Starters

Holkham estate beef goulash with sour cream and crusty bread (c, g, m, m, su, )

Home cured gravadlax with squash slaw and mustard dressing  ( f, mu, su, gf, df)

Curried parsnip fritters with coriander yoghurt  ( so, su, gf, df, vg )

Mains

Seared estate beef with cottage pie, sautéed kale, ox heart Bordelaise and croquette  (c, e, m, mu, su, gf)

Roasted beetroot and cauliflower with goats curd and pesto   (c, m, tn, su, gf)

Petite pan squash risotto with Prosociano and tempura  kalettes  (c, su, gf, df, vg)

Herb crusted cod with mussels chowder   (c, cr, f, m, su, gf) 

Desserts

Blackberry cheesecake with spiced plum and cinnamon compote  (su, gf, df, ve)

Chocolate and Malt Coast IPA sponge with chocolate sauce and milk sorbet  (e, m, su, g)

Norfolk cheese with fruit chutney and water biscuits  (g, m, so)

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(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

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

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Please be aware a discretionary 12.5% service charge will be added to all bills. This charge is equally distributed between team members.