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Seasonal MenusSeasonal Menus have been created around fresh, seasonal ingredients of meat, fish and vegetables with each course complimenting each other, however we are more than happy for you to mix and match from the different menus. Your Guests will choose their meal from the menu you select but with some venue kitchen facilities and speed of service it is easier to choose a set course menu for your guests especially for parties above 40 guests. Special dietary requirements are catered for individually. The following dishes are pre-prepared from our premises then cooked at the venue and accompanied by appropriate relishes, dressings and sauces. Menus include uniformed Chef/s and waiting staff serving food only, set up, crockery, cutlery, quality disposable napkins and clearing up leaving you nothing to do but relax and enjoy the occasion. We offer an extensive drinks package to either serve your drinks or drinks sold on consumption by ourselves.
Prices are subject to VAT and exclude any travelling expenses, furniture, marquee and linen hire.
The seasonal menus are suitable for 20 – 100 guests.
For exquisite and striking menus for up to 20 guests please see our Bespoke menu.
Please inquire for our Banqueting Menus for events above 100 guests.
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Spring Menus
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Spring MenusSpring Menu 1
A selection of freshly cooked breads served with butter
Starters:
Vodka and Beetroot Cured Salmon with Watercress Salad and a Mustard Dressing
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Cured Venison with Blackberry, Dandelion and Black Forest Chutney
Spring Vegetable Broth with Smoked Cheddar Dumplings
Mains:
Roast Supreme of Corn Fed Chicken served with Celeriac and Parsnip Mash, Spring Greens, Pancetta and Leek Sauce
Grilled Fillet of Pollock, Chive and Olive Oil Pomme Puree, Parsley and Lemon Butter Sauce
Honey Roasted Root Vegetable Crumble, Oxford Blue and Pear Salad with a Herb Froth
Desserts:
Chocolate Fondant and Amoretti Ice Cream with Chocolate and Coffee Sauce
Apple and Cinnamon Crème Bruleé served with Vanilla Biscuits
Caramel and Chocolate Cheesecake with Berry Compote
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Spring Menu 2
A selection of freshly cooked breads served with butter
Starters:
Baked Goats Cheese with a Walnut Crust, served with Balsamic Peaches and Herb Salad
Potted Smoked Chicken, Roasted Leek and Rocket Salad with Country Style Bread
Seared Scallops with Black Pudding, Bacon and a Lemon Beurre Blanc
Mains:
Tian of Roasted Vegetables, Roasted Tomato Sauce and Balsamic Glaze
Rump of English Lamb with Crushed Potatoes and Shallot Jus
Grilled Fillet of John Dory with Shellfish and Saffron Risotto
Desserts:
Classic Steamed Pudding with Warm Fruit Compote and homemade Custard
Homemade Chocolate Brownies with Fudge Ice Cream and Vanilla Sauce
Selection of Local Cheeses
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Spring Menu 3
A selection of freshly cooked breads served with butter
Starters:
Warm Salad of Parsnips, Bacon and Roasted Shallots with Poached Duck Egg
Freshly Cooked Mussels, Steamed in Cider and served with Fresh Bread
Leek and Potato Soup with Granary Croutons
Mains:
Wild Mushroom and Tarragon Tagliatelle with Wilted Spinach and Parmesan Crackling
Pan Fried Rump Steak with Hand Cut Chips, Béarnaise Sauce and Watercress
Grilled Mackerel Fillets with a Bouillabaisse sauce and smoked Paprika Aioli
Desserts:
Homemade Apple Pie served with Cinnamon Ice Cream
Butterscotch Tart with a Pecan Cream Chantilly
Hazelnut and Chocolate Delice
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Spring Menu 4
A selection of freshly cooked breads served with butter
Starters:
Citrus Marinated Baby Vegetables with braised Gem Leaves and Beetroot Drizzle
Parma Ham with Chicory, Parmesan and a Blood Orange Dressing
King Prawn and Dill Open Lasagne with Shellfish Bisque
Mains:
Whole Roasted Trout stuffed with Lemons, Rosemary and Thyme. Served with a warm Potato Salad
Roasted Breast of Duck with Confit Leg, Curly Kale, Fondant Potato and Cranberry Jus
Sweet Potato and Smoked Applewood Tart with slow roasted Tomatoes and Spinach
Desserts:
Sticky Toffee Pudding with Nut Ice Cream and warm Toffee sauce
Cherry and Amaretto Parfait with macerated fresh Cherries
Orange and Pear Fool with Caramel Tuille
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
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Summer Menus
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Summer MenusSummer Menu 1
A selection of freshly cooked breads served with butter
Starters:
Griddled Asparagus with Poached Egg and Mint Hollandaise sauce
