Starters

Truffle Buttered Duck Liver Parfait with Cinnamon & Apple Chutney and Toasted Brioche

Twice Baked Norfolk Dapple Souffle with Rich Double Cream Sauce

Butternut Squash Velouté with Chestnut Pesto, Brioche Croutons and Coriander Oil

Crispy Salt Cod Scotch Egg with Roasted Red Pepper Sauce and Chorizo

Mains

Black Leg Norfolk Chicken and Turkey Ballotine Wrapped in Parma Ham

with Sage and Onion Stuffing

 

Slow Braised Beef Cheek with Honey Roasted Norfolk Carrots, Mustard Cake

and Rich Red Wine Sauce

 

Fillet of Black Bream with Spinach, Saffron Potatoes, Leeks

and Steamed Mussels in a White Wine Sauce

 

Stilton, Leek and Smoked Beetroot Risotto with Cranberry

and Watercress & Apple Salad

Desserts

Classic Vanilla Crème Brulee with Christmas Pudding

and Earl Grey Tea Ice Cream

 

Warm Smashed Chocolate Brownie with Popping Candy, Homemade Honeycomb

and Salted Caramel Ice Cream

 

Lemon Posset with Blueberry Sorbet and Blueberry Gel

with Passion Fruit Foam

 

Additional Fine Selection of Cheese Course

Supplement £4.50

Three Courses £28.00

This Menu is available for Lunch Wednesday to Saturday and for Dinner Wednesday to Friday it is not available for Saturday Dinner

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