• Three Course Menus - 2016

     The cost of a three course menu is indicated by the price next to the main course. Choose one starter, one main course and one dessert as well as any vegetarian options or dietary requirements.


    A Basket of Fresh Breads with Butter
    Tiger Prawn Brochette
    Baby Leaves, Herb and Citrus Butter
    V Roasted Cherry Tomatoes
    Ciabatta Bruschetta, Feta Cheese Mousse
    Sesame Chicken Salad
    Spring Onion, Chilli and Lime Dressing
    Chicken Liver Parfait
    Baby Leaves, Melba Toast and Cumberland Sauce
    Beetroot Cured Salmon
    Rocket Leaves and Horseradish Dressing
    Prosciutto with Shavings of Charentais Melon
    Poppy Seed and Mango Dressing
    V Roasted New Potato and Stilton Salad
    Toasted Pine Nuts and Rocket
    Roasted Mediterranean Vegetables
    Peppered Ricotta and Crispy Prosciutto
    Hot Smoked Haddock
    Baby Spinach Leaves, Mustard Velouté
    Duck Rillette
    Orange Dressing, Duck Crisp and Watercress Leaves
    V Pear, Walnut and Manchego Salad
    Whole Grain Mustard Dressing
    Tartare of 3 Salmons
    Crème Fraiche and Melba Toast
    V Goat's Cheese Salad
    Tomato Chutney and Toasted Hazelnuts
    V Tartlet filled with Wild Mushrooms
    Parmesan and Herb Topping
  •  Main Courses - 2016

    Roasted Rib Eye of Beef - £39.80 + VAT
    Shallots, Red Wine Jus and Fondant Potato
    Fillet of Salmon - £37.00 + VAT
    Lemon and Herb Butter, Lyonnaise Potatoes
    Thyme Roasted Breast of Chicken, Crispy Pancetta - £36.55 + VAT
    Boulangére Potatoes, Green Peppercorn Sauce
    Belly of Pork with Caramelized Onion - £38.15 + VAT
    Calvados Jus, Mashed Potato with Leeks
    Confit of Duck Thigh - £36.55 + VAT
    Redcurrant Sauce, Sablée Potatoes
    Fillet of Beef - £43.55 + VAT
    Madeira Sauce, Château Potato
    Duck Breast - £38.35 + VAT
    Plum and Orange Sauce, Rosti Potato
    Rump of Lamb with Lemon Zest and Parsley - £39.90 + VAT
    Redcurrant Sauce, Sablée Potatoes
    Seared Sea Bass - £39.25 + VAT
    Lemongrass and Ginger Sauce, Crushed New Potatoes with Chives
    Slow Roasted Shoulder of Lamb - £36.70 + VAT
    Rosemary Jus, Gratin Dauphinoise
    Pan Fried Guinea Fowl - £37.20 + VAT
    Filled with Mushrooms and Bacon, Port Sauce, Boulangére Potatoes
    Vegetables, served in dishes on each table
  • Vegetarian Main Courses - 2016

    Don’t forget to choose an alternative main course for your vegetarian guests!
    V Tartlet with Fresh Tomatoes, Asparagus and Garden Peas
    Herb and Cream Sauce Crushed New Potatoes
    V Butternut Squash with Smoked Cheese and Wild Rice
    White Bean and Parsley Sauce, Château Potato
    V Twice Cooked Cheddar Soufflé
    Lyonnaise Potatoes, Chive Sauce
    V Spinach, Goats Cheese and Couscous Strudel
    Sablée Potatoes and Plum Tomato Sauce 
  • Desserts - 2016

    Dark Chocolate and Walnut Brownie
    Raspberry Sauce
    Homemade Summer Pudding
    Clotted Cream and Tuile Biscuit
    Lemon Tart
    Champagne and Cassis Sauce
    Honeycomb Cheesecake
     Crushed Honeycomb, Red Berry Sauce
    Dark Chocolate Truffle Torte
    Baileys Cream
    Butterscotch Mousse
    Toasted Almonds
     Raspberry Bavarois
    with Cranachan and a Honey and Whisky Cream
    White Chocolate Slice
     Tangerine Sauce
    Sticky Toffee Pudding
    Fudge Sauce
    Strawberry Eaton Mess
     fresh Strawberries, Crispy Meringue and Cream
    Milk Chocolate Pot
    Honey Tuille and Fresh Berries
    Passion Fruit Panna Cotta
     Hazelnut Brittle
    A Trio of Desserts
    A plate of three of our desserts reduced in size (Add £0.50 + VAT to the menu price)
    Tea, Coffee and Chocolates