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!!

April Menus

1^ST APRIL

PAN-ROASTED KING SCALLOPS WITH A PEA PUREE, SWEET CHILLI AND CHORIZO DRESSING

PAN-SEARED FILLETS OF SEABASS ON DILL CRUSHED POTATOES, ROASTED TOMATO AND PANCETTA SALAD, SALSA VERDE DRESSING.

CLASSIC GLAZED LEMON TORT, BABY MERINGUE WITH POACHED RASPBERRIES.

2^ND APRIL

ROASTED GOATS CHEESE AND SUN BLUSHED TOMATO BRUSCHETTA, TOASTED PINENUTS AND ROCKET SALAD

HERB ROASTED RACK OF LAMB, CRISP FONDANT POTATO, ROSEMARY PESTO, BABY SEASONAL VEGETABLES WITH A RICH RED WINE JUS.

WARM DARK AND WHITE CHOCOLATE BROWNIE WITH NORFOLK MINT CHOCOLATE ICE-CREAM

3^RD APRIL

PRIVATE FUNCTION

4^TH APRIL

POTTED LOCAL CRAB WITH DRESSED LEAVES AND TOASTED RYE BREAD

OVEN ROASTED PORK FILLET WITH RED ONION JUS, BINHAM BLUE CHEESE  VELOUTE, SAUTÉED POTATOES AND FINE GREEN BEANS

CARAMELISED BANANA TART WITH CRÈME PATISSERIE AND VANILLA  SEED ICE CREAM

 5^TH APRIL

WILD MUSHROOM, GARLIC AND PARSLEY ON TOASTED HOMEMADE BRIOCHE, TOPPED WITH CRISP PANCETTA AND SHAVED PARMESAN SALAD.

PAN-ROASTED FILLET OF SALMON, BROWN SHRIMP AND CHIVE RISOTTO, ROASTED TOMATO AND BASIL PESTO.

VANILLA AND POACHED BERRY CRÈME BRULÉE WITH LEMON SHORTBREAD.

6^TH APRIL

LOCAL ASPARAGUS WITH POACHED HENS EGG WITH SPRING LEAVES AND DRIZZLED WITH HOLLANDAISE

PEPPERED RACK OF SALT MARSH LAMB WITH A MINT AND CAPER HOLLANDAISE, FONDANT POTATO, CARROT AND SWEDE PUREE

WARM CHOCOLATE BROWNIE WITH RUM AND RAISIN ICE CREAM

7^TH APRIL

LOCAL SMOKED CHICKEN AND PANCETTA SALAD WITH LEMON MAYONNAISE

PAN FRIED MONKFISH TAIL WITH JULIENNE OF SPRING VEGETABLES, BUTTERED JERSEY ROYALS WITH A DRY VERMOUTH VALOUTE

DUTCH APPLE TARTE AND MASCARPONE CREAM

 8^TH APRIL

LOCAL SMOKED DUCK BREAST WITH SOY AND GINGER DRESSING AND ROCKET LEAVES

ROASTED CORN FED CHICKEN BREAST WRAPPED IN PARMA HAM WITH ASPARAGUS SPEARS, AND WILD MUSHROOM SAUCE WITH ROASTED NEW POTATOES IN PESTO DRESSING

CLASSIC TARTE AU CITROEN WITH FRESH BERRIES AND VANILLA SEED ICE CREAM

 9^TH APRIL

PRIVATE FUNCTION

10^TH APRIL

LOCAL CRAB AND LEEK TARTLET WITH FRESH WATERCRESS SALAD AND LEMON AIOLI

PAN-ROASTED CORN FED CHICKEN BREAST WRAPPED IN PARMA HAM WITH BACON & PARSLEY MASH, WILD MUSHROOM CREAM SAUCE.

POACHED PLUM AND BERRY FRANGIPAN TART WITH VANILLA BEAN ANGLAISE.

11^TH APRIL

PAN-SEARED TIGER PRAWNS WITH TEMPURA CALAMARI, CORIANDER AND CHILLI SALAD.

8OZ GRIDDLE FILLET STEAD (MEDIUM/RARE), TRIPLE COOKED CHIPS, TOMATO COMPOT, CAFÉ DU PARIS BUTTER

SPICED ORANGE CAKE WITH CINNAMON ICE-CREAM AND ORANGE GLAZE.

