* Party menus are subject to change due to seasonality, availability and other issues beyond our control. A menu pre-order is required for most parties.

Sample Menu 2011
This menu will be confirmed later on in the year.

Starter

Lightly spiced creamy pumpkin soup

Served with a spinach and blue cheese raviolini (v)

or

Chilli and lime crusted salmon

Served with marinated vegetables with baby leaves and sweet soy dressing

or

Foie gras and duck liver parfait

Served with confit duck rillette with pear jelly and toasted brioche

or

Pan seared scallops marinated in cumin and lime

Served with parmesan crisp and red pepper and tomato jam

Main course

Pan seared sea bass

Served with samphire, bubble and squeak and sorrel sauce

or

Stuffed turkey roulade

Served with chipolatas, roasted chateau potatoes, winter vegetables and gravy

or

Venison medallions

Served with herbed potatoes rosti, buttered baby vegetbales and port wine jus

or

Asparagus, wild mushroom and parmesan strudel (v)

Served with tomato beurre blanc

Desserts

Chocolate fondant with almond dust and ginger bread ice cream

or

Steamed Christmas plum pudding with brandy creme Anglaise

or

Fig and cranberry sticky toffee pudding with cinnamon ice cream

or

A selection of cheeses from the British Isles

Served with candied walnuts, quince jelly and savoury biscuits

To finish

Freshly brewed coffee and mince pies