Breakfast menu & Hire Fee
The Old Court Room & New Court Room £450.00 + VAT For a minimum of 12 guests
The Great Hall Room
£675 + VAT For a minimum of 30 guests
Continental breakfast £12.00 + VAT
Fruit juices, yoghurt, Danish pastries, croissants,
toast, butter, honey and jam, fruit salad, Juices
Choice of teas, coffees, infusions or hot chocolate Please also take a look at our finger/bowl food as an addition to this breakfast
Full English breakfast £18.00 + VAT Choice of fried, poached, boiled or scrambled eggs
(Please choose one egg option for the entire party)
Crispy bacon, sausages, black pudding, grilled tomatoes, mushrooms
Cereals, yoghurts, fruit juices, butter, white and brown toast, jams, honey
Choice of teas, coffee, infusions or hot chocolate
Breakfast finger/bowl food If just ordering the items below please order a minimum of four
Bircher muesli £4.50
Granola £4.50
Fresh fruit salad £5.50
Fruit Skewers at £5.00 per portion (3 Skewers)
Scrambled eggs and chives or bacon or ham at £4.50 (per small bowl)
Kedgeree at £6.50
Chipolatas in bacon at £4.50
Devilled lamb kidneys at £6.50
Toasted bacon sandwiches £4.50 per sandwich
Toasted sausage sandwiches £4.50 per sandwich
Toasted egg baps £4.50 per bap
Smoked salmon and cream cheese bagels £5.00 per bagel
Selection of croissants and Danish pastries £3.50
If the minimum numbers stated above are not reached a minimum spend will apply Please note that above food and beverage prices include 12.5% gratuity
All above prices are exclusive of VAT
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Cold Canapé Menu
£2.25 per canapé
Canapé marked with * £1.00 supplement
For canapé functions a minimum of 10 canapés per person must be ordered Hall hire & minimum spends will also apply to canapé & exclusive canape events.
Vegetarian
Tomato bruschetta with basil
Cherry tomatoes with guacamole
Goat’s cheese and walnut croute with celery
Asparagus (seasonal) tartlets with chervil mousseline
Baby artichoke hearts with Parmesan and truffle oil
Grilled Mediterranean vegetables with pesto
Thai aubergine caviar with green papaya
Black and green tapenade toasts with fried capers
Quails egg tartlets with cream cheese mousseline and chives
Chilled Soup Shots
Gazpacho
Pea with mint oil
Asparagus (seasonal) with crème fraîche and truffle oil
Tomato consommé with basil
Fish
Prawns ‘Marie Rose’
Smoked salmon on pumpernickel, sauce vert
Smoked eel, horseradish and cucumber
Marinated herring, apple and celeriac remoulade, rye bread
Smoked salmon mousseline, cucumber and dill pickle
Brandade of smoked haddock with English mustard
Scallops ceviche with fennel, citrus, tarragon, olive oil
Carpaccio of tuna with black radish, ginger, lime and wasabi vinaigrette
Gravad lax with dill mustard sauce
Thai aubergine caviar with scallop carpaccio, lime and ginger vinaigrette
Meat
Beef tartar
Peppered venison with beetroot salad and juniper vinaigrette*
Pork and duck rillettes on crusty bread
Smoked duck with Puy lentil salad
Pata negra on crusty bread*
Beef carpaccio with garlic mayonnaise
Cheese wrapped in bresaola
Asparagus (seasonal) wrapped in Serrano ham
Goat’s cheese and chorizo croute with saffron
Terrine of foie gras on brioche Melba toast*
Please note menus are subject to change and certain items are seasonal
Substantial canapé menus & bowl food as well as themed menus are available on request
The above food and beverage prices include 12.5% gratuity. All above prices are exclusive of VAT
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Hot Canapé Menu
£2.25 per canapé
Canapé marked with *£1.00 supplement For canapé functions a minimum of 10 canapés per person must be ordered
Vegetarian
Cherry tomato and mozzarella croute with pesto
Wild mushrooms with herbs, Parmesan and white truffle oil on toast
Saffron risotto with dried tomatoes, fennel and basil
Spinach, garlic and nutmeg risotto with brown butter
Spring roll with chilli and coriander dip
Roast beetroot fritters with caraway, parsley crème fraîche
Hot Soup Shots
Parsnip and apple soup, white truffle oil
