Menu
1- £15.00 per head
Pear Stilton and Walnut Salad. (v)
Tomato and Fennel Soup. (v)
with crusty bread.
Pate d' Campagne
with granary toast.
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Roast Chicken with a mushroom and
Tarragon Cream Sauce.
Spinach and Mushroom Crumble. (v)
Roast Pork with Cider Gravy and Stuffing.
Smoked Haddock Rarebit.
All main courses served with Roast
Potatoes and a panache of fresh vegetables.
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Bread and Butter Pudding
with custard.
Pear Crumble
with custard.
Sticky Toffee Pudding.
Menu
2- £20.00 per head
Rainbow Trout Salad
with horse radish cream dressing.
Balsamic Roast Field Mushrooms
stuffed with tomatoes, pesto and mozzarella. (v)
Chicken Liver Pate'
with granary toast.
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Beef Bourgignon
with creamy mashed potatoes.
Chicken Stuffed with Sundried Tomatoes and Mozzarella
with pesto roast potatoes.
Roast Salmon Fillet with a White wine Cream and Dill Sauce
with buttered new potatoes.
Mixed Bean and Lentil Shepheards Pie. (v)
All main courses seved with a panache of fresh vegetables.
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Caramelised Roast Peaches
with vanilla cream.
Sticky Toffee Pudding.
Chocolate Orange Cheese Cake.
Menu
3- £25.00 per head
£25.00 Per Head
Tiger Prawn Cocktail
with salmon bisque mayonaise and granary bread.
Broccoli and Stilton Soup
with crusty bread. (v)
Goats Cheese Salad
with beetroot puree. (v)
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Baked whole Rainbow Trout with Prawn Bisque Sauce.
Served with creamy almond mashed potatoes.
Mushroom and Nut Roast with Vegetarian Gravy.
Served with roast potatoes.
Roast Leg of Lamb with a Port and Redcurrant Jus.
Served with roast potatoes.
Chicken Wrapped in Bacon with a Wholegrain mustard, Cream
and White wine Sauce.
Served with roast potatoes.
All main courses seved with a panache of fresh vegetables.
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Sticky Toffee Pudding.
Strawberry and White Chocolate Cheese Cake.
Chocolate and Raspberry Torte.
Please be aware that there
is a £2 per head charge to cover the cost of linen.
Contact
us
now to discuss your requirements or to book your function.
*Due
to the presence of nuts in our kitchen, there is a small
possibility that nut traces may be found in any of our dishes*
