Starters * * * * *

Homemade Soup with a warm Crusty Bread Roll (see Breakfast Options for Soup choices)

Handcrafted Melon Rose with Fresh Selection of Mixed Berries and Drizzled with Raspberry Coulis

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

Beef Tomatoes and Sliced Mozzarella Cheese Salad served on a bed of Green Leaves

Individual Tartlet with a choice of fillings:

Mature Cheddar and Sun Blushed Tomatoes

Goats Cheese and Red Onion Marmalade

Ham Hock, Cheese and Red Onion

Stilton and Mushroom

Main Courses * * * * *

Finest Topside of British Beef, Homemade Yorkshire Pudding and Red Wine Gravy

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

Baked Cod Loin topped with a fresh Cheese & Herb Crumb served on a medley of Spiced Tomato Vegetables

Roast Chicken Supreme with a choice of Sauces

Please choose one of the following from:

Chasseur

Shallot, White wine and Cream

Peppercorn

Gravy

Please note all main courses are served with one choice of potato and two vegetables

Desserts * * * * *

Profiteroles Served with Warm Chocolate Sauce

White Chocolate and Raspberry Meringue

Homemade Sticky Toffee Pudding with Butterscotch Sauce

Tarte áu Citron

New York Cheese Cake

After Eight Cheese cake

Starters * * * * *

Smoked Salmon and Asparagus Tartlet served on Dressed Mixed Leaves

Ham Hock and Vegetable Terrine with Chutney and Crusty Wholemeal Bread

Homemade Soup with a warm Crusty Bread Roll (see Breakfast Options for Soup choices)

Garlic and Stilton Stuffed Mushroom with a Fresh Herb Crust en Croute

Fresh Smoked Salmon and Prawn Salad

Fresh Strawberries, Melon and Oranges set in Peach Schnapps Jelly served with Mixed Forest Fruits

Main Courses * * * * *

Slow Roasted Lamb Shank served on Creamed Potatoes with a Red Wine, Rosemary and Redcurrant Sauce

Chicken Wellington; Chicken Fillet in a Garlic & Herb Marinade topped with Wild Mushrooms and a Puff Pastry Lattice

Pan Fried Barbary Duck Breast, Parsnip Puree and a Port & Honey Glaze

Guinea Fowl Supreme filled with an Orange & Ginger Stuffing

Finest Sirloin of British Beef served with a Brandy & Green Peppercorn Sauce

all served with your choice of Vegetables & Potatoes

Desserts * * * * *

Strawberry and Shortbread Tower layered with Creme Chantilly

Trio of Chocolate Desserts

Raspberry Pavlova with a Fruit Compote

Vanilla Panacotta with Fresh Berries

Baileys Cheesecake

Coffee and After Dinner Mints

Starters * * * * *

Smoked Salmon and Asparagus Tartlet served on Dressed Mixed Leaves

Ham Hock and Vegetable Terrine with Chutney and Crusty Wholemeal Bread

Homemade Soup with a warm Crusty Bread Roll (see Breakfast Options for Soup choices)

Garlic and Stilton Stuffed Mushroom with a Fresh Herb Crust en Croute

Fresh Smoked Salmon and Prawn Salad

Fresh Strawberries, Melon and Oranges set in Peach Schnapps Jelly served with Mixed Forest Fruits

Main Courses * * * * *

Slow Roasted Lamb Shank served on Creamed Potatoes with a Red Wine, Rosemary and Redcurrant Sauce

Chicken Wellington; Chicken Fillet in a Garlic & Herb Marinade topped with Wild Mushrooms and a Puff Pastry Lattice

Pan Fried Barbary Duck Breast, Parsnip Puree and a Port & Honey Glaze

Guinea Fowl Supreme filled with an Orange & Ginger Stuffing

Finest Sirloin of British Beef served with a Brandy & Green Peppercorn Sauce

all served with your choice of Vegetables & Potatoes

Desserts * * * * *

Strawberry and Shortbread Tower layered with Creme Chantilly

Trio of Chocolate Desserts

Raspberry Pavlova with a Fruit Compote

Vanilla Panacotta with Fresh Berries

Baileys Cheesecake

Coffee and After Dinner Mints

Starters * * * * *

Smoked Salmon and Asparagus Tartlet served on Dressed Mixed Leaves

Ham Hock and Vegetable Terrine with Chutney and Crusty Wholemeal Bread

Homemade Soup with a warm Crusty Bread Roll (see Breakfast Options for Soup choices)

Garlic and Stilton Stuffed Mushroom with a Fresh Herb Crust en Croute

Fresh Smoked Salmon and Prawn Salad

Fresh Strawberries, Melon and Oranges set in Peach Schnapps Jelly served with Mixed Forest Fruits

Main Courses * * * * *

Slow Roasted Lamb Shank served on Creamed Potatoes with a Red Wine, Rosemary and Redcurrant Sauce

Chicken Wellington; Chicken Fillet in a Garlic & Herb Marinade topped with Wild Mushrooms and a Puff Pastry Lattice

Pan Fried Barbary Duck Breast, Parsnip Puree and a Port & Honey Glaze

Guinea Fowl Supreme filled with an Orange & Ginger Stuffing

Finest Sirloin of British Beef served with a Brandy & Green Peppercorn Sauce

all served with your choice of Vegetables & Potatoes

Desserts * * * * *

Strawberry and Shortbread Tower layered with Creme Chantilly

Trio of Chocolate Desserts

Raspberry Pavlova with a Fruit Compote

Vanilla Panacotta with Fresh Berries

Baileys Cheesecake

Coffee and After Dinner Mints

Homemade Soup Choices * * * * *

Cream of Tomato and Basil

Tuscan Vegetable, Pesto and Bean

Farmhouse Style Chicken and Mushroom

Cream of Field Mushroom and Thyme

Cream of Market Vegetable

Minestrone

Smoked Bacon and Split Red Lentil

Butternut Squash, Sweet Potato & Red Pepper

Carrot and Coriander

Watercress and Potato

Potato and Leek

Vegetarian Main Course Options * * * * *

Wild Mushroom Stroganoff served with Rice (v)

Leek, Red Onion and Goats Cheese Tartlet (v)

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

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

Spinach & Ricotta Cannelloni with Roasted Vine Tomatoes (v)

Children’s Meals * * * * *

Children’s Menu available on request age 3 to 12 years (one menu choice for all Children)

Starters: Garlic Bread Slices, Tomato Soup

Main Courses: Chicken Nuggets, Fish Fingers, Sausages served with Chips, Beans or Peas

Desserts: Smaller portion of Adult Choice or Vanilla Ice Cream

Half Portion of Adult Main Course Choice available on some items

Children 12 and over Adult Price

We would be happy to Bespoke any Menu to meet Your needs

Hot * * * * *

Thai Fishcakes with Sweet Chilli Dipping Sauce

Chicken Satay with Peanut Sauce

Vegetable Spring Roll (v)

King Prawn in Filo Pastry

Cold * * * * *

Duck Hoi Sin Spring Roll

Smoked Salmon Blinis

Chicken Liver Pate en Croute

Choose any 3 or any per head