Please do remember to pre-book for suppers, especially during busy times such as bank holidays or half term times, we have a small restaurant and hate to disappoint!!
SUNDAY 1ST JULY
SUN DRIED TOMATO, HOMEMADE PESTO AND GOATS CHEESE SERVED WITH DRESSED ROCKET AND BALSAMIC REDUCTION
SMOKEHOUSE SMOKED FISH PLATTER WITH MINTED NEW POTATOES AND HOMEMADE SOUR DOUGH
RICH CHOCOLATE BROWNIE SERVED WITH VANILLA SEED ICE CREAM
MONDAY 2ND JULY – NO SUPPER
TUESDAY 3RD JULY –
LOCAL RUNTON CRAB AND CHILLI CAKE, AIOLI DRESSING AND MIXED LEAF SALAD
SEARED FILLETS OF BLACK BREAM, POTATO BACON AND SPRING ONION SALAD, ROASTED BABY BEATS AND BALSAMIC GLAZE
DARK CHOCOLATE TORTE, SOAKED CHERRIES AND WHITE CHOCOLATE ICE-CREAM
WEDNESDAY 4TH JULY – PRIVATE FUNCTION
THURSDAY 5TH JULY – PRIVATE FUNCTION
FRIDAY AND SATURDAY 6TH AND 7TH JULY – PRIVATE FUNCTION
SUNDAY 8TH JULY
LOCAL CROMER CRAB AND CHILLI FISHCAKES WITH ROCKET SALAD AND CHILLI DIPPING SAUCE
ROASTED RACK OF NORFOLK LAMB SERVED WITH A HERB COUS COUS, ROSEMARY SALSA VERDE AND ROASTED CHERRY VINE TOMATOES
RASPBERRY PAVLOVA WITH CRUSHED CARAMELISED NUTS AND DARK CHOCOLATE SAUCE
MONDAY 9TH JULY
CHORIZO AND RED PEPPER TARTLET WITH A ROCKET SALAD AND SWEET CHILLI SAUCE
BAKED RED MULLET WITH ROASTED NEW POTATOES, SERVED WITH TENDERSTEM BROCOLLI AND PINEAPPLE SALSA
LEMON POSSET WITH VANILLA BEAN SHORTBREAD
TUESDAY 10TH JULY
CLEY SMOKEHOUSE SMOKED MACKEREL, NEW POTATO AND HORSERADDISH SALAD WITH GRILLED CIABATTA
CHAR GRILLED 8 OZ SIRLOIN, PORTABELLO MUSHROOMS, SUN DRIED TOMATOES, THICK CUT CHIPS AND BERNAISE SAUCE
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
WEDNESDAY 11TH JULY
BREADED HALLOUMI WITH SUN BLUSHED TOMATO, ROASTED PINE NUT AND BASIL SALAD
SEARED FILLETS OF BLACK BREAM WITH POTATO, BACON AND SPRING ONION SALAD WITH ROASTED CHERRY VINE TOMATO COMPOTE AND BALSAMIC SYRUP
VANILLA SEED PANACOTTA WITH RASPBERRY COMPOTE AND LEMON SHORTBREAD
THURSDAY 12TH JULY – NO SUPPER
FRIDAY 13TH JULY
SHREADED DUCK SALAD WITH RICE NOODLES, PAK CHOI AND HOI SIN DRESSING
SEARED SEATROUT WITH SAUTEED POTATOES, LEMON BUTTER SAUCE AND LOCAL SAMPHIRE
HOMEMADE MERINGUES WITH STRAWBERRIES, VANILLA CREAM TOASTED NUTS AND CHOCOLATE SAUCE
SATURDAY 14TH JULY
JALEPINO AND CHEDDAR TARTLET WITH TZATZIKI DRESSING
