Starters

Classic French Onion Soup with a Gruyere Cheese Croute (c ) (m) (su) (g)

Twice Baked Red Pepper and Norfolk Goats Cheese Soufle

with a Heritage Tomato and Basil Salad (gf) (e) (m)

Pan Fried Local Pigeon Breast, Toasted Sourdough, Pancetta, Baby Spinach

and Wild Mushrooms and Red Wine Jus (c) (g) (su) (df)

Mains

Baked North Sea Hake Fillet, Cromer Crab Crust, Smoked Brancaster Mussel Chowder

and Buttered Leeks (c) (gf) (cr) (m) (f)

Swannington Pork Tenderloin Wrapped in Sage and Bacon, Binham Blue Cheese Dauphinoise,

Charred Cabbage, Apple Compote, and Mustard Sauce (c) (g) (m) (mu)

Baked Gnocchi with Chargrilled Vegetables, Tomato and Basil Sauce, Hot Honey,

Feta and Rocket Salad (veo) (c) (gf) (m)

Dessert

Dark Chocolate Fondant, Morello Cherry Ice Cream and Salted Caramel Sauce (e) (gf) (m)

Pumpkin Spiced Latte Crème Brulee with Biscoff Biscuits (g) (e) (m)

Sticky Toffee Pudding, Butterscotch Sauce and Clotted Cream Ice Cream (g) (e) (m)

*****

Most dishes can be made gluten free

(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 (v) Vegetarian

*****

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

Starters

Classic French Onion Soup with a Gruyere Cheese Croute (c ) (m) (su) (g)

Twice Baked Red Pepper and Norfolk Goats Cheese Soufle

with a Heritage Tomato and Basil Salad (gf) (e) (m)

Pan Fried Local Pigeon Breast, Toasted Sourdough, Pancetta, Baby Spinach

and Wild Mushrooms and Red Wine Jus (c) (g) (su) (df)

Mains

Baked North Sea Hake Fillet, Cromer Crab Crust, Smoked Brancaster Mussel Chowder

and Buttered Leeks (c) (gf) (cr) (m) (f)

Swannington Pork Tenderloin Wrapped in Sage and Bacon, Binham Blue Cheese Dauphinoise,

Charred Cabbage, Apple Compote, and Mustard Sauce (c) (g) (m) (mu)

Baked Gnocchi with Chargrilled Vegetables, Tomato and Basil Sauce, Hot Honey,

Feta and Rocket Salad (veo) (c) (gf) (m)

Dessert

Dark Chocolate Fondant, Morello Cherry Ice Cream and Salted Caramel Sauce (e) (gf) (m)

Pumpkin Spiced Latte Crème Brulee with Biscoff Biscuits (g) (e) (m)

Sticky Toffee Pudding, Butterscotch Sauce and Clotted Cream Ice Cream (g) (e) (m)

*****

Most dishes can be made gluten free

(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 (v) Vegetarian

*****

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