Spring / Summer 2018

 

Set Menu Packages
Menu Package A Menu Package B Menu Package C Menu Package D
Menu Selector
Starters Fish Courses Main Courses Desserts
  Sorbets Gallery  

(A) Contains Alcohol
(N) Contains Nuts
Suitable for vegetarians

 

MENU PACKAGE SA18

Home-cured hot and sour seabass with Asian slaw

Avocado mousse, pickled beetroot, radish piccalilli and dill cream

Rye bread prawn sandwich

Vegetarian:

Hot and sour seared tofu with Asian slaw

Avocado mousse, pickled beetroot, radish piccalilli and dill cream ,/p>

Rye bread prawn sandwich

*

Fillet of free range pork

Glazed with balsamic, honey and Rosemary

Wild boar Scotch egg

Sweet potato and mustard puree

Wild mushroom and tarragon sauce

*

Vegetarian: Quorn enchilladas

Quorn Scotch egg

Sweet potato and mustard puree

Grilled ratatouille

Wild mushroom and tarragon sauce

 *

Blueberry and almond slice

with wild strawberry compote and lemon ice cream (N)

*

 

Wines (2½ glasses per person)

Colombard, Desire Francois, Vin de France

Tempranillo, Castillo de Benizar, Castilla, Spain

£52.50 per person 

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MENU PACKAGE SB18

Trio of wild mushrooms

Mushroom and cashew nut pate, crispy chanterelles and

Blackened Portobello mushroom salad

Chive soured cream, escarole, tomato confit and truffle oil (N)

*

Maryland crab cakes

Avocado salsa, samphire and heirloom beetroot

Prawn tartare sauce

Vegetarian: Zucchini Maryland cakes

Avocado salsa, samphire and heirloom beetroot

Pear tartare

*

Five spiced Gressingham duck breast

Confit leg meat, spring onion and mango salad

Sweet potato and coriander dauphinoise

Stir fried vegetables and crisp prosciutto

Honey, mustard and cider jus (A)

Vegetarian: Pastilla of lentil tagine

Gruyere cheese, spring onion and mango salad

Sweet potato and coriander bon bons

Stir fried vegetables and crispy tofu

Honey, mustard and cider jus (A)

*

Passion fruit and coconut parfait

Coconut tuille and tropical fruit salsa (A)

*

 

Wines (3 glasses per person)

Soave 'UP' DOC, Umberto Portinari, Veneto, Italy

Rioja Tinto, Mindiarte, Bodegas Sonsierra, Rioja Alta, Spain

£61.90 per person 

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MENU PACKAGE SC18

Seared Loch duart salmon supreme

Smoked salmon rillette, grilled pak choi

Buckwheat noodles in lime, ginger and coconut

Japanese mayonnaise

Vegetarian:

Seared bean and sweetcorn burger

Olive and aubergine rillette, grilled pak choi

Buckwheat noodles in lime, ginger and coconut

Japanese mayonnaise

*

Chorizo, spring onion and Manchego arancini

Cherry tomato ragu, roquette and Ranch dressing

Vegetarian:

Squash, spring onion and Manchego arancini

Cherry tomato ragu, roquette and Ranch dressing

*

Chargrilled loin of English lamb

Minted soft polenta, garden pea puree and pancetta

Bouchee of creamed mushrooms

Asparagus and baby carrots

Thyme and red wine jus (A)

Vegetarian:

Butternut squash and halloumi brochette

Minted soft polenta, garden pea puree and aubergine

Bouchee of creamed mushrooms

Asparagus and baby carrots

Thyme sauce

*

Triple chocolate cookie stack

with raspberry mascarpone Popcorn ice cream and caramel sauce

*

Wines (3 glasses per person)

