Fine Dining

These exquisite and elegant seasonal menus for up to 20 guests are ideal for small party occasions through to business lunches or dinners aiming to impress VIP’s.  They have been created using only the freshest quality seasonal local ingredients, from sustainable or organic fish and vegetables to free range eggs and poultry, grass-fed beef and lamb to organic dairy. Each course compliments each other, however we are more than happy for you to mix and match from the different menus or our Chef can create a bespoke menu focusing on your requirements and ensuring that you remain the character behind the event. Special dietary requirements are catered for individually; please also note vegetarian alternatives below the following menus.

Menus include our Head Chef and Head Silver Service Waiter, Bone China and Mascagni Cutlery, Crystal Glassware and drinks service, set up, serving and clearing up leaving you nothing to do but relax and enjoy the occasion. The following dishes are pre-prepared from our premises then cooked at the event. We offer comprehensive drink packages to either serve your drinks (no corkage charge) or drinks sold on consumption by ourselves and from our extensive menu and knowledge we can advise the perfect food and wine pairings to complement your occasion with drinks from reception through to after dinner. Prices are subject to VAT and exclude any travelling expenses, main Kitchen equipment, furniture, marquee and linen hire.
£44.50 + VAT per person
Prices are subject to VAT and exclude travel expenses
furniture and linen hire.
 
Autumn and Winter Menus

Autumn and Winter Menus

Bespoke Menu 1

Selection of freshly cooked breads served with butter

*****
Bisque aux Crevettes Soup
Shrimps blended with carrots, onions, fresh herbs, spices,
with a touch of dry sherry & fresh cream. Served with croutons.

*****
Slow Roasted Loin of Venison
Served with Beetroot Puree, Braised Bacon, Brussels sprouts and a Shallot Jus

*****

Chocolate and Brioche Bread and Butter Soufflé
with Cocoa and Blackcurrant Syrup

*****

Selection of Local and Seasonal Cheeses

*****

Coffee and handmade Petit Fours


Bespoke Menu 2

Selection of freshly cooked breads served with butter

*****

Smoked Duck and Foie Gras Terrine
Served with Plum Chutney

*****

Poached Smoked Haddock
Served with Bubble and Squeak and a Chive Sauce

*****

Pear and Almond Frangipane Tartlets
with a Autumn Fruit Salad

*****

Selection of Local and Seasonal Cheeses

*****

Coffee and handmade Petit Fours


Bespoke Menu 3

Selection of freshly cooked breads served with butter

*****

Assiette of Smoked Salmon
Gravadalax, Rillette, Blini and Smoked Salmon Horseradish Potato

*****

Braised Daube of Beef
with Sage Mash, Steamed Vegetables and Red Wine Jus

*****

Apple and Blackberry Crumble
with Hazelnut and homemade Custard

*****

Selection of Local and Seasonal Cheeses

*****

Coffee and handmade Petit Fours


Bespoke Menu 4

Selection of freshly cooked breads served with butter

*****

Quail and Parsnip Salad
with a Chestnut and Sage Dressing

*****

Stuffed Roulade of Goose
with Creamed Leeks, Fondant Potatoes and Red Currant Jus

*****

Sticky Toffee Pudding
with Butterscotch Sauce and Pecan Cream

*****

Selection of Local and Seasonal Cheeses

*****

Coffee and handmade Petit Fours


Vegetarian Alternatives

Starters

Oxford Blue, Apple, Fig and Endive Salad with a Walnut Dressing

Carrot and Coriander Soup with Baked Vegetable Crisps

Smoked Potato Soup with Crispy Leeks

Mains

Roasted Vegetable Lasagne with Truffle and Butternut Squash Puree

Roasted Autumn Vegetables Tart with Garlic Cream and Autumn Leaf Salad

Honey Roasted Root Vegetables with a Herb Crumble and Parsnip Cream Sauce

Spring & Summer Menus

Spring & Summer Menus

Bespoke Menu 1

Amouse Bouche
With a selection of freshly cooked breads served with butter

*****

Trio of Smoked Salmon
Pan Seared with Tomato Fondue, classic smoked with Parsley and Lemon Salad, Lime marinated Salmon with Chilli and Mango Salsa

*****

Best end of Welsh Lamb, Crushed Jersey Royals, Shallot Puree and Madeira Jus
Served with seasonal glazed vegetables

*****

Dark Chocolate Tart with Raspberry and White Chocolate Ice Cream
Served with a Summer Berry Compote

*****

Coffee and handmade Petit Fours


Bespoke Menu 2

Summer Cooler
Cucumber Velouté with Dill Foam with a selection of freshly cooked breads served with butter

*****

Rabbit and Hazelnut Terrine, Herb Salad and homemade Plum Chutney
Served with toasted walnut loaf

*****

Spiced Fillet of Sea Bass on a Shellfish and Saffron risotto, citrus - herb essence

*****

Iced Amaretto and Cherry Parfait, Praline,
Served with a Cherry Coulis

*****

Coffee and handmade Petit Fours


Bespoke Menu 3

Demi –Tasse of Vichyssoise
Served with Chervil Cream with a selection of freshly cooked breads served with butter

*****

Grilled Fillets of Mackerel
Accompanied by Cucumber and Chilled Tomato Soup

*****

Pan- fried fillet of Beef with Fondant Potato and Baby Leeks
Served with Seared Foie Gras and truffle Jus

*****

Lemon Posset served with home-made orange shortbread
and marinated blueberries  

*****

Coffee and handmade Petit Fours



Bespoke Menu 4

Ceviche of Red mullet
Served with a Ginger and Spring Onion Consommé with a selection of freshly cooked breads served with butter

*****

Cured Loin of Venison with Blackberry and Dandelion Salad
Served with a chilled Bigarade sauce

*****

Pan Roasted Pollock on Spring Onion and Olive Oil Pomme Puree
With Asparagus and Cockles in Chive Beurre blanc

*****

Individual Summer Puddings and Elderflower Jelly
Served with Lavender cream Chantilly

*****

Coffee and handmade Petit Fours


Vegetarian Alternatives

Starters

Marinated Summer Vegetable Salad
Poached quails egg and Grain Mustard Vinaigrette  

Tortellini of Wild Mushrooms with Wilted Red Chard
Served with a Truffle infused Foam

Mains

Pea and Mint Risotto
Accompanied by an Etuvee of Baby Gem

Sun-blushed Tomato and Polenta Cakes, Capponatta and Roquette
Garnished with a Pine Nut Salad

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