12^TH APRIL

SUNDRIED CHICKEN WITH BITTER LEAVES AND TOMATO SALSA

GRILLED HALIBUT STEAK WITH AN ORANGE SCENTED HOLLANDAISE, PEA SHOOT SALAD AND MINTED NEW POTATOES.

WARM RHUBARB TART AND CRÈME ANGLAISE.

13^TH APRIL

ROASTED TOMATO SOUP, PARMESAN FOCACCIA CROUTES.

ROAST SIRLOIN OF BEEF, ROSEMARY DUCK FAT ROAST POTATOES, YORKSHIRE PUDDING WITH A RICH BEER JUS.

RASPBERRY AND WHITE CHOCOLATE CHEESECAKE WITH A RASPBERRY COULIS.

14^TH APRIL

HAM HOCK, PARSLEY AND WHOLEGRAIN MUSTARD TERRINE, TOASTED SOUR DOUGH AND DRESSED LEAF SALAD.

PAN-SEARED FILLETS OF BLACK BREAM WITH POTATO, PANCETTA AND SPRING ONION SALAD WITH GLAZED LOCAL BEETS.

PLUM AND APPLE CRUMBLE WITH VANILLA BEAN ICE CREAM

15^TH APRIL

CRAB AND FENNEL FISH CAKE, SWEET CHILLI DIPPING SAUCE, WATERCRESS SALAD.

SEARED LOIN OF COD TOPPED WITH LEMON AND HERB CRUST, DILL BUTTERED POTATOES, BROWN SHRIMP AND LEMON BUTTER SAUCE.

HONEY AND THYME CRÈME BRULÉE WITH HOMEMADE GINGER BISCUITS.

16^TH APRIL

PRIVATE FUNCTION

17^TH APRIL

FRENCH ONION SOUP WITH PARMESAN CROUTE

SEARED FILLET OF BEEF, WITH DAUPHINOISE POTATOES, AND WILD MUSHROOM COMPOTE WITH ROASTED VINE TOMATOES

STICKY TOFFEE PUDDING, TOFFEE SAUCE, AND VANILLA SEED ICE CREAM.

18^TH APRIL

PRIVATE FUNCTION

 19^TH APRIL

PRIVATE FUNCTION

 20^TH APRIL

PRIVATE FUNCTION

21^ST APRIL

PRIVATE FUNCTION

22^ND APRIL

GOATS CHEESE AND SUN BLUSHED TOMATO BRUSCHETTA WITH BALSAMIC DRESSED LEAVES

LOCAL 6OZ FILLET STEAK TOPPED WITH RED ONION JAM AND STILTON RAREBIT WITH MADEIRA JUS ON ROSTI POTATO CAKE AND FINE GREEN BEANS.

HOMEMADE BRANDY SNAP BASKETS FILLED WITH FRESH FRUITS AND MASCARPONE CREAM

23^RD APRIL

PRIVATE FUNCTION

 24^TH APRIL

WARM GOATS CHEESE & RED ONION TARTLET WITH CHERRY GLAZED TOMATOES AND A ROCKET LEAF SALAD.

PAN-FRIED LOCAL SEABASS WITH SHELL ON TIGER PRAWNS, SAUTÉ POTATOES IN A SALSA VERDE DRESSING

DARK CHOCOLATE POT WITH AMARETTI BISCUITS AND POACHED RASPBERRIES.

25^TH APRIL

DELI MEAT PLATTER WITH CHORIZO, PASTRAMI, SALAMI, MARINATED OLIVES AND SUN BLUSHED TOMATOES AND TOASTED BREADS.

GRIDDLED 8OZ FILLET STEAK (MEDIUM/RARE) WITH DAUPHINOISE POTATOES, WILD MUSHROOM COMPOTE AND GLAZED CHERRY TOMATO SALAD

GINGER AND LEMON CHEESECAKE WITH BABY MERINGUES AND LEMON CURD.

26^TH APRIL

HOME CURED GRAVLAX ON A CUSHION OF ROCKET AND MUSTARD DRESSING.

LOCAL CORN FED CHICKEN, PAN FRIED, SERVED WITH HONEY PARSNIPS, CANDIED APPLE AND THYME REDUCTION, NEW POTATOES AND FINE GREEN BEANS

CLEY WINDMILL CHOCOLATE POTS AND LEMON SHORTBREAD

 27^TH APRIL

BREADED GOATS CHEESE SALAD WITH BALSAMIC GLAZED LOCAL BEETS WITH TOASTED PINENUTS AND HOMEMADE MUSTARD DRESSING.

