[Special Occasions]

LARGE GROUP RESERVATIONS

Large groups of up to 30 diners can be seated in our rear restaurant. Our regular restaurant menus can be used for such groups but we have created the £26.50 set menu as an alternative option for parties of 12+., who wish to stick to a budget!  As our kitchen is only small we do insist that parties of 12+ choose from one menu only, this can be one of our regular evening restaurant menus or this set menu option. Please note that the largest party we will seat on a Saturday Evening is 12 people. 

 

If you require any assistance with an event you are planning, please contact email us or call on 01904 632734.

 

GROUP SET PRICED MENU OPTIONS 2015 - £26.50

To create a £26.50 set menu for your party please choose a maximum of 3 Starters, 4 Main Courses & 3 Desserts, including any vegetarian options, from the list below. This forms the menu from which your whole group will order. These dishes are created especially for your group, therefore we require your menu choice as soon as possible & a full pre order of your food requirements no later than 72 hours prior to your booking. 

 

Starters

Pan-fried Goat’s Cheese with a Polenta Crust served with a Roasted Beetroot & Rocket Salad (v)

**

Avocado & Brie Cheesecake served with a Mixed Leaf Salad & Fruit Chutney (v)

**

Parma Ham Salad with Poached Pear & Walnuts

**

Tart of Roasted Tomatoes, Peppers & Black Olives topped with Mozzarella (v)

**

Filo Parcels of Prawns & Sir-fried Vegetables with a Sweet Chilli Dressing

**

Warm Salad of Cajun Spiced Tiger Prawns with a Pumpkin Seed Salad 

**

Parcels of Gravadlax of Salmon filled with Crab bound in a Dill Mayonnaise served with a Pickled Cucumber Salad

**

Antipasto – A Platter of Roasted Peppers, Sun-blushed Tomatoes, Artichokes, & Black Olives served with a Pesto Pannacotta, Houmous & Parmesan Shavings (v)

**

Duck Liver Pate served with Warm Thyme Bread & Fruit Chutney

**

Home-smoked Chicken Salad with Raspberries and Garlic Croutons

**

Breast of Pigeon resting on Black Pudding served with a Bacon & Spinach Salad

**

 

Main Courses

Pan-fried Fillet of Yorkshire Beef served on a Blue Cheese Mash with a Mushroom Jus

(£6.50 supplement per person)

**

Pan-fried Rib-eye of Yorkshire Beef with a Red Onion & Tarragon Rosti Potato & a Madeira Jus

**

Supreme of Chicken smothered with Chorizo Sausage, Roasted Peppers, Sun-blushed Tomatoes & Black Olives served with Saffron Risotto

**

Pan-fried Caramelised Duck Breast served with a Honey Baked Fondant Potato & an Apricot Jus

**

Carved Rump of Lamb served on Bubble & Squeak with a Smoked Garlic & Rosemary Jus

**

Carved Rump of Venison served with a Roast Onion Mash & Thyme Jus

**

Roast Fillet of Salmon served on Crab & Spring Onion Risotto finished with a Chive Beurre Blanc

**

Fillet of Seabass resting on Gnocchi Dumplings with a Robust Provençale Sauce

**

Brochette of Monkfish & Tiger Prawns with a Lemon & Almond Couscous Salad

**

Roast Fillet of Cod resting on Chorizo & Sun-blushed Tomato Mash finished with a Vegetable Nage

**

Wild Mushroom Ravioli in a Goats Cheese Sauce accompanied by a Mixed Leaf Salad (v)

**

Filo Parcels of Spiced Couscous & Stir-fried Vegetables served with a Sun-blushed Tomato

& Artichoke Salad (v)

**

Butternut Squash & Stilton Risotto served with a Mixed Leaf Salad (v)

**

All Main Courses are served with a Selection of Seasonal Vegetables

**

 

Sweets

Sticky Toffee Pudding with Butterscotch Sauce & Cinnamon Ice Cream

**

Baked White Chocolate & Raspberry Cheesecake with a Ginger Biscuit Base

**

Mixed Berry Pavlova with a Cassis Cream

**

Raspberry & Drambuie Crème Brulee

**

Bitter Chocolate Tart with White Chocolate & Armagnac Ice Cream

**

Warm Plum & Almond Tart served with Crème Fraiche

**

Strawberry Eton Mess

**

Warm Treacle Tart with a Ginger Wine Syllabub

**

Lemon Posset topped with a Warm Blueberry Compot

**

A Selection of European Cheeses served with Biscuits & Fruit Bread

**

With advanced notification we can cater for most diners with allergies & intolerances. Once you have chosen your menu, please let us know of any specific dietary requirements & we will provide suitable options as close to your chosen menu as possible.

 

Reservations Policy:

The largest table we will seat on a Saturday evening is 12 people.

For all tables of 6 people & above we require credit/debit card details to be given, when making a reservation, to guarantee the booking. Alternatively a deposit of £10 per person can be paid within 72 hours of making a reservation, time permitting. This deposit would be non-refundable in the event of cancellation of the reservation.

Dishes chosen from these options will be prepared especially for your group. Once the pre order for your menu has been provided the restaurant must be notified of any individual cancellations prior to your reservation. Any non-arrivals on the day will still be charged for their meal.

 

 

Website designed and maintained by Websell Masters Limited