Dining
The following dining choices offer exquisite and elegant menus for between 40 — 800 guests and are ideal for any special occasion, corporate event or private function. Please select one from each course to create your menu, alternatively our Chef can create a bespoke menu to suit the character of your event. Some venue and home kitchen facilities may require additional equipment due to logistics and speed of service – this will be an additional cost and will be quoted accordingly. Special dietary requirements are catered for individually.
We offer comprehensive drink packages to either serve your drinks (no corkage charge) or drinks sold on consumption by ourselves. We offer an extensive drinks menu and our knowledgeable staff can advise you on the perfect wine pairing and package.
Prices include uniformed Chef/s, white crockery, stainless steel cutlery, white linen napkins and subject to VAT. Below 40 guest incur a surcharge
Additional costs: Waiting staff, room set up, serve and clear down, travelling expenses and main kitchen equipment.
Compliment your menu with:
| Arrival Canapés: A choice of four from our canapé menu, served for 1 hour | £8 p/p |
| Amuse Bouche: Gazpacho shot with pimento & caraway seed twist | £3.50 p/p |
| Interim: Lemon sorbet set in a whole lemon | £4.00 p/p |
| Afters: Light Selection of English & Continental Cheeses served with Celery, Grapes, Chutneys, Fresh Bread & Crackers | £5.00 p/p |
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Formal Dining Autumn/Winter
£33.00 p/p
Starters
Scottish Salmon cured in Gin, Beetroot, flavored with mixed spices accompanied with a Celeriac & Horseradish Remoulade, Sourdough (*)(£3)
Home Oak Smoked Gressingham Duck Breast served on a Waldorf & Watercress Salad dressed with a Raspberry Vinaigrette (gf)
Chicken Liver Pâté Laced with Scotch Whisky & Caramelised Red Onion Jam with Toasted Wheat Crostini (*)
Asparagus with a Balsamic Shallot Virgin Olive Oil dressing & Grana Padano Parmesan shavings (v)(gf)
King Prawn Cocktail with a Spicy Calypso Sauce Garnished with a Micro Salad (gf)
Roasted Butternut Squash Soup, blend of Thai Spices Topped with Baked Coconut Flakes & Coconut swirls (vg)(df)(gf)
Mains
Trio of Butchers Sausages – Lincolnshire; Honey Roast; Three Chilli served with Wholegrain Mustard Truffle Mash, Fine Green Beans & Honey Glazed Carrots, Caramelised Red Onion Jus (gf)
Herb Crusted Cannon of Lamb, Baby Carrots, minted Garden Peas & Crispy Pancetta Lardons with Lightly Spiced Paprika Parmentier Potatoes, Madeira & Redcurrant Sauce (*)(£5)
French Trimmed Pork Lion Steak, Marinated in Honey, Garlic, Soya Sauce accompanied with a Truffle Oil Mash, Babycorn & Green Beans (gf)
Surrey Farms Braised Feather Blade Steak with Roasted Beetroot, Banana Shallots, Stem Broccoli, Potato & Cheese Gratin (gf) (£4)
Oven Baked Guinea Fowl Supreme with roasted Cherry Vine Tomatoes, Romanesco, Potato Gratin, wild Mushroom Reduction (gf)
Butternut & Beetroot Wellington with Seasonal Vegetables, Herb Diced Potatoes & Redcurrant Sauce (df)(vg)
Desserts
Crunchy Golden Honeycomb and Chocolate Cheesecake with a Quenelle of Crème Chantilly Hot
Sticky Toffee & Date Sponge Pudding Served with Custard
Warm Chocolate Brownie with Crème Fraiche (gf)
Apple & Rhubarb Crumble with Custard (*)
Trillionaires Tart (vg)(gf)(df)
Filter Coffee & Selection of Teas served with Belgium Chocolates
Formal Dining Spring/Summer
£33.00 p/p
Starters
Scottish Smoked Salmon on Sourdough Crostini with Cream Cheese, Crème Fraiche Horseradish, Rocket, lemon and Cucumber Salad (*)(£3)
Bloody Mary Prawn and Mackerel Cocktail Salad with Cherry Tomatoes, Celery, Baby Gem Lettuce and Crusty Garlic Ciabatta (*)(df)(£3)
Duck Liver and Pork Pâté with Orange & Cognac Liqueur accompanied with a Baby Leaf Salad and Melba Toast (*)
Apple and Prosciutto Bruschetta with Feta Cheese, drizzled with a Balsamic Glaze (*)
Smoked Chicken, Mango and Fig Salad with a Caesar Dressing (gf)
Chargrilled Asparagus Spears with a Chervil Dijon Mustard Mayonnaise garnished with Pea Shoots and Broad Beans (vg)(gf)(df)
Mains
Chicken Breast stuffed with Mozzarella & wrapped in Parma Ham, Italian Roasted Vegetables, Herb Diced Potatoes & Mushroom Cream Sauce (gf)
Marinated Salmon in Garlic Tamari & Ginger Teriyaki Sauce served with Roasted Mediterranean Vegetables & a timbale of Saffron infused Rice
Matured Fillet Steak accompanied with Seasonal Vegetable Parcel wrapped in a Courgette Ribbon, Potato Gratin, Sauce au Poivre (gf)(£4)
Lamb Cutlets roasted in Rosemary & Garlic, Crushed New Potatoes, Minted Peas, Cherry Vine Tomatoes & Redcurrant Jus (df) (£5)
Duck Leg Confit with Passion Fruit Sauce, Crushed New Potatoes, Pad Choi, Babycorn & Pumpkin Purée (gf)(df) (£2)
Roasted Mediterranean Tart, Herby Parmentier Potatoes, Babycorn, Green Beans & Redcurrant Sauce (df)(vg)
Desserts
Trio of Desserts – Chocolate Brownie, Fruit Meringue, Lemon Tart (*)
Strawberries and Cream Cheesecake with Pimms Fruit Garnish
Summer Berry Eton Mess with a Raspberry Coulis (gf)
Banoffee Pie Drizzled with Salted Caramel Sauce
Chocolate & Raspberry Cheesecake (gf)(vg)(df)
Filter Coffee & Selection of Teas served with Belgium Chocolates
