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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 - 2018

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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 - 2018

Roasted Rib Eye of Beef – 41.60 + VAT
Shallots, Red Wine Jus and Fondant Potato
Fillet of salmon – £38.75
Lemon and Herb Butter
Thyme Roasted Breast of Chicken, Crispy Pancetta – £38.30 + VAT
Boulangére Potatoes, Green Peppercorn Sauce
Belly of Pork with Caramelized Onion – £39.95 + VAT
Calvados Jus, Mashed Potato with Leeks
Confit of Duck Thigh – £38.30 + VAT
Redcurrant Sauce, Sablée Potatoes
Fillet of Beef – £45.45 + VAT
Madeira Sauce, Château Potato
Duck Breast – £40.15 + VAT
Plum and Orange Sauce, Rosti Potato
Rump of Lamb with Lemon Zest and Parsley – £41.70 + VAT
Redcurrant Sauce, Sablée Potatoes
Seared Sea Bass – £41.05 + VAT
Lemongrass and Ginger Sauce, Crushed New Potatoes with Chives
Slow Roasted Shoulder of Lamb – £38.35 + VAT
Rosemary Jus, Gratin Dauphinoise
Pan Fried Guinea Fowl – £38.95 + 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!
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
Sablée Potatoes and Plum Tomato Sauce

Desserts - 2018

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