Fresh Cromer crab balls, seasoned smoked salmon & crayfish served with classic Mary rose sauce, dressed leaves and brown bread.
Chef’s Signature Pâté made with cream, brandy and seasoned chicken livers served with wholemeal toast and homemade chutney.
Salmon & Lemongrass Patties served with a mango and sweet chilli dip.
Gala melon wrapped in Parma ham served with mixed leaves and French dressing.
Warm chicken breast, crispy streaky bacon, parmesan croutons, sliced ice berg lettuce, boiled eggs and anchovies with a Caesar dressing.
Fried strips of British beef dressed in a soy and ginger dressing, served with pickled carrots, and sliced mangetout.
Vegetarian & Vegan Starters
Heritage Tomato, buffalo mozzarella, herb oil and balsamic glaze.
Melted Camembert with thyme and rosemary with red onion chutney, and toasted farmhouse bread.
Puree carrot and fresh ginger served with sliced chives and a twist of cream and warm bread.
3 Cumberland sausages, Dijon mustard mash potato, thyme, shallot and red wine jus topped with beer battered onion rings.
With creamy mash potato & a rich red wine jus.
3 bone French trimmed lamb rack served with dauphinoise potatoes, red wine jus and seasonal vegetables.
Large chicken breast supreme, served with a mushroom and thyme sauce and sea salt new potatoes.
Gammon, beef or turkey served with roast potatoes, broccoli, glazed carrots, Yorkshire puddings, stuffing and red wine gravy.
Slow cooked pork braised in cider, served with crackling, apple and cinnamon puree, potato cake and Madeira jus.
Served on a wholegrain mustard potato cake, with sauce a truffle and Madeira jus.
Slow cooked feather blade steak wrapped in shortcrust pastry served with wholegrain mustard mash & red wine gravy.
Large chicken breast, stuffed with sun-dried tomato and red pesto, served on a spring onion potato cake with a tomato and tarragon sauce.
Served with salsa Verde, parsley butter potatoes, micro rocket and seasonal vegetables.
On a bed of risotto Verde, tenderstem broccoli, asparagus, hollandaise sauce, garlic chives and an edible flower.
Served with saffron risotto, baby leeks and tarragon cream.
Topped with a herb crust, spring onion potato cake.
Homemade beer battered wrapped around a fresh haddock fillet, served with chunky chips, pea puree, garden peas, wedge of lemon and pea shoots.
Vegetarian & Vegan Options
With roasted sweet potato, spinach and tomato and basil sauce.
Stuffed with chickpea ragout, served with risotto Verde and topped with a parmesan crisp.
Filled with herbs, peas and asparagus topped with parmesan cheese.
Sweets tables are advised with a choice of 4 different desserts priced @£7.50 per person or if you prefer, we can price the dessert individually subject to your requests.
We also offer a platter of miniature assorted desserts (including macaroons, profiteroles, chocolate brownies, chocolate strawberries, Eton mess slices). On average we allocate 100 mini bites for £65.
All desserts served with either double cream, custard or ice cream.
Meringue drops served with a strawberry coulis and whipped cream
Sweet maple syrup pudding served with a homemade thick, toffee sauce.
Brie, Mature Cheddar, Stilton, Wensleydale and cranberry and homemade red onion chutney.
Mixed berry topped with a butter and lemon crumble served with vanilla custard.
Served with salted caramel sauce, and vanilla ice cream.
Set white chocolate and pistachio on top of a sweetened biscuit base.
Set lemon curd served with shortbread.