Lunch Menu
Starters
Soup of the Day
Homemade Bread
Potted Smoked Mackerel
Lemon and Horseradish Dressing, Cornichons, Sour Dough Toast
Terrine of Local Game
Soused Baby Vegetables, Dressed Leaves
Roasted Butternut Squash, Smoked Dapple and Sage Tartlet (V)
Chard and Dressed Salad Leaves
Main Course
Game Cottage Pie
Dressed Leaves
Oven Roasted Swannington Pork Chop
Sage and Apple Mash, Pan Juice Gravy
Celeriac and Potato Rosti (V)
Chargrilled Vegetables and a Soft Poached Egg
Poached Smoked Haddock
Leek and Bacon Gratin, Sauteed Greens
Dessert
Sticky Lemon Cake
Sticky Lemon Cake
Banana and Baileys Bread and Butter Pudding
Homemade Custard
Rhubarb Apple Crumble
Vanilla Ice Cream
Blackberry Cambridge Burnt Cream
Citrus Shortbread Biscuit
£12.50 for 2 courses
£15.50 for 3 courses
Evening Menu
Starters
Pan Seared King Scallops
Crispy Bacon and Cider Beurre Blanc Sauce (Supplement £3.95)
Warm Salad of Wood Pigeon
Orange Pickled Beetroot, Pomegranate Syrup
Carpaccio of Swannington Beef
Dapple Shavings and Truffled Cream Dressing
Smoked Salmon
Mint and Horseradish Potato Salad
Twice Baked Rosemary Souffle (V)
Roasted Butternut Squash and Tomato Relish
Main Courses
Slow Roasted Suffolk Pork Belly
Apple and Cinnamon Chutney, Roasted Garlic Bon – Bon, Crackling
Pan Seared Fillet of Cod
Celeriac Gratin, Cockle and Mussel Broth
Roasted Loin of Venison
Bubble and Squeak Cake, Port Reduction
Breast of Norfolk Pheasant
Spinach and Roasted Garlic Stuffing, Butter Fondant Potato, Calvados Sauce
Grilled Fillet of Dover Sole
Buttered Spinach, Grape and White Wine Sauce, Mussel Tempura (Supplement £5.75)
Norfolk Dapple and Wild Mushroom Wellington
Port Reduction
Selection of Seasonal Vegetables
(Serves Two People) £4.50
Desserts
Dark Chocolate Pave
Sesame Snap, Raspberry Sorbet
Rhubarb and Ginger Parfait
Roasted Orange Compote
Marzipan Apple Tart
Sticky Toffee Sauce
Peanut Butter Cheesecake
Chocolate Sauce, Caramelised Bananas
Selection of English Cheeses
£26.95 for 2 courses
£29.95 for 3 courses
Valentine's Menu
Glass of Champagne and Canapes
Starters
Pan Seared King Scallops
Crispy Bacon and Cider Beurre Blanc Sauce (Supplement £3.95)
Warm Salad of Wood Pigeon
Orange Pickled Beetroot, Pomegranate Syrup
Carpaccio of Swannington Beef
Dapple Shavings and Truffled Cream Dressing
Smoked Salmon
Mint and Horseradish Potato Salad
Twice Baked Rosemary Souffle (V)
Roasted Butternut Squash and Tomato Relish
Main Courses
Slow Roasted Suffolk Pork Belly
Apple and Cinnamon Chutney, Roasted Garlic Bon – Bon, Crackling
Pan Seared Fillet of Cod
Celeriac Gratin, Cockle and Mussel Broth
Roasted Loin of Venison
Bubble and Squeak Cake, Port Reduction
Breast of Norfolk Pheasant
Spinach and Roasted Garlic Stuffing, Butter Fondant Potato, Calvados Sauce
Grilled Fillet of Dover Sole
Buttered Spinach, Grape and White Wine Sauce, Mussel Tempura (Supplement £5.75)
Norfolk Dapple and Wild Mushroom Wellington
Port Reduction
Selection of Seasonal Vegetables
(Serves Two People) £4.50
Palate Cleanser
Desserts
Dark Chocolate Pave
Sesame Snap, Raspberry Sorbet
Rhubarb and Ginger Parfait
Roasted Orange Compote
Marzipan Apple Tart
Sticky Toffee Sauce
Peanut Butter Cheesecake
Chocolate Sauce, Caramelised Bananas
Selection of English Cheeses
Homemade Chutney and Oatcakes