Fox and Goose Table d’hôte Menu. 

2 courses: £27 

3 courses: £34

Starters

Soupe du jour.

52 degree cooked salmon marinated in oranges and whiskey with shaved fennel, spiced apples and smoked salmon mousse.

Pork belly with piccalilli and a watercress salad.

Roasted artichokes with mushroom fritters, pine nuts, parmesan and a creamy truffle dressing.

Smoked duck breast with pickled winter vegetables, garlic mayonnaise and poached pear.

Caramelised mackerel with compressed watermelon, crab and horseradish salad. 

Main courses

Fillet and braised beef with dauphinoise foam, roasted parsnips, kale, saute potatoes

and red wine sauce (£4 supplement)

Wild Seabass with scallop mousse, hazelnuts, hispi cabbage, mille feuille potatoes, artichokes, sherry caramel and parmesan crumble.

Chump of lamb with beetroot, fondant potato, spinach, shaved fennel and salsa verde.

Slow cooked hake with roasted cauliflower, chestnut and apple salad, potato gnocchi and a crab veloute.

Roasted cauliflower with dauphinoise foam, mille feuille potatoes, glazed carrots, pickled beetroot, kale and Binham blue cheese.

Side orders £3.00 each.
Sauté potatoes Herb new potatoes Mixed vegetables

Please inform us of any food allergies before you order.

Desserts

Braised rhubarb with an almond milk parfait, rhubarb gel, and almond macaroons.

Banana tarte Tatin with sherry vinegar ice-cream and carrot confit. (Please allow 15 minutes)

Chocolate and peanut butter mousse with popcorn, salted caramel and caramelised white chocolate sorbet.

Parsnip cake with honeycomb, ginger cream cheese and parsnip crisps.

Lemon cheese cake with aerated lime jelly, basil meringues, pomegranate seeds and passion fruit sorbet.

Cheeses with water biscuits, plum and apple chutney.

Selection of homemade sorbets and ice-creams.

Vanilla crème brûlée with a mixed seed tuile and mango sorbet.

If you are diabetic or dairy free please ask for an alternative.