STARTERS

Homemade Soup of the Day 7.00

Crispy Fried Ducks Egg with a succulent Duck Confit Salad 8.50

Tomato & Parmesan Marshjello with chilled Butternut Squash Puree, sticky eight year old Balsamic & Wild Rocket 8.00

Cumin Roasted King Scallops with Smoked Local Eel, Iberico Ham & a Truffle Vinaigrette 10.95

Potted Norfolk Salt Beef with Horseradish & Cox Apple with an Apple Purée & toasted Rye Bread 9.00

Tartare of Yellow Fin Tuna with a Tomato Dressing, Shaved Cuttle Fish, a delicate Avocado Mousse & Squid Ink 9.00

 

MAIN COURSES

Fillet of Norfolk Beef with a Courgette & Potato Rosti, Stilton Butter & West Norfolk Purple Mizuna Salad 28.00

North Sea Halibut Fillet on a White Bean & Pancetta Cassoulet with New Season Purple Sprouting Broccoli 26.00

Roasted Holkham Venison Tenderloin with Pure Cocoa, Beetroot Gel, Peanut & Vanilla Crumble & a Blackcurrant Espuma 24.75

Steamed Lemon Sole Fillets with a Cockle & Caper Fricasée, Prawn Mousse & a vibrant Watercress Purée 23.00

Cylinders of Poached Celeriac, Almond & Wild Mushroom Mousse with Saffron Shallots & a White Almond Sauce 18.50

Roasted Gressingham Duck Breast with Emmental Pommes Douphinoise & a Confit & Pea Pie 22.50

All dishes are served with Chef’s chosen vegetables
Additional Vegetables: Emmental Dauphinoise, Honey Roast Parsnips, Creamed Spinach, Roasted Beetroot, Garlic & Fresh Horseradish 3.50

 

BRASTED’S LEGENDARY DESSERTS

All 8.50

Iced Lemon Meringue & Yogurt Parfait with a Passion Fruit Mousse, Sugar dusted Shortbread & Lemon Balm Cress

Jilly’s light Cold Chocolate Soufflé with a Red Currant & Whisky Semifreddo & Raspberry Pearls

The return of ‘The Rhubarb Five’ ~ Clafoutis, Poached, Syrup, Granita, Jelly

Queen of Puddings, Stonham Hedgerow Jam, White Chocolate Anglaise & an Orange Blossom Jelly

Wonderful warm Ricotta Dumplings with Strawberry Purée, Cinnamon Sugar & Clotted Cream

The Recchi Family Affogato ~ Vanilla Iced Cream, Hazelnut Biscotti, Frangelico, Hot Espresso

 

SAVOURIES

All 8.75

Brasted’s Welsh Rarebit

Twice baked Cheese Soufflé

Devilled Lambs Kidneys

House Cheeses with Biscuits & Quince Paste

 

A SELECTION OF FAIR TRADE COFFEES AND TEAS

with homemade Petit Fours

Americano 3.00
Cappuccino 3.75
Espresso 3.00
Double Espresso 4.50
Teas 3.00
Chocolate 3.00
Latte 4.00
Liqueur Coffees 8.50

A large selection of  Liqueurs, Malt Whiskies & Brandies is available

Chef: Martin Recchi XVI.II.MMXII