Dinner Menu
£ 28.50 two coures
£ 34.50 three courses
STARTERS
Chef's soup of the day
Roast carrot, olive,lemon and coriander salad with grilled squid
Pate terrine du chef, served with sourdough bread and pickled cucumber, tomato and pear chutney
Warm Morston mussel and potato salad with basil, garlic, tomato and Parmesan
Warm walnut crusted goat's cheese with beetroot, thyme and Balsamic salad
Chef's own marinated salmon with vodka and dill served with fennel and cucumber salad, honey and mustard dressing
MAIN COURSES
Grilled turbot fillet served with creamy peas, smoked salamon, flat parsley and lettuce
Roast Gressingham duck breast on parsnip mash with a wild mushroom and Maderia sauce
Honey glazed monk fish with styfry pak choi, ginger, shitake mushrooms and coriander served with egg noodles
Baked haddock with a parsley crust on steamed spinach with a light grain mustard and white wine sauce
Roast pork fillet with green chill and mint salsa, roast sweet potaoes ans sugar snap peas
Fried ox liver, crispy pancetta, sweet onion tart and red wine sauce
Sirloin steak with grilled field mushroom, hand cut chips and peppercorn sauce
Chef's vegetarian choice of the day
Accompanied by Chef's selection of seasonal, fresh vegetables
DESSERTS
Honey roast baby pineapple with iced coconut and lime parfait and mango sauce
Dark chocolate mousse and genoise with Scotch whisky and oranges
Black cherry pithiver cherries, almonds and Kirsch baked in puff pastry parcel served with Chef's vanilla ice cream
Vanilla creme brulee with brandy snap and rhubarb compote
Baked French lemon pie with citrus mascapone cream and raspberry jus
The Norfolk Mead Cheese Board
Chef's selection of British Isles cheeses with biscuits,
celery and grapes £ 2.00 supplement
Two and a half year old Parmigiano Reggiano
Pear and Quince Cheese
£ 34.50 three courses
STARTERS
Chef's soup of the day
Roast carrot, olive,lemon and coriander salad with grilled squid
Pate terrine du chef, served with sourdough bread and pickled cucumber, tomato and pear chutney
Warm Morston mussel and potato salad with basil, garlic, tomato and Parmesan
Warm walnut crusted goat's cheese with beetroot, thyme and Balsamic salad
Chef's own marinated salmon with vodka and dill served with fennel and cucumber salad, honey and mustard dressing
MAIN COURSES
Grilled turbot fillet served with creamy peas, smoked salamon, flat parsley and lettuce
Roast Gressingham duck breast on parsnip mash with a wild mushroom and Maderia sauce
Honey glazed monk fish with styfry pak choi, ginger, shitake mushrooms and coriander served with egg noodles
Baked haddock with a parsley crust on steamed spinach with a light grain mustard and white wine sauce
Roast pork fillet with green chill and mint salsa, roast sweet potaoes ans sugar snap peas
Fried ox liver, crispy pancetta, sweet onion tart and red wine sauce
Sirloin steak with grilled field mushroom, hand cut chips and peppercorn sauce
Chef's vegetarian choice of the day
Accompanied by Chef's selection of seasonal, fresh vegetables
DESSERTS
Honey roast baby pineapple with iced coconut and lime parfait and mango sauce
Dark chocolate mousse and genoise with Scotch whisky and oranges
Black cherry pithiver cherries, almonds and Kirsch baked in puff pastry parcel served with Chef's vanilla ice cream
Vanilla creme brulee with brandy snap and rhubarb compote
Baked French lemon pie with citrus mascapone cream and raspberry jus
The Norfolk Mead Cheese Board
Chef's selection of British Isles cheeses with biscuits,
celery and grapes £ 2.00 supplement
Two and a half year old Parmigiano Reggiano
Pear and Quince Cheese
Dining at The Mead...
Enjoy the atmosphere of this lovely Georgian Manor House. On arrival take a drink and canapés in the walled garden during summer months or by the roaring log fires in when the nights turn cooler. Our two dining rooms suit every
occasion. Take advantage of private dining in our Georgian room ideal for small parties or our bright airy main restaurant overlooking the mead and river. At The Mead its not just dinner, it's a truly fine dining experience.
Both restaurants
are open to non-residents every evening. It is advisable to book a table especially at weekends, so please call us on 01603 737531
The Norfolk Mead Hotel
Telephone +44 (0)1603 737531
Email enquiries@norfolkmead.co.uk