Homemade Soup served with a Crispy Bread Roll.
To Start
Crispy Pork belly
Slow Roasted Pork Belly served on a bed of Spicy Kimchi Salad and drizzled with Honey.
Wild Mushrooms Pot V
Sautéed Wild Mushrooms in a Creamy Roquefort Sauce with a Herb Crust served with Toasted Ciabatta
Pigeon Breast
Pan Seared Pigeon Breast served on a Rocket, Red Chard & Red Onion Salad with Crumbled Black Pudding & Crumbled Roquefort, finished with Balsamic Reduction.
Calamari
Fresh Calamari with Chorizo, Butter, Lemon Juice and Herbs served over Chargrilled Ciabatta Slice.
To Follow
Pan Fried Calves Liver
Fresh Calves Liver served with Crispy Bacon, Crispy Fried Seasoned Shallots, Wholegrain Mustard Mash, Curly Kale and a Red Wine & Redcurrant Jus.
Goan Tofu Curry “Vegan”
Smoked Tofu in a Spicy Creamed Coconut Sauce with Roasted Butternut Squash & Green Beans, served with Basmati Rice.
Chicken Supreme
Pan Roasted Chicken Breast Supreme served with a Wild Mushroom, Thyme White Wine & Cream Sauce, Dauphinoise Potatoes and Green Beans.
Butlers Steak
A tender cut from the shoulder Chargrilled “Medium Rare” served with Dauphinoise Potato, Asparagus Spears and Roasted Vine Tomatoes with a choice of Blue Cheese or Peppercorn Sauce.
Pan Fried Fillet of Sea Bass
Fresh Fillet of Sea Bass served with a Spring Onion Mashed Potato, Samphire and a Palourde Clam & Red Chilli Butter.
Gressingham Duck Breast
Pan Fried and Finished in the Oven, “Pink in the Middle” served with crushed Baby Potatoes, Green Beans and a Whisky & Passionfruit Sauce.
12oz Sirloin Steak
Chargrilled Norfolk Aged Sirloin served with Roasted Vine Cherry Tomatoes, Field Mushroom and a Choice of Potato Sides.
Specials Board
We also Run a Specials Board on a Friday & Saturday Evening for example Skate Wing, Lamb Shank, Fillet Steaks etc
