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 – supplement of £2.95 per person
Prices start at £24.95 person subject to a minimum of 10 guests. A surcharge of £2.00 per person is chargeable for functions of below 10 guests. All prices are exclusive of vat at 17.5%. Service staff @ £11.25 per hour. Hire of cutlery, crockery & glassware @ £2.50 per person. The above menu, although set is by no means the only option; our chef would be more than happy to work with individual tastes and dietary requirements
(v) = Vegetarian dish ;( h) = Healthy dish
"Once again my sincere thanks. I look forward to working with you again in the future"
"Thanks for all your help. A truly successful
evening. bring on next year!"
"The standard of food and service at our recent event was first class"
