From Traditional Family Sunday Lunch, through to Five Course Gourmet Dinners for a Formal Banquet, Ladies’ Evening or Sportsman’s Dinner for up to 180 people.

Our current Banqueting Menu is listed below. However, our Head Chef will be happy to discuss any bespoke Menu of your choice.

 

SOUPS
* * * * *

Cream of Tomato and Basil

Broccoli and Stilton

Scotch Broth with Winter Root Vegetables

Cream of Parsnip and Ginger (when in season)

Minestrone with Fresh Parmesan

Butternut Squash, Sweet Potato & Red Pepper

Carrot & Coriander

Cream of Market Vegetable

Tomato and Roast Vegetable

Cream of Leek and Potato

Cream of Red Lentil and Bacon

Beef and Vegetable Broth

Cream of Chicken and Vegetables

Cream of Mushroom with Fresh Thyme

 

 

 

STARTERS
* * * * *

Garlic & Stilton Stuffed Mushroom with a Fresh Herb Crust En Croute with Mixed Dressed Leaves

 

Homemade Chicken Liver Pate with Red Onion Marmalade, Served with Toasted Brioche, Rocket and Chard

 

Slow Cooked Ham Hock and Vegetable Terrine with Piccalilli and Dressed Mixed Leaves

 

Hand Crafted Melon Roses with a Selection of Mixed Berries and Drizzled with Raspberry Coulis

 

Fresh Chicken Caesar Salad  with Crisp Lettuce, Garlic Croutons, Caesar Dressing and Parmesan Shavings

 

Poached Pear, Stilton and Caramelised Walnut Salad

 

Prawn Cocktail with a modern twist with Sliced Avocado, Red Apples and Brown Wholemeal Bread

 

Beef Tomatoes and Sliced Mozzarella cheese on a bed of Green Leaves with a fresh basil dressing

 

Freshly Breaded Fish Goujons with Lemon and Homemade Tartar Sauce, Set on Crisp Leaves

 

Bacon Pear and Grape Salad with Curried Cashew Nuts

 

Individual Baked Short crust Tartlet with a choice of fillings served on Red Chard and Wild Rocket

Choose from:

Mature Cheddar and Sun Blushed Tomato

Mushroom and Stilton

Ham Hock, Cheese and Red Onion

 Goats Cheese and Caramelised Red Onion

 

 

 

FISH COURSE
* * * * *

Homemade Smoked Haddock & Dill Fishcake with Tartar Sauce on Mixed Dressed Leaves

 

Prawn Cocktail with Marie Rose Sauce with Crusty Brown Bread

 

Smoked Salmon & Asparagus Tartlet served on Dressed Leaves

 

Smoked Mackerel Pate with Brioche Toast and Crème Fraiche Dressing

 

Freshly Breaded Fish Goujons with Lemon and Home Made Tartar Sauce Set on Crisp Leaves

 

 

 

MAIN COURSE
* * * * *

A Large Lamb Shank Marinated in Red Wine, Garlic and Rosemary, Slow Roasted till tender and Served on Creamed Potatoes with Fresh Redcurrants

Chicken Wellington: Chicken Fillet with Mushroom Duxelle and Cream Cheese and then Wrapped in a Puff Pastry Lattice

 

Tender Roast Topside of Beef with Homemade Yorkshire Pudding, Rich Red Wine Gravy, English Mustard and Horse Radish sauce

 

Hand Carved Tender Roast Pork Loin with Crackling and Apricot & Sage Stuffing

 

Pan Fried Barbary Duck Breast served on a bed of Stir Fried Vegetables, Parsnip Puree and a Rich Port & Plum Sauce

 

Oven Baked Salmon Fillet served on a Bed of Wilted Greens.

Glazed With a Mango Sauce and Toasted Coconut or

A Creamy Shallot, Dill and White Wine Sauce

 

Traditional Roast Turkey, Sage & Onion Stuffing, Bacon Wrapped Sausage and Gravy

 

Braised Blade of Beef Set on a Fondant Potato with a Red Wine Jus and Topped with Crispy Onions

 

Baked Cod Loin topped with a Fresh Cheese & Herb Crumb and served on a Medley of Spiced Vegetables

 

Roast Leg of Lamb with a redcurrant and Port Sauce

 

Chicken Supreme with a choice of Sauces

Peppercorn

Shallot, White Wine & Cream

Stilton and Mushroom

 

 

 

VEGETARIAN OPTION
* * * * *

(please choose 1 per function)

Mushroom & Stilton Stroganoff with Rice (v)

Baked Stuffed Butternut Squash with Pine Nuts, Red Onions, Peppers in a Spicy Tomato Sauce topped with Cheese and Fresh Bread Crumbs (v)

Filo Parcels: Courgettes, Leeks, Tomato, White Wine and Stilton Cheese wrapped in Filo Pastry (v)

Spinach & Ricotta Cannelloni with Roasted Vine Tomatoes (v)

Leek, Red Onion and Goats Cheese Tartlet (v)

 

 

 

ALL THE ABOVE MAIN COURSES ARE SERVED WITH A SELECTION OF POTATO AND VEGETABLES

 

DESSERTS
* * * * *

 

Profiteroles with Warm Chocolate Sauce

 

White Chocolate & Raspberry Meringue Roulade OR

Toffee & Pecan Roulade

 

Homemade Sticky Toffee Pudding with Butterscotch Sauce and Fresh Pouring Cream

 

New York Cheese Cake

After Eight Cheese Cake

Baileys Cheese Cake

Forest Fruit Ripple Cheese Cake

 

Homemade Lemon Meringue Pie

 

Trio of Chocolates Desserts

 

Strawberry Shortbread Tower with Chocolate Dipped Strawberries

 

Vanilla Panna Cotta Served With Fresh Berries

 

Tiramisu

 

Raspberry Pavlova with a Fruit Compote

 

Individual Portion of Assorted Cheese and Biscuits served with Celery and Grapes

 

 * * * * *

Cheese Course available on request


Tea, Coffee and After Dinner Mints