Large Crevettes with a Prawn & Coconut Bisque and Julienne Vegetables.
To Start
Coconut Prawns
Giant Crevettes coated in Panko Breadcrumbs & Desiccated Coconut served with an Orange Marmalade Dipping Sauce and Salad Garnish.
Pan Seared Scallops
Pan Seared Fresh Queen Scallops served with Crumbled Black Pudding, Apple Puree and an Apple & Radish Slaw.
Char Sui Pork Skewers
Slow Roasted Pork Belly on Skewers served with an Asian Dipping Sauce and Oriental Salad.
Mini Steak & Eggs
Strips of Seared Fillet Steak on a bed of Rocket topped with Fried Quails Eggs.
To Follow
Roast Chicken Supreme
Oven Roasted Chicken Supreme served with Roasted Garlic Mash, Braised Savoy Cabbage with Pancetta and a Wild Mushroom Jus.
Pan Fried Fillet of Hake
Fresh Fillet of Hake served on a Bed of Julienne Vegetables, topped with Pan Seared Queen Scallops and finished with a Prawn & Coconut Bisque, served with a side of Baby Potatoes.
Gressingham Duck Breast
Duck Breast with Juniper, Orange & Ginger, Pan Seared and Finished in the Oven, “Pink in the Middle” served with Celeriac Mash, Confit Shallots, Cauliflower Puree and a Rich Botanical Jus.
Vegetable Tagine Vegan
Moroccan Style Potatoes, Bell Peppers, Onion, Olives, Fresh Chilli, Preserved Lemons, and Apricots finished with Crispy Chick Peas.
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.
12oz Sirloin Steak
Chargrilled Norfolk Aged Sirloin served with Roasted Vine Cherry Tomatoes, Field Mushroom and a Choice of Potato Sides.
8oz Fillet Steak
Local Beef Fillet Steak cooked to your liking, served with Dauphinoise Potato, Asparagus, Roasted Cherry Vine Tomatoes and a choice of Blue Cheese or Peppercorn Sauce.
