Available between 1st December
to 24th December |
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Lunch Price two courses £13.95
or three course £16.95 |
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Dinner price 3 course £21.95 |
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To Start |
Hearty leek and potato broth with crusty bread and parsnip crisps ‘V’ |
Boxted game pate with a Wheldon’s autumn fruit preserve and granary toast |
Glazed garlic local mushrooms with Suffolk pancetta |
River Farm smoked salmon and Lowestoft prawn salad with lemon dressing |
Deep fried feta parcels with tzatziki ‘V’ |
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Main Course |
Roast Danbury white turkey, old spot chipolata, homemade stuffing and roast potatoes |
Char grilled Stour Valley rib eye steak, grilled mushrooms, tomato & hand cut chips |
Suffolk lamb shank, mash potato, garlic and rosemary jus with root vegetables |
Char grilled lime and coriander prawns with sweet chilli jam and warm noodle salad |
Red onion and sweet pepper tart, parmesan crisp, new potatoes and dressed leaves ‘V’ |
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To Finish |
Homemade Christmas pudding with brandy sauce |
Poached Wheldon’s pears, Greek yoghurt and honeyed almonds |
Suffolk blue, Suffolk gold, Quickes cheddar and rosary goat’s cheese platter |
Pot au chocolate mousse topped with double cream and a hint of cherry brandy |
A selection of local ice cream: vanilla, chocolate and honeycomb |
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Coffee or tea with homemade fudge £1.50 |
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Lunch parties to depart by 4pm |
Dinner parties to depart by midnight |
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Between 12 until
2pm |
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Four Courses £65.00 |
Children under 10 years old £35.00 |
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Canapés served at your table |
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To Start |
Wild mushroom soup with
truffle oil ‘V’ |
Confit of duck and potato terrine with Wheldon’s autumn fruit
preserve and granary toast |
Warm Mediterranean prawn Caesar salad with
parmesan croutons |
Winter vegetables tempura with sweet chilli jam ‘V’ |
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Main Course |
Roast Danbury white turkey, old spot chipolata, homemade stuffing and
roast potatoes |
Pan fried fillet of bream on sautéed potatoes, celeriac crisps
with a clam and mussel broth |
Stour Valley fillet of beef on a wild mushroom
ragout, horseradish mash with a red wine sauce |
Baked butternut squash, goats
cheese and spinach tart with new potatoes “V” |
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All main courses are served
with panache of seasonal vegetables |
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To Finish |
Homemade Christmas pudding
with brandy sauce |
Baileys and mascarpone cheese cake |
White chocolate and
champagne mousse with almond tuile |
Suffolk Blue, Suffolk Gold, Quickes
cheddar and Rosary goat’s cheese platter |
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Filter coffee and petit
fours |
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Departure at 4.30pm prompt |
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Superb live music with Phil Hemingway |
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Four course dinner £65.00 |
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Amuse bouche |
served at your table |
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To Start |
Mersea shellfish soup with a hint of saffron |
Warm seared scallops and prawns, chives and tomato with basil dressing |
Boxted game pate with a Wheldon’s autumn fruit conserve and granary toast |
Toasted goats cheese, artichoke & smoked olive salad ‘V’ |
Home smoked chicken and mango salad, toasted hazelnuts, lime dressing |
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To Follow |
Stour Valley fillet of beef on a wild mushroom ragout, horseradish mash with a red wine sauce |
Panache of seafood with crushed potato, wilted spinach and lobster cream |
Duo of Gressingham duck, ginger dauphinoise potatoes, winter vegetables and duck jus |
Tagine of vegetables, braised rice and mint yoghurt “V” |
Roast corn fed chicken, Suffolk bacon rosti with tarragon jus
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To Finish |
The Boathouse sweet board – a taster of our favourite desserts |
Suffolk Blue, Suffolk Gold, Quickes cheddar and Rosary goat’s cheese platter |
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Coffee and chocolate truffles |
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Bar closes at 1am |
Carriages at 1.30 am prompt |
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