Three Course Menu Selector

Three Course Meal

We ask you to select 3 starters, 3 main course and 3 desserts to be pre-ordered 14 days in advance.
Please advise the hotel of your chosen menu before you send it out to your colleagues.
Vegetarian menu & gluten free options listed on a separate page, all charged as the same menu price
Please feel free to call us if you would like to discuss your menu or if there is an alternative that you would like.


freshly made soup of the day [v] 
a salad of butternut squash, feta cheese, lentils and black olives** [v] 
melon, apple sorbet, ginger syrup **[v] 
white onion and spenwood tart, wilted chard, roast beets [v] 
roast beets with goat’s cheese, toasted pine nuts and rocket **[v] 
salad of char grilled fennel, beef tomato, rocket and mozzarella **[v] 
new season asparagus, smoked salmon and sorrel** 
ham hock and duck terrine, apricot chutney, toasted brioche 
rabbit rillette, homemade piccalilli, sourdough toast 
chicken and leek pressing, warm fine bean salad, sourdough 
fillets of red mullet, golden beets and salsa verde** 
crab and haddock fish cakes, wilted spinach, lemon cream
pressed salmon and mackerel terrine salsa verde and a citrus dressing** 
salmon rillette, smoked sea trout and avocado salsa** 
smoked salmon, with crayfish and crab, rocket** 
fillets of mackerel, apple puree, pancetta, crumbed black pudding 
butternut squash, rosemary, cherry tomato, bortolli bean and feta tartlet with a salsa verde [v] 
wild mushroom and ricotta cannelloni, creamed spinach, rosemary [v] 
farro with fennel, broadbeans, artichokes peas, asparagus, chilli, garlic **[v] 
goat’s cheese panna cotta, broad bean puree, crispy leeks **[v] 
pan fried fillet of sea bream, sugar snaps, tomato and tarragon fondue** 
warm salad of smoked duck breast, roasted beets and toasted pumpkin seeds** 
beef carpaccio, toasted pine nuts, rocket and lemon oil** 
duck rillette, red pepper confit, celeriac remoulade, sourdough toast 
confit pork and veal sweetbread terrine, braised celery and walnut bread 
broad bean, asparagus and pea risotto, parmesan** [v] 
TO FOLLOW £18 pp
per person and are served with a selection of vegetables, roast and new potatoes) 
roast loin of pork, apple compote** 
roast leg of lamb, rosemary, thyme and garlic, pan juices** 
honey roast gammon, parsley sauce 
steak and kidney and guiness pie 
corn fed chicken breast, creamed potatoes, chick peas, tomato, chard and thyme** 
slow roasted pork belly, sage mash, wilted kale, carmelised apples, cider sauce** 
lemon & thyme roasted chicken, savoy cabbage with bacon, boulangere potatoes** 
confit duck leg, braised red cabbage, roast potatoes** 
braised shoulder of lamb, rosemary and garlic dauphinoise** 
cannon of lamb, baby leeks, watercress puree, dauphinoise potatoes 
breast of chicken, tarragon and leek and potato rosti, braised chicory 
wild mushroom and tarragon tortellini, watercress cream, parmesan [v] 
open spinach raviolo, Jerusalem artichoke, olives, vine tomato, courgette, garlic & basil cream [v] 
wild mushroom, thyme and garlic risotto, parmesan **[v] 
green risotto, -fresh herbs, peas, broad beans, asparagus, parmesan **[v] 
cannelloni of sweet potato, ruby chard and goat's cheese, garlic cream [v] 
slow roasted guinea fowl, braised fennel, wet polenta and wild garlic 
pan fried salmon fillet, lyonnaise new potatoes, bernaise sauce ** 
roasted sea trout, salsify, cavello nero and brown shrimp butter** 
TO FOLLOW £20 pp 
per person and are served with a selection of vegetables, roast and new potatoes 