GRIDDLED BREAST OF CORN FED CHICKEN WRAPPED IN PANCETTA, CRISP FONDANT POTATO WITH A BASIL PESTO DRESSING

VANILLA BEAN BRULÉE, HOMEMADE LEMON SHORTBREAD AND FRESH RASPBERRIES.

28^TH APRIL

HOMEMADE CRAB AND FENNEL CROQUETTES WITH A SPICY TOMATO SALSA, WATERCRESS SALAD AND LEMON AIOLI.

OVEN ROASTED MARINATED LAMB CUTLETS IN GARLIC AND ROSEMARY, SAUTÉ GARLIC POTATOES, ROASTED BABY VEGETABLES AND PESTO DRESSING.

DARK CHOCOLATE AND CARAMEL TORTE WITH BRANDY SOAKED CHERRIES AND CLOTTED CREAM.

29^TH APRIL

DEEP-FRIED LOCAL WHITEBAIT, LEMON MAYONNAISE, BUTTERED GRANARY BREAD AND DRESSED LEAF SALAD.

SLOW COOKED CONFIT BELLY OF PORT WITH MUSTARD MASH, APPLE CONFIT WITH A RICH CIDER JUS AND BUTTERED BABY LEAKS.

WARM CHOCOLATE TART WITH PISTACHIO ICE-CREAM

30^TH APRIL

ROASTED GOATS CHEESE AND SUN BLUSHED TOMATO BRUSCHETTA, TOASTED PINENUTS AND ROCKET SALAD

HERB ROASTED RACK OF LAMB, CRISP FONDANT POTATO, ROSEMARY PESTO, BABY SEASONAL VEGETABLES WITH A RICH RED WINE JUS.

WARM DARK AND WHITE CHOCOLATE BROWNIE WITH NORFOLK MINT CHOCOLATE ICE-CREAM

MAY MENUS 2018

TUESDAY 1^ST MAY

ROASTED GOATSCHEESE, TOASTED PINE NUT, ASPARAGUS AND ROCKET SALAD DRESSSED WITH BALSAMIC GLAZED TOMATOES

PAN SEARED FILLET OF SEABASS WITH POTATO, BACON AND BABY LEEK SALAD WITH SALSA VERDE DRESSING

VANILLA SEED ICE CRÈME BRULEE WITH LEMON SHORTBREAD

WEDNESDAY 2^ND MAY

LOCAL CRAB AND POTATO CROQUETTES WITH LEMON AND DILL MAYONNAISE

PAN SEARED CORN FED CHICKEN BREAST WITH GARLIC POTATO ROSTI, BASIL PESTO AND ROASTED TOMATO SALAD WITH A BALSAMIC GLAZE

WARM CHOCOLATE FONDANT WITH WHITE CHOCOLATE ICE CREAM

THURSDAY 3^RD MAY

SMOKED CHICKEN AND CRISPY BACON CAESAR SALAD

GRILLED FILLET STEA SERVED WITH CAFÉ DU PARIS BUTTER, ST EMILLION JUS, ROSTI POTATOES AND CHANTONNAY CARROTS

CLASSIC TIRMASU

FRIDAY 4^TH MAY

GRIDDLEDLOCAL ASPARAGUS ON BUTTERED SOUR DOUGH CRISP PANCETTA AND QUAILS EGG SALAD AND HOLLANDAISE SAUCE

PAN ROASTED FILLET OF SALMON SERVED WITH A CRAB AND FENNEL POTATO CAKE AND A BROWN SHRIMP AND LEMON BUTTER SAUCE

VANILLA SEED PANACOTTA WITH RASPBERRY COMPOTE AND GINGERBREAD BISCUITS

SATURDAY 5^TH MAY

STICKY GRIDDLED CHICKEN SALAD WITH CORRIANDER AND TOASTED SESAME CHILLI DIPPING SAUCE

ROASTED RACK OF NORFOLK LAMB WITH SWEET POTATO PUREE, CRISP HONEY ROOT VEGETABLES AND RICH RED WINE JUS

CLASSIC LEMON TART SERVED WITH RASPBERRY SORBET AND BERRY COULIS

SUNDAY 6^TH MAY

ROASTED TOMATO SOUP SERVED WITH A PARMESAN FOCCACIA CROUTE

CLEY WINDMILLS FAMOUS ROASTED NORFOLK RIB OF BEEF SERVED WITH DUCK FAT ROASTED POTATOES, YORKSHIRE PUDING AND RICH BEEF JUS

