Lakes Restaurant at Stoke by Nayland Hotel

Soup£ 6,50

Pea, courgette and pesto soup, mint pesto crisp bread

Gorgonzola£ 6,95

Gorgonzola, Morello cherries, prosecco, endive, bitter chocolate, pistachio

Beetroot£ 6,95

Trio of beetroot, BBQ turnip, honey radish, basil and horseradish puree, beetroot mousse, saffron onions, Chantenay carrots, dried olives

Chicken£ 7,25

Chicken liver parfait, golden raisin and apricot jam, toasted brioche

Quail£ 7,50

Seared breast, butter poached leg, tarragon breadcrumb, red chicory, wild mushroom, Boxford farm blueberry quail reduction

Haddock£ 7,25

Curried haddock, roasted cauliflower dahl, Indian cider and saffron poached pear, pomegranate

King Prawn£ 7,25

Seared king prawns, five bean salsa, lime sour cream, parmesan tortilla crisp, chive vinaigrette

Steak£ 19,50

Pan roasted Irish sirloin steak, Aspen fries, red wine mushroom, watercress, Café de Paris butter

Seabass£ 17,95

Grilled seabass fillet, Persian rice, carrots, date molasses, cumin seed caramel, citrus salt

Mushroom£ 13,50

Wild mushroom risotto, summer vegetables, pear, mushroom a'la grecque

Lamb£ 17,85

Smoked breast of lamb, lamb cutlet, "burnt" pomegranate yoghurt, pickled quail egg, beetroot, cumin feta, apricot syrup, lambs lettuce

Tomato£ 13,25

Cherry tomato and basil ragu, cauliflower pakora, charred leek, roast red onion, brioche crumb, balsamic

Chicken£ 16,95

Roast chicken supreme, heritage potato, mushroom duxelle, braised romaine lettuce, garlic chicken liver, Madeira reduction, watercress emulsion

Hake£ 17,95

Hake fillet, chorizo, saffron potato salad, charred vegetables, red pepper, samphire, sherry caper dressing, basil sugar crisp

Rocket & Parmesan Salad£ 2,90

Mixed Salad£ 2,90

Tomato & Red Onion Salad£ 2,90

Mixed Vegetables£ 2,90

Thick Cut Chips£ 2,90

Buttered New Potatoes£ 2,90

Mash Potatoes£ 2,90

Wilted Greens£ 2,90

Bacon£ 6,95

Smoky bacon toffee doughnut, spiced coffee sugar, whipped milk, maple glazed pancetta

Pudding£ 6,95

Bread and butter pudding, blue cheese and white chocolate ice cream, raisin compote

Ice Creams and Sorbets£ 5,50

A selection of ice creams and sorbets served with passion fruit, pineapple and biscotti biscuit

Apple£ 6,95

Calvados brulee, Aspalls Perronelle Blush cyder puree, macadamia nuts, meringue, Boxford Farm cyder poached apples

Strawberry£ 7,15

Boxford Farm strawberries, masala chai yoghurt ice, roasted pistachios and sunflower seeds, strawberry oil, Indian tea syrup, white chocolate

Chocolate£ 7,15

Duo of chocolate cremeux, Boxford Farm blueberry mousse, mint jelly, croquant wafer

Cheese£ 7,25

Our cheeses are served with accompaniments to compliment the flavour of the cheeses

Lanark Blue

This blue ewes'milk cheese made by Selina and Andrew Cairns at Walston Brahead Farm in Ogcastle, South Lanarkshire. The sheep graze on heather-covered hills and wild natural pastures that give the milk its herbaceous, aromatic character and richness – a contrast to the spicy blue-grey streaks in this firm yet moist Scottish blue. The taste mixes sweetness and salty tang giving way to an almost caramel aftertaste. Served with oatcake and white chocolate crumble

Montgomery Cheddar

From North Cadbury, Somerset, Jamie Montgomery's traditional cheddar is, to many, the benchmark for all farmhouse cheddars. It is made with unpasteurised milk from the Manor Farm's own herd. The cheese has an explosion of flavours with a superb richness, spicy green acidity and real depth to the fruity finish. Served with date chutney

Suffolk Gold

Made by Jason and Katherine Salisbury at their farm in Coddenham, a creamy milk from a herd of Guernsey cows is used to make this cheese, which is lightly pressed and aged to develop a golden rind. The high butterfat content in the Guernsey milk gives this cheese a mild sweetness and its distinctive deep yellow colour, while the texture is firm with a few small holes. Served with Aspall's Suffolk Cyder Jam and Suffolk Gold shortbread

Rosary

Clare Moody has been making fresh goat's cheese at the family farm in Wiltshire for over 20 years using milk from a select herd of 100 pedigree British Saanen goats. The cheese is fresh and soft. The flavour is creamy yet sharp with a wonderful zesty finish. Served with almond and citrus granola

Mrs Temples Copy's Cloud

A pasteurised cows milk cheese, made by Catherine Temple in Wighton, Norfolk. Made from the milk of British Holsteins. This is a fantastic camembert style of cheese Served with cranberry and bacon