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!!
NOVEMBER MENUS 2018
THURSDAY 1ST NOVEMBER – NO DINNER
FRIDAY 2ND NOVEMBER – PRIVATE FUNCTION
SATURDAY 3RD NOVEMBER – PRIVATE FUNCTION
SUNDAY 4TH NOVEMBER -PRIVATE FUNCTION
MONDAY 5TH NOVEMBER
WARMED SMOKED SALMON WITH FENNEL AND RED ONION COLESLAW, AVRUGA CAVIAR DRESSING, TOASTED PINENUTS.
PAN FRIED CORN-FED CHICKEN BREAST WITH FONDANT POTATO, SEMI DRIED PLUM TOMATO, GREEN BEANS, RED WINE JUS
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE & VANILLA ICE CREAM
TUESDAY 6TH NOVEMBER
SMOKED DUCK BREAST WITH MANGO, CHILLI & CORIANDER SALSA, PEA SHOOT SALAD.
BAKED GUILT HEAD BREAM WITH ROAST NEW POTATOES, ROAST CHERRY TOMATOES, WILTED SPINACH AND BLACK OLIVE TAPENADE.
CLASSIC LEMON TART WITH BABY MERINGUES, LEMON CURD AND MIXED BERRIES.
WEDNESDAY 7TH NOVEMBER – NO DINNER
THURSDAY 8TH NOVEMBER – NO DINNER
FRIDAY 9TH NOVEMBER – PRIVATE FUNCTION
SATURDAY 10TH NOVEMBER -PRIVATE FUNCTION
SUNDAY 11TH NOVEMBER – NO DINNER
MONDAY 12TH NOVEMBER
ROAST PIGEON BREAST WITH, BLACK PUDDING, CELERIAC PURÉE, WHITE TRUFFLE OIL.
BRAISED BEEF SHORT RIBS, WITH HORSERADISH MASH, BABY ONION BACON & MUSHROOM SAUCE.
APRICOT BREAD AND BUTTER PUDDING WITH VANILLA CUSTARD.
TUESDAY 13TH NOVEMBER
TOASTED GOATS’ CHEESE WITH CHAR GRILLED VEGETABLE TIAN, BASIL PESTO PARMESAN CRISP.
PAN FRIED PORK FILLET WRAPPED IN STREAKY BACON, BUBBLE & SQUEAK POTATO CAKE, CARAMELIZED ONION AND WHOLE GRAIN MUSTARD CREAM.
HOMEMADE CHOCOLATE AND CARDAMOM TART WITH PISTACHIO ICE CREAM.
WEDNESDAY 14TH NOVEMBER – NO DINNER
THURSDAY 15TH NOVEMBER
SUN BLUSHED TOMATO AND FETA CHEESE TART WITH ROCKET SALAD, BALSAMIC REDUCTION.
PAN ROAST FILLET OF SALMON WITH BROWN SHRIMP AND SPRING ONION RISOTTO, CAVIAR DRESSING.
BAILEYS CRÈME BRULEE WITH HOMEMADE VANILLA SHORTBREAD.
FRIDAY 16TH NOVEMBER
SAUTÉ BLACK PUDDING WITH ROAST APPLE, DEVILLED SAUCE AND POACHED HENS EGG.
5OZ FILLET STEAK WITH HACKLEBACK POTATOES, ROAST FIELD MUSHROOM AND TOMATO JAM.
APPLE CRUMBLE TART WITH VANILLA CUSTARD.
SATURDAY 17TH NOVEMBER
ROASTED SQUASH SOUP SERVED WITH CHAR-GRILLED CIABATTA.
ROASTED SALMON WITH GRAIN MUSTARD AND POTATO CROQUETTES, CARROT PURÉE, SAUTÉ BUTTON MUSHROOMS AND CHIVE BUTTER SAUCE.
CREME BRULEE SERVED WITH LEMON SHORTBREAD.
SUNDAY 18TH NOVEMBER
CLASSIC CAESAR SALAD WITH QUAILS EGGS AND PARMESAN CRISPS.
ROAST BEEF SIRLOIN WITH GOOSE FAT AND GARLIC ROAST POTATOES, YORKSHIRE PUDDING, BUTTERED GREEN VEGETABLES AND RICH BEEF GRAVY.
DARK CHOCOLATE TORTE WITH GRIOTTINES CHERRIES AND CHOCOLATE DÉCOR.
