Home cured beetroot salmon with rye bread and horseradish cream.
Venison quail scotch egg with homemade salad cream
Seared baby scallops with pea puree and black pudding
Freshly homemade Shallott & Rosemary or plain bread
Cauliflower Amuse Bouche Soup with a herb oil
Local Brancaster mussels, leeks and pancetta with a cider sauce.
Seared Pigeon breast with cauliflower puree, beetroot jelly & a hazelnut and rosemary butter.
Pumpkin gnocchi with toasted pumpkin seeds and a sage sauce.
Dingley Dell pork belly, with carrot star anise puree fondant potato, baby leeks & carrots and a cider sauce.
Seared local venison loin with celeriac puree venison haunch croquette, with baby carrots, turnips and a sloe gin sauce.
Pan fried Sea bass with a thyme and shallot rosti, fennel puree and a tarragon sauce.
White chocolate panna cotta with raspberry jelly baby meringue and blackberry sauce.
Pear parfait with vanilla poached baby pears cider jelly and a pistachio crumb.
Apple trifle with a cider granite and a fennel biscotti.
Coffee & Petite Fours
One selected dish to be chosen from each course for all guests,canapés already included. Dietry requirements catered for.