BRAISED BEEF SHORT RIBS WITH HORSERADDISH MASH, ROASTED PARSNIPS AND WILTED LEEKS
DARK CHOCOLATE BROWNIE WITH PISTACHIO ICE CREAM
SUNDAY 15TH JULY
PRAWN AND CRAYFISH COCKTAIL WITH COS LETTUCE, MARIE ROSE SAUCE AND GRANARY TOAST
HERB CRUSTED RACK OF NORFOLK LAMB WITH DAUPHINOISE POTATOES, WILTED SAVOY CABBAGE, BABY CARROTS AND LAMB GRAVY
ALMOND AND CHERRY TART WITH CHANTILLY CREAM
MONDAY 16TH JULY
ANTI PASTI PLATTER WITH OLIVES, SALAMI, SUNBLUSH TOMATOES AND MARINATED FETA WITH CIABATTA
ROASTED LOIN OF COD WITH BUBBLE AND SQUEEK CROCQUETTES SERVED WITH WILD MUSHROOM AND BACON DRESSING
LEMON TART WITH BABY MERINGUES, LEMON CURD AND LOCAL RASPBERRIES
TUESDAY 17TH JULY
BEETROOT, CURED SALMON GLAVLAX SERVED WITH BUTTERED GRANARY LOAF AND MIXED BABY LEAF SALAD
½ LOBSETR THERMADORE, GARLIC POTATOES AND LEMON AIOLI
DARK CHOCOLATE TORTE WITH WHITE CHOCOLATE ICE CREAM
WEDNESDAY 18TH JULY
CLEY SMOKEHOUSE FISH PLATTER WITH HOT SMOKED SALMON, CREVETTES AND PEPPERED MACKEREL WITH LEMON MAYONNAISE AND DRESSED LEAF SALAD
PAN ROASTED CORN FED CHICKEN BREAST WRAPPED IN PARMA HAM WITH BUTTERED BABY LEEKS HERB CRUSHED POTATOES AND BASIL PESTO DRESSING
ESPRESSO CRÈME BRULEE WITH GINGER BISCUIT
THURSDAY 19TH JULY
SAUTEED BUTTON MUSHROOMS ON TOASTED ROSEMARY BRIOCHE WITH WHITE TRUFFLE OIL AND BINHAM BLUE CHEESE
WHOLE LEMON SOLE WITH CRUSHED POTATOES, WILTED RAINBOW CHARD AND A CAPER BUTTER SAUCE
ELDERFLOWER PANACOTTA WITH LOCAL RASPBERRIES AND LEMON SHORTBREAD
FRIDAY 20TH JULY
ROASTED TOMATO AND GOATSCHEESE TARTLET WITH ROCKET LEAF SALAD, BALSAMIC SYRUP
GRIDDLED 8OZ FILLET STEAK SERVED MEDIUM- RARE WITH CRISP FONDANT POTATO, WILD MUSHROOM COMPOTE AND CAFÉ DU PARIS BUTTER
CHERRY AND ALMOND TRATLET WITH VANILLA CREAM
SATURDAY 21ST JULY
PAN SEARED SHELL ON TIGER PRAWNS WITH A SWEET CHILLI DIPPING SAUCE
ROASTED LOIN OF LAMB WITH SWEET POTATO PUREE, WILTED GREENS AND LAMB JUS
LEMON AND PASSIONFRUIT CHEESECAKE WITH BABY MERINGUES
SUNDAY 22ND JULY
WILD MUSHROOM, SPINACH AND BACON TARTLET WITH ROCKET SALAD
PAN SEARED FILLET OF SALMON WITH A SPRING ONION, POTATO AND PANCETTA SALAD WITH SUN BLUSHED TOMATO PESTO AND BALSAMIC SYRUP
PISTACHIO AND LIME CAKE WITH VANILLA BEAN ICE CREAM
MONDAY 23RD JULY – PRIVATE FUNCTION
