Lunch Sample Menu

2 Courses £23.00 / 3 Courses £28.00

Canapés with our Compliments

 
 

STARTERS

 

Smoked Norfolk Dapple, Pear & Red Onion Souffle Topped with Toasted Walnuts
 
Thai Crab Cakes, Pickled Vegetable Ribbons, Sweet Chili Jam
 
Ham Hock Terrine, Tomato Chutney, Homemade Pickles, Melba Toast
 
Eggs Royale: Cley Smoked Salmon, Foaming Hollandaise, Toasted Croute

 
 

MAIN COURSES
 
Spiced Legume & Potato Cylinder, Caramelised Squash, Crispy Shallots, Tomato Nage
 
Slow Braised Lamb Rump, Potato Rosti, Baby Carrots, Minted Lamb Jus
 
Pan Seared Chicken Breast, Potato Gratin, Smoked Leek & Shallot Crust, Chicken Veloute
 
Monkfish Tail, Summer Squash Purée, succulent Samphire, Confit Potatoes, Sauce Veronique

 
 

BRASTED’S LEGENDARY DESSERTS
 
Mango Parfait, Pistachio Sponge, Poached Mango & Passion Fruit Curd
 
Chocolate Fondant, Mascarpone, Hazelnut Praline, Clementine Sorbet
 
Plum Bakewell Tart, Plum Jam, Chocolate Bark, Cinnamon Ice Cream
 
House Cheeses with Pickled Celery & Walnuts, Quince Jelly, Homemade Crackers & JB’s Rhubarb Chutney (Supp £4)

 
 

A selection of Fair Trade Coffees & Teas with Homemade Petit Fours

 

Americano 4.00
 
Teas 4.00
 
Cappuccino 4.50
 
Chocolate 4.00
 
Espresso 4.00
 
Latte 4.50
 
Double Espresso 4.75
 
Liqueur Coffees 12.75

 

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

Food Allergies & Intolerances: Please ask for further information about our ingredients
 

Chef Patron: Chris ‘Buzz’ Busby. Restaurant Manager: Ashley Bush. Chefs: George Powles & Ryan Petch

The Restaurant

Weddings

Catering & Events

Corporate Hospitality

Boutique Rooms

Somerleyton Hall

Langley Abbey

To make a booking or to find out more call us on 01508 491 112

  • Join us on: