Dinner

Three-course Dinner Menu

Package prices include:

Three-course set menu

Coffee & Petits fours

Half a bottle of house wine

Bottles of filtered water

Hire & gratuity

Old Court Room & New Court Room

Package A @ £82.00 per person – Minimum of 12 guests

Package B @ £88.00 per person – Minimum of 12 guests

The Great Hall Room

Package A @ £88.00 per person – Minimum of 40 guests

Package B @ £94.00 per person – Minimum of 40 guests

~~~~~~~~~~

Four-course Dinner Menu

Package prices include:

Four-course set menu

Coffee & Petits fours

Half a bottle of house wine

Jugs of filtered water

Hire & service

Old Court Room & New Court Room

Package A @ £94.00 per person – Minimum of 12 guests

The Great Hall Room

Package A @ £100.00 per person – Minimum of 40 guests

If the minimum numbers stated above are not reached a minimum spend will apply

Dinner Package A

Three-course menu

Please choose one menu for the entire party
Dietary requirements can be catered for with prior notice

Cold & Hot Starters

Marinated grilled provençale vegetables, rocket, parmesan, pesto, sun-dried tomato coulis and balsamic vinaigrette

Salad of celeriac, wild mushrooms and seasonal beans, pumpkin seed oil and cider vinegar

Ceviche of salmon with thai spices, pickled cucumbers, ginger, chilli, lime vinaigrette and coriander pesto

Red mullet escabeche with black tapenade crostini, saffron pickled vegetable julienne

Salad of salmon and prawns with tomato and cucumber watercress velouté and citrus oil

Brandade of smoked haddock with English mustard, pickled cucumbers and roquefort dressing

Asian slow cooked crispy pork belly with oriental salad ginger, lime and wasabi and coriander vinaigrette

Smoked ham knuckle, leek ad parsley terrine, sauce gribiche

Pave of Scottish salmon mid-cut, dill, beetroot and horseradish pickle, cider vinegar

Smoked haddock risotto with soft quails egg, Coleman’s English mustard sauce

Seared stone bass with provençale vegetable confit, saffron sauce and basil oil

(V) Pearl barley risotto with woodland mushrooms, herbs truffle oil and parmesan

Main Courses

Blackened supreme of salmon with Creole spices Lime and coriander beurre blanc, sweet potatoes

Seared stone bass with lemon braised fennel Sauce vierge, pesto and saffron mash

Guinea fowl with thyme wrapped in pancetta, Pinot noir reduction Puy lentils parsley and garlic mash

Supreme of corn-fed chicken with herb crust Provençale vegetables, rosemary jus

Ballotine of corn fed chicken, wild mushroom, tarragon and Chablis velouté leeks, carrot fondant and truffle oil mash

Magret and confit of duck with ginger and orange sauce Braised red cabbage, pea puree and potato rosti

Roast quail with bread and mushroom stuffing grilled yellow and green zucchini

Fillet and slow cooked belly of lamb, herb and parsley crust, white bean and onion puree, vegetable fondants and rosemary jus

Roast lamb chump with mint velouté seasonal greens and white truffle oil mash

Pink lamb chump with wild mushroom and herb gratin Madeira sauce and root vegetable fondants

~~~~~~~~~~

Dinner Package B

Three-course menu

Please choose one menu for the entire party
Dietary requirements can be catered for with prior notice

Cold & Hot Starters

Salad of artichokes, wild mushrooms and green beans Pumpkinseed oil and balsamic vinegar

Marinated grilled Provençale vegetables, rocket and Parmesan Sun-dried tomato coulis, pesto and saffron vinaigrette

Salad of crab and prawns with tomato and avocado
Brown crabmeat velouté, sauce Marie Rose, herb and citrus oil

Ceviche of salmon with Thai aubergine caviar Ginger, chilli, lime and coriander pesto

Carpaccio of diver caught scallops with fennel salad Citrus and tarragon vinaigrette, tapenade crostini

Red mullet escabeche with black tapenade crostini Saffron pickled vegetable Julienne

Smoked haddock carpaccio and its brandade Herb salad, Fino sherry honey, lemon and olive oil

Grilled rare tuna salad with Provençale vegetable confit Pesto, tapenade and virgin olive oil

Salad of asparagus and soft quail’s eggs Truffle oil and Xeres vinaigrette*

Confit of duck and foie gras terrine, raisin and onion marmalade Pickled girolles, herb salad and country bread