MONDAY 19TH NOVEMBER
GOATS CHEESE AND RED ONION MARMALADE TART WITH DRESSED SALAD LEAVES AND RED WINE SYRUP.
CHICKEN AND MUSHROOM PIE WITH BUTTERED GREENS, OLIVE OIL & PARSLEY MASHED POTATO.
APPLE AND CINNAMON CRUMBLE WITH A SHORT BREAD TOPPING AND CLOTTED CREAM.
TUESDAY 20TH NOVEMBER
CURRIED BUTTERNUT SQUASH SOUP WITH TOASTED PUMPKIN SEEDS AND CRÈME FRAICHE.
BAKED FILLET OF SEA BASS WITH A RED PEPPER AND CHILLI RAGOUT SAUTÉED POTATOES AND BALSAMIC REDUCTION.
WHITE CHOCOLATE PANNA COTTA WITH ALMOND & FENNEL SEED BISCOTTI, RASPBERRY DUST.
WEDNESDAY 21ST NOVEMBER – NO DINNER
THURSDAY 22ND NOVEMBER – NO DINNER
FRIDAY 23RD NOVEMBER – NO DINNER
SATURDAY 24TH NOVEMBER
CHERRY TOMATO AND GOATS CHEESE BRUSCHETTA WITH PICKLED RED ONION DRESSED SALAD LEAVES AND BALSAMIC REDUCTION.
CHAR GRILLED 5OZ FILLET STEAK (SERVED MED/RARE) DAUPHINOISE POTATOES, ROAST FIELD MUSHROOMS, CHERRY TOMATO COMPOTE AND HERBED GARLIC BUTTER.
MIXED BERRY MESS WITH MERINGUE, CHANTILLY CREAM, TOASTED ALMONDS
SUNDAY 25TH NOVEMBER
HOMEMADE BRIOCHE TOPPED WITH ROAST TOMATOES, CRUMBLED GOATS CHEESE, ROCKET LEAVES, TOASTED PINE NUTS.
ROAST BEEF SIRLOIN WITH ROSEMARY & GOOSE FAT ROAST POTATOES, YORKSHIRE PUDDING, BUTTERED GREEN VEGETABLES AND RICH BEEF GRAVY.
CASSIS & FRANGIPANE TART SERVED WITH VANILLA SEED ICE CREAM AND CASSIS SYRUP.
MONDAY 26TH NOVEMBER – NO DINNER
TUESDAY 27TH NOVEMBER – NO DINNER
WEDNESDAY 28TH NOVEMBER
BINHAM BLUE & CREAMED LEEK TART WITH DRESSED SALAD LEAVES, PICKLED WALNUTS
IRISH STEW WITH HINDRINGHAM LAMB, DICED ROOT VEGETABLES & PEARL BARLEY
LEMON SYLLABUB WITH HOMEMADE VANILLA SHORTBREAD.
THURSDAY 29TH NOVEMBER
PRAWN & CRAYFISH COCKTAIL WITH COS LETTUCE, MARIE ROSE SAUCE AND GRANARY BREAD.
ROAST CONFIT OF PORK BELLY WITH WHOLE GRAIN MUSTARD & LEEK POTATO CAKE, SPICED APPLE CHUTNEY AND CIDER JUS.
POACHED FRUIT CRÈME BRÚLÉE WITH AMARETTI BISCUITS
FRIDAY 30TH NOVEMBER
CREAM OF CELERIAC SOUP WITH WHITE TRUFFLE OIL AND HOME-MADE FOCACCIA
CONFIT OF GRESSINGHAM DUCK LEG SERVED WITH TOMATO, CHORIZO & MIXED BEAN CASSOULET, ROAST TENDER STEM BROCCOLI.
WARMED DARK CHOCOLATE BROWNIE SERVED WITH DARK CHOCOLATE & RASPBERRY SAUCE AND DARK CHOCOLATE ICE CREAM
December Menus 2018
1st–
Kedgeree style fishcake with poached hen’s egg and wilted spinach.
Coq au vin with parsley and olive oil mashed potato wilted greens and a red wine sauce.
Baileys crème brulee with vanilla shortbread.
2nd– no dinner
3rd–
Scorched mackerel fillet giant cous cous salad, sun-blushed tomato, and rose harissa.
Char grilled pork cutlet with button mushroom and binham blue risotto, spiced apple chutney and crackling.
