* 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

Parsnip and apple soup with Wendsleydale dumpling (v)

or

Rillette of smoked trout, on Carpaccio of beetroot and horseradish cream

or

Smoked breast of duck on kim chee salad, sweet chilli, coriander and sesame dressing

Main Course

Roasted turkey breast and glazed gammon, herb stuffing & chipolata sausage Brussels sprouts, chatenay carrots, honey roast parsnips and roast potatoes, natural jus

or

Red onion and goat’s cheese tart, parmesan roasted new potatoes, salad, and balsamic reduction (v)

or

Pan fried loin of lamb, dauphinoise potatoes, green beans, chantenay carrots and a red currant jus

or

Roasted fillet of salmon, scallion mash, panache of winter vegetables, lemon butter sauce

Dessert

Individual chocolate and raspberry terrine with vanilla seed anglaise

or

Orange & cranberry frangipane tart with clotted cream ice cream

or

Duo of chocolate cheesecake with white chocolate sauce

To Finish

Freshly brewed Coffee and mince pies