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+44 (0)1603 810264
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Email:
enq@parkfarm-hotel.co.uk
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Aprils competition winner

As a business we actively encourage our guests to give us their feedback, and every guest that does so using our review platform TrustYou is entered into a monthly draw for a complimentary one night break with us.

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Free bedroom upgrades

Hotel top tips for bagging a complimentary room upgrade

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Entered into the TripAdvisor Hall of Fame

After 5 years of winning the TripAdvisor Certificate of Excellence we have been welcomed into the TripAdvisor Hall of Fame.

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Looking back at some of our favourite cocktails origins

Looking back at some of our favourite cocktails origins

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Local Charities and events supported

Take a look at some of the local charities and events we supported during March 2015.

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Sample Dinner Menu

This is a sample menu and the dishes shown may not be available should you dine with us.

Two Courses: £24.75 (inc. Coffee)
Three Courses: £29.75 (inc. Coffee)

(§ - Supplementary Charge. Prices exclude Supplements)

**Sample Menu**

Starter

Chicken Consommé with Braised Chicken Thigh and a Chicken Mousse                                                              

Pork Croquette with a Beurre Noisette Mash, Bramley Apple and Smokey Scratchings

Rabbit Ballotine wrapped in Parma Ham with Carrot Pearls and Puree

Crispy Potato Gnocchi with Roasted Tomatoes, Caramelised Aubergine and Marinated Olives with Basil and Parmesan

Smoked Haddock Tortellini with Cod Crisps, Dill and Celeriac

Fig and Blue Cheese Tart with Red Wine Poached Pear, Walnut Cream and Fig Puree

King Scallops with Cauliflower Puree, Cauliflower Cous Cous and Herbs

 

Main Course

Pan Seared Lamb Rump on a Root Vegetable Stew with Thyme Dumpling and Pea Puree

Roast Duck Breast in Rosemary Salt with Honey glazed Shallots, Salsify and Sprouting Broccoli finished with a Madeira Jus

Pan Roasted Loin of Pork on Olive Oil Mash Potato with Braised Red Cabbage and Burnt Apple Puree served with a Suffolk Cider Jus

Fillet of Beef with a Black Pudding Mash, Slow Roasted Mushroom and Wilted Leeks finished with a Stout Jus

Salmon Coq au Van Penny Onions, Button Mushrooms and Bacon in a Tomato and Red Wine Jus

Cod Fillet wrapped in Pancetta on a Roast Parsnip Puree with Parsnip Mash, Maple Syrup Fondant Parsnip finished with a Parsnip Crisp

Pan Fried Turbut on a Mussel and Cockle Chowder topped with Air Dried Parma Ham and Mint Crème Fraiche

Risotto of Ceps with Pear Pearls and Chives topped with Parmesan Shavings and Truffle Oil

Chargrilled Provencale Vegetables with Grilled Goats Cheese, Garlic Croutons and Mustard Dressing

 

Desserts

A Choice of Desserts, Ice-cream or Sorbet

or

A Selection of Cheeses served with Biscuits, Celery and Grapes (Supplement charge will apply)

Coffee

Freshly Brewed Cafétiere of Coffee served with After-Dinner Mints