Celeriac velouté with black truffle oil
Cauliflower cream Dubarry
White bean and onion soup, smoky crispy bacon
French onion soup, cheese crouton
Shellfish velouté, black truffle oil *
Fish
Curried fish cakes with cucumber and lime yoghurt
Mini baked potato with smoked haddock gratin
Blackened pink salmon with lime and chilli salsa
Seared spiced rare tuna with Thai vinaigrette
Caramelised scallop with sauce vierge and pesto*
Gratinated mussels, garlic and parsley butter
Fried king prawn wrap, oriental dip*
Mini fish and chips with mushy peas*
Devilled white bait and lemon mayonnaise
Salmon fillet in puff pastry with spinach and lemon beurre blanc
Meat
Chicken with Indian spices and coriander yoghurt
Chipolatas with mustard mash
Lamb koftas, coriander yoghurt
Duck magret with pea purée, orange sauce
Toulouse sausage and Champagne sauerkraut
Mini toad in the hole, onion marmalade
Seared foie gras, sweet and sour endive, bitter chocolate vinaigrette*
Foie gras Lucullus*
Scotch quail eggs*
Dessert
Lemon meringues tart Chocolate brownies
Raspberry Pavlova Macaroons
Fruit tartlet Ice cream lollypops
If you have any allergies please refer to our ‘Important allergens
information’ page under food and drink
Three-course Lunch menu Package prices include:
Three-course set menu Coffee & Petits fours Half a bottle of house wine Bottles of filtered water Hire & gratuity If wine is not required the package price can be reduced by £8.00/pp. Old Court Room & New Court Room Package A @ £66.00 per person - Minimum of 12 guests Package B @ £72.00 per person - Minimum of 12 guests The Great Hall Package A @ £74.00 per person - Minimum of 24 guests Package B @ £80.00 per person - Minimum of 24 guests
If the minimum numbers stated above are not reached a minimum spend will apply
Lunch Package A
Please choose one menu for the entire party, dietary requirements may be catered for with prior notice
Starters
Parsnip and apple soup with crème fraîche, truffle oil
Classic fish soup with rouille and cheese croutons
Caesar salad with crispy pancetta, garlic croutons
Marinated grilled Provençale vegetables, rocket, Parmesan Pesto, sun dried tomato coulis and balsamic vinaigrette
Salad of salmon and prawns with tomato and cucumber
Watercress veloute, citrus oil Curried salmon fishcake with herb salad and pickled cucumbers
yoghurt, lime and coriander vinaigrette
Smoked haddock, carpaccio and branadade with herb salad olive oil, Sherry, honey and lemon vinaigrette
Pave of seared salmon with Thai aubergine caviar Ginger, lime, chilli and coriander vinaigrette
Smoked ham knuckle, leek and parsley terrine, sauce gribiche
Main Courses
Grilled Scottish salmon with tomato and chive beurre blanc Crushed new potatoes, spinach
Smoked haddock fish cake with leeks White wine and English mustard sauce, mash
Grilled swordfish with Thai salsa, Oriental greens, sweet potatoes
Confit of duck with mash, Puy lentils, thyme and red wine jus
Fricassee of chicken, wild mushroom, Chablis and tarragon sauce, mash and seasonal greens
Supremes and confit of quail with rosemary and lemon jus Mushroom and bread dumpling, grilled zucchini
Pink lamb chump with persillade, Provençale vegetables Rosemary jus and mash
Shepherds pie or Lancashire hot pot
The above food & beverage prices include 12.5% gratuity
All above prices are exclusive of VAT
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Puddings
Lemon meringue tart, raspberry coulis Iced berry parfait with crystallised pastry leaf
Raspberry coulis
Seasonal Eton mess, vanilla ice cream
Apple and rhubarb crumble with vanilla ice cream Warm brownies with vanilla ice cream, caramelised banana
Chocolate sauce, rum caramel
Carpaccio of pineapple with Thai syrup, crème fraîche sorbet Selection of farmhouse cheeses
Coffee & Petits fours
Lunch Package B
S tarters
Celeriac and apple soup with crème fraîche, truffle oil Shellfish bisque with Cognac
Marinated grilled Provençale vegetables, rocket, Parmesan Pesto, sun dried tomato coulis and balsamic vinaigrette
Salad of artichokes, wild mushrooms and green beans
Pumpkinseed oil and balsamic vinaigrette Salad of asparagus, peas, broad beans and yellow beans
Pumpkinseed oil and balsamic vinaigrette (seasonal)
Seared rare tuna with black radish and Oriental leaves Ginger, lime, chilli and coriander vinaigrette
Escabeche of red mullet with tapenade crouton Saffron pickled vegetable Julienne
Crab and prawn salad with avocado and tomato
Brown crabmeat coulis, sauce Marie Rose and pesto Lime and ginger cured salmon with Thai aubergine caviar, Oriental vinaigrette
Smoked ham hock terrine with sauce gribiche and horseradish
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Working lunch menus are available on request For an all day meeting additional hire fee will be applicable
For exclusive & weekend functions a minimum spend or numbers including hire will apply
Discounts are available for registered charities, lodges and other Livery companies
If you have any a llerg ies please refer to our ‘Important allergens information’ page under food and drink
Main Courses
Seared stone bass with sauce vierge, saffron and pesto
Garlic, mash, spinach and braised fennel Blackened swordfish with Cajun salsa
Sweet potatoes and greens
Grilled halibut with tomato and cucumber, dill and Champagne sauce Mash and seasonal greens
Guinea fowl with wrapped in pancetta with thyme Pinot Noir just, puy lentils and parsley mash
Corn fed chicken with wild mushroom and tarragon sauce
Truffle oil mash, leeks and carrot fondant Roast lamb fillet with parsley, garlic and Dijon mustard crust
Basil and tomato jus, vegetable fondants
Prime Scotch beef sirloin with wild mushrooms, claret jus, rösti and vegetable fondants
Braised beef feather blade with onions and ale roast root vegetables and mash
Puddings
Bitter chocolate tart, orange coulis, crème Chantilly
Lemon meringue tart, passion fruit coulis
Vanilla crème brûlée Iced banana, pistachio and apricot parfait, pistachio and apricot coulis
Caramelised pear, chocolate and nougat crème, crystallised pastry leaves Williamine sorbet
Selection of farmhouse cheeses
Coffee & Petits fours
Three-course dinner menu
Package prices includes:
Three-course set menu Coffee & Petits fours Half a bottle of house wine Jugs of filtered water Hire & gratuity
Old Court Room & New Court Room Package A @ £72.00 per person - Minimum of 12 guests Package B @ £78.00 per person - Minimum of 12 guests
The Great Hall Package A @ £78.00 per person - Minimum of 40 guests Package B @ £84.00 per person - Minimum of 40 guests
Four-course dinner menu
Package prices includes:
Four-course set menu Coffee & Petits fours Half a bottle of house wine Jugs of filtered water Hire & service
Old Court Room & New Court Room Package A @ £86.00 per person - Minimum of 12 guests The Great Hall Package A @ £88.00 per person - Minimum of 40 guests
If the minimum numbers stated above are not reached a minimum spend will apply
Dinner Package A Three-course menu
Please choose one menu for the entire party, dietary requirements may be catered for with prior notice
Cold and hot starters
Marinated grilled Provençale vegetables, rocket, Parmesan, pesto, Sun-dried tomato coulis and balsamic vinaigrette
Salad of celeriac, wild mushrooms and seasonal beans Pumpkin seed oil and cider vinegar
Ceviche of salmon with Thai aubergine caviar Ginger, chilli, lime and coriander pesto
Red mullet escabeche with black tapenade crostini
Saffron pickled vegetable julienne
Salad of salmon and prawns with tomato and cucumber Watercress velouté and citrus oil
Brandade of smoked haddock with English mustard Pickled cucumbers and Roquefort dressing
Asian slow cooked crispy pork belly with Oriental salad, Ginger, lime, wasabi and coriander vinaigrette
Fine chicken liver parfait, onion and raisin marmalade
Herb salad in Sherry vinaigrette Smoked ham knuckle, leek and parsley terrine, sauce gribiche
Pave of Scottish salmon mid-cuit
Dill, beetroot and horseradish pickle, cider vinegar
Smoked haddock risotto with soft quails egg Colman’s English mustard sauce
Pearl barley risotto with woodland mushrooms and herbs
