Spring Menu

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Our spring menu launches on 19th March so if you are sitting comfortably, come with me for a taste bud-tingling culinary adventure from the kitchen of The Grove.

We have included a mix of old favourites and new dishes, as well as a few which are there to offer something a little different. Included in the starters are North Sea scallops with Parma ham and pea fricassee, smoked, salt-crusted Gressingham duck, and back on the menu, in style, is Cromer crab, this time with cucumber tian. When ready, the cucumbers, as are a lot of the vegetables, are taken from our poly-tunnel, if you come and see us mid-morning, our chefs are often found in the garden getting very excited.

As far as mains courses are concerned, we have included old classics such as fish and chips, battered in Woodfordes Nelson’s Revenge, and a rack of Icarus Hines’ Norfolk Lamb, as well as some slightly different dishes. There’s pan seared monk fish, served with rare breed Norfolk pork belly, there’s whole-baked plaice in rocket and pesto crust, and there’s a delicious courgette, artichoke and sundried tomato dish with a parmesan panko on top.

For dessert, if you would like something to keep you going, there is a chocolate and marmalade bread and butter pudding, or if you fancy something a little lighter, there is blackcurrant and beetroot moose. For the traditionalists amongst us, we have our own Grove cheesecake or a panna cotta with balsamic glazed strawberries.

We are still keeping to our values of local and fresh food. We will be increasingly using more and more garden produce as the season progresses and sourcing everything possible from a thirty mile radius, including the North Sea. The crab and lobster season is just round the corner, and again, we will be working with local fishermen to catch lobsters to order.

Hopefully, this has whetted your appetite, this is just a selection of some of my favourites from our new spring menu. Do come and see us and tell us what your favourites are.

The spring menu is available from 19th March.

 

2017-09-19T09:13:46+00:00 March 18th, 2015|Grove News, Restaurant|