Homemade soup served with artisan breads (v)

Smoked salmon gravlax, pickled cucumber and shallots, salmon ‘caviar,’ micro-herb salad and toasted sourdough

Ham hock terrine with pickled vegetables and piccalilli gel, rocket leaves and crostini

Prawn cocktail with crevette, served with Marie Rose sauce, crisp dressed leaves and breads with lemon and dill butter

Lamb bon bons; shredded tender lamb in panko bread crumb served with minted jus and watercress

Mini box-baked camembert infused with rosemary and garlic, honey glazed and served with crusty white bread (v)

Courgette and artichoke salad; courgette ribbons marinated in lemon and oregano, confit artichokes,
roasted red pepper coulis, toasted pine nuts and seeded flatbread crisp (vegan)

Roasted sirloin of beef

Roasted Norfolk turkey with pigs in blanket and cranberry stuffing

Root vegetable wellington with rosemary gravy

The above are served with Yorkshire pudding, roast potatoes, seasonal vegetables and gravy

Corn-fed chicken supreme wrapped in Parma ham, thyme and onion dauphinoise potatoes,
buttered fine beans, roasted Chantenay carrots and roasted chicken jus

Pan-fried seabass fillet with lemon and dill roasted baby potatoes, tenderstem broccoli,
wilted spinach and a crayfish white wine cream

Chicken Caesar salad; cos lettuce, garlic and herb croutons, parmesan and Caesar dressing

Cheddar, stilton and goat’s cheese tartlet with caramelised red onion jam
and a dressed salad with beetroot, new potato and onion (v)

Thai green vegetable curry with sticky lime and coriander rice, red onion and
coriander sambal and black onion seeded flatbread (vegan)

6oz Gourmet Aberdeen Angus beef burger topped with cheese and served in a toasted
brioche bun with burger garnish, seasoned fries and burger relish

8oz prime Sirloin steak served with hand-cut chips, garlic and thyme marinated field mushroom,
roasted tomatoes with peppercorn sauce (£8 supplement)

Triple chocolate brownie with salted caramel sauce, vanilla ice cream and raspberry crumb

Pavlova with mixed berry compote, Chantilly cream and toasted almonds (gf)

Mango and passionfruit cheesecake served with mango compote and coconut ice cream

Sticky orange cake with marmalade glaze served with vanilla and coconut ice cream (vegan)

Assiette of mini desserts; mango and passionfruit cheesecake, chocolate brownie and sticky orange cake

Fresh fruit salad served with champagne sorbet

Selection of Italian ice creams and refreshing sorbets