Truffle oil and Parmesan
Seared stone bass with Provençale vegetable confit Saffron sauce and basil oil
The above food & beverage prices include 12.5% gratuity All above prices are exclusive of VAT For all day meetings an additional hire fee will be applicable Discounts are available for registered charities, lodges and other livery companies
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Main Courses
Blackened supreme of salmon with Creole spices
Lime and coriander beurre blanc, sweet potates
Seared stone bass with lemon braised fennel
Sauce vierge, pesto and saffron mash
Guinea fowl with thyme wrapped in pancetta, Pinot noir reduction,
Puy lentils, parsley and garlic mash
Supreme of corn-fed chicken with herb crust Provençale vegetables, Rosemarie jus
Balotine of corn fed chicken, wild mushroom, tarragon and Chablis veloute
Leeks, carrot fondant and truffle oil mash
Magret and confit of duck with ginger and orange sauce
Braised red cabbage, pea puree and potato rösti
Roast quail with bread and mushroom stuffing,
Grilled yellow and green zucchini, rosemary, lemon and garlic jus
Fillet and slow cooked belly of lamb, herb and parsley crust White bean and onion puree, vegetable fondants and rosemary jus
Roast lamb chump with mint veloute seasonal greens and white truffle oil mash
Pink lamb chump with wild mushroom and herb gratin Madeira sauce and root vegetable fondants
Prime scotch sirloin of beef and oxtail, claret and shallot sauce Parsley mash and root vegetable fondants
Dinner Package B Three-course menu Salad of artichokes, wild mushrooms and green beans
Pumpkinseed oil and balsamic vinaigrette
Marinated grilled Provençale vegetables, rocket and Parmesan
Sun-dried tomato coulis, pesto and saffron vinaigrette
Salad of crab and prawns with tomato and avocado
Brown crabmeat velouté, sauce Marie Rose, herb and citrus oil
Ceviche of salmon with Thai aubergine caviare
Ginger, chilli, lime and coriander pesto
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Carpaccio of diver caught scallops with fennel salad
citrus and tarragon vinaigrette, tapenade crostini
Red mullet escabeche with black tapenade crostini
Saffron pickled vegetable julienne
Smoked haddock carpaccio and its brandade
Herb salad, Fino Sherry, honey, lemon and virgin olive oil
Grilled rare tuna salad with Provençale vegetable confit
Pesto, tapenade and virgin olive oil
Salad of asparagus and soft quail’s eggs
Truffle oil and Xeres vinaigrette *
Confit of duck and foie gras terrine, raisin and onion marmalade
Pickled girolles, herb salad and country bread
Smoked Haddock risotto with soft quails egg
Coleman’s English mustard sauce
Pearl barley risotto with woodland mushrooms and herbs Truffle oil and Parmesan
Seared stone bass with Provencal vegetable confit Saffron sauce and basil jus
Saffron and chorizo risotto with seared sea bass Garlic and parsley jus, Pinot noir reduction
Filet of sole ‘Bonne Femme’ or ‘Veronique’
Supreme of halibut with Champagne and dill sauce, cucumber and tomato
Main Courses Blackened supreme of salmon with Creole spices
Lime and coriander beurre blanc, sweet potato’s
Seared stone bass with lemon braised fennel
Sauce vierge, pesto and saffron mash
Roast fillet of cod with spinach and mash
Mussels, clams and tomato beurre blanc with herbs
Roast monkfish with aromatic herbs and Serrano ham
Mini paella, Pinot noir and parsley jus
Blackleg chicken, velouté of morels in vin jaune
Mash, leeks and carrot fondant
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Supremes and confit of quails with asparagus
Chablis, mushroom and tarragon sauce, truffle oil mash
Noisettes of lamb with a parsnip and truffle ragout
Vegetable fondants and Madeira jus
Noisettes of lamb with spring vegetables
Mint and white wine velouté, Jersey royals
Supreme of duck with caramelised foie gras Sichuan pepper sauce and Oriental greens
Sirloin of prime Scotch beef with sweet and sour shallot confit
Braised oxtail in red wine jus, vegetable fondants
Sirloin of prime Scotch beef with shallot confit
Roasted bone marrow, parsley mash, claret sauce