TUESDAY 24TH JULY
BREADED BAKED GOATSCHEESE WITH ROASETD TOMATO AND TOASTED PINE NUT SALAD AND BALSAMIC GLAZE
PAN ROASTED MONKFISH WRAPPED IN PARMA HAM SERVED WITH A BROWN SHRIMP RISOTTO AND ROASTED VINE CHERRY TOMATOES
MIXED BERRY TORTE WITH BERRY COULI AND HOMEMADE PRALINE
WEDNESDAY 25TH JULY
PAN SEARED BREAST OF LOCAL PIGEON WITH SAUTE POTATO, WILTED SPINACH AND RED WINE JUS
WHOLE LEMON SOLE WITH CRUSHED POTATOES, WILTED RAINBOW CHARD AND CAPER BUTTER SAUCE
LEMON TART, LEMON CURD AND LOCAL RASPBERRIES
THURSDAY 26TH JULY
ROASTED SQUASH AND RED ONION SALAD WITH CURRIED PUMPKIN SEED AND CRUMBLE BLUE CHEESE
PAN FRIED CORN FED CHICKEN BREAST WITH FONDANT POTATOES, FINE GREEN BEANS AND PARMA HAM WRAP AND ROASTED CHERRY TOMATOES
SUMMER BERRY TORTE, DARK CHOCOLATE SHARDS WITH RASPBERRY COULI
FRIDAY 27TH AND SATURDAY 28TH JULY – PRIVATE FUNCTION
SUNDAY 29TH JULY
CLASSIC CAESAR SALAD WITH QUAILS EGG, CRISP PANCETTA AND PARMESAN WITH TOASTED CROUTES
ROASTED SIRLOIN OF BEEF WITH YORKSHIRE PUDDING, DUCK FAT ROASTED POTATOES, BUTTERED BABY VEG AND BEEF JUS
DARK CHOCOLATE TORTE POACHED BERRY COMPOTE
MONDAY 30TH JULY
DEEP FRIED LOCAL WHITE BAIT WITH BUTTERED GRANARY LOAF AND HOMEMEADE TARTARE
BAKED WHOLE STUFFED SEABASS WITH LEMON AND DILL, BABY BROWN SHRIMP BUTTER, NEW POTATOES AND PARSLEY SALAD
PASSION FRUIT AND GINGER CHEESECAKE WITH WHITE CHOCOLATE SHARDS AND LOCAL BERRY COMPOTE
TUESDAY 31ST JULY
PAPRIKA MARINATED PORK TENDERLOIN WITH GUCAMOLE AND TOMATO SALSA
BRAISED BEEF BRISKET WITH PEARL BARLEY AND ROASTED BABY VEGETABLE CASSEROLE
VANILLA BEAN CRÈME BRULEE AND LEMON SHORT BREAD
AUGUST MENUS
WEDNESDAY 1ST AUGUST
LOCAL CROMER CRAB WITH LEMON AND DILL DRESSING, AVOCADO SALAD, TOASTED FOCACCIA CROUTES AND DRESSED LEAF SALAD
GRIDDLED RUMP OF LAMB, SAUTÉ GARLIC POTATOES, BABY LEEK AND FINE BEAN SALAD, AND ROSEMARY PESTO DRESSED WATERCRESS
HOMEMADE MANGO AND PASSIONFRUIT PAVLOVA WITH CHANTILLY CREAM AND RASPBERRY COULIS
THURSDAY 2ND AUGUST – PRIVATE FUNCTION
FRIDAY 3RD AUGUST – PRIVATE FUNCTION
SATURDAY 4TH AUGUST – PRIVATE FUNCTION
SUNDAY 5TH AUGUST – PRIVATE FUNCTION
MONDAY 6TH AUGUST – PRIVATE FUNCTION
TUESDAY 7TH AUGUST – PRIVATE FUNCTION
WEDNESDAY 8TH AUGUST – PRIVATE FUNCTION
THURSDAY 9TH AUGUST