Sauvignon ‘Telquel’ Domaine Tastet, Gascony, France

Cabernet Sauvignon, Stonemason, Currency Creek, Australia

Plus: 1 glass of Port or Brandy

£66.50 per person

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MENU PACKAGE SD18

Roulade of smoked venison, goats cheese and shallot chutney

Conference Pear, beetroot and asparagus salad

Soft boiled quail egg, crisp parmesan and truffled remoulade

Vegetarian: Roulade of smoked aubergine, goats cheese and shallot chutney

Conference Pear, beetroot and asparagus salad

Soft boiled quail egg, crisp parmesan and truffled remoulade

*

Seafood chowder

Garlic sourdough

Vegetarian: Sweet potato and mushroom chowder

Garlic sourdough

*

Chargrilled fillet of Castle estate beef

Oxtail and caramelised shallot tart

Broad bean, pancetta and heritage baby carrots

Red wine jus and béarnaise (A)

Vegetarian: Panko and herb breaded halloumi

Quorn and caramelised shallot tart

Broad bean, zucchini and heritage baby carrots

Vegetable and tarragon jus and béarnaise (A)

*

Poached rhubarb and vanilla bean sundae

Orange bavarois, white chocolate and ginger brulee tart (A)

*

Selection of award winning Artisan Gold cheese’s

Peeled celery, seedless grapes, truffle honey, onion chutney and crackers

Wines (4 glasses per person)

Riesling, Domaine Gocker, Alsace, France

Chateau Gauthier Medoc, Bordeaux, France

Plus: 1 glass of Port or Brandy

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STARTERS

These dishes are included in our standard charge

SS18/1

A warm pea, vine tomato and ricotta crostata

Zucchini and summer squash ribbons, courgette and pea pesto

Fennel puree, red vein sorrel (N)

SS18/2

Seared tuna carpaccio with mustard, sesame and fresh herbs

Hoisin mayonnaise, tomato ceviche, prawn vermicelli and garlic flat bread

SVS18/2

Vegetarian: Seared tofu carpaccio with mustard, sesame and fresh herbs

Hoisin mayonnaise, tomato ceviche, avocado vermicelli and garlic flat bread

SVS18/3

Baked candy, golden and red beetroot with roquette and pine kernels

Cambridge blue cheese beignet, horseradish and chive mascarpone (N)

SS18/4

Filo wrapped asparagus and smoked salmon with wasabi

‘Salmon burger’, quails egg, courgette and dill pickle

Lime and basil mayonnaise

SVS18/4

Vegetarian: Filo wrapped asparagus and smoked mozzarella with wasabi

‘Spicy bean burger’, quails egg, courgette and dill pickle

Lime and basil mayonnaise

SS18/5

Warm heirloom tomato sourdough, Capricorn goat’s cheese and prosciutto

Broad bean, escarole and radish salad, duck egg gribiche and pea pesto (N)

SVS18/5

Vegetarian: Warm heirloom tomato sourdough, Capricorn goat’s cheese and basil

Broad bean, escarole and radish salad, duck egg gribiche and pea pesto (N) 

SS18/6

Chicken Caesar salad croquettes

Marinated anchovies, baby gem, parmesan, sun drenched tomato and garlic aioli 

SVS18/6

Vegetarian: Quorn Caesar salad croquettes

Marinated bell pepper, baby gem, parmesan, sun drenched tomato and garlic aioli

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FISH COURSES

These fish dishes are offered for a supplement of £10.00 per person

SF18/1

Fillet of Cod with chorizo, spinach and baby plum tomatoes

Goats cheese sauce 

SF18/2

Leek, smoked bacon and crab tart

Granny Smith slaw and curried onion pure 

SF18/3

Stone bass, cauliflower puree and langoustines

Duglere sauce 

SF18/4

Red mullet, chargrilled brioche, rouille and samphire

Bouillabaiss 

SF18/5

Fillet of Scottish hake, heritage beetroot, asparagus and radish

Watercress sauce 

SF18/6

Thai crab, Tiger prawn and haddock fishcake

Pimento vermicelli, sweet chilli sauce 

All of the above can be served as main course dishes if requested

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SORBETS

Why not try one of our home-made sorbets at this stage of the proceedings, to clear the palate,

 for example:

