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| Table
d’Hôte Dinner Cauliflower and Binham Blue soup Seared scallops with pancetta and citrus dressing Pigeon on fondant potato with red wine jus Smoked haddock on prawn fettuccine Walsingham cheese tart with mustard and smoked bacon ice cream and balsamic reduction ~ Trio of seafood; Scotish salmon, cod and seabass on herb potato purée with light thermidor sauce Pan-fried breast of chicken on bubble and squeak with thyme jus and creamed leeks Fillet of beef on horseradish mash with Madeira and wild mushroom jus Loin of Norfolk lamb on dauphinoise potatoes with rosemary and red wine jus Stuffed aubergine with confit of Mediterranean vegatables on citrus cous cous ~ Selection of desserts ~ La cafetiére coffee and petits fours Selections changed daily. Dishes may be cooked more simply if requested. Melon and a small range of simple, low fat dishes are available in addition to this menu. |
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Beechwood
Hotel, Cromer Road, North Walsham,