STARTERS

Roasted cauliflower soup with chunky bloomer (SO)

Gressingham duck croquettes, damson plum jam (E,M,GF)

Smoked haddock fishcake, dill mayo, herb oil (F,E,MU,SO)

Game terrine, red currant jelly, toasted bloomer (SO, SU)

MAINS

Herb crusted seabass, crushed Norfolk peer potatoes, samphire, caper & lemon butter sauce. (F. M, SU, SO, E)

Pan seared pigeon breast, pommes parmentiers, buttered tender stem broccoli, red currant jus (SU, SO, M)

Binham blue and wild mushroom gnocchi, with spinach and toasted walnuts (GM)

Venison bourguignon pie, mash potato, seasonal vegetables (G, SO, SU, M)

DESSERTS

Sticky ginger pudding, ginger ice-cream, (M,E, GF)


Triple chocolate brownie, salted caramel ice-cream (M,E, GF)

Dark chocolate and salted caramel tart with sweet vanilla crème fraiche (G,M)

Vanilla panna-cotta with poached damson plums (M,SU)

*****

(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

Roasted cauliflower soup with chunky bloomer (SO)

Gressingham duck croquettes, damson plum jam (E,M,GF)

Smoked haddock fishcake, dill mayo, herb oil (F,E,MU,SO)

Game terrine, red currant jelly, toasted bloomer (SO, SU)

MAINS

Herb crusted seabass, crushed Norfolk peer potatoes, samphire, caper & lemon butter sauce. (F. M, SU, SO, E)

Pan seared pigeon breast, pommes parmentiers, buttered tender stem broccoli, red currant jus (SU, SO, M)

Binham blue and wild mushroom gnocchi, with spinach and toasted walnuts (GM)

Venison bourguignon pie, mash potato, seasonal vegetables (G, SO, SU, M)

DESSERTS

Sticky ginger pudding, ginger ice-cream, (M,E, GF)


Triple chocolate brownie, salted caramel ice-cream (M,E, GF)

Dark chocolate and salted caramel tart with sweet vanilla crème fraiche (G,M)

Vanilla panna-cotta with poached damson plums (M,SU)

*****

(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.