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Spring Menu 2016

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Spring Menu 2016 2017-09-19T09:13:43+00:00

 

Spring à la carte menu

Handmade sourdough bread   £3.95

Olive oil and balsamic glaze

Starters

North Sea scallops  £9.95*

(gf) Shaved asparagus, lemon mustard dressing, parmesan crisp

Marinated carpaccio of beef £8.25

(gf) Pickled walnut, spring radish, ginger

Sesame seeded ahi tuna £7.95

(gf) Norfolk red cabbage slaw, wasabi, soy

Garden apple and artichoke soufflé £7.25

(gf) Wilted baby spinach, lemon dressing

Duck parfait £7.50

(ask for gf) Plum ginger compote, Sheringham rye

Market soup £5.95

(ask for gf) Sourdough

Cromer crab gratin £8.50

(gf) Lemon-balm, sweet chilli

 

Mains

John Davies’ Cromer Lobster (when available, requires 24 hour notice) half £18.95*  whole £28.95**

(gf) Garlic & chilli   ~   thermidor ~ au gratin ~ natural cold dressed

Fillet of prime Norfolk beef £23.95

(gf) Fondant potato, wild mushroom duxelle, red wine jus

Salt marsh loin of lamb £18.95

(gf) Apple & mint gel, rosemary & mint risotto, garden thyme

Hevingham spring chicken £17.95

(gf) Garden wild garlic, pink grapefruit, Lyonnaise potatoes

Aubergine and chicory Wellington £13.95

Spring vegetable casserole

Fillet of North Sea stonebass £16.95

(gf) Beetroot puree, lime mash, purple kale

Duo of Gressingham duck £17.25

(gf) Confit duck leg, pan seared breast, Blue Flower Earl Gray jus, sweet potato noodles


Sides

  (all gf) £3.50

Grove garden salad

Walnut, sundried tomato & Binham Blue salad

Grove garden vegetables

Desserts

£7.25

Trio of citrus profiteroles

Orange and dark chocolate; lemon curd mess; lime and white chocolate

Pistachio~crusted chocolate fondant

(gf)   Passion fruit curd

Peppermint parfait

(gf) Red berry champagne jelly

Grove cheesecake

(gf) Fruit compote, clotted cream

Rosewater panna cotta

(ask for gf) Almond madeleines

Blood orange brulee

(ask for gf) Handmade shortbread

Selection of handmade ice-creams and sorbets (gf)

Norfolk cheeses £9.95*

(ask for gf) Selection of five Norfolk cheeses, biscuits, tracklements, quince jelly

Matthew Algie ‘Elevator’ £2.50pp

Triple-certified 100% Fairtrade Espresso coffee  

Loose-leaf English or herbal teas

Our kitchen uses nuts; beware – traces may be present.

Some fish may contain pin bones.

An allergens list is available on request. We are happy to tailor most dishes to suit dietary requirements, including gluten-free.

All items subject to availability; we reserve the right to substitute dishes of equal quality.

Some supplements apply for dinner bed and breakfast rate: *£5 **£10