December Dinner Menu at The Cricketers
Small menu, big flavours, always from fresh ingredients made with love & creativity by our incredible Chefs Jake Wragg & Richard Hart
STARTERS
confit duck leg bonbon
sweet & sour sauce, cucumber, spring onion
10.5
pan seared king prawns
cherry tomato, spring onion, chilli, white wine emulsion
10
camembert fritter
cumberland sauce, roast figs, pistachio crumb, pea shoots
9
onion bahji
tarka dahl, toasted coconut
8.5
MAIN COURSE
stuffed guinea fowl supreme
stuffed with roast chestnuts, & cranberries with dauphinoise potatoes, winter vegetables, foresttiere sauce
26
roast norfolk turkey
cranberry & sage stuffing, pig in blanket, honey roast carrots & parsnips, roast potatoes, winter vegetables, yorkshire pudding, gravy
24
caramelised red onion & mushroom tart
spinach, roast potatoes, honey roast carrot & parsnip, winter vegetables, gravy
19
local venison bourguignon
pomme puree, carrots, baby onions, button mushrooms, pancetta, bacon crisps winer vegetables
26
parma ham wrapped turbot
vegetable ribbons, lyonnaise potatoes, lemon & garlic butter sauce
26
Dessert
We’ll be honest, our desserts are an ever changing affair. Examples you might find on your visit however include – Lemon Posset, Creme Brûlée, Chocolate & Salted Caramel Roulade, Lemon Cheesecake. Then of course there’s our own Ice Cream, described as the smoothest and creamiest some folks have ever tasted.