Sample Menus

Food is served between 12.00 to 14.00 Tuesday to Saturday and 18.30 to 20.30 Monday to Saturday from a lunchtime or evening menu.  On Sundays food is served between 12.00 to 13.45 and for bookings only between 18.30 to 19.15 from a traditional roast menu.

Evening A la Carte Menu

Starters

Soup of the Day     £5.00
Homemade Soup

Pan Fried Red Snapper    £5.75
Pan Fried Red Snapper with Caramelised Lemon
and Butter Glaze

Broom Hall Prawn Cocktail     £5.50
Broom Hall Prawn Cocktail Served in a Filo Basket
with a Crème Fraîche Dressing

Chicken Liver Pate     £5.95
Chicken Liver Pate Wrapped in Parma Ham
Served with a Red Onion Chutney

Mushroom Fettuccine     £5.95
Fettuccine with Wild Mushrooms in a
Garlic Cream Sauce

Smoked Duck Salad     £5.95
Narborough Smoked Duck Breast Sliced

and Served with Sauteed Plums

Main Courses

Black Bream Fillet   £13.00
Pan Fried Fillet of Black Bream with Wilted Greens
and Dill Sauce

Norfolk Duck Breast   £14.50
Pan Fried Duck Breast with Honey Braised Apricots
in a bRandied Sauce

Wild Venison   £14.50
Roasted Wild Venison with a Raspberry and Port Jus

Pan Fried Haddock   £12.00
Pan Fried Haddock Served on a Bed of Roast
Mediterranean Vegetables

Pheasant Breast   £13.00
Local Pheasant Wrapped in Bacon,
Served with Sauteed Prunes and a Red Wine Sauce

Home Made Beef Burger    £10.00
Homemade Norfolk Beef Burger Served in Rye Bread Wedge

with a Coriander and Lime Salsa, Chips and Salad

Sirloin Steak   £14.00
Sirloin Steak with Baked Tomato,
Sautee Mushrooms, Onions and Chips


Main courses are served with fresh vegetables and potatoes unless otherwise stated. If you require salad or chips to accompany your dish please ask when you order.
We are proud to say that all main courses are cooked fresh to order so please be patient.

Table d'Hote Menu (changed daily)

2 Course Meal £15.75

3 Course Meal £19.50

Home Made Desserts Served with Cream or Ice Cream  £5.00Selection of Cheeses and Biscuits £5.50

All meat, fish and produce served in the restaurant are sourced from local suppliers. All pork, lamb, beef and chicken are generally reared and processed in Norfolk. Most vegetables are English, when in season, and again sourced from local suppliers.

Sundays

Sunday lunch is served between 12.00pm to 1.45pm

Sunday Dinner is served between 6.30pm to 7.15pm (bookings only)

A traditional Sunday lunch menu is served with a choice of starter, choice of three roast meats or fish dish and choice of dessert.

3 course lunch is £15.00

2 course lunch is £12.75