| starters | £ |
| Mediterranean fish soup served with a rouille crouton and Gruyere cheese | £5.95 |
| Salad of home-smoked duck breast and macerated cherries dressed with a raspberry vinaigrette. | £6.90 |
| Fresh Cromer crab and avocado cocktail | £6.50 |
| Tempura-fried courgettes and whipped goats cheese with thyme honey | £6.25 |
| Buttered Norfolk samphire | £5.80 |
| main courses | |
| Gressingham duck leg braised in Madeira with peas, roasted baby carrots, and duchess potatoes | £15.80 |
| Pan-fried fillet of cod on a stew of lentils, chorizo, and prawns. Served with Aoli | £15.50 |
| Whole grilled lemon sole with brown shrimp butter, Norfolk samphire and new potatoes | £14.95 |
| Char-grilled ribeye steak served with roasted new potatoes and baby onions, mushrooms and home-made ketchup | £16.50 |
| Pan-roasted chump of lamb served on a selection of roasted vegetables with Red wine jus, and home-made mint jelly | £15.95 |
| Spiced chickpea cake, pan-fried and served with couscous and aubergine dressing | £12.50 |
| side orders | |
| Chips | |
| New potatoes | |
| Broccoli and cabbage with bacon | |
| Roast honey parsnips | |
| Rocket, sun-dried tomato and parmesan salad | |
| House salad | |
| £2.25 |