EntertainAccommodation

DINESeasons Restaurant Sample Dinner Menu

TO START

Soup of the Day with Warm Bread GFO - 7.00

Carpaccio of Beef and Venison Fillets with Breaded Binham Blue Cheese Bon Bons, Slow Roasted Cherry Tomato, Parmesan Shavings and Truffle Oil (e,g,m,su,mu) - 10.50

Grilled Mackerel Fillet on Triple Cooked Potato with Rhubarb Relish, Pickled Cucumber and Rhubarb Ketchup (f,g,su) - 8.50

Duo of Cromer Crab with Tomato Chutney, Avocado Purée, Sunblushed Tomatoes (c,cr,e,m,g,su) - 9.00

Trio of Aubergine with Charred Cauliflower, Pickled Shallots and Mango Salsa VE (c,su) - 7.50

MAINS

Honey Roasted Duck Breast, with Potato Terrine, Carrot and Orange Purée, Confit Duck Leg Bon Bon, Honey Roasted Carrots and Port Jus (c,e,g,m,su) - 27.00

Lamp Rump on Creamed Potatoes, Charred Aubergine, Braised Shallots topped with Vine Cherry Tomatoes and Madeira Jus (m,su) - 28.50

8oz Rib Eye Steak with Roasted Heritage Tomatoes, Shallots, Field Mushroom and Triple Cooked Chips - 28.00

Grilled Skate Wing with Tiger Prawns, Parmentier Potatoes and Sautéed Chorizo (cr,f,m) - 21.50

Grilled Cod Loin on Shellfish Risotto, topped with Tempura Mussels, finished with Basil Oil (c,cr,f,m,mu) - 25.50

Wild Mushroom and Chickpea Wellington with Olive Mash, Spiced Carrot Purée, Kale and Sherry Jus VE (c,g,su) - 18.00

TO FINISH

Triple Chocolate Marquise with Salted Caramel Purée, and Strawberry Ice Cream (e,m,so) - 8.00

Passionfruit Panna Cotta with Italian Meringue and Poppy Seed Tuille (e,g,m) - 8.00

Biscoff Cheesecake, Biscuit Crumb, White Chocolate Curls (g,m,so) - 8.00

Muscovado Tart, Dark Chocolate Mousse (e,g,m,so,tn) - 7.50

Sticky Toffee Pudding with Toffee Sauce and Hazelnut Ice Cream (e,g,m) - 8.00

Norfolk White Lady, Norfolk Dapple and Binham Blue with Fruit Chutney and Crackers (e,f,g,m) - 11.00

A Scoop of Ice Cream or Sorbet - 2.50

Helene’s Bar Sample Lunch Menu

SMALL PLATES

Olives and feta cheese GF (m)

Bread board with salted butter, olive oil & balsamic vinegar V GFO (g,e,m,se,so,su)

Soup of the day with crusty bread and butter GFO (for allergens, please ask on the day) Avocado bruschetta VE GFO (g)

Spiced whitebait with garlic aioli GFO (g,e,f)

Salt and pepper squid with lemon and sweet chilli dip (g,mo)

Honey and balsamic sticky glazed chipolatas wrapped in bacon served with mustard mayo GF (e,mu,su)

Norfolk mussels in a white wine, garlic, coriander and cream sauced served with sourdough bread GFO (c,g,f,m,mo,su)

Smoked haddock rarebit, marinated tomatoes and parmesan cream (g,e,f,m)

Smoked ham hock, chicken and leek terrine with piccalilli and toasted tomato bread (g,m,tn,se,so,su)

SHARING

Fish platter - Smoked salmon, crab pâté, smoked mackerel, smoked trout, sweet cured and prawns with lemon mayonnaise and crusty bread (e,f,g,su) - 23.00

Antipasti platter - Feta cheese, manchego cheese, cured meats, mixed olives, roasted vegetables, sun-dried tomatoes, chilli jam and red pepper houmous with crusty bread (m,f,se,so,su) - 20.00 Available for one on request

Baked camembert - With rosemary and garlic, served with chilli jam and crusty bread V (e,m,g,se,tn) - 15.00

