Norfolk

Robbie Spencer Ashworth

PRIVATE DINING

Sample Spring Menu

PLATED

— Starter —

Pan-roasted hand dived scallop with crispy chicken wing, wild garlic potato purée, crispy prosciutto, bbq asapragus tips, wild garlic shoots and a morel cream sauce

— Main —

Roast lamb rump and a herb butter potato terrine with pea purée & 'peas a la francais', charred tenderstem, ceasar dressing and a lamb jus split with mint oil

— Dessert —

Pistachio, white chocolate & mascarpone mousse with rhubarb compote and rhubarb sorbet

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

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