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Seasonal Dining

The following Seasonal 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 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.
 
Summer Menus

Summer Menus

Summer Menu 1

A selection of freshly cooked breads served with butter

Starters:
Griddled Asparagus with Poached Egg and Mint Hollandaise sauce
-
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
-
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
-
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
-
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
-
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
-
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

Autumn Menus

Autumn Menus

Autumn 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
-
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

Spring Menus

Spring Menus

Spring Menu 1

A selection of freshly cooked breads served with butter

Starters:
Vodka and Beetroot Cured Salmon with Watercress Salad and a Mustard Dressing
-
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 

Winter Menus

Winter Menus

Winter 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