Sample Menu

One set menu to be chosen for the whole group, 
 i.e. one starter, one main course, one dessert.

Starters
Trio of salmon
with baby leaves and watercress crème fraîche

Chicken terrine
with artichoke salad and toasted brioche

Baked tomato
stuffed with confit fennel and avocado pesto

Goats cheese and grilled pepper parcel
with a rocket salad

Roast plum tomato soup with pesto
Carrot and coriander soup with crème fraîche
Red pepper soup with black olive tapenade

Main Course

Fish
Baked fillet of salmon
with crushed new potatoes, buttered spinach
and cucumber dill sauce

Steamed fillet of hake
with sauté potatoes, petit onions and carrots

Zander steak
baked with braised fennel and red pepper sauce

Meat and Poultry
Mustard glazed lamb rump
with honey carrots and shallot jus

Roasted pork loin
with sweet potato purée, sage and onion relish

Pan fried loin of venison
with roasted parsnips and blackberry jus

Roasted chicken supreme
with bubble & squeak and a fine ratatouille red wine sauce

Grilled medallion of beef fillet
with dauphinoise and wild mushrooms
(£8 supplement per person)

Vegetarian Dishes
Vegetable charlotte
filled with roasted vegetables and basil
served with a red onion marmalade

Roasted feta and olive lasagne
with aubergine crisp, mustard coulis

Pan fried halloumi
with dauphinoise and wild mushrooms

Dessert
Dark chocolate truffle
with a white chocolate sauce

Glazed lemon tart with raspberry coulis

Berry cheesecake with anglaise

Treacle tart with ice cream

Cheese plate

Coffee and petits fours