Valentines Menu

Valentines Menu 2014

(Sparkling wine, hot and cold canapés)


celeriac veloute
brie and parsley ravioli, white truffle oil, parsley foam
salmon ‘three ways’
hot smoked tian, home cured gravadlax,
smoked salmon parfait, keta caviar dressing
free range guinea fowl and leek mosaic
lightly pickled wild mushrooms, pancetta crisp, red veined sorrel


poached pave of line caught halibut black olive crust
crayfish, leek and spinach cannelloni, crispy kale, young leeks
saddle of Norfolk lamb
purple sprouting broccoli, parsnip puree, fondant potatoes, roast salsify, parsnip crisps, Madeira ’café au lait’ sauce
pan fried parsnip gnocchi
roast salsify, purple sprouting broccoli, crispy kale,
glazed silver skin onions, cumin butter


dark chocolate terrine
hazelnut tuille, Bailey’s chantilly, salt caramel
tasting plate of English rhubarb
rhubarb and ginger crumble, fool, iced parfait, alcoholic rhubarb lemonade
assiette of chef’s desserts for two
selection of fine Norfolk cheese
home made chutney, quince jelly, biscuits, grapes
coffee & petit fours

£38.50 per person
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