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
1

 

 

2nd October

 

Parmesan Cheese & Red Onion Filo Tartlet with Mixed Leaf Salad & Balsamic Glaze

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Chargrilled Pork Loin Steak with Ravigote Sauce

V. Homemade Falafel with Couscous,  Yoghurt & Mint

Duchess Potatoes

Green Beans

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Autumn Fruit Pavlova

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Coffee & After Dinner Mints

 

4th October

 

Beetroot Soup with Feta & Chervil

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Pan Fried Cod Loin Served on a Bed of Bacon, Lettuce and Peas with a Cream Sauce

V. Courgette & Pea Pappardelle with Lemon & Pine Nuts

Crushed Potatoes

Broccoli

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Golden Apple Cheesecake

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Coffee & After Dinner Mints

2 9th October

 

Quinoa Served with Edamame, Feta, Mint and Courgette Salad

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Roast Topside of Beef with Béarnaise Sauce

V. Sweet Potato & Blue Cheese Frittata

Roasted Potatoes

Sautéed Cavolo Nero

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Brown Sugar Parfait with Port Wine Figs

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Coffee & After Dinner Mints

 

11th October

 

Roasted Squash Risotto with Sage and Wensleydale

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Confit Chicken with Tarragon Sauce

V. Vegetable & Nut Cutlets

New Potatoes

Sautéed Carrots with Butter, Black Pepper and Parsley

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Chocolate Marquise with Raspberry Coulis

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Coffee & After Dinner Mints

3 16th October

 

Carrot & Coriander Soup

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Braised Lamb Shank with Mashed Potato

V. Wild Mushroom Tower Served with Jerusalem Artichoke Puree and Roasted Salsify

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Roast Root Vegetables

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Forest Berry Roulade

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Coffee & After Dinner Mints

18th October

 

Smoked Salmon with Baby Salad Leaves & Cucumber Chutney

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Pan Fried Pork Loin Steak with Gorgonzola & Spinach

V. Potato Terrine served with Mushroom Ketchup & Goat’s Cheese Beignets

Sauté Potatoes

Broccoli

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Beetroot and Chocolate Cake with Crème Fraiche

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Coffee & After Dinner Mints

 

 

 

4 23rd October

 

Chicken Liver Pate with Gooseberry and Coriander Chutney, Mixed Leaf Salad and Malted Wheat Toasts

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Baked Cod with Braised Fennel and Roasted Cherry Tomatoes

V. Ravioli of Spinach and Ricotta Served with Roasted Cherry Tomatoes and Shaved Parmesan

Baked Baby New Potatoes

Peas

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Warm Lemon Meringue Pie

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Coffee & After Dinner Mints

 

25th October

 

Roasted Pumpkin Soup with Cayenne Spiced Croutons

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Pot Roasted Guinea Fowl

V. Roasted Aubergine Stuffed with Feta & Fresh Coriander

Savoyard Potatoes

Sautéed Curly Kale with Onion & Thyme

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Blackberry and Apple Cheesecake

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Coffee & After Dinner Mints

5 30th October

 

Spiced Parsnip Soup Served with Coriander and Chili

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Ribeye Steak with Wild Mushroom Sauce

V. Shallot and Potato Tatin with Wild Mushroom Sauce

Chipped Potatoes

Green Vegetable Medley

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Rhubarb & Ginger Fool with Langues De Chat

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Coffee & After Dinner Mints

 

1st November

 

Chargrilled Vegetables with Baba Ganoush Stuffed Vine Leave and Pitta Bread

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Duck Breast with Plum Sauce

V. Sweet Potato Stuffed with Kale, Feta and Chilli

Roast Potatoes

Broccoli

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Star Anise Crème Caramel with Softened Blackberries

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Coffee & After Dinner Mints

6 6th November

 

Smoked Trout Fillet with Niçoise Salad

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Chicken Breast Stuffed with Mascarpone & Thyme Wrapped in Bacon

V. Stuffed Roasted Courgettes

Sweet Potato Fondant

Savoy Cabbage

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Apple Crumble Tartlet with Vanilla Bean Ice Cream

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Coffee & After Dinner Mints

 

8th November

 

Risotto with Mushroom & Goat’s Cheese

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Fillet of Sea Bream with a Mustard and Tarragon Sauce

V. Grilled Tofu with Roasted Onion, Pickled Pepper Relish and Pesto

Croquette Potatoes

Leeks

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Chocolate Profiterole Mousse

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Coffee & After Dinner Mints

                                                                       

 

 

7 13th November

 

Chicken Terrine with Carrot, Paprika & Parsley

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Pork Schnitzel with Lemon and Herbs

V. Mushrooms Stuffed with Garlic, Herbs & Tomatoes with a Breadcrumb Topping

Spicy New Potatoes

Julienne Carrots

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Vanilla Panna Cotta with Autumn Berries

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Coffee & After Dinner Mints

 

15th November

 

Tuscan Bean Soup

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Braised Leg of Lamb Steak with Rosemary Sauce

V. Basil Roulade with Goat’s Cheese & Sun-blushed Tomatoes

Mashed Potatoes

Roasted Squash

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Treacle Tartlet with Custard

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Coffee & After Dinner Mints

8 21nd  November

 

Beetroot and Parma Ham Salad

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Blackened Sirloin Steak with Garlic Mustard Butter

V. Onion Tart with Poached Eggs

Chipped Potatoes

Vegetable Forestiere

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White Chocolate & Raspberry Cheesecake

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Coffee & After Dinner Mints

23th November

 

Spiced Lentil & Tomato Purée

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Crispy Pork Belly with Apple Compote & Cider Gravy

V. Butternut Squash and Onion Bhajis

Bubble and Squeak Galette

Broccoli

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Ginger Cake with Vanilla Mascarpone and Black Cherry Compote

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Coffee & After Dinner Mints

 

  26th, 27th and 28th November

 

Butternut Squash Soup with Chilli & Sage and Toasted Pumpkin Seeds

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Roast Turkey, Stuffing, Chipolata Sausage

Roast Gravy & Cranberry Sauce

 

Vegetarian: Lentil & Mushroom Wellington with Chestnut Gravy and Cranberry Sauce

Roast Potatoes

Brussels & Roasted Parsnips

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Christmas Pudding & Brandy Sauce

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Coffee & Mince Pies