3 Course Dinner Menu


Smoked Haddock & Parsley Fish Cake
Duck & Liver Parfait with Red Onion Chutney
Burrata, heritage tomatoes & basil
Baked Fig & Camembert
Creamy Garlic mushrooms on ciabatta
Brie wedges with spicy tomato sauce
Salt & Pepper squid with garlic & lemon Mayo
Lightly spice creamy parsnip soup with sour dough bread
Smoked Salmon Crayfish & Dill Mousse


Chicken Supreme in a sun-kissed tomato, basil & parmesan sauce served with dauphinoise & seasonal vegetables

Pan Fried Duck Breast with a Spiced orange & cranberry sauce served with dauphinoise & seasonal vegetables

Braised lamb Shank in Rosemary & red wine sauce served with rustic mash

Salmon Steak in a lemon and dill sauce served with dauphinoise & seasonal vegetables

Cod Steak with Anchovy & Fennel Crust served with dauphinoise & seasonal vegetables

Seared Seabass Fillet with Mustard & Dill Sauce served with roasted new potatoes & Seasonal Vegetables

Fillet steak served with a peppercorn or blue cheese sauce served with dauphinoise & seasonal vegetables

Pan Fried Tenderloin of Pork in a Mustard & Brandy Sauce served with herby roasted new potatoes & seasonal vegetables

Sticky Soy & Ginger Pork Fillet served with a noodle salad

Gourmet Beef burger in a brioche bun topped with a jalapeno mayonnaise, crispy smoked bacon & melted Emmental cheese served with skinny fries & side of slaw.

Roasted Romano Peppers Stuffed with Puy lentils & feta  (V/Ve)

Pear, Walnut & Dolcelatte Salad (V/Ve)

Pumpkin and Red Onion Tagine served with Cous Cous (Ve)

Wild Mushroom Risotto with truffle oil & parmesan served with spring greens (V)

Carrot & Spiced Marmalade wellington served with herby roasted new potatoes & Seasonal vegetables (Ve)


Vanilla Crème Brulee with homemade shortbread biscuit
White Chocolate & Biscoff mousse pots
Lemon Possets with homemade shortbread biscuits
Sticky toffee Pudding with toffee sauce & custard
Chocolate fondant & clotted cream
Mini Pavlova with berries
Belgian Triple Chocolate Brownie with clotted cream
Lemon Brulee tart with raspberry coulis
Cheese Plate – 3 local favourites, crackers & chutney

Priced from £55.00 per head

Fillet steak option +£3.00p per head

What is included:
An agreed service time based on the number of people we are catering for
Approximately 1 hour set up time
Leaving the kitchen as found
Travel within 15 miles

Minimum numbers – 12 adults

V- Vegetarian
Ve – Vegan
V/Ve – Vegetarian, can be made vegan if required

The number of choices available per course will depend on the number of guests.

We take a 20% deposit at the time of booking, this deposit is non-refundable and secures the date in our diary for your event.

Please Note, these are our 2024 prices, if you are looking for a quote for 2025 or beyond these prices are subject to change.