Fillet of Scotch beef with Sauce ‘Stroganoff’,
Spinach and potato galette
Loin of venison with spiced pear and game pepper sauce Braised red cabbage, celeriac and wild mushroom dumpling
Supreme and confit of squab pigeon Salsify, pancetta and creamed cabbage, truffle oil
Supreme of partridge with apple, foie gras and Gewürztraminer jus Braised Savoy cabbage and roast parsnips
Balotine of pheasant with woodland mushroom sauce
Roast root vegetables in thyme and braised cabbage
Desserts for A&B Packages
Lemon meringue tart, raspberry coulis
Bitter chocolate tart, orange coulis, crème Chantilly
Iced red berry parfait with crystallised pastry leaf Raspberry coulis
Seasonal Eton mess, vanilla ice cream
Apple and rhubarb crumble with vanilla ice cream Carpaccio of pineapple with Thai syrup, crème fraîche sorbet
Vanilla crème brûlée with raspberries
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Almond and vanilla panacotta with seasonal fruit compote
Iced banana, pistachio and apricot parfait, pistachio and apricot coulis Caramel mousseline with Amaretto, apricot or mango and vanilla compote
Bitter chocolate marquise
Raspberry coulis, crème Chantilly
Sticky toffee pudding with candied fruit compote
Orange and thyme sorbet
Tart Tatin,
Calvados and vanilla ice cream
Thin crispy apple tart with cinnamon,
Rhubarb and crème fraîche sorbet, vanilla custard
Caramelised pear, chocolate and nougat crème
Crystallised pastry leaves
Williamine sorbet
Iced prune and Armagnac parfait
Orange and pistachio coulis
Caramelised pineapple with oriental spices
Lime, ginger, chilli and coriander syrup, coconut sorbet
Selection of farmhouse cheeses, biscuits and walnut and raisin bread
Four-course dinner menus Menu 1 Salad of crab and prawns with avocado
Brown crabmeat puree, acidulated tomato coulis, pesto
~~~ Seared foie gras, parsnip and apple velouté, truffle oil
~~~ Tournedos of Angus beef, woodland mushroom and shallot gratin, claret sauce Root vegetable fondants and mash
~~~
Gratin of peaches with Sauternes sabayon
Vanilla ice cream, raspberry coulis
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
If an entire days meeting is required an additional fee will be applicable
For exclusive & weekend functions a minimum spend or numbers including hire will apply
Discounts are available for registered charities, lodges and other Livery companies
If you have any a llerg ies please refer to our ‘Important allergens information’ page under food and drink
Menu 2 Carpaccio of diver caught scallops, Thai aubergine caviar
Ginger, coriander and lime coulis
~~~
Smoked haddock risotto with soft boiled quails egg Coleman’s English mustard sauce
~~~ Supreme and confit of squab pigeon, caramelised foie gras Salsify and creamed cabbage, black truffle jus
~~~
Crystallised pastry leaves with pears
Bitter chocolate ganache and raspberry coulis
Menu 3 Asian spices seared rare tuna, Oriental pickles and black radish
Ginger, lime, wasabi and coriander vinaigrette
~~~ Caramelised foie gras, rhubarb and raisin chutney
Bitter chocolate and balsamic vinaigrette, brioche Melba toast ~~~
Fillet of lamb with wild mushroom gratin Madeira jus and caramelised turnips
~~~ Gratin of summer berries with Sauternes sabayon Vanilla ice cream
Menu 4 Salad of pig’s trotter galette, celeriac and apple remoulade
Black truffle, parsley vinaigrette, girolles
~~~ Fricassee of scallops, lobster and clams ‘Barigoule’
Lemon, fennel and virgin olive oil emulsion, liquorice ~~~ Supreme of duck with caramelised foie gras
Sichuan pepper sauce and Oriental greens ~~~
Caramelised pineapple with oriental spices
Lime, ginger, chilli and coriander syrup, coconut sorbet
Please note menus are subject to change and certain items are seasonal
The above food & beverage prices include 12.5% gratuity
All above prices are exclusive of VAT
If you have any a llerg ies please refer to our ‘Important allergens information’ page under food and drink
Gastronomic Menu
Herbert’s Signature Dishes
9 courses at £80.00 Per Person
The Gastronomic menu is for a minimum of 16 guests and for a maximum of 22 guests