Sandwiches and Wraps

Baguette, White or Malted Bloomer, served with a salad garnish and crisps

Local beef and horseradish (e,m,mu,su,) 7.95

Honey roasted Suffolk ham and piccalilli (mu,su) 7.95

Suffolk chicken, mayonnaise and rocket (e) 9.00

Norfolk turkey and cranberry sauce (se,so) 7.95

Smoked salmon, cream cheese and chive (f,m) 11.50

Prawn & marie rose sauce (e,cr) 11.50

Roasted vegetable and red pepper houmous VE (se) 7.50

Cheddar cheese and onion chutney (m,su) 7.95

Chunky fish fingers with tartare sauce, cos lettuce and cucumber (e,f,mu) 10.00

Chicken fajita wrap - Chargrilled chicken breast, roasted peppers, grated cheese, caramelised red onion and salsa (g,m,su) - 9.00

Falafel wrap - Falafel, cucumber, tomato, red onion, pickled red cabbage, vegan tzatziki and sweet chilli sauce VE (g,su) - 8.50

Duck wrap - Shredded duck, spring onion, cucumber and hoisin sauce (g,se,so,mu) - 9.25

Ciabatta - Chicken, bacon, tomato, sweet chilli mayonnaise and rocket (g,e) 11.00

Ciabatta - Roasted vegetables, mozzarella, basil and tomato chutney (g,m,su) 10.50

Ciabatta - Steak, charred onions, rocket and wholegrain mustard dressing (g,mu,su) 16.00

MAINS

Fish and Chips - Tempura battered fish of the day with minted mushy peas and chips (f) - 16.00

Pappardelle pasta - Wild mushrooms, chives and cream sauce finished with herb oil V (c,e,g,m,so,su,mu) - 17.00 Add chicken - 5.00

Tabbouleh and feta salad with basil oil (g,m) 14.00

Caesar salad - Cos lettuce, anchovies, crispy bacon, croutons and Caesar dressing topped with parmesan shavings (e,f,g) - 13.00

Add chicken - 5.00, Add poached egg (e) - 1.75

Aberdeen Angus Burger - With smoked cheese, plum tomato, cos lettuce and red onion, served with chips (m,g,so) - 16.75

Plant Based Burger - In a brioche bun with vegan mayonnaise, plum tomato and red onion. Served with chips VE (g,so,tn) - 15.50

Chargrilled 8oz sirloin steak - On chimichurri topped with slow roasted plum tomato and flat mushroom served with chips - 26.00

SIDE DISHES

Triple cooked chips - 5.00

Chips - 5.00

Sweet potato fries - 5.00

Green salad - 4.50

Seasonal green vegetables (m) - 5.00

DESSERTS

Apple and blackberry crumble served with raspberry ripple ice cream or custard GFO (g,m) 7.50

Chocolate brownie finished with chocolate sauce and vanilla seed ice cream GFO (e,m,so) 7.50

Croissant bread and butter pudding with clotted cream (g,e,m) 7.50

Lemon posset - a blend of cream, lemon mousse and lemon juice (m,su) 8.00

Black forest gateau, chocolate brownie pieces, with cherries, chocolate mousse and cream GF (e,m,so) 8.00

Blackcurrant mousse on a biscuit base, topped with blackcurrant gel, toasted coconut and coconut ice cream GFO, VE (g,so) 7.00

Scoop of our own ice cream or sorbetGFO (m,so) 2.50

Norfolk White Lady, Norfolk Dapple, and Binham Blue cheese with crackers and fruit chutney (g,e,m,se,so,su) 12.00

NIBBLESHelene’s Bar Sample Dinner Menu

Honey and Balsamic Glazed Chipolatas wrapped in Bacon with Mustard Mayo (e,mu,su)

Olives and Feta Cheese (m)

Bread Board with Salted Butter, Olive Oil, Balsamic Vinegar (g,e,m,tn,se,so,su,)

STARTERS

Soup of the Day with Warm Bread (for allergens, please ask on the day) GFO

Norfolk Mussels, White Wine, Garlic, Coriander and Cream Sauce with Sourdough Bread (c,g,r,m,mo)

Spiced Whitebait with Garlic Aioli (g,e,f)

Salt and Pepper Squid with Lemon and Sweet Chilli Dip (g,mo)

