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Posted on Wednesday, November 30, 2011 2:00 AM
Christmas Menu 2 Starters Creme of Pea & Ham Hock Granary Bread Salmon Mousse with Avocado & Beetroot Salad Wild Mushroom Linguini(V) Game Terrine or Chicken Liver Parfait Quince & Roasted Walnut Chutney, Toast Mains |
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Posted on Wednesday, November 30, 2011 1:56 AM
Christmas Menu 1 Starters
Creme of Wild Mushroom Granary Bread
Crispy Duck, Noodles, Spring Onion & Sweet Chilli Salad with a Honey, Soy & Sesame Dressing
Cley Smoked Norfolk Shrimps Beetroot and Grapefruit Segment Salad.
Pea & Saffron Risotto
Mains Mediterranean Vegetable Millefeuille topped with ‘Fielding Cottage’ Goat Cheese & Red Onion Marmalade Puree, drizzled with Pesto
Pan Seared Fillets of Halibut Sautéed Potatoes, Wilted Spinach & Sauce Bercy |
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Posted on Friday, April 22, 2011 7:43 PM
Menu Starters Caldo Verde (Soup) £4.95 Granary Bread (Vegetarian Soup Option also available) Platter of Prosciutto, Chourico, Pickled Onions, Olives, Salad £6.55 Chutney & Toast Parsley Cod Fishcakes £6.50 Light Aioli & Salad Giant Tiger Prawn £8.35 Herbed Garlic Butter, Rocket Salad & Granary Bread Goat Cheese & Red Onion Bruschetta £5.80 Salad Smoked Chicken & Chourico Terrine £5.90 Piccalilli & Toast |
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Posted on Monday, April 04, 2011 10:44 PM
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Posted on Monday, December 27, 2010 7:22 PM
New Years Eve Menu Entrées Canapésaccompanied by Sparkling Wine Followed by Oysters Starters Vegetable Soup of the Day Granary Bread Lobster Millefeuille Red Onion & Goat Cheese Soufflé Foie Gras Pear Chutney, Granary Toast Mains Darne of Halibut Saffron New Potatoes with Seasonal Greens Duo of Fillets (6oz Beef, 4oz Venison) Puree of Swede and Carrot, Potato Rosti, Wild Mushroom with Port Jus |
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Posted on Thursday, December 02, 2010 11:40 PM
Starters Roasted Butternut Squash Soup Granary Bread Chicken Liver & Orange Parfait Fruit Chutney, Salad Leaves and Melba Toast Salmon Gravlax Chicory, Crème FraicheDijonSauce and Toast Mains Herb Crusted Scottish Salmon Creamed Leeks Roasted Vegetable Money Basket Roasted Tomatoes, Peppers, Aubergines & Courgettes, Dried Apricots and Walnuts Filo Pastry and Provencal Sauce Joe Godderidge’s Organic Norfolk Black Turkey |
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Carlos Inacio: Posted on Tuesday, October 12, 2010 2:28 PM
Local seasonal fresh ingredients. New a la carte menu starts next week ,Christmas menus also available from next week. |
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