Private Dining
Whether you are considering a get together with family and friends, a business event, or a formal meal to suit any other occasions, we would love to be of assistance to you. We can take the pressure from you and provide everything required to make your party a success. Should you be entertaining in your own home or a private venue, we provide a service tailored to cater to your wishes. We can provide the cutlery, crockery, glassware, napery. We can cook the meal in your kitchen and provide waiting staff to ensure that you need do nothing other than entertain your guests and enjoy your party.
Menu
£48.00 per person for three course meal
Minimum of 4 people. Maximum of 12
Starters
Pumpkin and coconut soup, garlic crisps, sesame challah bread (v)
Four cheese risotto, roasted cherry tomatoes and rocket (v)
Applewood smoked duck breast, savoye cabbage and sage spring roll, caramelised onion
Scottish smoked salmon, potato and fennel salad
Avocado, buffalo mozzarella, diced tomatoes, sweet peppers, olive oil dressing, balsamic glaze, toasted ciabatta (v)
Warm onion tarte, pickled walnut, watercress coulis (v)
Roasted red peppers, plum tomatoes, anchovy, garlic, rocket and balsamic dressing
Serrano ham, celeriac remoulade, toasted walnuts
Main
Pan fried chicken supreme, cream, mushroom white wine and shallot sauce, broccoli and buttered new potatoes
Roasted fillet of beef, Yorkshire pudding, roast potatoes, roast parsnips, seasonal veg, horseradish sauce and jus
Slow roasted loin of pork, bubble and squeak, celeriac mash, red wine and thyme sauce
Pork fillets, cream and Roquefort sauce, pureed spinach, fondant potatoes
Cumberland sausage Cassoulet, slow roasted loin of pork, julienne potatoes
Lamb shank, French beans and red wine sauce, buttered new potatoes
Magret of Duck, broccoli sprouts, raspberries, jus, celeriac puree, Fondant potatoes
Roast duck, braised endives, puy lentils and citrus sauce, roast potatoes
Salmon en croute, filled with cream cheese, coated in mushroom duxelle, dill and parsley butter sauce, creamed potatoes and French beans
Sole fillets, white wine, Armagnac and cream sauce, prawns, button mushrooms and fleuron, Croquette potatoes
Venison medallions, wild mushrooms, game sauce, Florentine potatoes
Mushroom stroganoff, coconut pilaf rice (v)
Butternut squash, roasted tomato and almond sauce, coconut basmati rice (ve)
Vegan – Artichoke and fig tagine, cinnamon harissa, couscous (ve)
Desserts
Bailey’s panna cotta, chocolate drizzle
Apple and golden sultana strudel, Devon clotted cream (v)
Lemon posset, red berry sorbet, hazelnut tuile (v)
Chocolate St Emilion, raspberries and vanilla cream sauce (v)
Pear and almond frangipane, vanilla ice cream (v)
Lemon cheesecake (ve)
Hazelnut torte with cognac steeped apricots and crème fraiche (v)
Blackcurrant delice (v)
Chestnut cheesecake, mocha cream sauce (v)
Raspberry soufflé, warm raspberry coulis (v)
Peppered pineapple, crème de cacao sauce, vanilla ice cream (v)
Vegan
Food Intolerance and Allergies
Private Dining Enquires