Minimum spend/hall hire will apply
Appetiser
~~~~~
Salad of artichokes, wild mushrooms and green beans
Pumpkin seed oil, aged balsamico
~~~~~
Carpaccio of tuna with pickled green papaya and black radish
Ginger, lime, wasabi and coriander vinaigrette
~~~~~
Caramelised scallop, Provençale vegetable confit
Saffron velouté, basil jus
~~~~~
Smoked haddock risotto, soft quail egg
Coleman’s English mustard sauce
~~~~~
Seared foie gras, rhubarb chutney
Bitter chocolate vinaigrette, brioche Melba toast
~~~~~
Sirloin of aged of prime Scotch beef, cream of morels in vin jaune
Baby leeks, ratte potato fondant
~~~~~
Strawberry and Sauternes granita, black pepper (seasonal)
~~~~~
Bitter chocolate marquise
Pistachio, raspberry and nougat coulis
~~~~~ Coffee and petits fours
Buffet Menu 1 For buffet functions minimum numbers and hall hire will apply.
£42.00 per person
Cold salmon with lemon and herb mayonnaise
Asian marinated rare beef with stir fry salad and ginger
Prawn salad ‘Marie Rose’
Grilled Mediterranean vegetables with Parmesan, pesto and balsamic vinegar
~~~
Shepherds pie
Chicken and mushroom fricassee with rosemary, lemon and garlic
Curried fishcakes, coriander and lime yoghurt
Penne gratin with tomato, mozzarella, rocket and basil
Selection of three salads
New potatoes with parsley
~~~
Lemon tart and raspberry coulis
Bitter chocolate praline
~~~
Coffee
The above food & beverage prices include 12.5% gratuity
All above prices are exclusive of VAT
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Buffet Menu 2
For buffet functions minimum numbers and hall hire will apply.
£48.00 per person
Smoked ham hock terrine with sauce gribiche
Ceviche of tuna in Thai vinaigrette, coriander pesto
Cold salmon and prawns with cocktail sauce
Grilled Mediterranean vegetables with Parmesan, pesto and balsamic vinegar
Wild mushroom, celeriac and French bean salad, pumpkin seed oil
~~~
Chicken and mushroom fricassee with sage, lemon and garlic
Glazed smoked gammon with Madeira sauce
Feuillete of salmon and spinach, lemon beurre blanc
Penne gratin with tomato, mozzarella, garlic, rocket and basil
Selection of three salads
New potatoes with parsley
~~~
Meringues Chantilly with seasonal berries
Lemon tart and raspberry coulis
Bitter chocolate praline
~~~
Selection of artisan cheeses
~~~
Coffee
Please note menus are subject to change and certain items are seasonal
The above can form part of our package prices or alternatively hall hire will apply
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Al l prices are exclusive of VAT
If you have any a llerg ies please refer to our ‘Important allergens information’ page under food and drink
Vegetarian options
Please choose one vegetarian menu for the entire group
Marinated grilled Provençale vegetables Rocket and Parmesan, pesto
Sun dried tomato coulis, balsamic vinaigrette
Salad of artichokes, celeriac, wild mushrooms and green beans Pumpkinseed oil, balsamic vinaigrette
Seasonal vegetables pickled ‘a la Greque’ with saffron
Beetroot and apple salad with goat’s cheese and cider vinaigrette
Roast baby red peppers with goat’s cheese Rocket, herb salad, tapenade and balsamic vinaigrette
Carpaccio of vegetables with tomato and basil vinaigrette
Thai aubergine caviar with Oriental salad Ginger, lime and coriander jus
~~~~~
Warm puff pastry case with wild mushrooms and spinach
Girolles, thyme and parsley velouté
Pearl barley risotto with wild mushrooms and celery Parmesan and white truffle oil
Spinach and garlic risotto with brown butter
Wild mushroom risotto with white truffle oil Seasonal vegetable risotto with herbs and Parmesan
Globe artichoke stuffed with woodland mushrooms
Parmesan, poached egg, sauce Hollandaise
Cottage garden pie with herbs Oriental vegetable spring rolls, coriander and chilli salsa
Crispy potato galette, sauté of woodland mushrooms
Celeriac, lentil and herb sauce
My suggestions of classics traditional, regional & seasonal dishes Apart from my menus I would also like to offer some of the best dishes ever created.
