Function Menus

All functions must select at least three courses excluding coffee and all guests must have the same menu with the exception of those with specific dietary requirements.

Menu A - £28.65 +VAT per person

  • Selection of freshly baked bread
  • Turret of mixed melon with exotic fruits, Midori syrup and lemon sorbet
  • Free range chicken breast stuffed with sun blushed tomato and basil butter with crisp pancetta, creamed savoy cabbage, fondant potato and cafe au lait sauce
  • Sticky toffee pudding with butterscotch sauce, vanilla ice cream and finished with an anglaise swirl

Menu B - £29.52 +VAT per person

  • Selection of freshly baked bread
  • Poached roulade of salmon wrapped in smoked salmon, served with baby cress, lemon and chive vinaigrette
  • Rump of Welsh lamb, colcannon pomme puree, honey roast root vegetables, rosemary scented jus
  • Classic Italian tiramisu, lady fingers soaked in marsala and tia maria, rich mascarpone cream, chocolate shavings

Menu C - £32.13 +VAT per person

  • Selection of freshly baked bread
  • Chicken liver parfait, toasted brioche, house plum chutney, frizee salad
  • Traditional roast sirloin of Welsh black beef, Yorkshire pudding, dripping glazed roast potatoes, seasonal vegetables and red wine reduction
  • Trio of creme brulees - vanilla pod, raspberry, mint served with biscotti

Menu D - £33.00 +VAT per person

  • Selection of freshly baked bread
  • Terrine of confit chicken and wild mushrooms, frizee salad, sharp port reduction
  • Grilled fillet of seabass, smoked brandade, creamed leeks, crispy squid rings
  • classic torte au citron, fresh raspberries, clotted cream ice cream

Menu E - £33.87 +VAT per person

  • Selection of freshly baked bread
  • Goats cheese tartlet with baby leeks, homemade beetroot sorbet, aged balsamic
  • Pan-roasted duck breast, potato galette, green beans, wilted spinach, orange caramel jus
  • Trio of chocolate mousse - milk, white and dark with homemade all butter shortbread

Menu F - £34.74 +VAT per person

  • Selection of freshly baked bread
  • Confit of duck leg, organic watercress, orange dressing
  • Roast fillet of Welsh black beef, white truffle and chive pomme puree, honey glazed shallots, baby beets, Madeira beef glace
  • Vanilla pannacotta with cinnamon infused summer berries

Vegetarian Options

All vegetarian alternatives will be charged at the same rate as the dishes they replace on the menu.

Starters

  • Salad of tomato and buffalo mozzarella with torn basil, black olive tapenade, baby cress
  • Char-grilled asparagus spears, poached organic egg, parmesan crisp and basil Hollandaise (available seasonally)
  • Portobello mushroom, garlic and herb gratin served en croute, balsamic reduction and frizee salad

Main Courses

  • Any starter available as a main course
  • Beef tomato and aubergine stack, glazed buffalo mozzarella, tomato cous-cous stuffed bell pepper, butternut squash puree
  • Tempura baby vegetables, red chard salad, sesame seed dressing
  • Goats cheese tart, roasted red onions, Mediterranean vegetables and rich tomato compote
  • Wild mushroom fettuccine with black olives and herbs in a rich creamy sauce, parmesan biscuit
  • Herb and 2 cheese nut roast, with roasted vegetables and tomato sauce

Christmas Party Menu
17th December 2010

Starters
(V) Honey roast parsnip soup with parsnip crisps
Crisp confit of belly pork with white onion puree, butterbean and baby cress salad
and "first press" grape musk
(V) Deep fried kidderton ash baby goat's cheese, beetroot carpaccio,
purple shiso cress and sunblushed tomato dressing
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Mains
Traditional roast turkey breast with lard glazed roast potatoes, roast parsnips,
buttered sprouts and chipoline onion with carrot and swede puree,
sage stuffing, and sausage in bacon
2 way salmon - pan-fried Cajun fillet and Soughton Halls
house smoked salmon pie
with braised pak choi, lemon and black pepper dressing
(V) Roast pumpkin risotto with oregano and house dried fennel
with Asparagus spears
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Desserts
Traditional Christmas pudding with brandy sauce and redcurrant tuille
Chocolate and orange mousse with almond biscotti crumble and milk chocolate pencil
Mulled winter berry crème brulee and bara-brith melba toast

£33.50 PER PERSON