EntertainKetts Oak

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 (m) 6.40

Bread board with salted butter, olive oil & balsamic vinegar GFO (g,e,m,tn,se,so,su) 6.00

Soup of the day with crusty bread and butter GFO (for allergens, please ask on the day) 8.00

Avocado bruschetta VE GFO (g,se,so,su) 7.50

Spiced whitebait with garlic aioli GFO (g,e,f) 7.85

Salt and pepper squid with lemon and sweet chilli dip (g,mo) 7.85

Smoked haddock rarebit, marinated tomatoes and parmesan cream (g,e,f,m,mu) 7.85

Moules mariniére - Local mussels, white wine, garlic, parsley cream sauce, crusty baguette (c,g,f,m,mo,se,su) 10.00

SHARING

Fish platter - Smoked salmon, kipper pâté, smoked mackerel, smoked trout, sweet cured herring and prawns with lemon mayonnaise and crusty bread GFO (g,cr,e,f,su) 24.00

Antipasti platter - Feta cheese, manchego cheese, cured meats, mixed olives, roasted vegetables, sun-dried tomatoes, chilli jam and red pepper houmous with crusty bread GFO (g,m,se,so,su) 21.50

The platters are available for one on request

Baked camembert - with rosemary and garlic, served with chilli jam and crusty bread GFO (g,e,m,tn,se) 14.75

SANDWICHES AND WRAPS

Local beef and horseradish (e,m,mu,su,) 8.50

Honey roasted Suffolk ham and piccalilli (mu,su) 8.50

Norfolk turkey and cranberry sauce (se,so) 8.50

Smoked salmon, cream cheese and chive (f,m) 12.50

Prawn & marie rose sauce (cr,e) 12.50

Roasted vegetable and red pepper houmous VE (se) 7.75

Cheddar cheese and onion chutney (m,su) 8.50

Chunky fish finger sandwich with tartare sauce, cos lettuce and cucumber (e,f,mu) 10.75

Chicken fajita wrap - Chargrilled chicken breast, roasted peppers, grated cheese, caramelised red onion and salsa (g,m,su) 9.50

Duck wrap - Shredded duck, spring onion, cucumber and hoisin sauce (g,se,so) 10.25

Falafel wrap - Falafel, cucumber, tomato, red onion, pickled red cabbage, vegan tzatziki and sweet chilli sauce VE (g,su) 9.50

MAINS

Fish and chips - Locally caught tempura battered fish of the day with minted mushy peas and chips GF (f) 17.00

Pappardelle pasta with a wild mushroom, chive and cream sauce finished with herb oil (c,g,e,m,mu,so,su) 18.50 Add chicken 6.50

Bang bang chicken on stir fried vegetables and noodles served with a sweet chilli dressing (c,g,e,pe,se,so,su) 19.00

Caesar salad - cos lettuce, anchovies, crispy bacon, croutons and Caesar dressing topped with parmesan shavings (g,e,f) 14.50 Add chicken 6.50 Add poached egg (e) 2.00

Moules mariniére - Local Mussels, White Wine, Garlic, Parsley Cream Sauce, Crusty Baguette (c,g,f,m,mo,se,su) 19.00

Old Spot sausages on olive mash with sticky onion sauce (c,g,su) 17.50

Aberdeen angus steak burger - with smoked cheese, plum tomato, cos lettuce and red onion. Served with chips and red cabbage slaw(g,e,m,so) 18.00

8oz Ribeye steak - on chimichurri topped with slow roasted plum tomato and flat mushroom. Served with triple cooked chips GFO (g,su) 33.00

Plant based burger - in a brioche bun with vegan mayonnaise, plum tomato and red onion. Served with chips VE (g,tn,so) 16.50

SIDE DISHES

Triple cooked chips 5.00

Chips 5.00

Sweet potato fries 5.00

Green salad 5.00

Seasonal green vegetables (m) 6.00

Onion rings (g) 5.00

DESSERTS

Chocolate brownie finished with chocolate sauce and vanilla seed ice cream GFO (e,m,so) 8.50

Banana Sponge served with sticky toffee sauce (g,e,m) 8.50

Croissant bread and butter pudding with clotted cream (g,e,m) 8.00

Black forest gateau, chocolate brownie pieces, with cherries, chocolate mousse and cream

GF (e,m,so) 8.50

Blackcurrant mousse on a biscuit base, topped with blackcurrant gel, toasted coconut and coconut ice cream GFO, VE (g,so) 8.50

Scoop of our own ice cream or sorbet GFO (m,so) 2.80

A Selection of Norfolk & Suffolk Cheese, Crackers and Chutney GFO (g,e,m,se,su) 13.75

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

-Afternoon Tea Menu

FOOD

Smoked Salmon and Cream Cheese Sandwich (g,e,f,m,so)

Mature Cheddar and Red Onion Chutney Sandwich (g,m.su,so)

Coronation Chicken Brioche Roll (c,g,e,so)

Pork, Sage and Onion Sausage Roll (g,e,se)

Fruit Scone with Jam and Clotted Cream (g,e,m)

Baileys Irish Cream filled Macaron (e,m,tn,su)

Strawberry and Prosecco Delice (g,e,m,su)

Chocolate Shortbread with Chocolate Ganache and Raspberry Gel (g,m,so)

Black Forest Shot Glass (e,m)

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