Starters
Wild Berry & Chicken Liver Pate
Sherry seared chicken livers, blended with mushrooms and topped with a thick berry compote jelly.
Anchovy Bruschetta
Roasted aubergine and courgette topped with anchovies baked on a garlic and tomato bruschetta with vegetable crisps.
Chilli Dusted Sardine Fillets
Cracked oregano and chilli breadcrumbs sprinkled on chargrilled fillets.
Fig and Goats Cheese Mushroom
Mushroom filled with goats cheese and fig crumble.
Main Course
Chorizo and Couscous Stuffed Salmon Fillet
Spanish sausage and sun dried tomato couscous pressed into salmon fillet and oven baked, served with new potatoes.
Traditional Norfolk Turkey Dinner
Slices of turkey served with all the trimmings.
Roasted Vegetable Rosti Stack
Spiced crunchy rosti piled with roasted vegetables and asparagus.
Pancetta Wrapped Skate
Cooked in caper butter and wrapped in pancetta served with dauphionoise potatoes.
Boston Surf and Turf
Prime rib eye streak, chargrilled topped with flamed tiger shrimps, a roulade of berries and rich stilton cheese, served with hand cut chips.
Dessert
Apple and Cinnamon Crumble
Sugar-glazed bramley apples roasted in caramelised crumble.
The Santa Roly Poly
Cherry liquor fruit mince, rolled into vanilla pod sponge cake and served with brandy sauce.
Walnut and Vanilla Panacotta
Refreshing vanilla pod dessert infused with crushed walnuts, and served with brandy snap crisps.
Two courses are just £14, whilst three courses are £17. Pre-order menu only, deposit and conditions apply.