Here is a list of some favourites but should you have any special or unusual requests we would
be delighted to accommodate these.
Items marked with *incur supplements
Starters
Prawn cocktail, sauce Marie rose
Potted brown shrimps and toast
Smoked Scottish salmon, wild*or farmed
Devilled white bait, sauce tartar
English asparagus; sauce Hollandaise, melted butter or balsamic and truffle oil vinaigrette
Gull eggs with celery salt and English salads*
Mushrooms a la Greque
Scrambled eggs with black truffles*
Oeuf en Murette
Poached egg ‘Careme’
Terrine of foie gras, Sauternes jelly, brioche*
Cold pies with chutneys; chicken, pork or game
Oysters in season, shallot vinegar, tabasco*
Mussels and clams; mariner or with garlic, chilli and coriander
Caviar of your choice and blinis*
Soups
Consommé; beef, chicken or game
Mock turtle soup ‘Lady Curzon’*
Clear oxtail with Sherry
French onion soup
French fish soup with rouille
Minestrone with pesto
Vichyssoise, hot or cold
Chilled Gazpacho
Clear Borscht with sour cream and chives
Pea and mint soup, hot or cold
Asparagus with crème fraiche, hot or cold
Watercress soup with golden croutons, hot or cold
Wild garlic leaf and potato soup
Cullen Skink
Scotch broth
Cock-a-leekie
Yellow pea and ham-hock soup All subject to availability, seasons and numbers may need to be limited with certain items
The above food prices include 12.5% gratuity
All above prices are exclusive of VAT
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Risottos
Wild mushroom and Parmesan with white truffle oil
Spring vegetable and truffle oil
Saffron and fennel with tomato compote
Spinach, garlic and nutmeg
‘Nero’ with squid, parsley and garlic oil*
Pearl barley and wild mushroom risotto with truffle oil
Saffron and chorizo risotto with fish and shellfish
Fish
Fish pies
Fish and chips, mushy peas, tartar sauce
Dover sole; ‘Bonne Femme’, Walevska, Veronique, Duglere, Meuniere, grilled*
Skate wing with capers and black butter
Smoked haddock ‘Monte Carlo’
Smoked haddock with soft boiled egg, leeks and English mustard sauce
Lobster; thermidor, armoricaine, grilled, cold or poached*
Jersey plaice with brown anchovies and parsley butter
Whole roast turbot, beurre Nantaise, wild mushrooms and herbs*
Decorated cold salmon ‘Bellevue’ *
Bouillabaisse, garlic bread and rouille*
Whole grilled wild sea bass with dried fennel sticks, Pernod beurre blanc*
Coulibiac, beurre blanc
Quenelles de brochet ‘Nantua’*
Meat
Cottage or shepherds pie
Steak, kidney, Guinness and mushroom pie or pudding
Chicken, bacon and mushroom pie
Pheasant and partridge pie with chestnuts and root vegetables
Chartreuse of seasonal game*
Coq au vin jaune and morels*
Coq au vin ‘Bourguignon’
Osso buco, saffron risotto
Duck a l’orange, sauce Bigerade
Roast goose and apple sauce or with truffles and foie gras*
Bresse chicken, roast or poached with truffles*
Wiener Schnitzel
Boiled silverside, brisket and ox tongue, horseradish and dill sauce
Bolito misto, salsa verde*
Pot au feu, horseradish, bread and parsley sauce*
Ham knuckle, cabbage and potatoes
Boiled mutton, parsley, anchovies and caper sauce
Navarin of lamb
Irish stew
Cassoulet
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Braised Oxtail with root vegetables
Braised shanks of lamb
Braised beef with onions in brown ale
Braised feather steak, onions and ale
