Situated in the beautiful Suffolk Village of Long Melford, the charming 16th Century award winning restaurant is the perfect place to relax and enjoy excellent food and fine wines.
STARTERS
Watercress and spinach soup ~ served hot or cold
Smoked fish with wild rocket and a mustard seed dressing
Parma ham and sun blushed tomato salad with parmesan croutons
Chicken liver parfait with toasted brioche
MAIN COURSES
Marinated feta cheese and roast bell pepper tartlet with a warm courgette and lime salad
Cold poached sea trout with a horseradish glaze, served with buttered new potatoes and a baby leaf salad
Confit of Barbary duck leg on a bed of stir fried vegetables with a roast pear jus
Chargrilled tuna steak on spicy tomato linguine
CHEFS SPECIAL
Changes Weekly
~ Pan fried ribeye steak with chips and baby salad leaves 
DESSERTS
Blueberry and frangipan tart with vanilla ice cream
Chocolate teardrop with coffee bean sauce
Chimneys sorbet shots ~ Blackcurrant & cassis, Apple & calvados, Passion fruit & guava
A Trio of farmhouse cheese with biscuits ~ Hereford Hop, Casshell Blue, Port Salut
|
A la Carte Menu
|
| STARTERS |
| Pan fried pigeon breast with a warm new potato and sautéed wild mushroom salad, finished with a honey dressing |
| Duck and beetroot broth finished with white truffle oil |
| Pressed fish terrine with a baby leaf salad |
| Tiger Prawns cooked in chilli and ginger, wrapped in a filo pastry samosa
and served with a cool mint and yoghurt dip |
| Classic salad niçoise |
| MAINS |
|
| Grilled fish of the day with roasted Mediterranean vegetables and a
tomato and sweet basil sauce |
| Chargrilled chicken breast with caramelised pears and mango salsa |
| Prime fillet of beef with garlic galette potato, served with buttered baby vegetables and a wild mushroom sauce |
| Roast asparagus served with a creamy brie linguine, finished
with a spinach voluté |
| Spiced guinea fowl supreme on a cous cous salad with tangy lemon
and rosemary dressing |
| All the main courses are complete and come with specially selected
accompaniments to compliment the dish although if you’d like to add a little more, see the side dishes |
|
| SIDE DISHES |
|
| Mixed baby leaf salad |
| Chips |
| Garlic bread |
| Creamy mashed potato |
| Lemon stir fried mange tout |
| Roasted Mediterranean vegetables |
| Panaché of seasonal vegetables |
| Buttered new potatoes |
| Apple tart tatin with French vanilla ice cream and cider syrup |
| Redberry and kirsch fondue with soft fruits |
| Raspberry and white chocolate torte |
| Light coffee mousse with a cappuccino topping, served in a coffee cup |
| A selection of Farmhouse Cheese with Chimneys Chutney and Warm Bread |
|