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 @ £92.00 per person – Minimum of 12 guests
Package B @ £98.00 per person – Minimum of 12 guests
The Great Hall Room
Package A @ £98.00 per person – Minimum of 40 guests
Package B @ £104.00 per person – Minimum of 40 guests
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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 @ £104.00 per person – Minimum of 12 guests
The Great Hall Room
Package A @ £108.00 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
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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
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Seared foie gras, parsnip and apple velouté, truffle oil
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Tournedos of Angus beef, woodland mushrooms and shallot gratin, claret sauce, root vegetable fondants and mash
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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
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Smoked haddock risotto with soft boiled quails egg Coleman’s English mustard sauce
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Supreme and confit of squab pigeon, caramelised foie gras Salsify and creamed cabbage, black truffle jus
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Crystallised pastry leaves with pears, bitter chocolate ganache and raspberry coulis
Menu 3
Asian spices seared rare tuna, oriental pickles and black radish, ginger, lime, wasabi and coriander vinaigrette
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Caramelised foie gras, rhubarb and raisin chutney, bitter chocolate and balsamic vinaigrette, brioche Melba toast
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Fillet of lamb with wild mushroom gratin, Madeira jus and caramelised turnips
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Gratin of summer berries with Sauternes sabayon, vanilla ice cream
Menu 4
Salad of pig’s trotter galette, celeriac and apple remoulade, black truffle, parsley vinaigrette, girolles
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Fricassee of scallops, lobster and clams ‘Barigoule’, lemon, fennel and virgin olive oil emulsion, liquorice
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Supreme of duck with caramelised foie gras, sichuan pepper sauce and oriental greens
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Caramelised pineapple with oriental spices, lime, ginger, chilli and coriander syrup, coconut sorbet
