Starters

Salt & pepper squid, chili mayo, lime gel, coriander| 6

Watercress and sorrel soup, Chive Creme Fraiche(V) | 6

Duck Rillettes, Hoi Sin, toasted brioche, chicory| 7

Bedfordshire asparagus, pink grapefruit hollandaise, Parma Ham | 8

Broad bean falafel, pickled radishes, mooli, raita(V)  | 7

Mains

28 day aged 10oz sirloin steak, white truffle butter, charred asparagus, Koffman's triple cooked chips, watercress | 24

Coq au vin, white truffle cream potatoes, pancetta, seasonal vegetables| 18

Pan roasted hake, wild garlic puree, smoked haddock fishcake, watercress | 19

Toulouse sausages, potato puree, red wine jus, seasonal vegetables | 17

Fish of the day, charred lemon, artichoke tartare sauce, pea puree, Koffman's triple cooked chips | 16

Asparagus, pea & wild garlic risotto, Binham blue cheese, rocket, potato crackling(V)  | 16

Confit Gressingham duck leg, Boulangere potatoes, anise jus, braised Savoy cabbage | 18

 

Desserts

80% chocolate cheesecake, kirsch cherries, meringue(V) | 6

Banoffee pie, chantilly cream(V) | 6

Creme catalan, biscotti(V) | 6

Selection of Ronaldo's Norfolk ice cream(V) | 6

East Anglian cheeseboard, charcoal biscuits, truffle honey, celery, salted butter | 11