* 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

Earl Grey smoked salmon served with celeriac crème fraiche and caviar bellinis

or

Artichoke and black olive in a polenta shell on a bed of rocket with a balsamic glaze (v)

or

Serrano ham with warm shallot rocket salad, shaved parmesan and balsamic dressing

or

Celeriac soup with parmesan dumplings

Intermediate Course

Champagne and strawberry sorbet

Main Courses

Roast fillet of beef served with Yorkshire pudding, dauphinoise potatoes, wild mushrooms, spinach and a horseradish jus

or

Pan fried fillet of sea bream with scallion mash, panache of winter vegetables and a lemon butter sauce

or

Blueberry and apple stuffed chicken breast served with herbed chump potatoes, Chantenay carrots and buttered green beans, red wine and shallot jus

or

Red onion and goat’s cheese tart, roast potatoes, rocket salad and balsamic reduction (v)

Desserts

Orange & cranberry frangipane tart with clotted cream ice cream

or

Duo of chocolate cheesecake with white chocolate sauce

or

Freshly cut fruit platter & passion fruit sorbet

or

A selection of British cheeses served with celery, grapes and biscuits