Spring and Summer Dinner Party Menu 2016

 

First course

Carrot & coriander soup, cumin gnocchi V

Local asparagus, lemon butter sauce (Available between May-June) V

Twice baked cheese soufflé V

Chicken liver & foie gras parfait, fig compote, walnut & raisin toast

Ravioli of English lobster, fennel salad, lobster bisque

 

Main courses:

Spiced chick pea cake, cucumber yogurt & mint, vine slow roast tomatoes V

Prime wild fish of the day, braised little gem, sauce vierge

Roast saddle & char grilled leg of Langar lamb, rosemary & garlic

Roast guinea fowl supreme & stuffed leg, Muscat sauce

Char grilled fillet of Blackberry farm beef, sauce Béarnaise

Seasonal vegetables accompany all main courses

 

Desserts:

Sicilian lemon parfait, lime meringue, iced earl grey tea

Bitter chocolate creameux, coffee & praline

Summer berry Pavlova, vanilla ice cream

Selection of fine English cheese & biscuits, homemade chutney

 

Coffee & homemade chocolates & macaroons

 

Tariff

£49.50 for a pre ordered choice menu.

Cheese may be served as an extra course @ £39.50 a plate per table of 8

 

 

Parties of 10-22 guests

Have the exclusive use of the Indian dining room (house flowers optional)

Parties of 10-12 may order on the night from a choice of 4 dishes on each course

 

Parties of 24 – 50 guests

Have exclusive use of the main dining room and the white sitting room for pre dinner drinks

This dining room seats 24 at 3 tables x 8.

30 – 34 guests at three tables of 10-12

35 – 50 guests at two tables x 12 and a centre table for up to 26

 

A 10% service charge is added to the bill. It is divided between the staff. This is discretionary.

 

Saturday Night parties are booked for 6.30pm to sit at 7pm or 8.30pm to sit at 9pm