On arrival

A selection of Chef’s canapés (£3pp)

Starters

Roasted tomato soup (vg), seeded bread roll and butter

Classic prawn cocktail in Marie Rose sauce, seeded bread roll, lemon and dill butter

Ham hock terrine, fig purée, torched orange segments, brioche toast

Tempura king prawns, pickled carrot and courgette ribbons and sweet chilli jam

Chargrilled sweetcorn ribs, Asian slaw, crispy seaweed (vg, gf)

Intermediate

Refreshing Italian iced sorbet (£1.50pp)

To Follow

Roast Norfolk turkey with pig in blanket and cranberry, sage and onion stuffing

Roasted sirloin of Scottish beef (£1.50 supplement)

The Anchor Platter (£5 supplement)
Roast beef, turkey, pork and salt beef, pig in blanket and cranberry, sage and onion stuffing

Winter vegetable Wellington filled with spinach, mushrooms, chestnuts and root vegetables with gravy (v)

All roasts are served with Yorkshire pudding, roast potatoes and seasoned vegetables

Pan-fried seabass fillet, lemon and dill potato cake, prawns, crispy capers, samphire, green beans, peas and tomato sauce

Gourmet beef burger with cheese in a toasted brioche bun, house fries, burger garnish and bacon jam

8oz Rib Eye Steak (medium) with fries, garlic and thyme field mushroom and roasted tomatoes (£8 supplement)

Add to your steak: Pink peppercorn £2.50 (gf) Blue cheese sauce £2.50 (gf) Garlic butter £1.50 (gf)

Broccoli, stilton and cheddar tartlet, dressed mixed leaf salad, seasoned fries (v)

To Finish

Trio of hand-crafted mini desserts;
Chocolate brownie (v), Banoffee cheesecake, Orange cinnamon sponge (vg)

The Blue Anchor cheese plate with grapes, celery, chutney and biscuit selection (£4 supplement)