BBQ Beetroot, Binham Blue, Sherry Vinaigrette, Walnuts
Twice Baked Alpine Soufflé, Cheese Sauce, Wilted Spinach
Hand Dived Scallops, Dingley Dell Pork Belly, Granny Smith Apple
Confit Duck, Ham Hock, Duck Liver Pressed with Orange and Port
Smoked Salmon Mousse, Salmon Gravlax, Lemon Crème Fraiche, Dill
Salt Cod, Soft Quails Egg, Chorizo, Roasted Red Pepper


Halibut Fillet, Risotto, Brown Shrimp, Prawns, Mussels
Beef Fillet, Red Cabbage, Braised Beef Pie, Port Reduction
Wild Mushrooms, Risotto, Broad Beans, Parmesan, Baby Leaf Salad
Gressingham Duck, Confit and Breast, Sesame Seeds, Butternut Squash
Sea Bass Fillet, Crab Cake, Leeks, Slow Roasted Tomato, Lemon Cream

Here at Stoke Mill we pride ourselves with cooking the freshest possible ingredients from the local area. Not all food items are listed on the menu. If you have any allergies or dietary requirements please ask for the Duty Manager to provide full listings.

This menu is available for lunch and dinner Wednesday to Saturday