DineMother’s Day Lunch

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DINEMother’s Day Lunch

STARTERS

Spicy Butternut Squash soup with Parsnip Crisps VEO (c,m,su)

Smoked Haddock Rarebit on Marinated Plum Tomatoes (e,f,m,mu)

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

Feta, Rosemary and Black Olive Tart with Plum and Fig Chutney (e,g,m,su)

Confit of Gressingham Duck Leg on Spring Onion Mash with Port Jus (m,su)

MAINS

Roast Loin of Cod on a Fennel and Mussel Stew (c,f,mo,su)

Roast Sirloin of Beef with Yorkshire Pudding, Duck Fat Roasted Potatoes and Seasonal Vegetables GFO (e,c,g,m,mu)

Roast Loin of Norfolk Pork, Apple and Sage Stuffing and Sherry Sauce (su)

Old Spot Sausages on Creamed Potato with Sticky Red Onion Sauce (g,m,su)

Mushroom Wellington, Wild and Oyster Mushrooms and Chickpeas in a Light Puff Pastry served with Madeira Sauce VEO (g,su)

DESSERTS

Bread and Butter Pudding with Clotted Cream (e,g,m,so)

Salted Caramel and Chocolate Tart with Vanilla Seed Ice Cream (e,g,m,so)

Banana Sponge with Warm Toffee Sauce (e,g,m,so,su)

Biscoff Cheesecake with Raspberry Dressing (g,m,so)

TO FINISH

Freshly Ground Coffee or Loose Leaf Newby Tea with Petit Fours

V - vegetarian | VE - vegan | GFO - gluten free option available

Please inform your server of any food allergies or dietary restrictions. For your information and reassurance, all dishes show which potential allergens they may contain: c=Celery, cr=Crustacean, e=Egg, f=Fish, g=Gluten, lu=Lupin, m=Milk, mo=Molluscs, mu=Mustard, pe=Peanut, se=Sesame, so=Soya, su=Sulphites. tn=Tree Nuts. Our Kitchen is not a nut-free or gluten-free zone.