party menu 2018


(Available only for parties with 10 guests or more
all choices must be pre-ordered)

Duck brioche and butter pudding finished
with rich Madeira sauce

Leek and potatoes soup with crispy smoked bacon (V available) (GF)

Tiger prawns cocktail with gem lettuce and apple
topped with marie rose sauce

Poached egg wrapped in black forest ham baked in filo pastry
served with mushroom sauce
(V available)


Pan fried Derbyshire beef filet served with bordelaise
sauce and gratin potato

Corn fed chicken breast filled with spinach and hazelnut mousse
served with tomato and tarragon sauce

Field mushroom stuffed with basmati rice and root vegetables
topped with fresh herbs crust and parmesan
served with hollandaise sauce

Lemon sole and salmon filet served with dieppoise sauce:
 prawns, mussels, tomato and parsley

(All mains courses are served with roast potatoes and vegetables)


Cheese platter served with cheese biscuits, walnut
and date bread, grape and celery

Ginger, lemon and honey steamed sponge pudding
served with homemade custard

Baked white chocolate cheese cake with sticky brownie
 base and fresh berry compôte

Vacherin: combination of vanilla and mango ice cream,
 meringue and raspberry sorbet finished
with raspbery coulis


Coffee and chocolate