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Starters - Smoked haddock and mature cheddar fishcakes on a bed of buttered wilted spinach
- Shredded duck and oriental noodle salad with a citrus vinaigrette
- Home-made chicken liver pate with a red onion marmalade & melba toast
- Wild mushroom, rosemary and garlic soup(v)
- Toasted goats cheese and baby beetroot salad with an aged balsamic vinaigrette (v)
- Classic moules mariniere
Eggs Benedict on a bed of sautéed asparagus spears (v) - Roast squash, sage, chestnut and pancetta risotto (h)
- Tagliatelle with a spinach, petit pois and ricotta sauce
- Caramelised red onion and goats cheese tartlet on a bed of dressed leaves (v)
Main Course - Grilled fillet of beef served with think hand cut chips with balsamic roasted vine tomatoes
- Seasonal white fish with puy lentils and shiitake mushrooms (h)
- Roasted pork fillet with stuffed apples & parsnips on a grain mustard & potato crush
- Beef goulash with roasted winter root vegetables and crusty bread
- Traditional roast chicken breast with a sautéed leek mash real chicken gravy
- Seared fillet of salmon on sautéed fennel, spinach and new potatoes with ricard (h)
Pan seared venison loin with blueberries, shallots & red wine Rare roasted sirloin cooked in shallots, red wine and thyme - Braised lamb shank with a winter vegetable puree
- Stuffed mushrooms with caramelised onions, goats cheese and spinach wrapped in puff pastry with a balsamic reduction (v)
A choice of one starter/ one main course/ one dessert (see dessert menu) per function Coffee served with petit fours
A selection of fine cheeses and biscuits
(v) = Vegetarian dish ;( h) = Healthy dish
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