Easter Sunday

MILLS PRAWN COCKTAIL Greenland prawns topped with avocado mousse served with Marie Rose sauce and buttered granary bread

SOUP DU JOUR Served with Wold Top Ale bread V

GOATS CHEESE AND CARAMELISED ONION TART Tomato and black olive salsa with dressed leaves V

SALMON GRAVADLAX With lemon and dill crème fraîche and toasted brioche

DEEP FRIED MOZZARELLA Wrapped in Parma Ham and served with a spiced tomato sauce

PORK AND MIXED HERB SCOTCH EGG With a black pudding Purée

GARLIC & ROSEMARY ROAST LEG OF LAMB with seasonal vegetables, Yorkshire pudding and roasties with minted gravy

ROASTED NORFOLK TURKEY BREAST with seasonal vegetables Yorkshire pudding, stuffing, roasties, and pan gravy

12 HOUR ROASTED TOPSIDE OF BEEF Yorkshire pudding, roasties, seasonal vegetables and pan gravy

BAKED CHICKEN SUPREME With braised potatoes, roasted carrots and a tomato, mushroom and tarragon sauce

ROOT VEGETABLE LAYERED PANCAKE With sage cream sauce and mixed leaves V

PAN FRIED SEABASS With herb mash potato, green beans and salsa Verde