Starter

Smoked heritage squash, pumpkin seed milk and spring onion,
mushroom XO sauce, crispy pumpkin seed. * SO VG GF SU

Chicken Liver Parfait, fig mustard and five spice chutney, rye bread,
mace butter. * G M MU SU

Smoked Haddock and Mussel Bisque, tarragon oil,
toasted sourdough. * C G F M MO SU

Soup of the day, white bloomer, whipped butter * G M GF DF VG

Mains

BBQ Cod Collar, Thai green butter, lime and green chilli mayo, cod, and king prawn
Thai fish cake. * CR F ESE SU M MU

Roast Celeriac, portobello mushroom, shwarma, hazelnut truffle and port vinaigrette,
pumpernickel crumble. * G MU TN SU VG

Pork Belly, BBQ tender stem, wasabi emulsion, salt baked new potatoes,
butter caramel pear. * E M MU SU GF C

Beer Battered Haddock, Pease pudding, beef dripping hand cut chips,
pickled onion aioli. * G F SU M E MU

Desserts

Sticky Toffee Pudding, brandy and brown butter sauce,
blood orange gelato. * G E M

Brown Butter Cake, blood orange and caramelised white chocolate ganache,
mascarpone ice cream. * G TN

Pear Tarte Tatin, salted almond yoghurt ‘Ice Cream’,
liquorice oat crumble.* G TN M VG DF

Enriched Lychee and lemongrass mascarpone, ginger and baked white chocolate oats,
lime leaf and clementine syrup. * G M 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.

Starter 

Smoked heritage squash, pumpkin seed milk and spring onion,
mushroom XO sauce, crispy pumpkin seed. * SO VG GF SU

Pan Roast Norfolk Pigeon Breast, fig bread and butter pudding,
fig mustard and five spice chutney, chestnut, and rye bread cracker. * G SU M E MU TN

Brancaster Staithe Smokehouse Kiln Roasted Mackerel,
beetroot jerky, horseradish yoghurt dill. * F M SU E G

Soup of the day, white bloomer, whipped butter * G M GF DF VG

Mains

Roast Celeriac, portobello mushroom, shwarma, hazelnut truffle and port vinaigrette,
pumpernickel crumble. * G MU TN SU VG

Pan-fried Gurnard, Jerusalem artichoke, smoked chestnut mushrooms,
parsley sauce. * TN F M SU GF

Pan Roasted Chicken Breast, date and green olive chutney, charred baby gem,
pomme anna, madeira jus. * G M MU C SU

Roasted Pork Porchetta, salt baked parsnips, quince pickle, cider jus,
BBQ sprout tops. * C M SU MU 

Desserts

Sticky Toffee Pudding, brandy and brown butter sauce, blood orange gelato. * G E M 

Brown Butter Cake, blood orange and caramelised white chocolate ganache,
mascarpone ice cream. * G TN 

Pear Tarte Tatin, salted almond yoghurt ‘Ice Cream’,
liquorice oat crumble. * G TN M VG DF

Enriched Lychee and lemongrass mascarpone, ginger and baked white chocolate oats,
lime leaf and clementine syrup. * G M 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.