A CHOICE MENU FOR UP TO 35 PEOPLE

with the order taken during reception drinks

SAMPLE ONLY - ACTUAL CONTENT CAN BE DISCUSSED AND CONFIRMED ON AN INDIVIDUAL BASIS

Tempura monkfish cheek with smoked bacon salad, pineapple carpachio and coriander oil
Galia melon with orange and pink grapefruit segments and mint dressing
Baked crottin goats cheese and red pepper with a pear and balsamic salad
Chicken liver parfait with a tomato jam and toasted brioche
Terrine of confit duck with crispy duck roll and mead syrup
Cream of ……see other page for choice………. soup

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Sorbet

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Roast rump of lamb with fondant potato and a caper and tomato compote
Roast maize fed chicken breast with Caesar salad, saute potatoes and fresh anchovies
Pan-fried fillet of beef (supplement £7.50)
with new season asparagus, wild mushrooms, galette potato and parsley cream jus
Rib eye of Lakeland beef with fine beans, onion rings, peppercorn sauce and chips cooked in dripping
Roast Barbury duck breast with beetroot, horseradish potato and broad beans
Grilled fillet of line caught seabass
with oriental spiced crust, tomato jam and vegetable noodles
Wild mushroom and sweet corn tagliatelle with a poached egg, parsley pesto and truffle oil

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Gooseberry crumble with sweet ginger and vanilla ice cream
Seasonal crème brulee with shortbread biscuit
Sticky toffee pudding with butterscotch sauce and thick cream
Poached red wine pear and liquorice ice cream with mulled spiced syrup
Steamed chocolate pudding with strawberry yoghurt ice cream
A selection of British farmhouse cheese with home made chutney

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Coffee and home made chocolate

All menus are subject to seasonal change
Last updated 18th July ovember 2005