Starters

Smoked Platter – Smoked Salmon, Eel, Mackerel and Trout and Smoked Shell on Prawns with Granary Bloomer and Marie Rose (F, G, E, CR, SU) (GF, DF)

Chunky Crab & Sweetcorn Chowder with Warm Baguette (CR, C, D, G, SU, F) (GF, DF)

Crispy Salt & Pepper Squid with Sweet & Sour Green Peppercorn Sauce (MO, F, SO, G, CR, SU) (DF) (GF Traces)

Bloody Mary Spiced Prawn Lettuce Cups with Caper Berries (E, CR, SU, C) (GF, DF)

Goat’s Cheese Pannacotta with Candy Beetroot, Pickled Beetroot and Toasted Sourdough (V)
(G, D) (GF)

Seared Pigeon Breast with Herbed Rosti, Blackberries and Redcurrant Reduction (SU, C) (GF, DF)

Mains

Spiced Piccalilli Cod with Parmentier Potatoes, Wilted Spinach, Turmeric Roasted Cauliflower and a Mustard Cream Sauce (D, F, C, M, SU) (GF, DF)

Seabass with a Sicilian Salad, Lemon Crushed New Potatoes and Basil Oil (F, SU) (GF, DF)

Baked Old Bay Style Crab with Norfolk Mardler Goat’s Cheese, Buttered New Potatoes, Dressed Leaf and Roasted Cherry Tomatoes (CR, D, C, MU, SU) (GF)

Wasabi and Peanut Crumbed Snapper with Japanese Seven Spiced Sweet Potato Wedges, Sesame Broccoli, Pickled Pink Ginger and Tonkatsu Sauce (F, P, SE, SO, MO) (GF, DF)

Arthur Howell Norfolk Lamb Cutlets with Roasted New Potatoes, Fine Beans and Minted Jus
(SU, C, MU) (GF, DF)

Dal Makhani with Roasted Paneer & Aubergine and Chilli Buttered Naan (V) (D, C, G) (GF)
Puddings

Apple Crumble Sundae with Caramel Sauce (D, G, E) (GF, DF Contains Nuts)

Sticky Ginger & Pear Pudding with Ginger Brandy Sauce and Custard (VG) (GF, DF)

Passionfruit Posset with Coconut Macaroons, Pineapple & Lime Salsa (D, E, SU) (GF)

Creake Mud Cake with Coffee Ice Cream (D, E) (GF)

*****

(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.

Starters

Smoked Platter – Smoked Salmon, Eel, Mackerel and Trout and Smoked Shell on Prawns with Granary Bloomer and Marie Rose (F, G, E, CR, SU) (GF, DF)

Chunky Crab & Sweetcorn Chowder with Warm Baguette (CR, C, D, G, SU, F) (GF, DF)

Crispy Salt & Pepper Squid with Sweet & Sour Green Peppercorn Sauce (MO, F, SO, G, CR, SU) (DF) (GF Traces)

Bloody Mary Spiced Prawn Lettuce Cups with Caper Berries (E, CR, SU, C) (GF, DF)

Goat’s Cheese Pannacotta with Candy Beetroot, Pickled Beetroot and Toasted Sourdough (V)
(G, D) (GF)

Seared Pigeon Breast with Herbed Rosti, Blackberries and Redcurrant Reduction (SU, C) (GF, DF)

Mains

Spiced Piccalilli Cod with Parmentier Potatoes, Wilted Spinach, Turmeric Roasted Cauliflower and a Mustard Cream Sauce (D, F, C, M, SU) (GF, DF)

Seabass with a Sicilian Salad, Lemon Crushed New Potatoes and Basil Oil (F, SU) (GF, DF)

Baked Old Bay Style Crab with Norfolk Mardler Goat’s Cheese, Buttered New Potatoes, Dressed Leaf and Roasted Cherry Tomatoes (CR, D, C, MU, SU) (GF)

Wasabi and Peanut Crumbed Snapper with Japanese Seven Spiced Sweet Potato Wedges, Sesame Broccoli, Pickled Pink Ginger and Tonkatsu Sauce (F, P, SE, SO, MO) (GF, DF)

Arthur Howell Norfolk Lamb Cutlets with Roasted New Potatoes, Fine Beans and Minted Jus
(SU, C, MU) (GF, DF)

Dal Makhani with Roasted Paneer & Aubergine and Chilli Buttered Naan (V) (D, C, G) (GF)
Puddings

Apple Crumble Sundae with Caramel Sauce (D, G, E) (GF, DF Contains Nuts)

Sticky Ginger & Pear Pudding with Ginger Brandy Sauce and Custard (VG) (GF, DF)

Passionfruit Posset with Coconut Macaroons, Pineapple & Lime Salsa (D, E, SU) (GF)

Creake Mud Cake with Coffee Ice Cream (D, E) (GF)

*****

(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.