Sample dinner menu

Updated August 2010

3 Courses
£29.95
2 Courses
£23.95

Starters

Wild Mushroom Soup (V)
Wild Mushroom Ravioli and Truffle Oil
Seared Scottish King Scallops
Cauliflower Puree, Pernod Macerated Sultanas, Pea Shoots, Crispy Parma Ham and Curry Oil
Cromer Crab & Saffron Tart
Saffron Syrup, Frisse Salad
Chicken Liver, Fresh Pea & Sage Taglietelle
With Parmesan Cream
Pear, Cashel Blue & Caramelised Onion Tartlet (V)
With Toasted Pinenuts, Balsamic Syrup and Garden Leaves
Pan Fried Wild Wood Pigeon Breast
Spinach Salad, Candied Walnuts, Puy Lentil and Beetroot Vinaigratte

Main courses

Sautéed Wild Sea Trout Supreme,
Fennel & Saffron Compote, Candied Hazelnuts, Broadside Bacon and Frisee Salad
Pan Roast Tronçon of Wild Turbot
Potatoes Sautéed with Parma Ham, Creamed Leeks with Brown Shrimp and Seared Scallop
Chargrilled Fillet of Beef
Rosti Potato, Sautéed Spinach, Wild Mushroom and Oxtail Jus
Butter Roasted Guinea Fowl
Dauphinoise Potato, Caramelised Baby Onions, Wilted Chard, Smoked Garlic & Pancetta Cream
Pan fried Herb Polenta (V)
Roasted Mediterranean Vegetables, Grilled Goats Cheese and Mint Pesto

Desserts

Hot Dark Chocolate Fondant
Ice Cream Sundae, Chocolate Oil and Orange Powder (Please allow 15 minutes for cooking time)
Coffee & Cardamom Crème Brulee
Cappuccino Mousse, Espresso Granita
Coconut Pannacotta
Passion Fruit Sauce, Mango Mousse
Mille Feuille of Norfolk Strawberries
Strawberry Jelly
Selection of Ice Creams & Sorbets
Pineapple Salsa and Biscotti
Norfolk and Suffolk Farmhouse  Cheese Platter
Water Biscuits, Grapes, Tomato Chutney
Paddy & Scott’s Coffee or Tea & Selection of Petit Fours
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