Please call our Sales Manager, Karen Loftus, to discuss your requirements.

Should you wish to have a dish which is not here, please ask, I am sure we will be able cater for you. 

Why not start of your reception with a selection of freshly prepared canapés

To enjoy whilst your guests are arriving 

Make a selection of 3 items allowing for 1 piece of each per person £7.25

Additional items charged at £2.15 

Crostini of parma ham and peach

Chicken liver parfait, red onion compot

Quails egg and crème fraiche crostini (v)

Curried chickpea on a popadum (v)

Blinis, tapenade and salmon caviar

Filo cup with chick pea, braised fennel (v)

Stilton, port & pecan nut cup (v)

Filo cup filled with chunky guacamole (v)

Spicy tomato fondue in a filo cup(v)

Crostini, anchovy butter, smoked halibut

Jamon Iberico and tomato crostini

Lightly chillied crab bruschetta

Duck, ham hock crostini, celeriac remoulade Mackerel crostini, horseradish crème fraiche

Salmon goujons, dill crème fraiche

Honey & mustard chipolatas

Prawn brie & thyme gougere (v)

Mini lamb brochette

Tempura vegetables with dipping sauce (v)

Chicken satay, peanut sauce

Mini crab cakes

Smoked salmon, asparagus tartlet

Cajun spiced chicken goujons, sour cream

Goat's cheese filo cup, sun blushed tomatoes (v)

Mini beef burger, tomato relish

Mini Desserts £2.75 pp per item

Mini chocolate éclairs / profiteroles

Seasonal fruit platter

Strawberry and cream tartlets

Mini chocolate brownies

Home-made truffles

Lemon Beignets

Key Lime Pies

Baked cheesecake

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.

New season asparagus, smoked salmon and sorrel

Chicken liver parfait with toasted home-made walnut bread, red onion marmalade

Ham hock and duck terrine, apricot chutney, toasted brioche

Rabbit rillette, homemade piccalilli, sourdough toast

Chicken and leek pressing, warm fine bean salad

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

Smoked salmon, with crayfish and crab, rocket

Fillets of mackerel, apple puree, pancetta, crumbed black pudding

Duck rillette, red pepper confit, celeriac remoulade, sourdough toast

Confit pork and veal sweetbread terrine, braised celery and walnut bread

£2.00 pp supplement for the following dishes

Salmon rillette, smoked sea trout and avocado salsa

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

Pan fried salmon fillet, lyonnaise new potatoes, bernaise sauce

Roast loin of pork, apple compote

Roast leg of lamb, rosemary, thyme and garlic, pan juices

Honey roast gammon, parsley sauce

Steak and kidney suet pudding with ale gravy

Haddock and chunky chips, fresh tartare sauce and mushy peas

Corn fed chicken breast, creamed potatoes, chick peas, tomato, chard and thyme

Slow roasted pork belly, sage mash, wilted kale, carmelised apples, cider sauce

£2.50 pp Supplement for the following dishes

Roast rib or roast sirloin of beef, Yorkshire pudding, pan juices

Fillets of sea bream, ragout of Suffolk chorizo, pea, little gem, salsa verde

Roasted sea trout, salsify, cavello nero and brown shrimp butter

Char-grilled rib eye, house fries, vine tomatoes, field mushroom, peppercorn sauce

Cannon of lamb, baby leeks, watercress puree, dauphinoise potatoes

Slow roasted guinea fowl, braised fennel, wet polenta and wild garlic

Lamb cutlets, flageolot bean and bacon casserole, celeriac puree, dauphinoise potato

Pan fried breast of pheasant, confit leg, creamed potato, game chips & chestnut & tarragon broth

Roast saddle of lamb, celeriac and potato cake, curly kale, aubergine caviar Red wine jus

Gilt head bream fillet, broad bean, pea and Suffolk chorizo ragout

Pan roasted sea bass, salsa verde, new potatoes

Baked haddock, creamed potatoes, chick peas, chard, tomatoes and thyme

Supplement of £4.75 for the following dish

Beef Fillet, rosti potato, wild mushroom and black truffle Jus, cavello nero

Amaretti crème brulée, almond biscuit

Victoria 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

Classic lemon tart, lime jelly and orange sorbet

White chocolate and panacotta, Pineapple carpaccio

Apple, plum and pear strudel, clotted cream ice-cream

Chocolate truffle torte, blackberry ice-cream, mousseline sauce

Spiced rhubarb tart tatin, liquorice parfait, caramelized almonds

A Selection of Hand Crafted English Cheeses with wafer biscuits, Quince Jelly and Grapes

£2.25 supplement pp or £8.95 per person as an extra course.