BANQUETS & HOT MEALS

Our range of menus allow you complete flexibility in choosing your ideal Menu.

The selection of starters, main course and desserts allow you to make your function unique. You may choose as many courses and combinations as you wish, to obtain an overall price per head for your menu, simply add the value of each course from the pricing sheet attached. Coffee and mints are included in the price. If you have a favourite dish not listed, please ask for a quotation.

If you would like us to help you choose your menu we will be happy to discuss options with you.

Included in the Package Price Are:

Crockery, Cutlery, Linen Tablecloths, Serviettes, Chocolate mints,
Laying up of tables to your requirements,
The uniformed staff and service of your meal
(service of drinks where applicable)
We Only Supply Glassware if we are providing the Wines/Drinks

STARTER COURSES

Chefs Homemade Soup of your Choice

Examples: Winter Vegetable, Cream of Vegetable, Tomato and Basil,
Minestrone, Leek and Potato, Wild Mushroom, Broccoli and Stilton, Asparagus etc.

All served with Fresh Baked Roll and Butter.

PATE AND TERRINES

Chicken Liver and Wild Mushroom Pate

Duck and Orange Pate

Brussels Pate

Pate Ardennes with Plums and Brandy

Pork, Apple and Calvados Pate

Wild Boar Pate

Chicken Liver Parfait

Pork, Chicken and Apricot Terrine

Italtianne Chargrilled Vegetable Terrine

FISH STARTERS

Cold Fresh Scotch Poached Salmon
With mixed leaf salad and lemon and fresh chive sauce

Scotch Poached Salmon and Prawns
On a bed of crisp leaves with Marie rose sauce with a hint of brandy

Finest Scotch Smoked Salmon
With granary bread and butter, lemon wedges and roquette leaf salad with lemon zest and dill dressing

Finest Scotch Smoked Salmon with Avocado Salsa
Set upon a bed of continental leaves and an avocado salsa. Served with freshly baked granary bread.

Succulent Prawn and Apple Salad
With mixed leaves and Marie Rose Sauce

Fresh Mango and Prawn Salad
On a bed of crisp leaves with a lemon and chive mayonnaise

Duo of Smoked Fish
Smoked mackerel and trout with a horseradish and potato salad with mixed leaves

Poached Salmon Mousse
With mixed leaves and fresh granary knotted roll

Smoked Salmon and Monkfish Terrine
With mixed leaf salad and lemon wedges

Crab Terrine with Thai spices and Lemongrass
With mixed leaf salad and lemon wedges

Seafood Assiette
Scotch salmon, prawns, smoked mackerel and ribbons of smoked salmon garnished
With a greenlip mussel

Parmesan Cheese Basket filled with Succulent Prawns
Dressed with Lemon and Chive sauce

STARTERS

Half Chilled Galia Melon filled with
Exotic Fruits and set upon a pool of Raspberry Coulis

Half Chilled Ogen Melon filled with
Forest Fruits dressed with Port with a pool of Mango Coulis

Half Chilled Galia Melon Filled with Succulent Prawns
Topped with a Marie Rose Sauce and a sprig of fresh dill

Fan of Chilled Galia Melon
with a pool of mango coulis

Trio of Melon
Ogen, Charentais and Water Melon
With exotic fruit coulis

Fan of Galia Melon with Smoked Ham
And port and redcurrant coulis

Exotic Fruit Medley
Star fruit, mango, kiwi, water melon, pineapple,
black grapes, with rum syrup

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Duck and Orange Salad
Thinly sliced Gressingham duck breast with Orange
Segments and redcurrant vinaigrette

Caesar Salad
Classic Caesar salad with anchovy fillets
and croutons, kos lettuce and Caesar dressing

Smoked Chicken and Bacon Salad
With continental leaves, herb croutons and dressed with balsamic vinegar

All Starter are accompanied with a Bread Roll and Butter.

MAIN COURSES

All main courses meats or fish are silver served and are accompanied with fresh market vegetables and potatoes served "Family Service", for guests to help themselves to exactly what they would like. Alternatively vegetables and potatoes can also be silver served if required.

BEEF

The following cuts of mature English Beef are available:

Topside, Sirloin or Fillet

Sirloin or Fillet Available at Extra Cost

Roast English Topside of Beef with Yorkshire Pudding
And rich roast gravy

Alternatively Available with your choice of sauce:

Burgundy and Woodland Mushroom
Highland Whisky and Peppercorn
Claret and Glazed Shallots
Wild Mushroom Drambuie and Cream

Individual Beef Wellington
Made with fillet steak topped with a mushroom duxelle and wrapped in pastry.
Served with a rich red wine sauce

LAMB

Either English or Welsh depending on Availability

The Following Lamb Cuts Are Available:

Boneless Leg of Slow Roasted Lamb
Rack of Lamb with Garlic and Herb Crust
Trio of Lamb Noisettes
Saddle of Lamb either plain or stuffed with a Rosemary and Garlic Farce

All Cuts Available with the Roast Pan Gravy or the Following Sauces:

Redcurrant and Port Glazed Shallots
Sherry and Thyme
Burgundy, Fresh Mint and Shallot
Red Wine and Fresh Rosemary

CHICKEN

All our Chicken is Fresh English produce

Traditional Roast Breast of Chicken
With chipolata sausage, stuffing and rich roast gravy

Supreme of Chicken
Served with your choice of sauce:

White Wine, Cream and Tarragon
Asparagus and Chardonnay finished with Cream
Burgundy with Smoked Bacon and Shallots
Italian Roasted Tomato and fresh torn Basil
Red Wine and Mushroom with a hint of Dijon Mustard