LOCAL BINHAM BLUE CHEESE, BABY BEETROOT AND PINE NUT SALAD
PAN ROASTED FILLET OF SALMON, CRAB MASH, BUTTERED SAMPHIRE (IS AVAILABLE) BROWN SHRIMP AND DILL BUTTER
DARK CHOCOLATE TART WITH WIVETON HALL RASPBERRIES AND CARAMEL SHARDS
FRIDAY 10TH AUGUST
SWEET TOMATO AND BASIL SALAD BREADED HALLOUMI FINGERS, REDUCED BALSAMIC, PINE NUT AND MIXED LEAF SALAD
PAN FRIED CORN FED CHICKEN BREAST WRAPPED IN SMOKED PANCETTA, CRISP BABY FONDANT POTATO, WILD MUSHROOM AND TARRAGON SAUCE
VANILLA SEED PANACOTTA, POACHED LOCAL BERRIES AND LEMON BUTTER SHORTBREAD
SATURDAY 11TH AUGUST
ROASTED GOATS CHEESE AND RED ONION BRUSCHETTA WITH A MIXED LEAF AND PINE NUT SALAD
PAN FRIED FILLET OF SEABASS, DILL AND SPRING ONION CRUSHED POTATO CAKE, GRILLED CHORIZO, RED PEPPER DRESSING AND GLAZED BALSAMIC
ELDERFLOWER SYLLABUB, LOCAL STRAWBERRIES AND ALMOND BISCOTTI
SUNDAY 12TH AUGUST
CLASSIC CEASAR SALAD, QUAILS EGG, SMOKED PANCETTA, PARMESAN AND TOASED CROUTE
PAN ROASTED RACK OF LAMB, CHARGRILLED ROASTED VEGETABLE COUSCOUS, MINT YOGHURT DRESSING AND ROSEMARY PESTO
GINGER AND LEMON CHEESECAKE WITH BERRY COULIS
MONDAY 13TH AUGUST
CHAR GRILLED SARDINES, DILL MAYONNAISE, HERB FOCACCIA WITH GARLIC BUTTER
PAN ROASTED CHICKEN, SAUTÉ WILD MUSHROOMS, SAFFRON MASH, CHORIZO AND RED PEPPER DRESSING
VANILLA BEAN CRÈME BRULÉE, FRESH RASPBERRIES AND AMARETTI BISCUITS
TUESDAY 14TH AUGUST – PRIVATE FUNCTION
WEDNESDAY 15TH AUGUST
SAUTÉED GARLIC WILD MUSHROOMS ON TOASTED SOUR DOUGH, BACON LARDONS AND BABY SPINACH
GRIDDLED 8OZ FILLET STEAK SERVED MEDIUM- RARE WITH TOMATO COMPOTE, THICK CUT CHIPS, GARLIC AND HERB BUTTERED GREENS
WIVETON HALL STRAWBERRY ETON MESS, CRUSHED PRALINE AND DARK CHOCOLATE SAUCE
THURSDAY 16TH AUGUST – PRIVATE FUNCTION
FRIDAY 17TH AUGUST – PRIVATE FUNCTION
SATURDAY 18TH AUGUST – PRIVATE FUNCTION
SUNDAY 19TH AUGUST
LOCAL RUNTON CRAB AND CHILLI CAKE, AIOLI DRESSING AND MIXED LEAF SALAD
SEARED FILLETS OF BLACK BREAM, POTATO BACON AND SPRING ONION SALAD, ROASTED BABY BEATS AND BALSAMIC GLAZE
DARK CHOCOLATE TORTE, SOAKED CHERRIES AND WHITE CHOCOLATE ICE-CREAM
MONDAY 20TH AUGUST
HAM HOCK AND PARSLEY TERRINE, TOASTED CIABATTA AND HOMEMADE PICCALILLI
FILLET OF SALMON WRAPPED IN CRISP PANCETTA, BROWN SHRIMP RISOTTO AND CAFÉ DU PARIS BUTTER
