PREMIER DINNER MENU

Starters

Hot tea smoked salmon with poached langoustine and a baby cress salad
Slow roasted foie gras and duck terrine with truffle crouton and celery confit
Lobster and crayfish cocktail with roasted onion croute
Pan fried scallops, Cromer crab ravioli and crisp bacon served with a sweet pea veloute

Main Course

Fillet of beef and wild mushrooms wrapped in lattice puff pastry crushed purple potato, chantenay carrots & baby leek Madeira jus
Best end of salt marsh lamb and confit of shoulder dauphinoise potato, baby spinach thyme jus
Roasted Barbury duck breast fondant potato, creamed savoy cabbage, roasted chestnuts spiced jus
Roasted loin of venison bubble and squeak rosti, spaghetti of beetroot and parsnip crisps game jus

Dessert

A trio of chocolate fondant, vanilla bean ice cream, ginger shortbread
Chocolate cappuccino, white chocolate ice cream, coffee syrup
Warm treacle tart, orange posset, mead scented custard
Marmalade bread and butter pudding, candied fruits, sauce Anglaise