Snacks on Arrival
Bread Sticks & Dips
Tomato & Basil Soup, Cannelloni Beans, Chorizo Fritter, Rosemary Focaccia, Olives, Sun Blushed Tomatoes.
Scallops, Thai Green Velouté, Crab & Seaweed Arancini, Wilted Pak Choi, Puffed Rice, Lemongrass Oil.
Wild Garlic Gnocchi, Ricotta, Quails Egg, Honey Salsify, Crispy Pasta Shards, Miso Dressing, Pumpkin Seeds.
Slow Braised Sticky Pork Cheek, Alsace & Mustard Croquette, Apple, Roscoff Onion, Cabbage, BBQ Sauce.
Mi Cuit of Salmon, Tempura Oyster, Mixed Sea Vegetables, Lemon Puree, Rice Crisp, Taramasalata, Dill Oil.
Duck Breast, Purple Sprouting Broccoli, Dauphinoise Potato, Smoked Beetroot, Confit Duck Vol-au-vent, Salt Baked Swede, Wild Mushroom Jus.
Tandoori Monkfish Loin, Sweet Potato Tarka Dhal, Slow Braised Octopus, Aubergine, Cauliflower, Curried Yoghurt Dressing.
Mushroom Tart Tatin, Jerusalem Artichoke, Dauphinoise Potato, Purple Sprouting Broccoli, Mixed Vegetable Ragu, Beetroot, Brie Sauce.
Ribeye Steak, Chunky Chips, Mushroom Ketchup, Shallot Tart Tatin, Vine Tomato, Watercress, Bacon & Maple Cabbage, Peppercorn Sauce.
Seabass Fillet, Roasted Cauliflower Puree, Smoked Haddock Dumplings, Samphire, Mange Tout, Crab Bon Bon, Beurre Rouge.
Strawberry and Champagne
Sharing Plate - Chocolate Fondant, Pecan Monkey Bread, Cereal Milk Pannacotta, Honeycomb Ice Cream, Oat Biscuit, Mango Gel.
Salted Caramel Crème Brûlée, Hazelnut Ice Cream, Orange Cake, Clotted Cream Fudge, Brandy Snap.
Chocolate Praline Delice, Milk sorbet, Coffee Cake, Marshmallow, Tiramisu Gelato, Toasted Almonds.
Glazed Lemon Tart, Poached Rhubarb, Mascarpone Ice Cream, Pine Nut Brittle.
Selection of Homemade Ice Creams & Sorbets.Norfolk & English Cheeses, Cornish Yarg, Baron Bigod, Black Bomber, Binham Blue, Grapes, Mixed Crackers, Celery & Chutney.
Tea/Coffee with Petit Fours
Priced at £65pp, dinner will be served on Friday 14 February in our Restaurant with tables booking from 6.30pm. Call one of the team to reserve your table on 01603 737 531.