Function Menus
Menu A - £28 per person
- Carrot and Orange Soup Swirled with Crème Fraiche and Basil Croutons
- Roast Breast of Chicken Wrapped In Bacon with Tarragon and Lemon Butter Fondant Potatoes and Braised Savoy Cabbage
- Glazed Lemon and Lime Tart with a Light Vanilla Sauce
- Freshly Prepared Ground Coffee and Mints
Menu B - £30 per person
- Roulade of Parma Ham and Chicken Mousseline, Accompanied by a Plum Relish
- Pan Fried Salmon Supreme, Nestled on a Bed of Creamed Spinach and Leeks with a Chive Butter Sauce
- Raspberry Creme Brulee with Buttered Home Made Shortbread
- Freshly Prepared Ground Coffee and Mints
Menu C - £33 per person
- Smoked Salmon Blinis, Drizzled with Lemon Oil and Finished with Crème Fraiche
- Blood Orange Sorbet
- Oven Roasted Loin of Pork, with Apple Fritters,Carrot and Potato Rosti and a Red Wine and Shallot Sauce
- Strawberry Shortcake with a White Chocolate Sauce
- Freshly Prepared Ground Coffee and Mints
Menu D - £36 per person
- A Warm Salad of Pigeon Breast Garnished with Pancetta Crisps, and a Roasted Shallot and Balsamic Glaze
- Salmon Medallion with Saffron Potatoes and a Sweet Tomato Sauce
- Loin of Lamb with a Basil Mousseline, Boulangere Potatoes and Garlic and Bacon Lamb Jus
- Rich Dark Chocolate Torte on a Light Vanilla Sauce
- Freshly Prepared Ground Coffee and Mints
Menu E - £39 per person
- Ravioli of Marinated Crottin Goats Cheese with Creamed Leeks, Tomatoes and Black Olives
- Risotto of Fresh Peas and Artichokes with Seared Scallops and Soft Herbs
- Ginger and Mint Sorbet
- Pan Fried Fillet of Beef with a Horseradish Crust and Truffled Creamed Potatoes
- Seasonal Berries set in a Champagne Jelly with Mascapone Cheese
- Freshly Prepared Ground Coffee and Mints
Menu F - £45 per person
- Ballotine of Salmon with Scottish Lobster and Aubergine Caviar
- Veloute of Chicken and Potato with Poached Hen's Egg
- Fillet of Beef with Pan Fried Foie Gras, Candies Shallots and a Potato Galette with a Madeira Jus
- Baked Strawberry and Chocolate Fondant with Vanilla Pod Ice-Cream
- Selection of French and Regional Cheese with Biscuits and Fruit
- Freshly Prepared Ground Coffee and Mints
Vegetarian Starters
- Melon and Grape Salad with Chilli Syrup and Mascapone Cheese
- Millefeuille of Music Paper, Chargrilled Vegetables, Crème Fraiche and Sunblush Tomatoes
- Crostini of Field Mushrooms, Wilted Spinach and Parmesan Shavings
Vegetarian Mains
- Potato Gnocchi with Globe Artichokes, Courgettes and a Rich Tomato Sauce
- Tuscan Bean Stew with Pesto Croutes
- Wild Mushroom Risotto with Leeks and Soft Herbs
