3 Course Dinner Menu
Starter
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
Main
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)
Dessert
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 2025 prices, if you are looking for a quote for 2026 or beyond these prices are subject to change.