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The Original beamed partitions and walls, the table linen and the bowls of fresh lemons, limes and chilli that adorn each table, create the warm, intimate atmosphere of the resaurant. A comfortable bar area for diners (and drinkers) awaits you as you enter the Auberge. Delicious and interesting food, capably served is the order of each day at The Auberge. Our menu and wines are influenced by the best European cuisine including fine English fare, that makes the best use of the freshest local ingredients. From Tuesday to Friday evening we offer 2 courses for £20.50 and 3 courses for £24.95. Please note that the restaurant is closed all day Sunday and Monday, and on Saturday Lunch. One of our special dining experiences would have to be the Fruits de Mer. Sourcing the best sea food this platter can consist of Lobster, Crab, Oysters, Mussels, Crevettes, Shrimps, Prawns, Langoustine, Cray fish, Whelks, Clams and anything else that is in season. Please give at least 24 hours notice. Our family provides excellent service for parties up to 30, and the restaurant area is perfect for private parties, whether they are for business or pleasure. Some of the previous functions we have catered for include:
We can organise invitations, seating plans and we can tailor a menu for your specific event and budget.
We also offer the option of opening Sundays and Mondays for parties of more than 15.
Sample Menu
Starters Cream of Cauliflower Soup - a smooth, velvety Soup drizzled with Truffle Oil (All soups are home made) Chicken Liver Parfait - A very fine, rich Chicken Liver Parfait served with Cranberry and Fig Chutney Warm Goat's Cheese Salad - Lightly grilled Goat's Cheese served on a bed of Mixed Lettuce leaves and Walnuts Crayfish and Prawn Cocktail - Peeled Freshwater Crayfish, Prawns and Avacado in a Sweet Chilli Marie Rose Mayonnaise Marinated Salmon - Scottish Salmon marinated in Raspberry Vinegar with Orange Caraway, served with Cucumber, Dill and Yogurt Salad
Main Courses Grilled Sea Bass - A brace of Sea Bass fillets, grilled and served with a roasted Red Pepper Sauce on a bed of Fettuccine Magret of Duck - Pan fried breast of Barbary Duck served with Black Pudding, pureed Apple and creamy Colcannon Prime Fillet Steak - Prime Norfolk Fillet Steak pan fried and served carved with roasted Cherry Tomatoes, Dauphinoise Potatoes and Pink Peppercorn Sauce Salmon and Seafood Gratin - Fillets of Salmon, Cod, Mussels, Scallops and King Prawns baked in a Crab sauce topped with grated Emmental and served with New Potatoes crushed with creamy Spinach Chicken Tagine - Chicken braised in a piquant sauce of Raz-el-hanout, Onions, Peppers, Tomato, Apricot and Preserved Lemon served with Pine Nut and Raisin Cous Cous and fiery Harissa Belly of Pork - Cooked long, low and slow Norfolk Pork Belly glazed with Mustard and Maple Syrup served with Cabbage Casserole and Parsnip Mash
Desserts Red Berry, Amaretti and Amaretto Trifle Stem Ginger Creme Brulee "Probably the Best Bread & Butter Pudding in the World" served with Apricot Coulis Summer Fruit Timbale with Raspberry Ice Cream Treacle Sponge with Butterscotch sauce and Creme Fraiche Selection of Cheese served with Biscuits
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