office@rspencerashworth.co.uk
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+44 (0)7979 854 245
Thorpland Lodge Farm Kitchens
Norfolk NR21 0HB
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PRIVATE DINING
Sample Spring Menu
— Starter —
Crispy brown crab stock soaked sourdough topped with glazed de-shelled mussels, lardo, monks beard and served with a smoked butter mussel stock velouté split with dill oil
— Main —
Dry-aged roast duck breast and pressed confit duck leg with fennel purée, crispy pomme paillasson, charred gem lettuce and a roast duck jus
— Dessert —
Chocolate mousse stone with hazelnut caramel centre, hazelnut mousse and feuilletine base, served with roast barley & malt ice cream
SHARING
— Main Courses —
Slow-roasted shoulder of Lamb
Roasted butternut squash with a spiced tomato pesto, lime yoghurt and toasted pumpkin seeds
Mange tout, green bean and garden pea salad, with toasted hazelnuts, sesame seeds and a citrus dressing
Roasted beetroot and puy lentil salad, with pickled mustard seeds, goats cheese and a tarragon and mustard dressing
— Dessert —
Vanilla & nutmeg egg custard tart with summer berry compote