Weddings Reception
telephone:
+44 (0)1825 880088
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Traditional roast leg of English pork, served with game chips, sage and onion seasoning, apple chutney, watercress and a natural jus-lie
Traditional roast leg of English lamb served with a redcurrant bouchee, watercress and a natural jus-lie
Roast leg of English lamb studded with garlic and basil, served with honey roasted parsnips, watercress and red wine jus-lie
Roast leg of English lamb, studded with smoked garlic and rosemary, served on a bed of saffron champ, topped with parsnip crisps, cut herbs and a white wine jus-lie
Traditional braised English beef steak with button mushrooms, onions, celery, carrots and curly parsley, served on a creamy mashed potato with beef sauce, topped with parsnip crisps, crisp bacon pieces and cut herbs
Tournados of English beef fillet, served on a garoch potato with roasted vegetables, topped with asparagus, served with a red wine jus-lie (all cooked medium £10.00 supplement)
Local honey glazed gammon on a spring onion champ with a creamy parsley and white wine sauce, finished with julienne of vegetable and cut herbs
Cumberland sausage served on a saffron champ with a caramelised red onion jus-lie topped with parsnip crisps, bacon pieces and cut herbs
Seared Cajun salmon served with a mixed berry salad drizzled with olive oil, served with lemon wedge and a lemon and lime crème fraiche
Poached salmon served on a saffron and spring onion champ, topped with a julienne of vegetable, drizzled with sun-dried tomato pesto finished with cut herbs
Red onion and Patsy Gown goats cheese tartlet, served with honey roasted carrots with a garlic and cream sauce, drizzled with sun-dried tomato pesto and cut herbs.
Avocado, mozzarella, cherry tomato and basil filo tart served with roasted vegetable, parsnip crisps and a creamy white wine sauce.
(Some of our foods may contain ingredients produced from genetically modified soya and/or maize.
Some of the dishes may contain nuts. Please ask staff for details)
Crisp filo pastry basket filled with feta Cheese and crispy vegetables served on tomato and basil fondue
Sweet Pepper & Chilli Tart Tatin served with a smoked garlic, herb & cream sauce
Roasted Mediterranean vegetable parcel served with a creamy parsley sauce
Wild mushroom bound in cream, white wine with pilaf rice topped basil, pesto and parmesan shavings
Some of our foods may contain ingredients produced from genetically modified soya and/or maize. Some of the dishes may contain nuts. Please ask staff for details)
Sample menu
Main Courses
Chargrilled breast of chicken marinated in olive oil, garlic and cut herbs- Topped with mozzarella cheese, served with a bell pepper and tomato salsa OR
- Served with an oyster mushroom, brandy and cream sauce OR
- Served with a rustic tomato and asparagus sauce
- Mushroom and Cumberland farcie, served with a thyme and red wine sauce OR
- Asparagus and guinea fowl mousseline, served with game chips and a white wine jus-lie OR
- Caramelised red onion, cut herb and Cumberland farcie, wrapped in bacon, served with a natural jus-lie.
Traditional roast leg of English pork, served with game chips, sage and onion seasoning, apple chutney, watercress and a natural jus-lie
Traditional roast leg of English lamb served with a redcurrant bouchee, watercress and a natural jus-lie
Roast leg of English lamb studded with garlic and basil, served with honey roasted parsnips, watercress and red wine jus-lie
Roast leg of English lamb, studded with smoked garlic and rosemary, served on a bed of saffron champ, topped with parsnip crisps, cut herbs and a white wine jus-lie
Traditional braised English beef steak with button mushrooms, onions, celery, carrots and curly parsley, served on a creamy mashed potato with beef sauce, topped with parsnip crisps, crisp bacon pieces and cut herbs
Tournados of English beef fillet, served on a garoch potato with roasted vegetables, topped with asparagus, served with a red wine jus-lie (all cooked medium £10.00 supplement)
Local honey glazed gammon on a spring onion champ with a creamy parsley and white wine sauce, finished with julienne of vegetable and cut herbs
Cumberland sausage served on a saffron champ with a caramelised red onion jus-lie topped with parsnip crisps, bacon pieces and cut herbs
Seared Cajun salmon served with a mixed berry salad drizzled with olive oil, served with lemon wedge and a lemon and lime crème fraiche
Poached salmon served on a saffron and spring onion champ, topped with a julienne of vegetable, drizzled with sun-dried tomato pesto finished with cut herbs
Red onion and Patsy Gown goats cheese tartlet, served with honey roasted carrots with a garlic and cream sauce, drizzled with sun-dried tomato pesto and cut herbs.
Avocado, mozzarella, cherry tomato and basil filo tart served with roasted vegetable, parsnip crisps and a creamy white wine sauce.
(Some of our foods may contain ingredients produced from genetically modified soya and/or maize.
Some of the dishes may contain nuts. Please ask staff for details)
Vegetarian
Caramelised Red Onion & Goats Cheese Filo Tart served with Neapolitan SauceCrisp filo pastry basket filled with feta Cheese and crispy vegetables served on tomato and basil fondue
Sweet Pepper & Chilli Tart Tatin served with a smoked garlic, herb & cream sauce
Roasted Mediterranean vegetable parcel served with a creamy parsley sauce
Wild mushroom bound in cream, white wine with pilaf rice topped basil, pesto and parmesan shavings
Some of our foods may contain ingredients produced from genetically modified soya and/or maize. Some of the dishes may contain nuts. Please ask staff for details)