Image of three pieces of Black pudding with Local Free-Range Quail Eggs & with a Dry Cured Bacon Garnish on top
“The food was excellent” Read our clients comments

Dinner Menu 1

To start

Waldorf salad, Binham Blue, salted walnuts

Pancetta & quail’s egg salad

Beetroot gravadlax, pickled cucumber, sour cream & dill

Served with local artisan breads

To follow

Herb crusted rack of lamb, dauphinoise potatoes,

rosemary & port jus

Pepper crusted fillet of beef, fondant potatoes,

roasted balsamic onions & thyme

Pan fried sea bass on sauté potatoes, sunblush

tomatoes & capers, lemon butter sauce

Butternut squash, chilli & sage risotto,

parmesan crisps (V)

Served with fresh vegetables

To finish

Glazed vanilla brulee, lavender cakes

Toffee, white & dark chocolate tarts

Raspberry fool sundae, elderflower thins