Banquet Menu
Banquet Menu - £22.50 per person
First Course
Leek and Potato Soup with Herb Croutons (v)
Confit Duck Leg with Stir-fried Pak Choi and Spring Onions
Smoked Salmon and Prawn Roulade with Apple and Celery Mayonnaise
Puff Pastry and Spinach Turnover with Carrot Veloute (v)
Main Course
Chicken Breast Braised with Sicilian Sausage, Fennel and Pancetta Cassoulet
Braised Blade of Beef with Parsnip Puree and Beef Jus
Tartlet of Roasted Mediterranean Vegetables with Brie
served on a Seasonal Salad (v)
Fillet of Seabass with Ratatouille and Cherry Tomato Coulis
Desserts
Warm Chocolate Brownie with Vanilla Pod Ice cream (v)
Individual Raspberry Mousse with Chantilly Cream and Vanilla Syrup (v)
Banana Sponge with Toffee Sauce (v)
White Chocolate Cheesecake with Blood Orange Syrup and Chocolate Tuille (v)
Banquet Menu - £27.50 per person
First Course
Cauliflower and Parmesan Soup with Curry Oil (v)
Endive Salad with Parma Ham Croutons, Poached Egg and Creamed Vinaigrette
Pan-Fried Scallops with Wilted Spinach, Parsnip Puree and Fish Fumé
Twice Baked Wensleydale Soufflé with Cheese Sauce and Caramelised Red Onions (v)
Main Course
Roast Rack of Lamb on Herb Creamed Potatoes with Rosemary Jus
Pan Fried Turbot
with Salad of Jersey Royals, Leeks and Tarragon with Porcini Sauce
Tart of Roasted Red Onion and Red Pepper with Grilled Goats Cheese
and Balsamic Dressing (v)
Sirloin of Lincoln Beef in a Garlic & Thyme Marinade
Desserts
Gateaux Mabre with Pears served with Crème Anglaise (v)
Banana Pavlova with Hazelnut and Toffee Ice cream,
Caramel Cream and Blue Curacao Syrup (v)
Warm Bakewell Tart with Lime Water Icing and Raspberry Mascarpone (v)
White Chocolate & Apple Crumble Cheesecake (v)
All menus are subject to seasonal alteration. Every effort will be made to retain dishes to full description however when absolutely necessary ingredients may be substituted.