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Smoked Salmon and Prawn Salad with Peas and Dill dressing
Carpaccio of Beef with Fig Salad and a Spiced dressing
Mains:
Salad of Courgettes, Aubergines, Roasted Peppers and Buffalo Mozzarella drizzled with Green Pesto
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Grilled Lamb Cutlets, Boulangere Potatoes with Watercress and Summer Vegetable Jus
Fillet of Salmon “en papillote”, Potato Rosti, glazed baby Vegetables with Salsa Verde
Desserts:
Chocolate and Raspberry Tart with White Chocolate Ice Cream
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Individual Summer Puddings with Lavender Crème Fraiche
Summer Berry Eton Mess
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Summer Menu 2
A selection of freshly cooked breads served with butter
Starters:
Confit Chicken Salad with Roasted Red Onions and Sweet Cure Bacon
Cockle and Baby Asparagus Linguini with Herb Butter
Vichyssoise with Chervil Cream
Mains:
Breast of Chicken stuffed with Cranberries and Walnuts. Served with Fondant Potatoes,
Chanterelle Carrots and Tarragon Jus
Baked Onion and Blue Cheese Tartlets with Rocket and Fig Salad
Seared Tuna with Nicoise Salad and Roasted Red Pepper Coulis
Desserts:
Chocolate and Strawberry Semi-freddo with Iced Espresso Cream
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Lemon Posset with marinated Blueberries and Orange Shortbread
Rhubarb and Crème Fraiche Tart with Raspberry Coulis
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Summer Menu 3
A selection of freshly cooked breads served with butter
Starters:
Aubergine, Cherry Tomato and Feta Cheese Gateaux with Olive and Black Olive Tapenade
Crayfish and Fennel Tian with Tomato and Basil Dressing
Ham Hock Terrine with Piccalilli and Toasted Breads
Mains:
Pan Fried Fillet of Sea bass, garden Herb Papadelle with Broad Beans and Chives
Fillet of Beef, Fondant Potatoes, Foie Gras, Baby Leeks and Truffle Jus
Pea and Mint Risotto with Beetroot Crisp and Herb Salad
Desserts:
Passion Fruit Charlotte and Marinated Berry Salad
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White Chocolate and Berry Cheesecake
Mango Delice with Lemon Sorbet
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Summer Menu 4
A selection of freshly cooked breads served with butter
Starters:
Pan Fried Scallops with Pea, Watercress and Chorizo Salad, served with a Lemon and Thyme dressing
Smoked Chicken, King Prawn and Mango Salad with a Mango and Mint Dressing
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Brie and Sunblushed Tomato Tarts with Frissee and Cucumber
Mains:
Poached Fillets of Sole with Spaghetti of Vegetables, New Potatoes and White Wine Sauce
Mediterranean Vegetable Tagliatelle and Roast Tomato and Pepper Sauce with Herb Cream
Roasted Pork Chop, Dauphinoise Potatoes and Red Cabbage Slaw with a light Cider Jus
Desserts:
Triple Chocolate Terrine served with Raspberry Biscotti and Crème Chantilly
Chilled Summer Fruit Soup with baked Meringue and Candied Lemon
Blueberry Panacotta with Rose Water Syrup and Crystallised Mint
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
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Winter Menus
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Winter MenusWinter Menu 1
A selection of freshly cooked breads served with butter
Starters:
Quail and Parsnip Salad with a Chestnut and Sage Dressing
Carrot and Coriander Soup with Baked Vegetable Crisps
Crayfish and Crab Open Lasagne with Lobster Bisque
Mains:
Braised Daube of Beef with Sage Mash, Steamed Vegetables and Red Wine Jus
Baked Fillet of Monkfish with Sautéed Potatoes and Chard Pancetta Veloute
Risotto of Pumpkin and Swede with a Goats Cheese and Pear Salad
Desserts:
Steamed Pear and Sultana Pudding with Brandy Crème Anglaise
Chocolate Truffle Torte served with Blackberry Ice Cream
Selection of Local and Seasonal Cheeses
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Winter Menu 2
A selection of freshly cooked breads served with butter
Starters:
Poached and Roasted Foie Gras with Sauternes Jelly and Toasted Brioche
Hot Smoked Salmon with Tomato Fondue and Dill Dressing
Winter Vegetable Broth with Gruyere Croutons
Mains:
Poached Darne of Halibut with Potato and Artichoke Rosti, Mixed Green Vegetables and Shrimp Butter Sauce
Slow Roasted Loin of Venison served with Beetroot Puree, Braised Bacon, Brussels sprouts and a Shallot Jus
Medallions of Sweet Potato with Sorel, Sage and Chard served with Oyster Mushrooms and Herb Cream
Desserts:
Chocolate and Brioche Bread and Butter Soufflé with Cocoa and Blackcurrant Syrup
Valrhona Chocolate and Madagascan Vanilla Brownie with Green Pepper Ice Cream
Cinnamon Pana Cotta with Mulled Wine Compote
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Winter Menu 3
A selection of freshly cooked breads served with butter
