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Menu Two Starter Home cured salmon, pickled cucumber, mustard mayonnaise and soda bread Smoked salmon and haddock fish cakes flavoured with coriander and horseradish served with a sweet chilli sauce Fine duck and port parfait served with crusty bread and plum chutney Smoked chicken and wild mushroom terrine with sour dough bread, spiced apple chutney Grilled halloumi cheese with falafel bon bon’s, sweet chilli and coriander salad (V) Caramelised red onion and goat’s cheese tart with rocket and red pesto (V) Main Beer battered hake and thick cut chips with minted mushy peas and chunky tartar sauce * *Additional supplement may apply for necessary kitchen equipment for this dish Grilled fillet of plaice with a herb crust served with crushed chive potatoes and butter sauce Slow cooked pork belly with a creamy mash and an apple and cider sauce 6oz Ribeye steak with sautéed potatoes and béarnaise sauce 7 hour braised lamb shoulder cannelloni, roasted root vegetables and lamb jus Confit leg of duck with 5 spiced mash pak choi and a red berry sauce Broad bean and asparagus risotto finished with mascarpone and aged parmesan (V) Creamy Chestnut mushroom Stroganoff with chive and parsnip mash (V) Served with table bowls of; Seasonal vegetables Dessert Apple and rhubarb crumble with vanilla custard (H) Classic crème brulee with berry compote and cinnamon shortbread Mixed berry and white chocolate tian with mascarpone Mixed fruit champagne jelly with fresh cream and summer fruit coulis Dark chocolate slice with vanilla bean ice cream and sesame tuille Tarte au citron with crème fraiche Followed by coffee & homemade brownies 2 course - £50.00 per person + VAT 3 course - £53.50 per person + VAT Notes All of the above menus include the following:
Not included (but you might like to consider) Please see our at a glance brochure for est. costs.
All costs are excluding VAT at 17.5% and are based on minimum numbers of 80 guests – any less than this and additional costs may be incurred |