Starters

Watercress Celeriac soup with Goat’s cheese Croutons

Ciabatta bread topped with fresh asparagus poached egg crispy bacon and hollandaise sauce.

Chicken liver pate served with homemade brioche

Thai fishcakes accompanied with assorted salad and chilli chutney.

Vegetable tartlet
Filed with roasted vegetables and caramelised onions topped with goat’s cheese.

Smoked Salmon with Prawns Horseradish cream and Vinaigrette Salad

Main course

Supreme of chicken laid on a bed of lyonaisse potatoes surrounded with a red wine sauce garnished with diced bacon and mushrooms, served with seasonal vegetables.

Roast pork loin, cooked in cider, served with a war salad of celeriac, bacon and peas, accompanied by mash potatoes

Roast Rump of lamb served with dauphinoise potatoes jardinière carrots and courgettes and a rosemary Jus.

Rib eye steak (or fillet steak for a £2.00 surcharge) (served Medium) laid on sauté potatoes topped with stilton surrounded with a Marsala sauce accompanied with French beans.

Fillet of seabass laid on a crushed potato cake with dill, selection of vegetables drizzled with a herb butter.

Wild mushroom, peas, and white wine risotto served with a parmesan bruschetta
Desserts

Spiced apple crumble served with custard or cream

Crème Caramel

Rich Chocolate tart served with cream or ice cream

Baked Lemon cheesecake drizzled with a lemon sauce

Exotic fruit salad

Selection of Cheese and biscuits

We require a minimum order of 20 people for the above menus,

the costs below include VAT.

2 Course menu £27.00
3 Course menu £32.00