Lunch Menu

Dinner Menu

Cakes and Patisserie

Christmas Menu 2011

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  SAMPLE DINNER MENU

Cromer Crab & Crayfish Tian with Saffron Aioli

or

Field & Forest Mushroom Soup with Garlic Toasts (v)

or

Warm goats cheese with herb salad, Micro Sprouts

Roasted Vegetables with Fresh Beetroot  &  Balsamic coulis (v)

                                                                                     or

Pink Roasted Angus Beef Fillet Carpaccio, Parmesan Crisp, Herb Salad

Or

 King Prawn Raviolo with Nantua Sauce

or

Trinity of Wild Sea Trout

Carpaccio with Lemon Oil     Tartare with Wasabi, Soy, Ginger & Corriander        Applewood Smoked with Cream Cheese

*

Roast Supreme of East Anglian, Free Range Guinea Fowl with

Summer Cabbage, Rosemary, Thyme & Pancetta

or

Dry Aged, Grass fed, Sirloin Steak, with Peppercorn Sauce

or

 Pan Fried Fillet of Turbot & hand dived Scallops, Natural Fish Jus with herbs

or

Sautéed Veal Kidneys and Sweetbreads à la Dijonaise

or

Salt Marsh Lamb Fillet  with Herb Garden Crust  

or

Our vegetarian : Market Vegetable Composition

*

All main courses are served with market vegetables of the day and potatoes

Desserts and Coffees

 Fine Golden Plum & Almond Frangipani Tart with Double Cream Ice Cream

or

Cambridge Berries & Fruits in Lemon Grass & Kaffia Lime Water

  Summer Fruit sorbet 

or

 Single Estate Chocolate & Praline Dessert

or

 Caribbean Palm Sugar & Vanilla Bean Brûlée with Cherries

or

Our British cheese platter

Vintage Barber Cheddar from Berkshire, Wobbly Bottom from Hertfordshire

Cornish Yarg wrapped in Nettles  - Truro, Cornwall, Stilton from Cambridgeshire

and St Endellion Cornish Brie with Double Cream 

Served with Celery, Crackers & Fruit

*

  Three Courses: £40.00 (Forty Pounds) incl. V.A.T

Gratuities at Discretion

   Master Chef: Hans Schweitzer