lamb cutlets, flageolot bean and bacon casserole, celeriac puree, dauphinoise potato** 
beef fillet, rosti potato, wild mushroom and black truffle jus cavello nero (£3.75 supplement) 
roast sirloin of beef, Yorkshire pudding, pan juices 
loin of venison, cavolo nero, creamed potatoes, juniper and redcurrant** 
lamb shank, creamed potatoes, red wine, rosemary and garlic** 
pan fried breast of pheasant, confit leg, creamed potato, game chips and chestnut and tarragon broth** 
roast saddle of lamb, celeriac and potato cake, curly kale, aubergine caviar Red wine jus 
sea bream with white wine, oregano, new potatoes, lemon and garlic, baby spinach** 
baked haddock, chick peas, tomato and wilted chard, creamed potatoes** 
seared fillet of seabass, herb mash potatoes, lemon and dill sauce ** 
gilt head bream fillet, broad bean, pea and lardons, white wine and pea shoots** 
fricassee of artichokes, courgette, aubergine and gnocchi with pied de mouton and tarragon crème fraiche [v] 
filo tart with braised chicory, bortolli beans, gorgonzola, carrot puree, crushed new potatoes [v] 
wild mushroom and ricotta cannelloni, chard, thyme and garlic cream [v] 
green gnocchi, roast salsify and heritage carrots, nettle sauce and parmesan shavings [v] 
smoked aubergine cannelloni, beetroot carpaccio, spinach, feta and a spicy tomato fondue [v] 
filo tart with braised chicory, bortolli beans, gorgonzola, on carrot puree with crushed new potatoes [v] 
TO FINISH £7.00 pp
amaretti crème brulée, almond biscuit 
victorian Plum, frangipan tart, ginger biscuit, marscapone Ice-cream 
profiteroles filled with whisky cream, coated in a butterscotch and pecan sauce 
seasonal fresh fruit crumble, under an oatmeal crust, vanilla custard 
steamed treacle sponge, honeycomb Ice cream 
dark chocolate and date pudding, toffee sauce, coffee ice-cream 
dark chocolate and raspberry tart, pistachio crème fraiche 
lemon and marscapone tart 
chocolate fudge brownie with chantilly cream, chocolate sauce 
spiced apple pie with custard or apple, plum and sultana strudel, custard 
spiced rice pudding, winter berry compote** 
red wine poached pear, pear sorbet** 
vanilla panna-cotta, pineapple carpaccio** 
caramelised bananas, roasted hazelnuts, raspberry yoghurt ice-cream** 
TO FINISH £9.00 pp 
chocolate truffle torte, blackberry ice-cream, mousseline sauce 
spiced rhubarb tart tatin, liquorice parfait, caramelized almonds 
roasted cardamom panna cotta, vanilla roast apricots** 
almond pannacotta, rhubarb puree** 
white chocolate and raspberry tart, strawberry sorbet 
butter milk pannacotta, ginger and cinnamon tuille, raspberry coulis 
treacle tart with brandy and orange ice cream 
poached peach melba, pink meringue raspberry sauce, raspberry sorbet 
panettone pudding, vanilla ice-cream 
steamed chocolate and marmalade sponge pudding, chocolate sauce, vanilla ice-cream 
winter berry filo mille-feuille, pistachio crème fraiche, lime curd 
a selection of hand crafted english cheeses with wafer biscuits, quince jelly and grapes 
£3.00 supplement pp or £9.00 per person as an extra course. 
a selection of teas and coffee with home-made petit fours £3.00 per person

Function Room Enquiry

Either call us on (01245) 455700 or fill in the details below and we will contact you within 24 hours. Thank you for completing this enquiry form. All enquiries are handled by the sales office which is open 8-4 Monday to Friday (not Bank Holidays).

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The County Hotel, Rainsford Road, Chelmsford CM1 2PZ Tel: 01245 455 700 Fax: 01245 492 762 | Map