Homemade Soup served with a Crispy Bread Roll.
Slow Roasted Pork Belly served on a bed of Spicy Kimchi Salad and drizzled with Honey.
Served on a Crostini with Parsnip Chutney, Rocket & Red Chard Salad, Fresh Basil Pesto and Toasted Pine Nuts.
Seared Strips of Rib-eye Steak served on a Toasted Brioche Bun & Topped with 2 Fried Quails Eggs.
Sautéed Wild Mushroomsin a Creamy Roquefort Sauce served on a Toasted Brioche Bun with Salad Garnish.
Fresh Yellowfin Tuna coated in Panko & Sesame Seeds, “Rare in the Middle” Served with Sushi Ginger, Wasabi and Soy Dipping Sauce.
Deep Fried Fresh Crevettes with a Panko and Desiccated Coconut crunchy crust, served with Salad Garnish & Orange Marmalade.
Pan Roasted Chicken Breast Supreme served with a Wild Mushroom, Thyme White Wine & Cream Sauce, Dauphinoise Potatoes and Green Beans.
Pan Fried Mashed Potato & Vegetable Cake with a Poached Hens Egg and Creamy Dijon Sauce, served with a Spicy Kimchi Salad & Grilled Asparagus.
Fresh Fillet of Sea Bass served with a Spring Onion Mashed Potato, Samphire and a Palourde Clam & Red Chilli Butter.
Pan Fried and Finished in the Oven, “Pink in the Middle” served with crushed Baby Potatoes, Green Beans and a Whisky & Passionfruit Sauce.
Chargrilled Norfolk Aged Sirloin served with Thick Cut Chips, Roasted Vine Cherry Tomatoes, Field Mushroom and a Choice of Creamy Blue Cheese Sauce or Peppercorn Sauce.
Local Rib-eye cooked to your liking, served with Sautéed Baby Potatoes & Wild Mushrooms, Fresh Asparagus and a Creamy Blue Cheese & Horseradish Sauce.
Arborio Rice with Sautéed Wild Mushrooms finished with Melted Brie & Parmesan Crisp.
Fresh Yellowfin Tuna Steak seared on the chargrill and drizzled with a Ginger, Soy & Sesame Glaze, served with Wasabi Mash and Braised Sesame Pak Choi.