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| Chef's home made soup of your choice with fresh rolls and butter | £1.50 |
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| (V) Fan of seasonal melon set on a fresh fruit coulis | £1.95 | ||
| (V) Roasted vegetables in a filo pastry case with aoli | £1.95 | ||
| Button mushrooms cooked with smoked ham in a cream and garlic sauce | £1.95 | ||
| Half a galia melon filled with prawn in a mild curry sauce and dusted with coconut | £3.20 | ||
| (V) Spinach and mushroom roulade served with mixed leaves and a soft cheese dressing | £1.95 | ||
| A pate of chicken livers flavoured with cointreau and orange, served with fresh walnut bread | £1.95 | ||
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| Smoked salmon served with brown bread and butter and fresh lemon | £3.00 | ||
| Smoked fish terrine served with a horseradish vinaigrette | £3.00 | ||
| Coquille St Jacques | £3.95 | ||
| Greenland prawns and fresh pineapple in a marie rose sauce, served on a bed of mixed leaves | £2.75 | ||
| Sautéed fillet of fresh salmon set on a herb hollandaise sauce | £3.00 | ||
| Poached fillet of fresh salmon set on a herb hollandaise sauce | £3.00 | ||
| The
above fish dishes can be served in both starter or main course portions
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| Half a roast chicken with sage and onion stuffing and chipolata sausages | £7.00 | ||
| Roast breast of chicken served with a cream and asparagus sauce | £8.00 | ||
| Roast turkey with chestnut stuffing and sausage and bacon rolls | £8.50 | ||
| Fillet of pork with a brandy, lime and cream sauce | £8.50 | ||
| Roast leg of Welsh lamb served with mint sauce | £8.50 | ||
| Fillet of beef stroganoff served with a braised herb rice | £8.50 | ||
| Roast rack of Welsh lamb served with rosemary and red currant sauce | £8.75 | ||
| Roast sirloin of British beef and yorkshire pudding served with a madeira sauce | £8.75 | ||
| Braised venison in a port and apple sauce | £8.75 | ||
| Breast of Barbary duck served on a leek mash with a black currant and port sauce | £9.50 | ||
All main courses are served with potatoes and a selection of fresh vegetables of your choice
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| Char grilled vegetables served on a bed of buttered noodles | £7.50 | ||
| Feta cheese and aubergine filo bake with spinach | £7.50 | ||
| Stir fried vegetables in oyster sauce served on savoury cous cous | £7.50 | ||
| Pepper stuffed with mixed ingredients and baked in the oven | £7.50 | ||
| Oven roasted aubergine and courgettes served on a fried polenta cake with garlic dressing | £7.50 | ||
All main courses are served with potatoes and a selection of fresh vegetables of your choice
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| Traditional home made sherry trifle | £1.50 | ||
| Fresh fruit salad of the season served with cream | £1.50 | ||
| Home made individual fresh fruit pavlovas | £1.50 | ||
| Rich chocolate mousse served with a shortbread biscuit | £1.50 | ||
| Home made lemon tart served with a lime cream | £1.50 | ||
| White chocolate truffle tart | £1.50 | ||
| Fresh cream profiteroles with a hot chocolate and brandy sauce | £1.50 | ||
| Home made lemon meringue | £1.50 | ||
| Home made lemon and kiwi fruit cheesecake served with fresh cream | £1.50 | ||
| Summer pudding served with creme chantilly | £1.50 | ||
| Fresh strawberries (in season) served with fresh cream | £1.50 | ||
COFFEES AND TEAS |
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| Freshly percolated coffee served with cream or milk and mint | £1.00 | ||
| Freshly brewed tea served with milk or fresh lemon and mints | £1.00 | ||
| A selection of petit fours | £0.70 | ||
PRICING INFORMATION All prices are per person and include professional staff, colour co-ordinated disposable table linen, plain white bone china and cutlery. Linen cloths are available at an extra charge and additional equipment may be subject to a hire charge. All prices are subject to VAT at the current rate. All bookings are subject to a 25% deposit being paid.
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Designed
to offer complete flexibility, our banqueting menus allow you to create your own menu.
