Fish night at the Saracens HeadPosted March 10th, 2013
Saracens Supper Club Fish Feast
Thursday 14 and Friday 15 March.
A celebration of sea food caught locally and further afield, prepared and cooked by
Mark Sayers here at Wolterton, using influences and recipes from around the world.
King prawns “caldini” – cooked with Indian spices and coconut, almonds and coriander.
French style Fish soup with croutons, parmesan and rouille.
Norfolk mussel, parsley, Wells alpine cheese tart with watercress and rocket salad.
Brancaster Smoked salmon with lime, cucumber, tomato and red onion salad.
Fish “Tagine” – Monkfish, octopus, Pollack, olives and tomatoes served with rice and salad.
Swordfish char grilled with mushroom gravy and olive oil mash.
John dory, creamy cabbage, smoked bacon and thyme.
Smoked haddock, salmon and prawn pie.
Vanilla pannacotta, roast plums and sable biscuit
Warm Bakewell tart with custard.
Dark chocolate and hazelnut torte with pistachio ice cream
Lemon syllabub with langue’s de chat biscuit
3 Courses and coffee £24 per head.
For Advance Bookings please contact us on
Tehttp://www.saracenshead-norfolk.co.uk/l: 01263 768909 Email: firstname.lastname@example.org