Orange, Lemon, Spicy pineapple and tequila (A)

Mojito (A), Raspberry and mint, Mango and ginger

Strawberry and Honey, Champagne (A) 

Redcurrant and Lime, Triple Berry

This course is offered for a supplement of £4.30 per head

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MAIN COURSES

The dishes below are included in our standard charge, served complete with vegetables accompaniments

SM18/1

Chargrilled fillet of smoked paprika chicken

Condit leg & chorizo puff pastry tart

Olive & horseradish mash, escalivada

Marinara sauce

SM18/2

Chargrilled rump of English lamb

Warm Greek salad with asparagus and lamb koftas

Fresh herb cous cous

Lemon and chive yogurt

SM18/3

Corn-fed supreme of chicken & wild mushroom en croute

Maris piper and fresh herb bon bons

Grilled baby vegetables, pancetta

Watercress sauce

SM18/4

Pork medallion with a walnut & Dolcelatte crust

Sage & onion wet polenta, ham hock & apricot feuillette

Paysanne of vegetables

Calvados sauce (A) (N)

SM18/5

Oriental duck, coriander and spring onion panko croquettes

Warm smoked duck, sweet potato, Stir fired vegetables

Pak choi and water chestnuts

Spiced orange and kumquat chutney

SM18/6

Jack Daniels & grain mustard rib eye steak

Brioche of chicken liver pate, stilton pan haggerty

Baby vine tomatoes, wild mushroom and spinach fricassee

Diane sauce (A)

VEGETARIAN MAIN COURSES

SVM18/1

Brochette of smoked paprika tofu, pimento & zucchini

Mexican bean puff pastry tart

Olive & horseradish mash, escalivada

Marinara sauce

SVM18/2

Lentil & Chanterelle mushroom kofta

Warm Greek salad with asparagus and crispy lentil

Fresh herb cous cous

Lemon and chive yogurt

SVM18/3

Pepperonata, Basil and English goats cheese pithivier

Maris piper and fresh herb bon bons

Grilled baby vegetables, mushroom crunch

Watercress sauce

SVM18/4

Spiced Quorn burger with a walnut & Dolcelatte crust

Sage & onion wet polenta, asparagus and apricot feuillette

Paysanne of vegetables

Soubise sauce (N)

WSVM18/5

Oriental ratatouille and Galbani mozzarella arancini

Warm smoked tomato, sweet potato, Stir fired vegetables

Pak choi and water chestnuts

Spiced orange and kumquat chutney

SVM18/6

Jack Daniels & grain mustard glazed halloumi

Brioche of Lentil pate, stilton pan haggerty

Baby vine tomatoes, wild mushroom and spinach fricassee

Diane sauce (A)

 

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DESSERTS

These dishes are included in our standard charge

SD18/1

Praline chocolate ganache sphere

Grand Marnier cream and a Florentine crisp (A) (N) 

SD18/2

Mango and lime layer cheesecake

Kirsch laced strawberries and Pina Colada shot (A) 

SD18/3

Toasted pistachio and lemon curd

Mille feuille peach sorbet and orange sesame tuille (A) (N) 

SD18/4

White chocolate sable Raspberry tea panacotta

Honey syrup and summer berries 

SD18/5

Blood orange torte

Pink grapefruit glaze citrus compote and dark chocolate chard 

SD18/6

Vanilla bean pastry cream profiteroles

Black berry liqueur coulis and caramel crunch (A) 

CHEESE COURSE

 Selection of British and continental cheeses, together with biscuits is offered

 for a supplement of £5.55 per head. 

 

COFFEE

Coffee and after dinner mints are included in our standard charge

A selection of petit fours or chocolate truffles can be added at £2.20 per head.

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