Three Course Menus

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.

Starters

A Basket of Fresh Breads with Butter

Pan Fried Citrus and Pepper Prawns
Baby Leaves, Aioli and Crispy Music Paper

V Cherry Tomatoes
Bruschetta, Feta Cheese and Basil Mousse

Sesame Chicken
Spring Onion, Chilli and Lime Dressing

Chicken Liver Parfait
Baby Leaves, Melba Toast and Cumberland Jelly

Beetroot Cured Salmon
Baby Watercress and Horseradish Mousse

Prosciutto with Shavings of Charentais Melon
Poppy Seeds and Mango Dressing

V Roasted New Potato and Stilton Salad
Toasted Pine Nuts and Rocket

Pulled Pork and Fennel Terrine
Crackling, Apple and Fig Chutney

Hot Smoked Haddock
Baby Leaves, Mustard Velouté and Game Chips

Smoked Duck
Glazed Black Cherries and Red Wine Dressing

V Pear, Walnut and Manchego Salad
Whole Grain Mustard Dressing

V Wild Mushrooms
Parmesan and Herb Crust

V Glazed Goat’s Cheese
Tomato Chutney and Toasted Hazelnuts

Tartare of 3 Salmons
Crème Fraiche and Melba Toast

Main Courses

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, Pomme Anna

Vegetables, served in dishes on each table

Don’t forget to choose an alternative main course for your vegetarian guests! or 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 Twice Cooked Cheddar Soufflé
Lyonnaise Potatoes, Chive Sauce

V Spinach, Goats Cheese and Couscous Strudel Spinach, Goats Cheese and Couscous Strudel
Sablée Potatoes and Plum Tomato Sauce

Desserts

Dark Chocolate and Walnut Brownie
Caramel Mousse and Chocolate Sauce

Strawberry Centered Mango Bavarois
Ginger and Strawberry Crunch

Homemade Summer Pudding
Clotted Cream and Honey Tuile

Yoghurt Panna Cotta
Blackberry Compote and Almond Biscotti

Lemon Tart
Cassis and Elderflower

Honeycomb Cheesecake
Crushed Honeycomb, Red Berry Sauce

Malted Chocolate Delice
White Chocolate Mousse and Caramelized Nuts

Raspberry and Chocolate Torte
Vanilla Crème and Raspberries

White Chocolate Slice
Poppy Seed Tuile and Candied Orange

Sticky Toffee Pudding
Fudge Sauce and Butterscotch

Strawberry Eaton Mess
Fresh Strawberries, Crispy Meringue and Cream