smoke Salmon; a Pot of Smoked Prawns; Smoked Mackerel Pate £12.50

Main Courses…

Warm Poached Loch Duart Salmon, Warm Potato, Green Bean and Olive Salad; Lemon Dressing £9.75

British Larder Made Broxted Venison Burger; Crispy Onion Rings & Chips £11.50

Sage Gnocchi, Roasted Squash, Griddled Baby Leeks, Sage Butter Sauce £12.50

Steak and Kidney Pot Pie; Buttered Seasonal Greens £12.50

Slow-Cooked Dingley Dell Pork Belly; Damson; Pointed Cabbage & Crackling £15.50

Pan-Roasted Skate (on the bone); Braised Fennel; Sauté New Potatoes; Cockle Burnt Butter £17.75

Bramfield Rib Eye Steak; Grilled Field Mushroom; Hand Cut Chips;

With either Béarnaise Sauce OR Peppercorn Sauce OR Binham Blue Cheese £20.00

Side Dishes…

Pump Street Bread Basket with Butter £2.50/ Marinated Olives £3.00 / Suffolk Warriors £4.50/ Hand-Cut Chips £3.00

East Anglian Gastro Pub of the Year 2011

Sunday Lunch

Pump Street Bakery Bread Basket; Slightly Salted Butter £2.50

To Start…

Creamed White Onion Soup, Watercress Oil £6.00

Potted Hot Smoked Trout, Apple and Horseradish Salad, Toasted Sour Dough £7.00

Lightly Spiced Roasted Squash; Chickpea Falafels, Pomegranate Vinaigrette £7.00

Dingley Dell Smoked Ham and Sutton Hoo Chicken Terrine; Red Onion and Apple Chutney £7.75

Game Tasting: Venison Scotch Egg; Rabbit Rillettes; Puy Lentil Salad with Rabbit & Prune Sausages; Game

Terrine £12.50

Orford Smokehouse Experience: Pinneys of Orford Smoke Salmon; a Pot of Smoked Prawns; Smoked

Mackerel Pate £12.50

To Follow…

Celeriac and Chestnut Mushroom Pie; Roasted Home Farm Beets and Kale £12.50

Gerard’s Roast Beef; Duck Fat Roast Potatoes; Yorkshire Pudding; Roasted Carrots £15.75

Lemon and Garden Herb Oven Roasted Sutton Hoo Chicken; Honey Mustard Roasted Suffolk Warrior; Roast

Potatoes and Gravy £15.75

Bob Wilden’s Roast Leg of Lamb; Duck Fat Roast Potatoes; Yorkshire Pudding; Mint Sauce £16.00

Pan-Roasted Hake; Pan-Fried Gnocchi; Clam and Corn Cream £17.00

Broxted Venison Chop, Celeriac Gratin, Bromeswell Organic Green Beans £20.00

To Finish…

Blackberry Yoghurt Panacotta; Warm Honey Madeline £6.25

British Larder Baked Treacle Tart; Suffolk Meadow Vanilla Ice Cream £6.25

Medlar and Sherry Trifle, Garibaldi Biscuit £6.25

British Larder Twice Baked Quince and Apple Crumble; Fresh Quince Custard £6.25

East Anglian Farmhouse Cheese; Saffron Pear Chutney; Millers Damsell’s Crackers £7.50

All game may contain shot and or small bones.

There may be a short waiting during the busy periods.

East Anglian Gastro Pub of the Year 2011

A La Carte Menu

Pump Street Bread Basket; Slightly Salted Butter £2.50

To Start…

Cauliflower, High-House Farm Orange Pippin Apple and Thyme Soup £6.00

Quinces Poached in Red Wine; Filo Crisp; Goats Cheese; Professor Baker’s Pickled Walnuts £7.00

David’s Tufted Duck and Chicken Liver Parfait, Aspall Cyder Jelly, Shaved Fennel £7.00

Deben Giant Baked Oyster: Fennel, Apple & Bacon Slaw £7.50

Pan-Roasted Blaxhall Partridge, Truffled Parsnip Salad £7.75

Smoked Beef Carpaccio; Soft Boiled Hens Egg, Hawkstone Cheese, Watercress £8.50

Game Tasting: Venison Scotch Egg; Rabbit Rillettes; Puy Lentil Salad with Rabbit & Prune Sausages; Game Terrine £12.50

Orford Smokehouse Experience: Pinneys of Orford Smoke Salmon; Pot of Smoked Prawns; Smoked Mackerel Pate £12.50

To Follow…

Parsnip, Chestnut and Spinach Lasagne; Chestnut Cream £12.50

Dingley Dell Pork Belly; Mashed Potato; Caramelised Apples; Spiced Red Cabbage; Crackling £15.50

Slow-Cooked Barbary Duck Leg; Roasted Home Farm Golden and Red Beetroot £16.00

Pan-Roasted Stone Bass; Braised Fennel; Fennel Veloute £17.00

Suffolk Wild Rabbit and Truffled Mushroom En-Croute; Creamed Savoy Cabbage; Baby Turnips £17.75

(20minute cooking time)

Bramfield Ribeye Steak; Grilled Field Mushroom; Hand Cut Chips;

With either Béarnaise Sauce OR Peppercorn Sauce OR Binham Blue Cheese £20.00

Broxted Venison Cutlets, Celeriac Gratin, Bromeswell Organic Green Beans £22.00

Lavish Butley Lobster Macaroni Bake £24.00

To Accompany… £3.00 each

Roasted Home Farm Beet and Buttered Covelo Nero / Turnip, Bacon and Aspall Cyder Gratin

All game may contain shot and or small bones.

There may be a short waiting during the busy periods.

Welcome to the British Larder where we are all about being local. Our aim is to remain as

British as possible without restricting our culinary boundaries. Here, we source a vast

percentage of our produce from local farms and producers in the Suffolk region, and if it’s not

available on our doorstep or in the natural surroundings, we go a touch further.

Locally-sourced, fresh ingredients are key to our recipes, and because of this, our food menu

changes every day to reflect what is fresh, available and in season. Our recipes are all about

the quality of the ingredients, and we are passionate about food and local British sustainability

going hand in hand to deliver something different.

We are so committed to local produce that we encourage you to bring in your own home-

grown or locally-sourced produce for us to create wonderful food or drink from. If for example

you have apples growing in your back garden, we will turn them into delicious fresh apple

juice or cider, simply come and weigh them on the scales on our bar. Similarly, if you are a

local food producer or supplier, we would love to hear from you.

Our aim is to inspire people about food and provenance, and we spend all our time

dedicated to creating wonderful recipes that also carry a good conscience. We want to

share our passion about British food with everyone, and our recipes are always available on

our website, www.britishlarder.co.uk

Maddy & Ross