Smoked haddock risotto with soft quails egg Coleman’s English mustard sauce

Pearl barley risotto with woodland mushrooms and herbs Truffle oil and Parmesan

Seared stone bass with Provençale vegetable confit Saffron sauce and basil jus

Saffron and chorizo risotto with seared sea bass Garlic and parsley jus, Pinot noir reduction

Fillet of sole ‘Bonne Femme’ or ‘Veronique’

Supreme of halibut with Champagne and dill sauce, cucumber and tomato

Main Courses

Blackened supreme of salmon with Creole spices Lime and coriander beurre blanc, sweet potatoes

Seared stone bass with lemon braised fennel Sauce vierge, pesto and saffron mash

Roast fillet of cod with spinach and mash
Mussels, clams and tomato beurre blanc with herbs

Roast monkfish with aromatic herbs and Serrano ham Mini paella, Pinot noir and parsley jus

Blackleg chicken velouté of morels in vin janune Mash, leeks and carrot fondant

Supremes and confit of quails with asparagus, chablis, mushroom and tarragon sauce, truffle oil mash

Noisettes of lamb with a parsnip and truffle ragout, vegetables fondants and madeira jus

Noisettes of lamb with spring vegetables, mint and white wine velouté, jersey royals

Supreme of duck with caramelised foie gras, sichuan pepper sauce and oriental greens

Sirloin of prime Scotch beef with sweet and sour shallot confit

Braised oxtail in red wine jus, vegetables fondants

Sirloin of prime Scotch beef with shallot confit Roasted bone marrow, parsley mash, claret sauce

Fillet of Scotch beef with sauce ‘Stroganoff’ Spinach and potato galette

Loin of venison with spiced pear and game pepper sauce Braised red cabbage, celeriac and wild mushroom dumpling

Supreme and confit of squab pigeon

Salsify, pancetta and creamed cabbage, truffle oil

Supreme of partridge with apple, foie gras and Gewürztraminer jus Brasied savoy cabbage and roast parsnips

Ballotine of pheasant with woodland mushroom sauce Roast root vegetables in thyme and braised cabbage

Desserts for A&B Packages

Lemon meringue tart, raspberry coulis

Bitter chocolate tart, orange coulis, crème Chantilly

Iced red berry parfait with crystallised pastry leaf, raspberry coulis (seasonal)

Seasonal eton mess, vanilla ice cream

Apple and rhubarb crumble with vanilla ice cream

Carpaccio of pineapple with thai syrup, coconut sorbet

Vanilla crème brulee with raspberries

Almond and vanilla pannacotta with seasonal fruit compote

Iced banana, pistachio and apricot parfait, pistachio and apricot coulis

Caramel mousseline with amaretto, apricot or mango and vanilla compote

Bitter chocolate marquise, raspberry coulis, crème chantilly

Sticky toffee pudding with candied fruit compote, orange and thyme sorbet

Tart tatin, calvados and vanilla ice cream

Thin crispy apple tart with cinnamon

Rhubarb and crème fraiche sorbet, vanilla custard

Caramelised pear, chocolate and nougat crème, crystallised pastry leaves, williame sorbet

Iced prune and armagnac parfait orange and pistachio coulis

Caramelised pineapple with oriental spices

Lime, ginger, chilli and coriander syrup with coconut sorbet

Selection of farmhouse cheeses, biscuits and walnut and raisin bread

Four-course Dinner Menus

Menu 1

Salad of crab and prawns with avocado
Brown crabmeat puree, acidulated tomato coulis, pesto

~~~~~~~

Seared foie gras, parsnip and apple velouté, truffle oil

~~~~~~~

Tournedos of Angus beef, woodland mushrooms and shallot gratin, claret sauce, root vegetable fondants and mash

~~~~~~~

Gratin of peaches with sauternes sabayon, vanilla ice cream raspberry coulis

Menu 2

Carpaccio of diver caught scallops, Thai aubergine caviar Ginger, coriander and lime coulis

~~~~~~~

Smoked haddock risotto with soft boiled quails egg Coleman’s English mustard sauce

~~~~~~~

Supreme and confit of squab pigeon, caramelised foie gras Salsify and creamed cabbage, black truffle jus

~~~~~~~

Crystallised pastry leaves with pears, bitter chocolate ganache and raspberry coulis