Sample Table d’hôte

Chef’s appetiser

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Heritage tomato salad, comté panna cotta, tomato foam, basil (V)

Smoked duck, foie gras, cherry, ginger bread crumb

Cromer crab salad, avocado, cucumber, sweetcorn, poached salmon

Halibut ceviche, oyster, lemon, orange, grapefruit, fennel 

Loin of rabbit, crispy leg, carrot, mushroom, dukkah crumb, Parma ham

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Pea and mint ravioli, radish, spring onion, baby gem, carrot, pea cream (V)

Wild sea bass, garlic puree, crispy polenta, crayfish, basil, shellfish bisque

Loin of lamb, braised lamb neck, red pepper, chorizo, dauphinoise

Guinea fowl, shallot, crispy leg, wild mushroom ragu, parmesan foam

Turbot, pork belly, baked apple, fondant potato, bacon,  

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Peach, raspberry, almond, buttermilk

Strawberry, clotted cream, sweet meadow mousse, basil

Carrot cake, camomile ice cream, orange, raisin

Tiramisu, coffee ice cream

A selection of cheese

 

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Coffee and petit fours (5.00 supplement)

 

39 Two courses

48 Three courses