HONEY AND THYME CRÈME BRULEE AND AMORETTI BISCUITS

MONDAY 7^TH MAY – PRIVATE FUNCTION

TUESDAY 8^TH MAY

CREAM OF LOCAL ASPARAGUS SOUP SERVED WITH CRÈME FRAICHE AND PEA SHOOTS

OVEN BAKED FILLET OF RED MULLET, SERVED ON SPICED COUS COUS, SERVED WITH A RED PEPPER DRESSING AND ROASTED VINE CHERRY TOMATOES

POACHED PEARS IN CINNAMON AND MADEIRA SERVED WITH CLOTTED CREAM

WEDNESDAY 9^TH MAY

SMOKED DUCK BREAST SERVED ON BITTER LEAVES AND RASPBERRY DRESSING

ROASTED SHOULDER OF LAMB SERVED WITH MEDITERRANEAN VEGETABLES, ROASTED NEW POTATOES AND PESTO DRESSING

PASSION FRUIT CRÈME BRULEE

THURSDAY 10^TH MAY

DEEP FRIED WHITEBAIT SERVED WITH ROACKET SALAD AND HOMEMADE TARTARE SAUCE AND GRANARY BREAD

PAN SEARED BLACK BREAM FILLET WITH BABY BEET AND GREEN BEAN SALAD, DILL CRUSHED NEW POTATOES AND LEMON AIOLI DRESSING

RED BERRY AND WHITE CHOCOLATE TORTE SERVED WITH BERRY COULIS

FRIDAY 11^TH MAY

HOMEMADE GREEN PEA AND HAM SOUP SERVED WITH FOCCACIA BREAD

ROASTED MONKFISH BOUND IN PARMA HAM SERVED WITH A WATERCRESS VELOUTE, MANGETOUT AND SAFFRON MASH

CHEF’S SPECIAL LIME AND GINGER CHEESECAKE

 SATURDAY 12^TH MAY

HOME CURED GRADVALAX ON A ROCKET SALAD WITH HONEY AND MUSTARD DRESSING AND RYE BREAD

GRIDDLED SIRLOIN STEAK SERVED WITH FINE BEANS AND CREAMY MASH TOPPED WITH A GARLIC BUTTER SAUCE

APPLE AND CINAMON TART TATIN SERVED WITH CLOTTED CREAM

SUNDAY 13^TH MAY

CHICKEN LIVER PARFAIT SERVED WITH DRESSED LEAVES, FRUIT CHUTNEY AND MELBA TOAST

ROASTED SIRLOIN OF BEEF SERVED WITH YORKSHIRE PUDDING, DUCK FAT ROASTED POTATOES AND SPRING VEG ALL DRIZZED WITH A RICH BEEF JUS

MIXED BERRY CRUMBLE SERVED WITH CRÈME ANGLAISE

MONDAY 14^TH MAY

CLEY SMOKEHOUSE PLATTER SERVED WITH LEMON MAYONNAISE AND GRANARY BREAD

FREE RANGE CORN FED CHICKEN BREAST SERVED IN A RED WINE SAUCE, SERVED WITH CREAMY MASHED POTATO AND SEASONAL VEGETABLES

CLASSIC LEMON TART SERVED WITH FRESH RASPBERRIES AND POURING CREAM

TUESDAY 15^TH MAY

BINHAM BLUE CHEESE BRUCHETTA WITH CARAMEISED SHALLOTS, APPLE CHUTNEY AND PEA SHOOT SALAD

SLOW COOKED CONFIT OF PORK BELLY ON CRISP FONDANT POTATO CAKE, CRISP BABY VEGETABLES AND RICH CIDER JUS

LEMON POSSET SERVED WITH VANILLA SHORTBREAD, LEMON CURD AND BABY MERINGUES

WEDNESDAY 16^TH MAY

DEEP FRIED LOCAL WHITE BAIT SERVED WITH LEMON AIOLI AND BUTTERED RYE BREAD

SEARED FILLET OF HAKE SERVED WITH GREEN PEA PUREE ROASTED TOMATOES AND BALSAMIC SALAD

RASPBERRY AND VANILLA CHEESECAKE WITH FRUIT COULIS

THURSDAY 17^TH MAY

WARM TARTLET OF BINHAM BLUE CHEESE AND SAUTEED WILD MUSHROOMS SERVED WITH DRESSED ROCKET

ROASTED RACK OF NORFOLK LAMB SERVED WITH HERBS DE PROVENCE, RED CURRANT JUS AND DAUPHINOISE POTATOES AND SPRING VEGETABLES

