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.
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 Queen Scallops served with Serrano Ham Shards and finished with Pea Puree, Pea Shoots and Balsamic Reduction.
Pan Roasted Chicken Breast Supreme served with a Wild Mushroom, Thyme White Wine & Cream Sauce, Dauphinoise Potatoes and Green Beans.
Fresh Calves Liver served with Crispy Bacon, Crispy Fried Seasoned Shallots, Wholegrain Mustard Mash, Curly Kale and a Red Wine & Redcurrant Jus.
Riced Cauliflower with Indian Spices, Boiled Hens Egg, Bell Peppers, Onions & Green Beans. Suitable for Vegans without the Egg.
A tender cut from the Shoulder served “Medium Rare” Only with Baked Field Mushroom, Grilled Cherry Vine Tomatoes and your Choice of Potatoes.
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 Roasted Vine Cherry Tomatoes, Field Mushroom and a Choice of Potato Sides.
Local Rib-eye cooked to your liking, served with Baked Field Mushroom, Roasted Cherry Vine Tomatoes and Choice of Potato Sides.
Slow Roasted Lamb Shank served with Creamed Potato, Green Beans & Chantenay Carrots and a Minted Lamb Jus.