Dinner A La Carte
Available Saturday Evening only
Starters
Lightly curried Cream of Tomato Soup with rice. £4.45
Crab and Smoked Salmon Pate’s with
dressed salad leaves and melba toast. £4.95
Sauté of chicken livers finished in a Madeira and cream sauce
served onto hot buttered toast. £4.95
Black Tiger King Prawn cocktail. £5.95
Chilled seasonal Melon tossed with Lychee, Kiwi and Passion fruit
in a lemongrass syrup, topped with lemon sorbet. £4.75
North Norfolk Mussels, tossed with garlic butter and finely
chopped shallots, finished with Chardonnay and cream. £5.95
Baked Flat Cap Mushroom, on a Potato cake, with a pizza style topping of spinach, Tomato, Mozzarella and soft poached egg. £5.95
Wild Goose, Pork and Smoked Pork Belly Terrine,
with caramelised apple and Sloe Gin dressing. £4.95
Main Courses
Flame griddled, Ribeye Steak, with red onion marmalade, a blue cheese fondue and homemade onion rings. £16.95
Seared strips of Scottish Salmon, over lemon, mint and feta cous cous,
with Taziki and a watercress sauce. £16.75
Roast breast of Barbary Duck with a potato & bacon hash, black pudding and a Bramley apple and brandy sauce and Pork Crackling. £17.75
Whole Seabass or Lemon Sole, oven baked in
parsley butter & lemon juice. £17.95
Collops of roasted Venison loin with a rich Bourguignon sauce,
bacon lardons and sausage meat dumplings. £18.95
Giant Mediterranean Prawns, sautéd in garlic butter and oregano,
served with a chopped dressed salad. £3.25 each
Steamed, Individual, Steak, Kidney and Mushroom Suet Pudding
and gravy. £12.95
Please Note: All meals are freshly prepared to order, should you choose to omit starters you may experience delays of up to 30 minutes.