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.
Grilled Mini Goats Cheese V
Served on a Crostini with Parsnip Chutney, Rocket & Red Chard Salad, Fresh Basil Pesto and Toasted Pine Nuts.
Mini Steak & Eggs
Seared Strips of Rib-eye Steak served on a Toasted Brioche Bun & Topped with 2 Fried Quails Eggs.
Wild Mushrooms on Toast V
Sautéed Wild Mushroomsin a Creamy Roquefort Sauce served on a Toasted Brioche Bun with Salad Garnish.
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.
Pan Seared Scallops
Pan Seared Queen Scallops served with Serrano Ham Shards and finished with Pea Puree, Pea Shoots and Balsamic Reduction.
To Follow
Chicken Supreme
Pan Roasted Chicken Breast Supreme served with a Wild Mushroom, Thyme White Wine & Cream Sauce, Dauphinoise Potatoes and Green Beans.
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.
Cauliflower Biryani V
Riced Cauliflower with Indian Spices, Boiled Hens Egg, Bell Peppers, Onions & Green Beans. Suitable for Vegans without the Egg.
Butlers Steak
A tender cut from the Shoulder served “Medium Rare” Only with Baked Field Mushroom, Grilled Cherry Vine Tomatoes and your Choice of Potatoes.
Luxury Bubble & Squeak V
Pan Fried Mashed Potato & Vegetable Cake with a Poached Hens Egg and Creamy Dijon Sauce, served with a Spicy Kimchi Salad & Grilled Asparagus.
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.
Rib-eye Steak
Local Rib-eye cooked to your liking, served with Baked Field Mushroom, Roasted Cherry Vine Tomatoes and Choice of Potato Sides.
Lamb Shank
Slow Roasted Lamb Shank served with Creamed Potato, Green Beans & Chantenay Carrots and a Minted Lamb Jus.
