(In Ascending Order)
SILVER MENU
STARTERS
Mixed Vegetable Soup with Bread & Butter
Creamy Garlic Wild Mushroom served on a Toasted Brioche Croute
Pressed Ham Hock & Chicken Terrine with Mixed Fruit Chutney & Ciabatta Croute
MAINS
Pan-fried Supreme of Chicken
with Dauphinoise Potatoes & Baby Vegetables in a Green Peppercorn Sauce
–
Braised Ribeye
with Fondant Potato & Heritage Vegetables in Red Wine Jus
–
Herb Crusted Hake
accompanied by Buttered New Potatoes, Braised Leeks and Parsley Sauce
–
Baked Feta, Spinach & Caramelised Onion Filo Parcel
with Rocket & Parmesan Salad
DESSERTS
Eton Mess with Strawberries, Meringue & Vanilla Ice Cream
Apple & Almond Tart with Warm Custard
Profiteroles topped with Chocolate Sauce and served with Ice Cream
PEARL MENU
STARTERS
Goat’s Cheese & Butternut Squash Tartlet with Honey Glazed Poached Pear
Pan-Fried Scallops with Chilli Jam & Sweet Potato Fondant
Smoked Chicken, Chorizo & Green Peppercorn Terrine with House Chutney & Crostini
MAINS
Confit Chicken Breast filled with Brie & wrapped in Parma Ham
with Tender Stem Broccoli and Lyonnaise Potatoes
–
Beef Wellington
with Baby Vegetables & Wild Mushrooms in Madeira Sauce
–
Plaice Roulade
with Creamy Cheese and Asparagus, Buttered New Potatoes
and a White Wine & Chive Cream Sauce
–
Wild Mushroom & Spinach Gnocchi
with Garlic & Butternut Squash, served with Rocket and Parmesan Salad
DESSERTS
Plum & Tangerine Tart with Clotted Cream Ice Cream
Vanilla & Raspberry Crème Brule with Chocolate Drizzled Shortbread
Lemon Posset, Lemon Sorbet and Shortbread
DIAMOND MENU
STARTERS
Tomato & Roasted Pepper Soup with Artisan Bread Rolls & Butter
Baked Portobello Mushrooms topped with Mixed Cheese & Panko Breadcrumbs
Brussels Pate with Mixed Fruit Chutney, Crostini and Rocket Salad
MAINS
Pan Fried Glazed Duck Breast
served with Sweet Potato & Carrot Mash,
Dark Cherry Jus, Grilled Asparagus and Broccoli
–
Braised Rump of English Lamb
with Dauphinoise, Rich Onions, Baby Carrots, Rosemary & Mint Jus
–
Coulibiac of Scottish Salmon & Sole
with Potato Rosti accompanied with Chervil & Lime Butter Sauce
–
Sweet Potato, Spinach & Pine Nut Strudel
with Sauté Potatoes and Pesto Cream Sauce
DESSERTS
Selection of Cheeses with Fruit Chutney, Grapes, Celery and Biscuits
Brandy Snap Basket filled with Exotic Fresh Fruit and Passion Fruit Sorbet
Chocolate & Orange Torte with Clotted Cream Vanilla Ice Cream