Dinner menus 2011

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(V) suitable for vegetarians

(C) suitable for Coeliacs

 

First Course

Carrot and Coriander Soup (V) (C)
A soup of carrot and coriander.

Leek and Potato Soup (V) (C)
A soup of leek and potato.

Goats Cheese Salad (V)
Crouton of melted goats cheese with tossed leaves, balsamic dressing and a rocket pesto.

Smoked Salmon and Prawn Ceviche (C)
Smoked salmon and prawn ceviche marinated with coriander, chilli and red onion with tossed leaves and a lemon oil dressing.

Sticky Chicken and Parmesan Salad (C)
Slices of sticky chicken on a bed of salad leaves with parmesan shavings
and a herb crème fraiche dressing.

Seafood Cocktail (C)(£3.00 Supplement)
A cocktail of prawn and crab with salad leaves and a seafood dressing.

Field Mushroom and Shropshire Blue Cheese (V) (£2.50 Supplement)
Oven roasted field mushroom filled with Shropshire Blue cheese, topped with a garlic and pine nut crust, garnished with rocket and a herb dressing.

All Starter Courses served with a selection of homemade breads.

 

Second Course

Fillet of Salmon with Pancetta (C)
Fillet of salmon wrapped in pancetta with a white wine and chive sauce.

Braised Pork Belly with Butternut Squash (C)
Braised pork belly served with a butternut squash purée.

Chicken with Asparagus and Madeira Sauce (C)
Breast of chicken filled with asparagus mousse and with a Madeira Sauce.

Lamb Shank (C)
Boneless shank of lamb served with redcurrant and mint.

Braised Pavé of Beef (C)
Braised pavé of beef in red wine with horseradish mash, caramelised onions,
lardons and mushrooms

Gressingham Duck with Cassis Sauce (C) (£3.50 Supplement)
Roast breast of Gressingham duck with sardelaise potatoes (cooked in goosefat with thyme and bacon) and with a blackcurrant sauce.

Poached Fillet of Halibut, Sauce Vierge (C) (£4.00 Supplement)
Fillet of halibut poached in olive oil with cucumber and dill
and a warm tomato and herb dressing.

Chickpea Cassoulet(V) (C)
A cassoulet of chickpeas, roasted vegetables and a cream and vegetable sauce.

Carrot and Potato Gâteau (V)
A gateau of carrot and potato with a tomato fondue.

All Main Courses served with a selection of seasonal vegetables and potatoes.

 

Dessert

Chocolate and Orange Pots (V) (C)
Rich chocolate and orange pots with caramelised oranges.

Vanilla Crème Brûlée (V) (C)
A chilled caramelised vanilla custard cream with fresh fruit.

Sticky Pudding (V)
A date and toffee pudding with butterscotch sauce and vanilla ice cream.

Fruit Crumble (V)
A seasonal fruit crumble served with a crème anglaise.

Passion Fruit Cheesecake (V)
Passion fruit cheesecake with a passion fruit coulis.

Lemon Tart (V)
A sweet pastry case filled with a lemon sabayon with a berry compote.

Assiette de Gourmand (V) (£3.00 Supplement) 
A trio of desserts to include
Lemon Possett with a berry compote, Vanilla Cheesecake
and a rich Chocolate Tart with accompanying sauces.

Please note Assiette de Gourmande would have to be for the whole table and could be adapted accordingly for special diets, eg, coeliacs

A selection of cheeses and biscuits
£5.50 per person

Cafetière of coffee
 £2.95 per person

 
Excluding service
Price per person : £39.95 for 3 courses

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Service*
£225.00 per party

*Service price is based on selection of one starter, one main and one dessert option per party. Should you wish to select a choice of two starters, main courses and dessert options an additional service surcharge of £75.00 will apply.

Please note with the exception of special dietary requirements we ask for a minimum of six portions from each option per course.