Lunch Service: 12.00-14.00 Tuesday-Saturday (Ivy Room)

Evening Service 18.30-20.30 Tuesday-Saturday

Sunday Lunch Served 12.00-14.00

Swallowtails Restaurant

Evening A la Carte Menu

Starters

Soup of the Day    
Homemade Soup Served with Freshly Baked Roll & Butter

"Broom Hall" Game Terrine  
Venison, Partridge and Pheasant

Wrapped in Dry Cured Bacon, Served with

An Apple and Cucumber Chutney

Award Winning "Salar" Flaky smoked Salmon  
Salar Smoked Salmon, Cucumber And Mixed Leaves

Topped with a Creame Fraiche Dressing Sitting on Toasted Bread

Mushroom, Walnut and Stilton Tart  
Mushroom and Walnuts In a Rich Stilton Sauce

Sitting in freshly made Short crust Pastry Case

Smoked Duck Salad   
Narborough Smoked Duck Breast Sliced

and Served with a Red Onion Chutney

Main Courses

Peppered Fillet of Beef

Fillet of Prime Norfolk Beef Served with a Peppercorn Crust

and Balsamic Red Onions, Thyme and a Red Wine Sauce

Glazed Duck Breast

Pan Fried Gressingham Duck Breast Glazed with Seville Orange Marmalade

Served with Sauteed Apples. Prunes and Shallots and a Grand Marnier Sauce

Saddle of Wild Venison

Roasted Saddle of Wild Venison Sitting on Field Mushrooms,

Chestnuts and Dry Cured Bacon Served with a Shrewsbury Sauce.

Cheese and Pesto crusted Sea Bream

Sea Bream Fillet, Oven Roasted and Topped with Parmesan and Pesto

Crust, Served with Char Grilled Peppers and Fresh Red Chard

Rack of Lamb

Roasted Rack Of Lamb Sitting on Crushed New Potatoes

Served with a Rosemary and Red Current Jus

Main courses are served with fresh vegetables and potatoes

unless otherwise stated.


We are proud to say that all main courses are cooked fresh to order

so please be patient.

Desserts

Selection of Home Made Desserts
Please ask a member of staff for today’s dessert menu

Selection of Cheese and Biscuits

Including Many From Award Winning "Mrs Temples" Norfolk Cheeses


Hot Beverages
Pot of Tea: Traditional, Earl Grey or a Choice of Fruit Tea
Cafetiere of Coffee or Decaffeinated Coffee
Served with Home Made Truffle per person

The Ivy Room

Lunch and Bar Menu's

Chefs Pie

Home Made Pie Served with Gravy              

Honeyed Chicken Breast

Chicken Breast Marinated in a Ginger and Honey Sauce

Served with Salad Leaves and Chips     

Homemade Beef Burger

Home Made 4oz or 8oz Norfolk Beef Burger

with a Bap, Chips and Salad Garnish         

Mushroom Fettuccini

Fresh Mushrooms in a Creamy Garlic Sauce

Sitting on Fettuccini Pasta

Vegetarian

A Large Selection of Vegetarian Dishes is Available.

Please Ask a Member of Staff For Today's Choices.

Light Lunches

Home Made Soup of the Day Served with Roll and Butter          

Salads

Ploughmans Lunch's

Omelettes

Cheese

Ham

Mushroom

Onion

We Also Have A Daily Specials Board

Sandwiches

Assorted Sandwiches Served on White or Brown Bread with Crisps and Salad Garnish

Jacket Potatoes

Served with a Salad Garnish

Cheese

Tuna & Red Onion

Beans

Sauteed Mushrooms & Dry Cured Bacon

And Many Other Combinations.  Please ask a Member of Staff

We Also Cater for Cream Teas and Afternoon Teas.

  Candlelit St.Valentine Menu   £27.50 Per Person

Aperitif

To Start

Homemade Soup

Chefs Homemade Parsnip & Orange Soup

Served with Freshly Baked Roll and Herb Butter

Salmon & Prawn Terrine

Smoked Salmon & Greenland Prawns Set in a Chilled Terrine

Served with a Lemon & Dill Compote and Melba Toast

Roast Scallop & Monkfish

Roast Scallops and Monkfish Fillet Wrapped in Parma Ham

Served on Fresh Rocket with a Citrus Butter

“Broom Hall Terrine”

Game Terrine served with an Apple and Red Onion Relish

and Warm Toast

Mixed Pepper Risotto (V)

Mixed Peppers in a Creamy Risotto

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Homemade Sorbet

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Main Course

Fillet of Beef

Fillet of Beef, Roasted Potatoes & Shallots

Served with a Rich Red Wine Jus

Roast Belly of Pork

Pork Belly Rolled and Stuffed with Bramley Apples, Served with

Sauteed Potatoes and an Apple & Prune Confit

Saddle of Wild Venison

Saddle of Wild Venison and Braised Baby Leeks

Served with a Port Sauce and Parsnip Crisps

Confit of Narborough Trout

Confit Trout Served with Almonds and Red Peppers

Fine Beans and a Herb Butter

Supreme of Chicken

Pan Fried Supreme of Chicken Stuffed with “Mrs Temples” Binham Blue

Served with Braised Fennel and an Creamy Anis Sauce

Wild Mushroom & Courgette Wellington (V)

Wild Mushrooms And Courgettes Wrapped in Puff Pastry Served with a White Wine Sauce

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Selection of Homemade Desserts

Coffee, Mint's and Chocolate Dipped Strawberries