BAILEYS CRÈME BRULEE SERVED WITH HOMEMADE LEMON SHORTBREAD

FRIDAY 18^TH MAY

ROASTED TOMATO SOUP SERVED WITH PARMESAN FOCCACIA CROUTE

SEARED LOIN OF COD TOPPED WITH HERB AND LEMON CRUST SERVED WITH CRUSHED NEW POTATOES, SALSA VERDE DRESSING AND TOASTED VINE CHERRY TOMATOES

RASPBERRY FRANGIPANE TARTLET SERVED WITH VANILLA SEED ICE CREAM

SATURDAY 19^TH MAY

LOCAL CRAB AND SALMON FISHCAKE SERVED WITH AIOLI DRESSING AND DRESSED ROCKET

GRIDDLED 6OZ FILLET STEAK WITH CEASAR SALAD, CRISP PANCETTA, SHAVED PARMESAN AND BALSAMIC GLAZE

WARM DARK CHOCOLATE TART WITH RASPBERRY COULIS AND CLOTTED CREAM

SUNDAY 20^TH MAY

PAN ROASTED SCALLOPS WITH SHELL ON TIGER PRAWNS WITH CHILLI AND CORRIANDER SALAD

ROASTED LOIN OF LAMB SERVED WITH A SWEET POTATO PUREE DAUPHINOISE POTATOES AND RED WINE JUS

WARM CHOCOLATE BROWNIE SERVED WITH CHOCOLATE SAUCE AND NORFOLK MINT ICE CREAM

MONDAY 21^ST MAY

BREADED GOATS CHEESE SALAD, SUN BLUSHED TOMATO AND TOASTED PINE NUT SALAD

SLOW CONFIT DUCK LEG SERVED WITH CRISP BACON, SAUTEED POTATO AND SPRING ONION SALAD WITH A RICH JUS DRESSING

ESPRESSO CRÈME BRULEE SERVED WITH CHOCOLATE BROWNIE PIECES

TUESDAY 22^ND MAY

SWEET PEAR AND BLUE CHEESE SALAD SERVED WITH HONEY DRESSED MIXED LEAVES

NORFOLK SALT MARSH BEEF STEW SERVED WITH CREAMED MASH DUMPLINGS AND FINE BEANS

LEMON TART AU CITRON SERVED WITH MERINGUE AND RICH BERRY COULIS

WEDNESDAY 23^RD MAY

CLEY SMOKED DUCK BREAST SERVED WITH A ZESTY SALAD OF MANGO, AVOCADO AND CUCUMBER

SEARED HAKE FILLET SERVED WITH SAUCE MALTAISE SEVED WITH FRESH ASPARAGUS SPEARS AND BUTTERED NEW POTATOES

HOMEMADE APPLE PIE SERVED WITH A CRÈME ANGLAISE

THURSDAY 24^TH MAY

BINHAM BLUE AND CREAMED LEEK TARTLET SERVED WITH DRESSED ROCKET AND BALSAMIC GLAZE

ROASTED CORN FED CHICKEN BREAST WRAPPED IN PANCETTA SERVED WITH A WILD MUSHROOM AND ASPARAGUS COMPOTE SERVED WITH PEA SHOOT SALAD

DARK CHOCOLATE POT SERVED WITH GINGERBREAD WINDMILL BISCUIT

FRIDAY 25^TH AND SATURDAY 26^TH MAY – PRIVATE FUNCTION

SUNDAY 27^TH MAY

CROMER CRAB TIAN SERVED WITH PICKLED CUCUMBER RELISH

ROASTED STRIPLOIN OF BEEF SERVED WITH ROSEMARY ROASTED POTATOES, YORKSHIRE PUDDING, SEASONAL VEGEATBLE AND RICH BEEF GRAVY

LOCAL RHUBARB TART SERVED WITH A SWEET CRÈME ANGLAISE

MONDAY 28^TH MAY – PRIVATE FUNCTION

TUESDAY 29^TH AND WEDNESDAY 30^TH MAY – PRIVATE FUNCTION

THURSDAY 31^ST MAY – PRIVATE FUNCTION