* 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

Celeriac and apple soup

Topped with stilton cheese and croutons

or

Organic salmon cured with vodka and beetroot

Garnished with watercress and horseradish creme fraiche

or

Ham hock and foie gras terrine

Served with toasted brioche and onion jam

Main course

Roast crown of bronze turkey with chestnut and celeriac stuffing

Served with pork chipolata, cinnamon infused cranberry relish, roasted jus, roasted potatoes butter poached carrots, Brussel sprouts and pancetta

or

Pork belly, belly confit and braised hock

Served with gfrain mustard mash, roasted baby carrots and a cider vinegar jus

or

Pan roasted fillet of salmon and crushed potato

Served with braised leeks and a pea and truffle veloute

or

Risotto of butternut squash and roasted peppers

Dressed with wild rocket and parmesan shavings

Dessert

Plum and almond tart

Served with caramel ice cream

or

Traditional Christmas pudding

Served with brandy sauce

or

Chocolate tart

Served with clotted cream and fresh raspberries

or

Cheese board

Served with celery and grapes

To finish

Freshly brewed coffee