CHERRY AND ALMOND TART WITH VANILLA CREAM
TUESDAY 21ST AUGUST
MUSHROOM, SPINACH AND BACON TARTLET WITH A DRESSED MIXED LEAF SALAD
BREADED PLAICE FILLETS, PEA PUREE, LEMON AND GARLIC AIOLI, SAUTÉED POTATOES AND A CHERRY TOMATO SALAD
LEMON TART WITH BABY MERINGUES AND RASPBERRIES
WEDNESDAY 22ND AUGUST
HOT SMOKED SALMON AND CREVETTE PLATTER, BATTERED SAMPHIRE AND TARTARE SAUCE
GRILLED LAMB CUTLETS, BABY DAUPHINOISE, ROSEMARY PEST AND LAMB GRAVY
WARM CHOCOLATE BROWNIE WITH NORFOLK MINT ICE-CREAM
THURSDAY 23RD AUGUST
KING SCALLOP AND PRAWN SALAD WITH ROASTED CHORIZO AND SWEET CHILLI SAUCE
GRIDDLED 6OZ FILLET OF BEEF SERVED MEDIUM – REAR WITH STILTON TOP FIELD MUSHROOMS AND CARAMELISED ONION COMPOTE
SUMMER BERRY PUDDING WITH CAULIS AND CLOTTED CREAM
FRIDAY 24TH AUGUST – PRIVATE FUNCTION
SATURDAY 25TH AUGUST – PRIVATE FUNCTION
SUNDAY 26TH AUGUST
ROASTED CAMEMBERT WITH GARLIC AND ROSEMARY, SUN BLUSHED TOMATO, BALSAMIC AND TOASTED FOCACCIA FOR DIPPING
MOROCCAN SPICED SALMON FILLET, ROASTED MEDITERRANEAN VEGETABLE COUSCOUS SERVED WITH TOASTED CORIANDER FLAT BREAD AND MINTED YOGURT
POACHED PEAR WITH CHOCOLATE SAUCES, VANILLA SEED ICE-CREAM AND TOASTED ALMONDS
MONDAY 27TH AUGUST PRIVATE FUNCTION
TUESDAY 28TH AUGUST
ANTI PASTI SLATE TO SHARE WITH DELI MEATS SBT GREEK MARINATED OLIVES, TEMPURA SQUID AND KING PRAWNS
PAN ROASTED LOIN OF COD WRAPPED IN PANCETTA, BARBSTER POTATOES, BUTTERED BABY GREENS AND SALSA VERDE DRESSING
SUMMER BERRY BRULÉE SERVED WITH LEMON SHORTBREAD
WEDNESDAY 29TH AUGUST
BREADED HALLOUMI SERVED WITH TOMATO AND DRESSED MIXED LEAF SALAD
LOCAL HALF LOBSTER, THERMIDOR, GARLIC SAUTÉED POTATOES, BUTTER BEANS AND AIOLI DRESSING
DARK CHOCOLATE TORTE WITH AMARETTI BISCUIT BASE, POACHED RASPBERRIES AND VANILLA CREAM.
THURSDAY 30TH AUGUST
BABY SCOTCH EGG WITH ROCKET AND RADISH SALAD
BACON WRAPPED PORT TENDERLOIN WITH SAGE AND CARAMELISED ONION MASH, GREEN BEANS AND WHOLE GRAIN MUSTARD CREAM SAUCE
POACHED PEAR TART TARTAN CLOTTED CREAM AND PEAR SYRUP
FRIDAY 31ST AUGUST
CARAMELISED SHALLOT AND GOATS CHEESE BRUSCHETTA SERVED WITH A ROCKET AND WALNUT SALAD
WINDMILL MIXED GRILL, 6OZ FILLET STEAK, GRILLED CHORIZO, LAMB CUTLETS AND CRISP PANCETTA
LEMON MERINGUE TART SERVED WITH LOCAL RASPBERRIES AND A BERRY CAULIS
