What follows is a sample of our 2016 menu

Warm Bread with butter will be served with all of the menus below.

MENU A – Chicken Ideas

Fillets of Chicken Supreme served with a Tarragon & Grape Sauce served with Chef’s Selection of Steamed Vegetables & Baby New Potatoes in Chive Butter.
OR
Spicy Chicken Marinated in Garlic ,Lemon , Harissa & Fresh Herbs & served with Tomato Salsa & Coriander Infused Rice.
OR
Fillets of Chicken filled with Creamy Brie & Wrapped in Smoked Bacon with a White wine sauce, Chef’s Selection of Steamed Vegetables & Roasted Paprika Potatoes.
OR
Marinated Chicken in Balsamic Glaze served with a Orange, White Wine & Balsamic Reduction, Piquante Vegetable Selection & Rosemary & Garlic Infused Roasted New Potatoes.
OR
Oriental Chicken Pieces Lightly Marinaded in Eastern Spices, Basted with Soy & Hoi Sin Sauce, Olive Oil & Crushed Capers served with Baby Spinach Leaves with a Tangy Lime Dressing & Toasted Pine nuts.

MENU B

Medallions of Pork on a Bed of Wilted Spinach with a Mustard & Cognac Sauce, Seasonal Vegetables & Roasted Cumin Potatoes

MENU C

Slowly Cooked to perfection Lamb Shanks in a Rich Port Wine Jus,Steamed Vegetables & Roasted Garlic Creamy Mash.

MENU D (£24.50 expensive as I only buy the best beef but absolutely stunning to eat!)

Contre Fillet of Beef ,Spiked with Garlic, Rolled in Herb de Provence & Cracked Black Pepper served with a Rich Madeira & Wild Mushroom Sauce, Chef’s selection of Vegetables & Roasted Paprika Potatoes.

MENU E

Confit of Duck served with an Orange & Cointreau Sauce,Bunches of French Beans Tied with Creamy Leek Mash

As always, if you are working to a budget, please also feel free to allocate a set price per person for this area & we would be delighted to work out ideas & suggestions within your pricing.