Menu 1


Roast beetroot and goat’s cheese salad with maple syrup dressing

Salmon and watercress tartlet with lemon and caper vinaigrette

Melon, mango, parma ham and baby mozzarella salad with chilli and mango dressing


Seared supreme of chicken on a potato cake, topped with crispy pancetta, wild mushrooms and red wine jus

Fillet of pork stuffed with spinach, dates and pine-nuts wrapped in pancetta, bubble and squeak and rich Armagnac sauce

Local pork and apple sausages with mustard mash, red onion marmalade and rich onion gravy


Warm chocolate and salted caramel brownie with warm chocolate sauce

Meringue with cream and summer fruits

Lemon posset

Coffee, tea and petit fours

Menu 2


Chicken liver pate with wild mushrooms served with toasted brioche, red onion marmalade and rocket salad

Pear, stilton and candied walnuts with honey and mustard dressing

Watermelon and feta slab with chilli oil and micro herb salad


Slow roast belly of pork served on bubble and squeak, rich gravy and home-made apple sauce

Seared chicken breast with pesto crumb, roasted vine tomatoes, basil oil, new potatoes

Baked cod on a bed of roasted new potatoes and chorizo, rocket and parmesan salad


Warm sticky toffee pudding with butterscotch sauce

Lemon tart with fresh raspberry coulis

Chocolate bread and butter pudding with Madagascan vanilla custard

Coffee, tea and petit fours

Please phone or e-mail us to discuss menu choices and prices.