Passion fruit parfait with passion fruit syrup crushed meringue and grated chocolate.
4th–
Pan fried chicken livers with white onion purée, crispy pancetta, balsamic reduction pea shoot salad.
Roast fillets of red mullet with a tomato, chorizo and mixed bean ragout, basil pesto.
Chocolate and ginger torte with ginger ice cream and toffee sauce.
5th– No Dinner
6th–
Prawn and crayfish cocktail with lemon and chive mayonnaise, homemade granary bread.
Roast duck breast with dauphinoise potatoes, buttered green beans, red wine syrup and parsnip crisps.
Classic Lemon Tart with Baby Meringues, Lemon Curd and Mixed Berries.
7th–
Roast Red peppers, chorizo and feta salad with a balsamic reduction.
Seared seabass with potato gnocchi, wilted spinach, green beans, poached shallot, and brown shrimps.
Mixed berry cheesecake with ginger biscuit base, mixed berry syrup and grated chocolate.
8th–
Pan roast pork belly, with roast apple, crackling, pea shoots, cider syrup.
Home made fish pie topped with cheesy mashed potato and served with buttered greens.
Lemon posset with Chantilly cream, toasted almonds crushed shortbread.
9th–
Chicken liver pate served with toasted ciabatta bread and red onion marmalade.
Whole roast lemon sole with herb crushed new potatoes, shredded leeks, and a caviar cream sauce.
Cherry Bakewell tart with cherry purée and home-made crème fraiche sorbet.
10th– No Dinner
11th–
Celeriac and apple soup with Binham blue cheese straws & crispy Parma ham.
Roast hot smoked salmon (from Cley smokehouse) with crushed new potatoes, buttered greens and a cockle burree blanc.
Christmas pudding parfait with brandy syrup.
12th–
Garlic roast crevettes with cherry tomato and chilli salsa & sweet chilli dip
Venison sausages with confit savoy cabbage, roast new potatoes, caramelized red onions and red wine jus.
Pineapple and mincemeat tart Tatin with rum & raisin ice cream
13th–
Shredded duck salad with hoi sin sauce, crispy wontons and coriander.
Baked whole plaice (on the bone) with roast potatoes, green beans, lemon and caper butter sauce
Vanilla pana cotta with mulled wine syrup and fennel seed biscotti.
Wednesday 14th– No Dinner
15th–
Black pudding fritter with macerated raisins, wilted spinach, poached egg and devilled sauce.
Turkey, stuffing & cranberry pie with olive oil mashed potato, bacon roast Brussel sprouts, gravy.
Homemade mince pies served with clotted cream.
16th–
Parma ham and melon salad with fresh mint dressing.
5oz Fillet Steak with Hackleback Potatoes, Roast Field Mushroom and Tomato Jam.
Croissant bread & butter pudding with chocolate custard and baileys ice cream.
17th-No Dinner
18th–
Cherry Tomato and Goats Cheese Bruschetta with Pickled Red Onion Dressed Salad Leaves and Balsamic Reduction.
Char Grilled 5oz Fillet Steak (Served Med/Rare) Dauphinoise Potatoes, Roast Field Mushrooms, Cherry Tomato Compote and Herbed Garlic Butter.
Mixed Berry Mess with Meringue, Chantilly Cream, Toasted Almonds
19th–
Goats Cheese and Red Onion Marmalade Tart with Dressed Salad Leaves and Red Wine Syrup.
Confit of Gressingham Duck Leg Served with crushed celeriac, green beans and roast parsnips.
Apple and Cinnamon Crumble with a Short Bread Topping and Clotted Cream.
20th–
Curried Butternut Squash Soup with Toasted Pumpkin Seeds and Crème Fraiche.
Baked Fillet of Sea Bass with a Red Pepper and Chilli Ragout Sautéed Potatoes and Balsamic Reduction.
White Chocolate Panna Cotta with Almond & Fennel Seed Biscotti, Raspberry Dust.
21st–
Homemade Brioche Topped with Roast Tomatoes, Crumbled Goats Cheese, Rocket Leaves, Toasted Pine Nuts.
Pan Roast Fillet of Salmon with Brown Shrimp and Spring Onion Risotto, Caviar Dressing.
Cassis & Frangipane Tart Served with Vanilla Seed Ice Cream and Cassis Syrup.
