Take away from the Garden Kitchen

Example Take Away menu from The Garden Kitchen Cafe

Minimum 12 people.


  • Baked potato and leek soup
  • Spiced sweet potato and coconut soup
  • Classic minestrone with pesto and crostini
  • Cauliflower and Norfolk dapple
  • French onion with gruyere croutons


  • Our own cold smoked salmon with our pickled cucumbers, mustard leaf from round the corner and our own soda bread and butter
  • Pork, prune and pigeon terrine, apple and raisin chutney, sourdough crisps
  • Potted Cromer crab, melba toast and fresh chopped cucumber, apple and dill salad
  • Our salt beef with honey mustard, sourdough croutons and local leaf
  • Chicken, tarragon and sour cream salad, gem leaf and shredded dressed celeriac
  • Spanish charcuterie board, gherkins, pickled baby tomatoes handmade flatbread and olives
  • Hot smoked salmon with capers, parsley, lemon and sourdough toast
  • Sicilian roasted cauliflower salad with parsley breadcrumbs and garlic aioli
  • Local beetroot, Binham blue, candied walnut and orange salad

Main Courses.


  • Traditional ‘Coq au vin’ made with Bordeaux wine baby onions, mushrooms and pancetta
  • Chicken in white wine and cream with wild mushrooms and thyme
  • Chicken with celeriac, shallots and spinach in a sherry crème fraiche sauce
  • Slow roasted chicken thighs with orange, cardamom and saffron


  • Beef bourguignon with roasted shallots, button mushrooms and bacon
  • Braised veal and pork meatballs with bay, lemon and white wine
  • Beef in Adnams Broadside, with carrots and butterbeans
  • Classic ‘Lasagne al forno’ homemade pasta, layered with béchamel and bolognaise sauces, toppeed with parmesan cheese
  • Mexican beef and red bean chilli, with crème fraiche, and a jalepino and tomato salsa


  • Slow cooked lamb shoulder with cumin, prunes and pistachio
  • Braised lamb with plum tomatoes, aubergines and oregano, served with olive tapenade and pinenuts
  • Lamb blanquette, White lamb stew with button mushrooms, button onions and white wine
  • Slow cooked lamb ‘kleftiko’ with green peppers, potatoes and marjoram, topped with greek yogurt and pomegranate molasses
  • Lamb stew ‘Chilindron’ with peppers, tomatoes, sherry, port rosemary and white wine
  • Classic Mousakka, lamb, tomatoes, cinnamon, garlic, topped with baked aubergine, yogurt and pecorino cheese
  • Classic Hungarian Goulash


  • Pot roasted venison haunch, with juniper, clementines and chocolate
  • Confit duck legs with white beans and Kale
  • Honey baked ham with pease pudding
  • One pot pork belly with chorizo, saffron and chickpeas


  • Classic Bouliabase with saffron potatoes, croutons and rouille
  • Green minestrone with chunks of cod and red snapper
  • Crab, spring onion and pea risotto
  • Seabass ‘en pappiotte’ with, asian greens, ginger and coconut rice
  • ‘Ready to grill’ sardines, with bruschettas, olives and a roast tomato and basil sauce
  • Smoked haddock and prawn fish pie with a rosti top
  • Classic fish pie
  • Cod and coley boulangere
  • Salmon fishcakes with creamed spinach and caper crème fraiche
  • Classic paella

Vegetarian options

  • Beetroot and goats cheese risotto (or any risotto you like!)
  • Butternut squash, mushroom and parmesan dauphinoise
  • Piedmont style stuffed peppers with tomatoes, rosemary and goats cheese
  • Aubergine, tomato, parmesan and mozzarella ‘melanzane parmigiana’
  • Fennel, potato, baby onion and Norfolk dapple bake
  • Spinach, ricotta and wild mushroom cannelloni
  • Real gnocchi with tomatoes ‘puttinesca’ and pecorino
  • Sweet potato cakes with roasted cauliflower and green beans
  • Roasted squash, sweet potatoes and beetroot with orange, cardamom and saffron
  • Vegan Mousakka made with aubergines, soy protein, tomato and oregano
  • Mexican vegetable and red bean chilli, with crème fraiche, and a jalepino and tomato salsa


  • Leafy green salad with house dressing
  • Classic Greek salad
  • Spiced, seeded carrot salad
  • Esme salad
  • Asian ‘slaw
  • Mexican bean salad
  • Classic tabaeuleh
  • Cous cous, pomegranate, flat leaf parsley, orange and cumin salad
  • Roasted vegetable salad with capers olives and basil
  • Raw parsnip, yogurt and sesame
  • Giant cous cous, goats cheese and lemon
  • Fresh Pickled cabbage
  • Tomato, cucumber, gem and radish in lemon oil
  • Roasted courgettes with feta, chilli and lemon


  • Norfolk Strawberries, clotted cream and shortbread
  • Coconut and cardamom rice pudding
  • Raspberry and chocolate tart
  • Rhubarb fool, sticky ginger syrup, and oat biscuit crumble.
  • Feta and honey cheesecake, toasted almonds
  • Italian chocolate cake, lime syrup and whipped cream
  • Banana bread. and fig custard.
  • Croissant and butter vanilla pudding,
  • Orange crème brulee, with grande marnier sultanas, and a cinnamon tuille.
  • Gooseberry and elderflower meringue pavlova,
  • Sweet wine poached pear tart, macerated cherries and mascarpone.
  • Orange and biscuit cake, toasted hazelnuts, creme fraiche
  • Petit fours selection (£5 supplement)
  • Local cheese board, fresh fruit, pickles, chutney and biscuits

For prices, please email us your choices and we will gladly provide.