A RECENT EXAMPLE OF OUR MENU

THE NORFOLK RESTAURANT at THE NORFOLK MEAD

Head chef: Mark Sayers


To start:

Chef’s soup of the day 4.50

Smoked haddock, spring onion and Parmesan tart with dill and fennel salad  7.00

King prawns cooked with tomatoes, Manchego cheese, smoked Paprika and basil 7.00

Ham hock terrine, Beamish stout mustard, toasted sourdough and salad leaves  7.00

Carpaccio of mullet and honey English mustard, preserved lemons and pickled mange tout  7.00

Roasted peppers and artichokes with baked peppered goat's cheese, basil and black olives  6.00

To follow:

Guines fowl breast wrapped in Parma ham with J and B rare whisky sauce and redcurrants   18.00

Grilled hake fillet on wilted spinach, bacon, wild mushrooms, basil oil and Balsamic  19.00

Calf's liver, creamy mashed potatoes with roasted shallots and red wine gravy  19.00

Grilled sea bass, with Chorizo, squid, fennel, tarragon and sun-blush tomatoes  19.00

Roast Gressingham duck breast with pineapple chilli soy sauce   19.00

Escalope of Aylsham pork, fried in breadcrumbs with melted Mozzarella and warm tomato confit   18.00

Chef’s vegetarian choice of the day 15.00

Accompanied by Chef’s selection of seasonal fresh vegetables

To finish:

Iced caramel and walnut parfait with pomegranate syrup and pistachios   6.50

Dark chocolate and ginger cake with raspberry ice cream  6.50

Whole-wheat maple sponge with fudge sauce, rum and raisin ice cream  6.50

Treacle and orange zest tart with marmalade ice cream  6.50

Vanilla creme bruleen with poached rhubarb and sable biscuit  6.50

Two and a half year old Parmigiano Reggiano pear and quince cheese  6.00

Chef’s selection of British Isles cheeses
with biscuits, celery and grapes   7.50