SUNDAY 11th JULY 2021

STARTERS
Chef’s soup of the day, homemade bread (gfa)
Classic prawn and cocktail with Marie Rose sauce on sourdough toast (gfa)
Garlic mushrooms resting on toasted sourdough, finished with cream (gfa)
salmon fishcake with thai chilli sauce
Nachos topped with homemade beef chilli, cheese sauce, salsa, sour cream and guacamole.

MAINS
Beer battered haddock with homemade tartare sauce, hand cut chips and mushy peas (df)
Cheddar and bacon burger, toasted brioche bun, French fries, salad garnish (gfa) (dfa)
Spiced buttermilk chicken burger, brioche bun with pickled coleslaw, fries and salad garnish
Smoky chicken topped with barbecue sauce, bacon and cheese, served with fries and salad (gfa)
Beef lasagne made with a rich ragu and Béchamel sauce, served with dressed salad and garlic bread

Wild mushroom and boar sausages served with mashed potato and vegetables
Fresh Cromer crab salad served with new potatoes and Marie Rose sauce (£2.00 supplement) (gf) (df)
Steak and ale pie with gravy and mashed potatoes served with all the trimmings
Moving Mountains Burger with Asian slaw, sweet chili jam, vegan cheese, served with fries and salad (ve)
Chef’s own wild mushroom risotto topped with fresh parmesan shavings (v)

OUR ROASTS

Enjoy our roast lunch with one of the following, served with roast potatoes (n), seasonal vegetables, a Yorkshire pudding and rich gravy and cauliflower cheese served on the side (gfa)

Beef brisket / shoulder of pork / honey roasted gammon / turkey crown / nut roast (ve)

Roast rib of beef or a choice of all four meats (£2.00 supplement)

SUNDAY EXTRAS

DESSERTS

Peanut butter cheesecake with cream or ice cream (v)

Banoffee tart served with chocolate sauce and vanilla ice cream (v)

Chocolate profiteroles with chocolate sauce

Chocolate brownie with vanilla ice cream (gf)

Banoffee tart served with vanilla ice cream

Belgian waffle topped with pistachio ice cream, chocolate sauce and caramelized walnuts

Vanilla pannacotta with lemon sorbet and homemade biscuit

Selection of ice creams and sorbets (three scoops)

Vanilla, strawberry, chocolate, honeycomb, salted caramel, mint chocolate and raspberry sorbet(v) (gf)

A selection of British cheeses with celery batons, apple, grapes and crackers  (£2.00 supplement) (v) (gfa)

Panko coated brie wedges£5.95
Bacon, jam, leaves
Binham blue cheese£5.95
Norfolk mushrooms on toast, leaves (gfa)
Peppered mackerel£5.95
Romesco sauce, roasted peppers and heritage tomatoes
Pulled pork flatbread£5.95
Guacamole, pickled onion and chilli (df)

Mains

Gressingham duck breast£15.95
Celeriac puree, sweet potato fondant, wilted spinach, pan jus (gf)
Soy and siracha glazed salmon salad£13.95
Served with buttered new potatoes and Asian slaw
Grilled smoked haddock£13.95
Champ mashed potato, steamed kale, wholegrain mustard and dapple reduction (gf)
Wild mushroom linguine£12.95
Dressed rocket, truffle oil (v)

Chef’s butchers’ block steak of the week

Tamarind marinated 12oz bavette steak with jenga chips and steak garnish£21.95

*Please note that this is a sample menu and the dishes shown may not be available should you dine with us.

One course £6.50, Two courses £8.50, Three courses £10.50

Starters
Soup (gf)
Crudités (ve)
Southern fried chicken goujons, BBQ sauce

Mains
Griddled chicken pitta (gfa)
Chicken nuggets
Butcher’s sausages
Fish fingers

All meals above are served with fries or mashed potato,
carrot sticks, garden peas, baked beans or salad

Lasagne with garlic bread and salad
Pasta with tomato sauce and cheese
4oz Burger with chips and salad (gfa)
Ham egg and chips

Roast lunch available on Sundays (gfa)

Desserts
Chocolate brownie with ice cream
Two scoops of ice cream (gf)
Pudding of the day

We use a large number of ingredients in our kitchen so please do inform us of any food allergies or dietary requirements so that we may advise you accordingly.
We do have one fryer we keep free from gluten containing products – please inform us when ordering.

(v/a) vegetarian (available) (ve/a) vegan (available) (gf/a) gluten free (available)

For a print friendly version click here

If you are planning a meal for 20 or more diners, then why not have a look at our “Group Dining” option. We have a range of menus at various price levels as shown below. Please contact us with your booking and pre-order at least one week prior to the event.

Please also notify us of any dietary requirements at the time of booking.

Menu 1 – £20.95

Starters
Roasted tomato and basil soup, homemade bread, butter
Breaded brie, red onion marmalade, leaves
Deep fried whitebait, lime aioli, leaves
Chicken liver pâté, melba toast, leaves

Mains
A traditional roast dinner with a choice of meats, roast potatoes, seasonal vegetables, stuffing, Yorkshire pudding, a rich gravy and cauliflower cheese.
Choose from beef topside, cider roast gammon, turkey crown or nut roast.

Desserts
Rich chocolate brownie with chocolate sauce and vanilla ice cream
Lemon tart with fruit compote and raspberry sorbet
Vanilla crème brûlée with homemade shortbread
Strawberry cheesecake and honeycomb

Menu 2 – £24.95

Starters
Harissa spiced prawn cocktail, shredded gem lettuce, brown bread and butter
Beetroot and charred goats cheese salad, candied walnuts
Seasonal soup, homemade bread and butter
Chicken liver parfait, melba toast, chutney
Mushroom arancini, dressed rocket salad

Mains
Chicken suprême, spring onion mash, creamed leeks, thyme jus
Lamb rump, sautéed new potatoes, French style peas, minted jus
Pan fried monkfish, red lentil dahl, curry oil, coriander pearls
Minted pea risotto, crispy hen’s yolk, parmesan crisp, rocket salad
Beef stroganoff, pilaf rice

Desserts
White chocolate and raspberry delice, elderflower jelly, raspberry pips
Flourless chocolate cake, chocolate sauce, salted caramel ice cream
Lemon meringue, raspberry gel, tuile
Vanilla panna cotta, cherry borscht
Summer berry Eton mess

Menu 3 – £34.95

Starters
Wild mushroom velouté, homemade bread and butter
Pan seared scallops, black pudding crumb, pea purée, cress
Tea smoked duck, bitter leaf salad, raspberry vinaigrette
Chicken and chervil terrine, leg croquette, pickled baby vegetables

Champagne Sorbet course

Mains
Beef wellington, rosemary fondant, carrot purée, girolles, pan jus
Mushroom wellington, rosemary fondant, carrot purée, girolles, jus
Open Cromer crab ravioli, fresh peas, micro mint, sauce vierge
Minted crumbed lamb rack, Lancashire hot pot, Swiss chard, salsify purée, jus
Roasted aubergine, pesto, charred feta, pea, broad bean and mint salad, red pepper coulis

Desserts
Coconut panna cotta, pineapple carpaccio, lime caramel, pomegranate
Trio of chocolate ganache, mascarpone, peppermint gel
Strawberry mille feuille, summer pudding ice cream
Mini croquembouche, pistachio ganache, hazelnut praline
Passion fruit soufflé

For a print friendly version click here