Below is the current sample menu, our chef's change our menu on a regular daily basis so dishes are likely to change.
Cream of Asparagus Soup 6.50
Parmesan, garlic & rosemary foccia.
Pan Seared Scallops 8.50
Celeriac purée, baked chorizo & pancetta crisps.
Double Baked Cheese Soufflé 6.50
Carpaccio of beetroot, candy walnuts & apple batons.
Carpaccio of Beef 8.00
Dressed micro leaf salad, caper & truffle oil dressing.
Antipasto Board 10.00 (for 2 17.00)
Oak smoked chorizo, fennel salami & Serrano ham, with spiced pear chutney,
marinated olives, cornichons & artisan bread.
Fresh Fish Slate 10.00 (for 2 16.50)
Lowestoft smoked salmon & peppered mackerel, langoustines, smoked crevettes with lemon
crème fraiche, caper berries & artisan bread.
THE MAIN COURSE
Pan Seared Duck Breast 20.00
Potato purée, heritage carrots, wild mushrooms asparagus & red wine jus
Braised Lamb Shank 18.00
With potato fondant, beetroot purée, purple sprouting broccoli,
heritage carrots & red wine jus.
King Prawns & White Crab Linguine 16.50
With spinach, asparagus in a cream of white wine & parsley sauce.
Grilled Whole Dover Sole 19.50
Crayfish & garlic butter, charred asparagus & crispy fries.
Celeriac, Artichoke, Spinach & Wild Mushroom Breaded Pudding 15.00
Butternut purée, crushed roots, winter greens & chestnut crumb.
28 Day Aged Norfolk Rib Eye Steak 23.50
With beef dripping chips, cherry tomatoes, wild mushroom & shallot sauce.
Add pan-seared scallops for 6.50
All our food is cooked fresh to order, if you have any food allergies or dietary requirements please tell a member of staff and we will accommodate your requirements to the best of our ability.