A la Carte menu

Starters

Pea & watercress soup with crispy pancetta

Smoked tomato soup, crispy fried tortilla strips & ricotta quenelle. 

Classic prawn cocktail.   

Tian of Cromer crab (in season) & avocado, with a lightly dressed baby leaf salad. 

Smoked Narborough Trout Terrine with a Horseradish

Dressing & Cucumber Salad 

Parmesan biscuit, oven dried plum tomatoes, rocket & a balsamic dressing.

Crispy tortilla basket, filled with a smoked chicken & orange salad,

poppy seed dressing.

Salad of Asparagus and New Potatoes, with Gorgonzola and Basil.

Coarse Farmhouse pate with red onion chutney.

Warm tartlet of broad beans, with an olive, tomato & broad bean salad.  

Ravioli of crayfish with lobster tail dressing. 

Terrine de fois gras, toasted brioche & an apricot chutney.

Main courses

Roast monkfish, stuffed with Italian herbs & garlic & wrapped in Parma ham, set on a pool of roasted red pepper sauce. 

Orange glazed salmon set on a bed of delicately steamed vegetables &

a crisp rice noodle cake 

Oven roast breast of chicken, on a bed of roasted red onions, garlic & plum tomatoes, with a rich tomato & basil sauce.

Grilled chicken breast marinated in garlic & thyme, set a parsnip mash, with roasted root vegetables & a rich sherry jus.

Olive oil & lavender scented corn fed chicken with roasted garlic & fennel.

Roast breast of duck marinated in sweet chilli & soy, apple & fennel rosti,

baby bok choi & a rich port jus.

Seared fillet of beef set on a potato gallette with roasted baby leeks & asparagus with peppercorn & brandy sauce.

Seared rib eye steak with roasted vine ripened tomatoes & a béarnaise sauce

Slow roasted beef & oxtail with a horseradish mash, rich beef gravy, baby onions & lardons of bacon.    

Roast rump of lamb, caramelised garlic, puree of flageolet beans & a

port & redcurrant  jus.

Seared pork tenderloin set on a griddled apple & black pudding with a rich

caramelised cider sauce. 

Seared loin of venison, with sweet potato mash & a beetroot & juniper jus.

Oven roast poussin, Drambuie & wild mushroom jus.

Surf & Turf ~char-grilled rib eye steak with shelled lobster tails, garlic & herb butter.

All of the above main course dishes include a choice of either a panache of fresh seasonal mixed vegetables
or a crisp mixed leaf salad & a potato dish of choice

Desserts

Classic Italian Tiramisu.

Dark chocolate mousse with an espresso sauce anglaise.

Greek Yoghurt & black pepper ice cream, with red berries & shortbread biscuits.

Griddled pineapple flamed in rum with a coconut ice cream.

Classic cheesecake (in a choice of flavours). 

White chocolate & raspberry mousse with a raspberry coulis. 

Passion fruit bavarios, lemon crème brulee & a Muscat granita.

Assiette of pears with orange & cardomom, & Greek yoghurt

& cracked black pepper ice creams.

Sweet goats cheese & fig galette, Acacia honey & pistachios.

Bitter chocolate tart, pistachio ice cream.

Classic crème brulee, with red berries.

Stem ginger crème caramel, caramelised orange.

White Chocolate & Rhubarb Mousse  

Lavender Summer Pudding 

Fresh strawberries with cracked black pepper in a Cabernet Sauvignon syrup,

Served with vanilla ice cream  

Classic panna cotta, lavender tuile biscuits.

“Burnt” Lemon tart with fresh berries   

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A selection of local Norfolk, English & continental cheeses,

Served with a selection of fruit & oat cakes.

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Tea or coffee & homemade petit fours