THE BRITISH LARDER SAMPLE MENUS 2012
Sample Set Lunch Menu Two Courses £15.00 Three Courses £18.00 To Start… Jerusalem Artichoke, Potato and Lovage Veloute (Petit Chenin, Ken Forrester, £1.80, 50ml)
Beef Shin Hash, Slow Cooked Duck Egg (Beaujolais Villages, Louis Tète, £2.30, 50ml)
To Follow… Braised Rabbit, Savoy Cabbage, Smoked Bacon Mash (Bourgogne Hautes Cotes De Nuit, Laurent Roumier, £3.50, 50ml)
British Larder Fish Pie, Sprouting Broccoli (Riesling, Trimbach, £2.90, 50ml)
To Finish… Vanilla Blancmange, Poached Rhubarb, Brandy Snap Biscuit (Domaine Capmartin Doux £2.50, 50ml)
Blood Orange Caramel Sponge, Custard (Muscato D’Asti, Moncucco Docg, Fontanafredda, £3.50, 50ml)
Available Monday – Friday, 12pm – 3pm There may be a short wait during busy periods.
Lunch Menu Pump Street Bread Basket; Slightly Salted Butter To Start…
£2.50
Cream of Celeriac Soup, Suffolk Gold Toasties
£6.00
Salt Baked Beetroot and Binham Blue Cheese Mille-Feuille, Candied Walnuts
£7.00
Slow Cooked Duck Egg, Charred Leeks, Gnocchi
£7.00
Confit Duck Terrine, Brandy Soaked Golden Sultanas, Rhubarb
£7.50
Orford Smokehouse Experience: Pinneys of Orford Smoke Salmon; Smoked Prawns; Mackerel Pate
£12.50
Dingley Dell Pork Tasting: Cheek Croquette, Sausage Roll, Ham Hock Terrine, Black Pudding Cake, Rillette and Homemade Piccalilli
£13.00
British Larder Made Sandwiches… All £7.00 Dingley Dell Ham and Grain Mustard/ Hawkstone Cheese and Pickle / Roast Beef and Horseradish/ Cup of Soup and Half a Sandwich of your choice To Follow… British Larder Made Venison Burger; Crispy Onion Rings, Chips & Horseradish Mayonnaise
£11.50
Jerusalem Artichoke and Chestnut Mushroom Fricassee, Wilted Spinach
£12.50
Shin of Beef Cottage Pie, Chantenay Carrots and Broccoli
£14.50
Pan-Roasted Barnsley Lamb Chop (on the bone), Anna Potatoes, Grilled Spring Onions, Tenderstem Broccoli
£15.25
Slow Cooked Dingley Dell Pork Belly; Puy Lentils, Roasted Apple Cream
£15.50
Roasted Sea Trout, Beetroot, Pea Shoots, Horseradish Cream
£16.00
Bramfield Rib Eye Steak; Braised Shallot; Creamed Garlic Mash; Watercress, Red Wine Sauce
£20.00
To Finish… British Larder Baked Treacle Tart; Suffolk Meadow Vanilla Ice Cream
£6.25
Poached Rhubarb and Brown Sugar Meringue Eaton Mess
£6.25
Pistachio and Olive Oil Cake, Yoghurt Sorbet
£6.25
Apple and Walnut Pie, Toffee and Almond Ice Cream
£6.25
East Anglian Farmhouse Cheese; Pear Chutney; Millers Damsell’s Crackers
£7.50
There may be a short wait during the busy periods.
A La Carte Menu Pump Street Bread Basket; Slightly Salted Butter
£2.50
To Start… Mushroom Soup, Crisp Sage Beignet
£6.00
Charred Leek Tart, Potato Crisp, Honey Vinaigrette
£7.00
Sutton Hoo Chicken Liver Parfait, Port Jelly, Pickled Carrots
£7.00
Warm Smoked Kipper, Turnip and White Bean Salad
£7.25
Venison Carpaccio, Croquette, Roasted Cauliflower, Watercress Salad
£7.75
Orford Smokehouse Experience: Pinneys Smoke Salmon; a Pot of Smoked Prawns; Mackerel Pate
£12.50
Rabbit Tasting: Rabbit Scotch Egg, Rabbit Sausage Roll, Rabbit Pastrami, Rabbit and Pickle Pastry
£13.00
To Follow… Chestnut and Pumpkin ‘Orzotte’, Purple Sprouting Broccoli, Port Glaze
£12.50
Dingley Dell Pork Belly; Potato Anna, Roasted Apple Compote; Seasonal Greens; Crackling
£15.50
Slow Cooked Barbary Duck Leg; Spiced Carrot Puree, Pommes Anna, Braised Red Cabbage
£16.00
Spiced Roast Cod, Braised Endive, Mussel Veloute,
£16.75
Rack of Lamb; Lamb Shoulder Croquette; Chantenay Carrots, Pomme Chateaux
£18.00
Roast Venison Loin, Celeriac Puree, Braised Salsify, Fondant Potato
£19.00
Norfolk Longhorn Sirloin Steak; Semi Dried Tomatoes; Beer Battered Onion Rings; Hand Cut Chips; Watercress, With either Béarnaise Sauce OR Peppercorn Sauce £20.00 To Accompany… £3.00 Each Braised Red Cabbage with Sultanas / Cavolo Nero, Roasted Shallots, Lemon Butter and Toasted Almonds / Mustard and Rosemary Roasted New Potatoes All game may contain shot and or small bones. There may be a short wait during the busy periods.
Sunday Lunch Pump Street Bakery Bread Basket; Slightly Salted Butter
£2.50
To Start… Roasted Heritage Carrot Soup
£6.00
Home Farm Nacton Beetroot Tart Tatin, Mascarpone Cream
£7.00
Smoked Haddock Kedgeree, Curried Mayonnaise
£7.75
Butley Baked Oysters, Aspall Cider, Bacon and Turnip
£8.00
Orford Smokehouse Experience: Smoke Salmon; Smoked Prawns; Poached Salmon & Smoked Trout
£12.50
Dingley Dell Pork Tasting: Cheek Croquette, Sausage Roll, Ham Hock Terrine, Pork and Bacon Cake, Rillette and Homemade Piccalilli
£13.00
To Follow… Chestnut Mushroom, Celeriac and Pearl Barley Ragout, Purple Sprouting Broccoli, Port Glaze
£12.50
Gerard’s Roast Beef; Duck Fat Roast Potatoes; Yorkshire Pudding; Roasted Carrots
£15.75
Roast Sutton Hoo Chicken, Lemon and Garden Herb Butter; Roast Potatoes and Gravy
£15.75
Oven Roasted Hake, Champ Potatoes, Braised Baby Gem, Curried Veloute
£16.00
Slow Cooked Guinea Fowl, Confit Leg, Creamed Savouy Cabbage and Bacon
£16.50
Roast Venison Loin, Celeriac Puree, Braised Salsify, Fondant Potato
£19.00
To Finish… British Larder Baked Prune and Armagnac Tart; Suffolk Meadow Vanilla Ice Cream
£6.25
Sticky Date Pudding, Toffee Sauce, Brandy Cream
£6.25
New Season Poached Rhubarb Buttermilk Pudding, Fresh Hens egg Custard
£6.25
Apple Tart, Toffee and Almond Ice Cream
£6.25
East Anglian Farmhouse Cheese; Pear Chutney; Millers Damsell’s Crackers
£7.50
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 homegrown 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