A Selection of Soups.

All Served with a crusty Roll & Butter

Tomato, sweet Pepper & Chive Soup.

With a crème fraiche swirl

Creamy Mushroom & Tarragon Soup

With herb croutons

Leek, Potato & Chive Soup

With herb croutons

Tomato & Fresh Basil Soup

With a crème fraiche swirl

Cream of Chicken, Wild Mushroom & Herb Soup

Minestrone Soup

Crowned with parmesan croutons

Vegetable & Herb Soup

With herb croutons

A Selection of Starters.

                                         Grilled Field Mushrooms

Crowned with Chicken Liver Pate & Sage Crumble

With a mixed salad

Honey Roasted Vegetables Resting in a Pastry Tartlet

Topped with crumbled goats cheese

Smoked Salmon Parcel

Filled with cream cheese, chives & poached salmon

Dressed over a herb leaf salad

Brie & Goats Cheese Fritters

Served with a port & cranberry chutney

Sea Food Salad:

A selection of prawns, mussels, crab & squid

Bound in a marie-rose & dill sauce

Resting over a mixed leaf salad

Crab & Smoked Salmon Potato Cake

With a hint of chilli & lime

Served with a tossed salad & mango chutney

Shredded Chicken, Crisp Pancetta, Croutons & Radicchio Lettuce

Bound with tarragon & lemon crème fraiche

Resting over a tomato & red onion salad

 Tomato Salsa & Brie Served on a Herb & Garlic Bruschetta

Drizzled with a honey & chive dressing

Dovetail of Cantaloupe Melon

Dressed over a liqueur scented berry compote

 Chicken Liver & Port Pate

Served with salad & warm toast

Crown of Melon Filled a Duo of Sorbets

Drizzled with raspberry coulis & honey

Slithers of Duck Breast

Resting over an orange segment & herb leaf salad

Crowned with a red onion marmalade

 A Selection of Main Courses.

Roast Topside of Beef   

  Served with Yorkshire Pudding

Roast Breast of Turkey

With a cranberry & herb stuffing & bacon ‘n’ sausage wrap

Roast Leg of Lamb

Served with a cranberry & mint jus

Roast Loin of Pork

Crowned with a sage & apricot stuffing, with roast gravy

(£1.00 supplement)

Braised Lamb Shank (on the bone)

Served with a rosemary, redcurrant & red wine jus

Roasted Peppered Crust Sirloin of Beef

Served with a wild mushroom & whisky sauce

(£2.00 supplement)

Roast Rack of Lamb

Served with a gin, thyme and cranberry jus

(£1.00 supplement)

Fillet Steak Rosinni on a Garlic Crouton

Crowned with pate & a thyme & red wine sauce

(£2.00 supplement)

Roulade Breast of Chicken

Filled with red pesto & brie & wrapped in bacon

Served with a port & pink peppercorn sauce

Breast of Chicken

With a sweet pepper, mushroom & sherry cream sauce

Slow Roasted Belly Pork

With a sage, smoked bacon, apple & Calvados sauce

Braised Ribeye Steak

Crowned with a wild mushroom, red onion & red wine jus

Baked Salmon Supreme Resting over Buttered Asparagus

Napped with a tomato & sweet pepper sauce

Paupiettes of Lemon Sole

Filled with crab, prawns & mussels

Napped with a lemon & dill cream sauce

Grilled Red Snapper

Drizzled with a chilli & lime butter

Crowned with garlic king prawns

(£2 .00 supplement)

Oven Baked Rainbow Trout (whole)

Filled with leeks, almonds & baby spinach

With a chive citrus butter

Delice of Plaice Fillets

Napped with mussels in provencale sauce

(garlic, tarragon & tomato)

Poached Salmon Supreme

Over a warm baby spinach & walnut salad

Served with a crevette hollandaise sauce

A Selection of Vegetarian Main Courses.

Filo Pastry Basket

Filled with Honey Roasted Vegetables & Cous-Cous

Over a courgette, basil & tomato compote

 Wild Mushroom & Thyme Risotto

Served with stir fry vegetables

Ricotta Tortellini

Simmered in a red pesto, tomato & sweet pepper sauce

Served with garlic bread

Roasted Vegetable Cannelloni

With Spinach & Goats Cheese

Napped with white wine & herb sauce

Goats Cheese & Cherry Tomato En Croute

Filled with tomato & herb sauce

Crowned with goats cheese centre

A Selection of Desserts.

Forest Berry & Cointreau Trifle

Crowned with chantilly cream

Bramley Apple & Cinnamon Crumble

Served with hot custard

White Chocolate & Baileys Crème Brulee

With a sugared crust

 Bread & Butter Pudding  

Served with hot custard sauce

Irish Cream Cheesecake

Served with chantilly cream & toffee sauce

Caramel Toffee Apple Tart

A sticky toffee & apple layered sponge in a sweet pastry case

Served with vanilla ice cream

Warm Rich Chocolate Fudge Cake

With a vanilla cream rosette and chocolate sauce

Double Chocolate Profiterole Gateau

Drizzled with Baileys & chocolate sauce

Eton Mess:

Forest berries, chantilly cream & crunchy meringue

bound & served with a raspberry coulis

Fresh Fruit Salad

A selection of seasonal fruits laced with Cointreau

Served with fresh cream

Tangy Oven Baked Lemon Tarte

Served with raspberry coulis & fresh whipped cream

Bramble Berry Cheesecake with a Digestive Biscuit Base

Served with a sweet vanilla cream

Apple & Blackberry Shortcrust Pastry Pie

With custard sauce

Raspberry & White Chocolate Mousse Laced with White Rum

With a rosette of vanilla cream & a sugar curl wafer

Hot Sticky Treacle Pudding

Served with custard sauce

The costings below are based on 3 courses plus coffee/tea and mints, along with standard table decorations.  

Please Note ~ For your chosen menu, with the exception of vegetarian dishes, you must order around of eight of each dish for each course.  We use non-standard ingredients for this menu and it is not practical for us to make up smaller quantities.  If this will cause a problem, please do not hesitate to speak to us.

 One Choice          £15.25  per person

Please select a starter, main and dessert choice to offer your guests.

 You may also select one vegetarian option.

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Two Choices        £15.95   per person

          Please select two starter, main and dessert courses to offer your guests.    

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Three Choices     £16.95   per person

         Please select three starter, main and dessert courses to offer your guests. 

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Four Choices       £17.95   per person

Please select four starter, main and dessert courses to offer your guests.