To Start
Soup of the day – please enquire for details.
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Baked goats cheese and basil salad served with a poached hen's egg and tomato sorbet.
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Soft herring roe and caper mousse served on hot toast and pickled gherkins.
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Carpaccio of Speyside beef with rocket and Twineham Grange shavings.
Entrée
Braised Miller's pig's trotter served with chanterelle mushrooms, crispy ham hock and red wine sauce.
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Yorkshire pheasant breast served with wild mushroom and bacon carbonara.
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Mature cheddar soufflé with mixed vegetable beignets and tomato salsa.
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Scotch fillet of beef served with rosti potato, Savoy cabbage and Scotch mushroom sauce.
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Fish special – please enquire for details
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Poached-grilled Norfolk chicken breast with buttered vegetables and dauphinoise potatoes.
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Norfolk lamb 2 ways – slow braised shank served with buttered mash, crushed peas and roasted cutlets.
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Calf livers with air dried ham and onion gravy
Dessert
Lemon tart served with citrus cream
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Apple, cinnamon and almond crumble.
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Chocolate fondant served with vanilla ice cream and mango coulis.
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Gingerbread vanilla cheesecake with fruit compote and raspberry sorbet.
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