Entree

Warm halloumi cheese with a crunchy green garden salad , kalamata olives and sweet chilli dressing

Parmigiano-baked Aubergine with mozzarella and fresh Parmesan, tomato sauce and basil baked in the oven

French onion soup with grilled Parmesan croute, fresh herbs

Wok fried Tiger prawns marinated in chilli, smoked garlic and lime, rocket and red chard

Anti-pasta platter including a selection of cured meats, grilled Mediterranean vegetables and mixed leaves with extra virgin olive oil

Roasted plum tomato and charred red pepper soup with smoked garlic, lemon thyme croutons, creme fraiche

Homemade caramelised red onion and goats cheese tartlets, green salad, honey and mustard dressing

Main

Pepper and rosemary crusted lamb rump, red wine reduction, smoked paprika potatoes and seasonal vegetables

Pan fried fillet of pork with a honey and mustard glaze, pomme purée

Char grilled rump steak, Marsala sauce , crushed sweet potato

Tender coriander crumbed turkey escalopes with Beurre blanc sauce , sauté potatoes and roasted seasonal vegetables

Confit of greshingham duck leg “a la orange”, scented with lemon thyme, goose fat roasted new potatoes and baby seasonal vegetables

Marinated sweet soya tofu with crunchy stir fried vegetables and coriander egg noodles

Grilled seasonal fish, lemon butter sauce, puy lentils, sauté red onions and saffron pilaf rice

Dessert

Vanilla creme brulée with berries and a raspberry coulis

Duo of chocolate mousse served in a chocolate lattice with seasonal sliced fruits

Chocolate fondant pots, with chantilly cream and wild berries

Lemon pannacota with a wild berry compote and fresh mint

Selection of British or French cheese with seasonal homemade chutneys and cheese biscuits

Warm chocolate and hazelnut brownies with chocolate sauce and vanilla ice cream

Homemade apple, sultana and cinnamon crumble

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