TO COMMENCE
Parisian mushroom veloute, served with poppy seed fleuron, brie tarts.
Roast carrot soup, curry spices, served with aloo tiki and a beetroot raita.
TO FOLLOW
Sweet paprika roast chicken breast, served with salsa verde, chicken wings, creamed mushrooms, crushed potato and shallot torte.
Roast loin of pork, served with butternut squash croquette, red capsicum and courgette pancake, pan-fried hispi cabbage, cider jus.
Chicken breast, served with cordon-bleu, smoked ham and brie, thyme breadcrumbs, creamed savoy cabbage, garlic and herb polenta
Griddled halloumi skewers, served with baked portabella mushrooms, courgette and aubergine stew, pan-fried macaroni.
TO CONCLUDE
Malted milk baked cheesecake, served with oat and maple cookie, roast peach, vanilla ice cream.
Blueberry and bramley apple tart, served with clotted cream ice cream, caramel custard.
TO FINISH
After Dinner Coffee
£34.95 PER PERSON (INC. VAT)
Including Room Hire of your chosen suite.
Minimum numbers of 60.
Please choose one from the following dishes from each course to create your menu selection,