PRIVATE DINING & EVENT MENUS

Crab & Crayfish Cake with Sweet Chilli Sauce
Homemade Watercress & Clotted Cream Soup
Fresh Asparagus topped with Poached Egg & Chive Dressing
Chicken Liver Parfait with Red Onion Marmalade & Granary Toast

  Oven-roasted Salmon Fillet with Lemon & Caper Butter on a bed of wilted baby spinach
Slow-roasted Half Shoulder of Lamb served as medallions with a redcurrant & rosemary jus
Chicken Breast stuffed with Boursin Cheese, with a cream & chive sauce
Roasted Red Pepper & Tomato Risotto with parmesan cheese
 
 
Homemade Bramley apple crumble
Fresh fruit salad
Chocolate fudge cake
Lemon mousse with fresh raspberries

Locally smoked fish platter with dressed leaves and horseradish cream
A trio of chilled melon & forest fruits sorbet
Confit duck leg with homemade plum chutney
Wild mushroom soup with confit garlic, fresh thyme, cream & croutons

Tournedos Rossini - pan fried fillet steak topped with a smooth chicken liver parfait & port wine sauce
Chicken Cordon Bleu filled with gruyere cheese & parma ham, topped with a shallot, white wine & cream sauce
Sole fillets rolled & stuffed with salmon mousse, seafood sauce, cauliflower & carrot & grated potato rosti

Banoffee Pie
Chocolate profiterole stack
White chocolate, raspberry & strawberry charlotte
Fresh strawberries & vanilla cream

Homemade local seafood bisque with cheese croutons and garlic mayonnaise
Pan-fried duck liver salad with lardons of smoked bacon & raspberry dressing
Carpaccio of beef
Smoked chicken topped with avocado mousse & mango coulis

Oven roasted sea bass fillets cooked with fennel, pernod & cream sauce
Beef Wellington with mushroom duxelle and a rich port & red wine sauce
Rack of English lamb with a herb crust & rosemary jus
Butternut squash curry with fragrant basmati rice & naan bread

Homemade raspberry cheese cake
Citrus fruit bavarois
Traditional cocoa tiramisu
Fruits of the Forest pavlova