Chefs Appetiser


Chicken Liver Pate with Onion Marmalade and House Toast

Smoked Salmon Mousse, Cucumber, Norfolk Gin Gravlax and Crème Fraiche

Beetroot and Binham Blue Salad with Candied Walnuts

Crispy Salt Cod and Soft Cooked Quails Scotch Egg with Chorizo


Saffron and Parmesan Risotto with Rocket and Watercress Salad
12 Hour Braised Beef Cheek with Colman’s Mustard Cake, Carrots and Spinach
Pan Fried Breast of Chicken with Light Cream Sauce and Fondant Potato
Salmon Fillet on a Prawn and Mussel Seafood Risotto with Lobster Bisque


Vanilla Panna Cotta with Raspberry and Honeycomb
Stoke Mill Smashed Brownie with Salted Caramel Ice Cream
Warm Bakewell Tart with Vanilla Ice Cream and Raspberry Gel

A Selection of Fine Cheeses with Biscuits and Onion Marmalade


This Menu is Available Wednesday to Saturday for Lunch and Wednesday to Friday for Dinner for Parties of 12 or more Must be Pre ordered

Not all food items are listed on the menu. If you have any allergies or dietary requirements please ask a member of staff for full listings.