Starters:
Assiette of Smoked Salmon – Gravadalax, Rillette, Blini and Smoked Salmon Horseradish Potato
Herb Rolled and Seared Fillet of Beef with Wild Roquette and Mustard Dressing
Smoked Potato Soup with Crispy Leeks
Mains:
Baked Fillet of Hake served with Pont Nerf Potatoes, Broad Beans and Vermouth Sauce
Stuffed Roulade of Goose with Creamed Leeks, Fondant Potatoes and Red Currant Jus
Four Cheese Gateaux with Pine Nuts, Carrots and a Dill Emulsion
Desserts:
Traditional Christmas pudding with Brandy Butter Flambéed for your guests
Apple and Blackberry Crumble with Hazelnut and homemade Custard
Hot Chocolate Fondant with Irish coffee Ice Cream
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Winter Menu 4
A selection of freshly cooked breads served with butter
Starters:
Clam and Mussel Chowder with Herb Salad and Dill Oil
Duck Egg with Seared Chicken Livers and Madera Jus
Spinach, Wild Mushroom and Parmesan Papadelle
Mains:
Roast Breast of Norfolk Turkey, Creamed Brussels, Roast Potatoes, Traditional Christmas Garnishes and Cranberry Jus
Roast Fillet of Pollack wrapped in Spinach and Herb Mousse with Spaghetti of Vegetables,
Potato Rosti and Cafe au Lait Sauce
Brie, Rosemary and Red Onion Tart with a Roquette and Frissee Salad
Desserts:
Apricot and Cardamon Tarts with Honey Glazed Walnuts and Fruit and Nut Ice Cream
Steamed Chocolate and Brandy Pudding with Dark Chocolate Mascarpone
Pear and Ginger Cheesecake
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
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Autumn Menus
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Autumn MenusAutumn Menu 1
A selection of freshly cooked breads served with butter
Starters:
Smoked Salmon with Horseradish Potato Cake and Caper Vinaigrette
Oxford Blue, Apple, Fig and Endive Salad with a Walnut Dressing
Smoked Duck and Foie Gras Terrine served with Plum Chutney
Mains:
Slow Roasted Pork Belly with Bramley Apple and Celeriac Mash. Served with Wilted Spinach and Cider Jus
Fillet of Sea Bass with Parmentier Potatoes, Wild Mushrooms and Rosemary Veloute
Honey Roasted Root Vegetables with a Herb Crumble and Parsnip Cream Sauce
Desserts:
Hot Chocolate Fondant and Amoretti Ice Cream drizzled in Chocolate and Coffee Sauce
Peach Tarte Tatin with Balsamic Vinegar and Almond Crème Fraiche
Plate of Local and Seasonal Cheeses, Pickles and Bread
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Autumn Menu 2
A selection of freshly cooked breads served with butter
Starters:
King Prawns with a Warm Salad of Radicchio, Chorizo and New Potatoes served with a Herb Dressing
Smoked Loin of Venison with roasted baby Beetroot and Radish Salad
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Mushroom Tortellini with Wilted Red Chard and Truffle Foam
Mains:
Stuffed Leg of Lamb with Saffron Potatoes, Oyster Mushrooms and Rosemary Jus, presented and Carved at the table
Slow roasted Red Snapper with Sweet Potato Cake, Sautéed Carrots and Kale
Spinach and Ricotta Roulade with Sautéed Vegetables and a Tarragon Sauce
Desserts:
Brioche and Pannetone Bread and Butter Pudding with Cinnamon Crème Anglaise
Blackcurrant Delice with Berry Coulis and Honeycomb
Baileys Bruleé with homemade Biscotti
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Autumn Menu 3
A selection of freshly cooked breads served with butter
Starters:
Sautéed Chicken Liver with Rocket, Pine Nuts, Poached Egg and Bacon Vinaigrette
Chickpea, Turmeric and Ginger Soup with a Chilli and Almond Crouton
Mussel Linguine with a Saffron Cream
Mains:
Roasted Autumn Vegetables Tart with Garlic Cream and Autumn Leaf Salad
Grilled Lemon Sole with Parsley Potatoes, Broad Beans and Dill Hollandaise
Crispy Roast Duck Breast with Artichoke Mash and Beetroot Jus
Desserts:
Chocolate and Earl Grey Mousse with Caramelised Hazelnuts and Kirsch Cream
Sticky Toffee Pudding with Butterscotch Sauce and Pecan Cream
Autumn Berry Cheesecake with Warm Plum Compote
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Autumn Menu 4
A selection of freshly cooked breads served with butter
Starters:
Beer and Onion Soup with Black Pudding Dumplings and a Cheddar Glaze
Sage and Walnut Polenta Cakes with Confit Shallots and a Chicory Salad
Seared Scallops with Serrano Ham and Lemon Butter
Mains:
Poached Smoked Haddock served with Bubble and Squeak and a Chive Sauce
Roast Fillet of Pork with Blood Sausage, Apple Potato Cakes and Cep Veloute
Roasted Vegetable Lasagne with Truffle and Butternut Squash Puree
Desserts:
Chocolate and Ricotta Tart with Blood Orange Ganache and Crème Chantilly
Pear and Almond Frangipane Tartlets with a Autumn Fruit Salad
Plum and White Chocolate Crumble with Roasted Vanilla Syrup
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
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