| SET MENU |
| Half a dozen local oysters |
| Potted Shrimps |
| Seafood Salad |
| Artichoke Vinaigrette |
| |
| Dressed Crab Salad |
| Poached salmon in a cream and mustard sauce |
| Crayfish tails provencale |
| Sirloin steak if you don't feel fishy!! |
| |
| A LA CARTE STARTERS |
| Half a dozen oysters from the new Blakeney Oyster Beds |
| Home Made potted shrimps |
| Dressed Cromer crab |
| Home Made crab pate |
| Sizzling tiger prawns the Spanish way |
| Hot crayfish tails in garlic butter |
| Scallops in a black bean sauce |
| Grilled sardines |
| Half a dozen snails in garlic butter |
| Mediterranean crevettes hot in garlic and parsley butter or
cold with garlic mayonnaise |
| Chestnut mushrooms and prawns in garlic and parsley butter
flambed with Pernod |
| Sweet pickled soused herring served with horseradish |
| Baked crab au gratin |
| Home made lobster soup |
| |
| MAIN COURSES |
| A melody of lobster, salmon and sea bass in a creamy lobster
sauce |
| Roasted monkfish stuffed with prawns and anchovies served
with a brandy mayonnaise |
| Grilled dover sole |
| Whole local sea bass baked in the oven and stuffed with garlic
and parsley butter |
| Grilled marinated swordfish or cooked the Sicilian way |
| Poached salmon in a cream and mustard sauce |
| Grilled halibut with lemon and parsley butter |
| Baked fillet of sea bass with white wine, cream, tomato and
tarragon |
| Monkfish with smoked salmon and capers |
| Roasted North sea cod topped with brown shrimps from The Wash |
| The Old Forge Bouillabaisse |
| |
| SPECIALS |
| Fruits de mer - Seafood Platter consisting of local lobster,
crab, mussels, oysters, clams and much more - in classical French
style |
| A sautee of lobster, prawns, scallops and mussels in garlic
and parsley butter |
| Seafood casserole |
| Lobster baked in its own juices, flavoured with Pernod and
topped with mozzarella cheese |
| A zarzuela of fish - this is a Spanish dish with white fish
and shell fish cooked in white wine, cream and tomatoes |
| A half or whole lobster grilled in garlic and parsley butter
or cold with mayonnaise |