3 Course Dinner Menu
Starter
- Choice Duck & Liver Parfait with Red Onion Jam
- Prawn & Avocado Cocktail
- Smoked Salmon served with horseradish crème Fraiche & Mixed Leaves
- Creamy Garlic Mushrooms on Ciabatta
- Smoked Salmon Crayfish & Dill Mousse
- Goats Cheese & Onion Filo Tart
- Mango & Brie Filo Pastry Parcels
- Artisan Breads & Dipping Oils Platter
- Cured Meat Platter
Main
- Fillet steak served with a mushroom sauce served with Dauphinoise Potatoes
- Pan Fried Tenderloin of Pork in a Mustard Brandy Sauce
- Pan fried Sea Bass with crispy pancetta Served on a bed of sweet potato
- Vegetable Nut Roast with Apricot & Goats Cheese
- Pumpkin and Red Onion Tagine
- Chasseur Supreme of Chicken wild Mushrooms & Tomatoes
- Braised lamb Shank in Rosemary & red wine & Rustic Mash
- Mushroom Rocket Brie & Cranberry Filo Tart
- Pan Fried Duck Breast with a Spiced orange & cranberry sauce
Main Dishes Served with Seasonal Vegetables and Sautéed New Potatoes
Dessert
A selection of Homemade Desserts
- Velvety Chocolate Pots
- Crème Brulee
- Fresh Fruit Pavlova
- Individual Chocolate & Lime Cheese cake
- Tarte aux Citroen
- Rhubarb & Apple Crumble
- Chocolate Brownie with Red Cherries and Cream
£42.00 per head for bookings between 12 – 20 people
£37.50 per head for booking of 30 people or more
Fillet Steak £45.00/£40.00 per head
Cheese Selection £5.00 per head
Fresh Ground Bristol Twenty Coffee Served £3.00 per head
Minimum Spend of £450.00