The Hole in the Wall, 2 High Street, Little Wilbraham, Cambs  CB21 5JY.  Tel 01223 812282
Good Eating and Drinking                              

Menus

LUNCH

A bowl of soup with home-made bread  4.50
Broccoli, Stilton & almond frittata with garlic mayonnaise    5.75
Spring roll of duck & spring onion with hoi – sin sauce   6.00
Warm Cromer crab tart with watercress & lemon, chive crème fraiche  6.50

Local ham & Lincolnshire Poacher cheddar ploughman’s with chutney, pickles & bread  8.75  
Bottisham smoked salmon with free-range scrambled eggs   8.95
Pan-fried king prawn, avocado & mango salad with peppercorn & yoghurt dressing  9.50

Local pork & herb sausages with mash, hisbi cabbage, Dijon mustard & shallot cream sauce 10.95
Green spring vegetable risotto with wild rocket & parmesan crisps   11.00
12 Hour roasted duck leg with fondant potato, peas, pancetta & lemon thyme sauce  11.75
Poached organic salmon with minted new potatoes, spinach, brown shrimps & hollandaise 12.00

Rhubarb & lemon fool with shortbread biscuit  6.00
Bramley apple, cinnamon & sultana crumble with oaty topping & vanilla ice cream  6.00
Milk chocolate brownie with walnut butterscotch sauce & raspberry ripple ice cream  6.00
Selection of ice creams (3 scoops) vanilla, raspberry ripple, chocolate, gingerbread  6.00             
Selection of British cheeses with celery, grapes & biscuits  8.50

             
EVENING
Starters
A bowl of soup with home made bread   4.50
Suffolk gold cheese, celery, walnut & apple salad with lemon & poppy seed dressing  5.75
Beetroot, whisky & juniper cured salmon with sweet dill mayonnaise & granary bread  6.00
Crispy duck spring roll with hoi sin sauce, spring onion & radish salad    6.25
Pan-fried chicken livers on toast with grapes, walnuts & brandy & a tarragon butter sauce 6.25
Smoked haddock, cream cheese & dill pate with wholegrain mustard & granary croutons 6.75
A basket of home-made bread made with locally milled flour & unsalted butter  2.95

Mains
Risotto of broad beans & fennel with wild garlic & goat’s cheese cream    13.50
Pan-fried sea trout with spinach, spring onion mash & crayfish & Avruga caviar veloute  14.95
Suffolk Barnsley chop with new potatoes, peas, pancetta & mint, red wine sauce   15.75
Baked Cornish lemon sole with sauté leeks, cheese sauce, savoury bread crumbs & brown shrimp mash 16.50
Roast tenderloin of Sommersham pork with roast potatoes, carrot & apple puree, cider sauce & crackling
16.75
Char-grilled sirloin steak with chips, peppercorn sauce, grilled field mushrooms & crispy onion rings 17.25

Sticky toffee pudding with butterscotch sauce & gingerbread ice cream
Rhubarb & Elderflower Eton mess (whipped cream, meringue, poached rhubarb)
Traditional lemon posset with honey & lemon cookie
Warm treacle tart with locally milled oats & raspberry ripple ice cream
Burnt Cambridgeshire cream with vanilla shortbread
Selection of ice-creams 3 scoops
Selection of British farmhouse cheeses with chutney & biscuits 8.50