SPECIALLITY CHICKEN

Chicken Breast Coated in a White Wine Sauce
Infused with roasted red peppers and finished with a dice of
Smoked Bacon

Chicken Itallienne
Chicken breast filled with torn basil leaves and mozzarella cheese,
Wrapped in bacon served with a tomato and red wine sauce

Chicken Chardonnay
Chicken breast lined with Asparagus and Somerset brie, coated in a
chardonnay and tarragon sauce

Chicken Breast filled with Pan Fried Leeks
Coated in a cream wine sauce

Chicken Breast filled with Baby Spinach Leaves and Shropshire Blue Cheese
With a white wine and fresh chive sauce

Chicken Montagnarde
Chicken Breast with a julienne of ham and a fresh Asparagus sauce
With cream and White wine

Chicken Breast filled with a Mousseline of Roquefort
Raisin, Spring Onion and Chive, coated in a Red Wine Sauce

All Served with Fresh Market Vegetables and Potatoes

ENGLISH PORK

Traditional Slowly Roasted Loin of Pork
Served with sage and onion stuffing, crackling and roast gravy

Loin of English Pork Also Available with the following Sauces:

Caramelised Apples, Cider and Tarragon
Wild Mushrooms, fresh thyme, black pepper and cream
Dijon Mustard and fresh tarragon finished with Cream
Caramelised Apples and Calvados

Loin of Yewdale Pork
Loin of Pork marinated in garlic, herbs and peach juice
Served with peaches and a sherry and thyme sauce

TURKEY

Traditional Succulent Roast Turkey
Served with stuffing, sausage wrapped in bacon and roast gravy

DUCK

Individual Breast of Gressingham Duck
Served with Either:

Brandy and Glazed Black Cherries
Orange Segments, Redcurrant and Grand Marnier sauce
Honey and Brandy with Fresh Tarragon
Dressed with Raspberries and Claret sauce
Braised Red Onion and Port

All Served with Fresh Market Vegetables and Potatoes

If you would like a particular favourite not
in our menus please ring our office for a quotation

SALMON

Poached Salmon Supreme
With a sauce of your choice:

Lemon and Chive
Lime and Coriander
Champagne and Pink Peppercorn
Pan Fried Leeks with Cream and Wine
White Wine and Asparagus
Fresh Lime and Dill
White Wine, Tomato and Roasted Red Peppers

Salmon and Filo Purse
Finest Scotch Salmon topped with a julienne of vegetables and
wrapped in filo pastry with a choice of sauce from the list above

Salmon and Spinach Delice
Scotch salmon filled with baby spinach leaves and coated
In cream and dill sauce

Salmon and Leek Delice
Scotch poached salmon filled with pan fried leeks with a
Vermouth and chive sauce

Other Fish Main Courses Are Available
Details and Prices Available on Request.
e.g Plaice, Sole, Haddock, Cod, Sea Bass etc.

VEGETARIANS

Leek and Gruyere Cheese Parcel
Vegetable and Pasta Bake
Vegetable Lasagne
Vegetable Crumble
Goats Cheese and Spinach Bread and Butter Pudding
Mushroom Stroganoff
Broccoli and Pasta Bake
Vegetable Curry
Roasted Peppers filled with Vegetable Risotto
Wild Mushroom Risotto
Vegetable and Cheese Wellington

All Served with Fresh Market Vegetables and Potatoes

DESSERTS SELECTION

Traditional Baked Deep Fill Apple Pie

Strawberry Cheesecake
With fresh cream and strawberry coulis

Lemon Meringue Pie

Pyramid of Profiteroles
With chocolate sauce

Tarte au Citron

Belgian Chocolate Roulade with Chocolate sauce

Strawberries and Cream
(subject to season)

Belgian Chocolate Fudge Cake

Fresh Fruit Salad

Deep Dish Caramel and Apple Pie

Raspberry, Mascarpone and Lemon gateaux

Cappuccino Gateaux with Baileys Cream

Toffee Crunch Pie with Butterscotch Sauce

Banoffee and Cream Pie

Cranekin
Raspberries folded into whisky enhanced cream and
Honey topped with toasted oats.

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English Cheeses and Biscuits
Featuring Mature Cheddar, Stilton and Somerset Brie
With celery and grapes

DELUXE DESSERTS FOR THAT SPECIAL OCCASION

Individual Normandy Apple Tarte
Glazed apple tarte with vanilla and cinnamon cream

Chocolate and Morello Torte

Individual Lemon and Lime Bavarois

Individual Milk and White Chocolate Torte
With liqueur cream

Individual Forest Fruit Cheesecake

Individual Chocolate and Mint Truffle Torte
With chocolate sauce

Individual Tarte au Citron
With fresh cream and raspberry coulis

Individual Butterscotch and Honeycomb Cheesecake
With fresh cream and butterscotch sauce

Individual Strawberry and White Chocolate Charlotte

Individual Summer Fruit Tart with Vanilla Cream

Individual Cappuccino Truffle with Baileys Cream

Individual Seville Orange Cheesecake with Cointreau Cream

Trio of Chocolate Truffle Torte

Individual Banana and Toffee Tart with Caramel Sauce

Individual Chocolate Maltese Torte with Honeycomb

Irish Cream Truffle Torte with Liqueur Cream

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English Cheeses and Biscuits
Featuring Mature Cheddar, Stilton and Somerset Brie
With celery and grapes