Canapés

  • Oysters on the half-shell, with a sharp chilli tomato shot.
  • Quails egg scotch eggs with a mustardy piccalilli.
  • Norfolk Smoked salmon, lemon and ground pink pepper on toasted sourdough.
  • Our own recipe Norfolk pork sausage rolls.
  • Smoked eel, beetroot and horseradish potato blinis.
  • Slow cooked tomato, caper, basil and Pecorino bruschetta.
  • Smoked paprika roasted pork loin, Chorizo and fennel Shish kebab.
  • Crunchy wild mushroom, Mozzarella and thyme risotto balls.
  • Asparagus (in summer, Salsify in winter) wrapped with Serrano ham.
  • Red pepper, sweet potato, red onion and aged manchego cheese tortilla.
  • Slow cooked, yoghurt and rosemary marinated lamb and baba ganoush wraps.
  • Caramelised red onion, Goats cheese and rosemary pizzettas
  • Crab cakes with lemon and tartare sauce
  • Duck rillete, and pickled fig on toasted brioche.
  • Fillet of beef, sauce gribiche, celeriac rosti.
  • Cromer Crab, tomato and saffron tartlets.
  • Turbot goujons, lemon mayonnaise and pomme frittes cones.
  • Artichoke pate, olive and scrambled egg croustades.
  • Empanadillas with local smoked black bacon, mushrooms and Montgomery cheddar
  • Fresh lemon tartlet.
  • Cinnamon doughnuts with chocolate sauce
  • Coconut and lime bun, Soured cream and poppy seed dip.

Lunch and dinner

Starters

  • Mushroom and squash soup with parmesan and rosemary croutons
  • Roasted peppers, Piedmont style with walnut pesto, tomatoes and soft goat’s cheese.
  • Warm confit duck, green bean, pine nut, pumpkin seed and garlic salad.
  • Chicken and ham terrine toasted brioche and a sweet fig and red onion marmalade.
  • Rye Seabass, pickled cucumber, caper creme fraiche, quails egg
  • Game terrine, tomato and onion chutney, and sourdough toast.
  • Sautéed scallops, ginger and apple puree, crispy pancetta.
  • Serrano ham, Manchego shavings, rocket, fresh figs and Spanish olive oil.
  • Baked mozzarella, wrapped in Parma ham, with plum tomato, basil and red pesto
  • Slow cooked tuna, warm new potatoes, fennel, lemon and olives.
  • Pumpkin gnocchi with sage butter and globe artichokes.
  • Goats cheese, pea & basil Arrancini, pea shoots, roast tomato and butternut squash sauce.
  • Leek, walnut and goat’s cheese tart, beetroot puree, pesto dressed ruby chard.
  • Tomato, chorizo and chestnut soup
  • Salad of Cromer crab, with globe artichoke and a parsley, egg and mustard vinaigrette
  • Local salt cod, pea and potato fritters, tartare sauce
  • Handmade Pappardelle with ceps, chives and Parmesan
  • Ham hock, gem, pecorino Caesar, brioche egg
  • Crab and ginger spring rolls, Kim chee pickles, carrot, radish salad
  • Crispy tiger prawns, ‘cocktail’ salad, 1000 island

Main courses

  • Smoked haddock, poached egg, spinach and saffron risotto.
  • Roast Chicken, bacon, green beans, bubble and squeak and bread sauce.
  • Ali’s handmade burger, handmade bun, pickles, chips and salad.
  • Roasted courgettes and aubergine with salsa verde, Telligio cheese and grilled polenta.
  • Rump steak, paprika roast wedges, roast tomatoes and field mushrooms
  • Roast sirloin of beef, Yorkshires, horseradish, duck fat roasties and seasonal vegetables.
  • Ribeye steak, Thrice cooked chips, and thick béarnaise.
  • Honey roast duck breast, fondant potatoes and creamed spinach.
  • Loin of lamb, dauphinoise potatoes and ratatouille.
  • Slow roasted ras en hanoul rubbed lamb, served with yogurt, pomegranate and mint, baked aubergines, cous cous with pinenuts, raisins, chilli and coriander
  • 4 hour daube of beef in red wine with smoked bacon, shallots and mushrooms
    Horseradish scones, Honey roasted carrots Celeriac and potato mash
  • Braised shoulder and roasted rump of lamb, leek and spinach gratin, fondant potatoes, lamb Madeira sauce
  • Pork belly, chorizo, butter bean, fennel, tomato and kale stew, saffron aioli
  • Holkolm Venison loin, Parsleyed Parsnip mash, leek gratin, and chocolate venison sauce
  • Crisp breaded breast of Suffolk chicken, stuffed with smoked dapple cheese and bacon, Garlic courgettes and truffle buttered orzo pasta
  • Roasted sea bass, with sautéed potatoes, wild mushrooms and baby onions, chive butter sauce
  • Cod baked in tomatoes, basil and olives, fresh linguine, cockles and courgettes
  • Pan fried monkfish, shrimp butter, rosemary roasted potatoes and peppered savoy cabbage
  • Roasted Halibut, rosemary pomme sassy, samphire and hollandaise
  • Wild mushroom, and artichoke risotto, rocket and shallot salad.

Desserts

  • Warm banana bread, hot chocolate sauce and caramelised pecans.
  • Raspberry, meringue and vanilla cream Pavlova
  • Chocolate and blueberry brownie, mascarpone and roasted hazelnuts.
  • Apple crumble with hazelnuts and vanilla ice cream
  • Chocolate sacher torte with crème freiche and raspberries
  • Fresh lemon tart
  • Pear and almond tartlet with whipped cream.
  • Traditional English trifle.
  • Strawberries, shortbread and clotted cream.
  • Blueberry and orange, Norfolk rapeseed cake with maple syrup ice cream
  • Tangerine panna cotta, longue de chat biscuits, raspberry foam and chocolate almonds
  • Honey roasted figs, with hazelnuts, mascarpone and salted caramel
  • Dark chocolate mousse, Ginger and orange Eccles cakes, pouring cream
  • Raspberry and butterscotch cheesecake ice cream
  • Profiteroles filled with creme patisserie, served with chocolate sauce
  • Florentine horn filled with vanilla cream and blackberries in cassis
  • Seasonal berry fool with freshly baked madeleines
  • Pear tarte tatin with vanilla ice cream, and caramel sauce
  • Raspberry jelly, single cream and almond jam drops
  • Sticky toffee pudding, sticky toffee sauce and clotted cream