Sample Table d’hôte

Chef’s appetiser

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

Wood pigeon breast, pigeon pie, beetroot, blackberry, thyme granola

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

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

Chicken breast, smoked eel, chicken skin, cep, baby gem, shallot

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Pea and mint ravioli, spring onion, baby carrot, gem lettuce, pea velouté (V)

Sea bass, garlic, crispy polenta, girolle mushroom, radish, fish cream

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

Duck breast, pressed leg, peach, potato, rainbow chard, fennel, pistachio

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

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Peach, raspberry, almond, buttermilk, thyme

Strawberry, clotted cream, sweet meadow mousse, basil

Carrot cake, camomile ice cream, orange, raisin

Chocolate, cherry, vanilla, pistachio

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

39 Two courses

48 Three courses