Formal Menus

Formal tickets can now be purchased online. For instructions on how to do this see this document here. A link to the online booking system is here.

WK TUESDAY THURSDAY
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24th April

Asparagus Soup with Shaved Parmesan and Chervil

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Roast Ribeye of Beef with a Mustard and Herb Crust

Vegetarian: Millet and Pinenut Loaf with Sundried Tomato and Parmesan Served with Tomato Sauce

Roast Potatoes

Roasted Carrots

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Apple Flan and Chantilly Cream

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Coffee & After Dinner Mints

26th April

Breaded Mushrooms and Garlic Mayonnaise with Mixed Leaf Salad

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Rainbow Trout with Samphire and Horseradish Cream

Vegetarian: Aubergine Parmigiana

Crushed New Potatoes

Peas a la Francaise

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Profiteroles with Chocolate Sauce

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Coffee & After Dinner Mints

2 1st May

Salmon Mousse with Piccalilli and Malted Wheat toast

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Honey Roasted Gammon

Vegetarian: Gnocchi with Spinach and Ricotta Served with a Warm Tomato Salad

Mashed Potatoes

Savoy Cabbage

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Individual Lemon Meringue Pie

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Coffee & After Dinner Mints

3rd May

Broad Bean Soup with Yoghurt and Mint

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Chicken Milanese with Garlic and Herb Butter

Vegetarian: Quinoa and Pea Fritters with Aubergine Puree

Pan Fried Courgettes with Chopped Tomatoes and Parsley

Sauté Potatoes

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Chocolate Mousse

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Coffee & After Dinner Mints

3 8th May

Heritage Tomato Soup with Basil Oil

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Lamb Cutlets Served with Piquante Sauce

Vegetarian: Vegetable Cutlets with Spinach and Herb Sauce

Gratin Potatoes

Sauté Green Beans with Mustard Seeds and Flat Parsley

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Pecan Treacle Tart and Crème Fraiche

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Coffee and After Dinner Mints

10th May

Melon and Prawn Platter

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Blackened Sirloin with Montpellier Butter

Vegetarian: Asparagus Flan

Chipped Potatoes

Broccoli

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Cambridge Burnt Cream

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Coffee and After Dinner Mints

4 15th May

Rocket and Caramelised Onion Tartlet with Cheddar

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Smoked Paprika Pork Loin Steak with a Mushroom and Tomato Cream Sauce

Vegetarian: Smoked Paprika, Red Pepper Polenta with Mushrooms, Tomatoes and Cream

Noisette Potatoes

Seasonal Vegetables

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Mint Chocolate Ice Cream Bombe

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Coffee and After Dinner Mints

17th May

Provencal Soup with Saffron Mayonnaise

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Cod Steak with Spring Vegetables Sautéed New Potatoes and Lemon Butter

Vegetarian: Falafel with Tzatziki, Cous Cous and Spring Vegetables

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Fruits of the Forest and Ricotta Cheesecake

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Coffee and After Dinner Mints

                                                          

 

 

WK TUESDAY THURSDAY
5 22nd May

Pea Soup and Bacon Crisps

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Beef Olives

Vegetarian: Spinach and Chili Pancakes with Lime Butter

Delmonico Potatoes

Buttered Carrots with Black Pepper and Parsley

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Fruit Salad

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Coffee and After Dinner Mints

24th May

Risotto Verde  with Pine Nuts, Parmesan and Greek Yoghurt

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Roasted Seabass with Marsh Samphire and Beurre Blanc

Vegetarian: Quinoa Crust Pumpkin Pie

Crushed New Potatoes

Leeks Sautéed

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Paris Breast with Strawberries and Cream

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Coffee and After Dinner Mints

6 29th May

Medley of Tomatoes with Mozzarella and Basil

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Slow Roasted Pork Belly with Apples

Vegetarian: Pan Fried Courgette Flowers with Goats Cheese and Pine Nuts

Creamed Potatoes

Buttered Peas with Sage

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Baileys Cheesecake

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Coffee and After Dinner Mints

31st May

Butterfly Breaded Prawns with Marie Rose Sauce and Seasonal Leaves

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Grilled Chicken with Basil Oil and Mediterranean Vegetables

Vegetarian: Asparagus and Pea Ravioli with Cream and Basil Oil and Mediterranean Vegetables

Sauté Potatoes

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Glazed Lemon Tart with Raspberry Coulis

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Coffee and After Dinner Mints

7 5th June

Smoked Salmon Roulade

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Roast Leg of Lamb with Salsa Verde

Vegetarian: Vegetable Wellington with Beetroot and Carrots

Roast Potatoes

Sautéed Courgettes

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Strawberry Mess

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Coffee and After Dinner Mints

7th June

Mushroom Veloute with Truffle Oil

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Breaded Trout with Asparagus and Hollandaise Sauce

Vegetarian: Twice Baked Goats Cheese Soufflé with Apple and Walnut Salad

New Potatoes

Green Vegetable Medley

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Sticky Toffee Bombe

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Coffee and After Dinner Mints

8 12th June

Salad of Parma Ham, Beetroot and Ruby Chard

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Free Range Chicken Fillets with Cream and Herbs

Vegetarian: Spinach, Ricotta and Herb Roulade

Citrus Crushed New Potatoes

Seasonal Vegetables

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Apple and Elderflower Whim Wham

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Coffee and After Dinner Mints

14th June

Summer Vegetable Soup with Basil and Pesto Toasts

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Roast Duck Breast with Balsamic and Honey

Vegetarian: Tagliatelle with Mushrooms and Cream Sauce

Creamed Potatoes

Wilted Greens

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Chocolate Marquise with Raspberry Coulis

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Coffee and  After Dinner Mints