excl use menu

excl use menu

Menu
To create your menu simply choose one starter, main course and dessert for all your guests

To Begin
Celeriac and apple soup served with garlic croutons
Confit of chicken and herb terrine served with an apricot chutney
Shredded melon & pineapple gateau with a ginger syrup
Honey glazed goat’s cheese and walnut salad
Confit of Duck Terrine served with a Prune Chutney (£2.50 supplement per person)
Melon and Parma ham salad (£2.50 supplement per person)

To Follow
Breast of chicken with a mushroom and tarragon jus
Turkey escallop with a lemon and basil sauce
Crispy pork belly, roast apple and sage gravy
Poached fillet of salmon with a hollandaise Sauce
Braised shoulder of lamb served with a rosemary sauce (£3.50 supplement per person)
Braised feather blade of beef served with a red wine jus (£3.50 supplement per person)

To Finish
Pear and almond flan served with a vanilla sauce
Bread and butter pudding served with a vanilla custard
Mocha mousse with a dark chocolate shortbread
Fresh fruit salad served with a lemon sorbet
Duo of chocolate terrine accompanied with a caramel sauce (£2.50 supplement per person)
Passion fruit crème brulee (£2.50 supplement per person)

Tea, Coffee and Petit Fours

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