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


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


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