Avocado Bruschetta on Tomato Salsa VE (g,so,su,se)

Smoked Haddock Rarebit, Marinated Tomatoes, Parmesan Cream (g,e,f,m)

Smoked Suffolk Ham Hock, Chicken and Leek Terrine with Piccalilli and Toasted Tomato Bread (c,g,mu)

SHARING

Fish Platter - Smoked Salmon, Halibut, Mackerel and Trout, Sweet Cured and Spiced Herring with a Lemon and Garlic Aioli and Chargrilled Bread (f,mo,cr,e,se) - 23.00

Anti Pasti Platter - Feta Cheese, Manchego Cheese, Cured Meats, Mixed Olives, Roasted Vegetables, Sun-dried Tomatoes, Chilli Jam, Red Pepper Houmous and Chargrilled Bread (m,su,so,se) - 21.00

Baked Whole Camembert with Rosemary and Garlic, served with Chilli Jam and a Selection of Bread V (e,m,g,se,tn) - 15.00

MAINS

Caesar Salad - Cos Lettuce, Anchovies, Crispy Bacon, Croutons, Parmesan,Caesar Dressing (g,e,f) 13.00

Add Chicken 5.00 / Add Poached Egg (e) 1.75

Tabbouleh and Feta Salad, Basil Oil 14.00

Greek Salad - Plum Tomatoes, Cucumber, Feta Cheese, Red Onion, Olivesand Cos Lettuce finished with Olive Oil (m) 15.00

Teriyaki Salmon on Stir Fried Vegetables and Noodles (e,f,g,se,so,su) 21.00

Katsu Curry with Jasmine Rice

Panko Coated Chicken (c,g,e,m) 17.00 / Panko Coated Vegetables (g,e,m) 15.00

8oz Aberdeen Angus Sirloin Steak, Chimichurri, Slow Roasted Plum Tomato,

Flat Mushroom, Chips GFO (g,su) 28.00

Old Spot Sausages, Olive Mash, Sticky Onion Sauce with Seasonal Vegetables (g,su,c) 20.00

Aberdeen Angus Steak Burger, Brioche Bun, Smoked Cheese, Cos Lettuce, Tomato, Chips (g,e,m,so) 16.75

Add - Bacon, Flat Mushroom, Guacamole, Onion Ring / 2.50 each

Pappardelle Pasta, Wild Mushrooms, Chives, Cream Sauce, Herb Oil (g,m,su) 18.00

Add Chicken 5.00

Plant Based Burger, Brioche Bun, Vegan Mayonnaise, Red Onion, Cos Lettuce, Plum Tomato, Chips VE (e,g,so,se) 15.00

Add - Flat Mushroom, Guacamole, Onion Ring / 2.50 each

DESSERTS

Croissant Bread and Butter Pudding, Clotted Cream (g,e,m,) 7.50

Black Forest Gateau, Chocolate Brownie, Cherries, Chocolate Mousse, Cream (e,m,so) 8.00

Lemon Posset - A blend of Cream, Lemon Mousse, Lemon Juice (m,su) 8.00

Apple and Blackberry Crumble with Vanilla Custard GFO (g,e,m,su) 7.50

Chocolate Brownie with Vanilla Ice Cream (e,m,so) 7.75

A Selection of Norfolk & Suffolk Cheese, Crackers and Chutney (g,e,m,se,su) 12.00

A Scoop of Homemade Ice Cream or Sorbet (for allergens please ask on the day) 2.50

FoodAfternoon Tea Menu

Smoked Salmon and Cream Cheese Sandwich

Honey Roast Ham and Plum Tomato Sandwich

Egg and Rocket Wrap

Sage and Onion Sausage Roll

Lemon Curd Syllabub in a Shot Glass

Vanilla Pistachio Macaron

Raspberry Mini Cheesecake topped with Raspberry Pieces

Salted Caramel and Chocolate Tart with White Chocolate

Fruit Scone served with Jam and Clotted Cream

DINEChildrens Afternoon Tea Menu

Food & Drink

Selection of Ham and Cheese Sandwiches

Cupcake

Sausage Roll

Chocolate Chip Cookie

Unlimited Soft Drinks

Please Note

Available for children aged 10 and under