Braised shin of beef in red wine
Hungarian beef or veal Goulash
Tournedos Rossini, truffle sauce*
Jugged hare
Steak Diane*
Venison Baden Baden, sauce grand Veneur*
Peppered venison stew and suet dumplings
Blanquette of veal with asparagus or morels*
Beef Wellington, Madeira sauce*
Roast shin of veal in Riesling with girolles and parsley
Loin of veal ‘Matignon”*
Carre or saddle of veal ‘Orloff’*
Roast rack of lamb with truffled potatoes ‘Sarladaise’ *
Devilled lambs kidneys
Liver, bangers and mash
Glazed gammon and Marsala sauce
Whole Gammon backed in bread crust, mustard sauce
Roasts*
Ribs of beef, suckling pig, Middle white pork, milk lamb, baby lamb, saddles,
legs and crowns of lamb, saddle and best end of venison
All game in season*
Grouse, Pheasant, Partridge, Mallard, Teal, Woodcock, Snipe, Venison, Hare*
All game can be prepared in traditional or modern style
Carving in the room and hot and cold buffets can be arranged on request
Savouries
Canapé Baron, Scotch woodcock, Dartoise of goat’s cheese
Welsh rarebit, Angels on horseback, Devils on horseback
Canapé ‘Diane’, Cheese Soufflé
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
Desserts
Summer pudding
English Sherry trifle
Bread and butter pudding
Crumbles; apple, apple and rhubarb, apple and blackberry
Clafoutis
Crème brûlée
Crème caramel
Tart-tatin
Tart flan
oir ‘Belle Helene’
Lemon tart
Pavlova with raspberries
Warm Viennese apple strudel
Eton mess
Sticky toffee pudding
Steamed puddings
Profiteroles, ice cream and hot chocolate sauce
Mille-feuille with summer berries
Crepes suzettes
Strawberries ‘Romanoff’
Peach ‘Melba’
‘Opera’ Vanilla Anglaise and coffee ice cream
Hot bitter chocolate fondant
Chocolate Marquise
If you have any allergies please refer to our ‘Important allergens information’ page under food and drink
All bottles are 75cl unless marked otherwise Please note this wine list is subject to change. Prices include 12.5% gratuity Exclusive of VAT
Champagne & Sparkling 01. Charles Vercy Cuvée de Réserve Brut NV £34.50
Aromas are intense and inviting combing power with elegance as well
as rich flavours that are underpinned by an elegant and
refreshing finish.
02. Taittinger Brut Reserve NV £44.50
The style of this Champagne is elegant, with delicate notes of brioche,
citrus fruits and fresh bread.
03. Taittinger Brut Prestige Rosé NV £56.00
The colour, brilliant pink, is shimmering and intense. The bubbles are fine
and the mousse persistent. The nose, satisfyingly intense, is both fresh
and youthful. It gives off aromas of red fruit (freshly crushed wild
raspberry, cherry and blackcurrant.
04. Ruinart Blanc de Blanc NV £72.00
Pale golden yellow colour. Luminous and brilliant. Ample mousse.
An intense nose at first with notes of fresh citrus fruit and pronounced
lime. Very supple, round and harmonious palate. Notes of nectarine,
apricot and cherry plum. Good intensity.
_________
05. Prosecco Extra Dry Guerrieri Rizzardi NV £24.50
Youthful and fruity: hints of ripe apples and pears. Off dry, fruity, and
elegant with a persistent finish.
06. Miolo Millesime Serra Gaúcha £28.50
Vale dos Vinhedos 2009
Brut Millesime is made in exceptional years only, cultivated at Miolo at the
Vale dos Vinhedos, Gribaldi region where the best sparkling wines of
Brazil originate.
07. Moingeon, Chardonnay, Brut £27.50
Methode Traditionnelle
An excellent fine sparkling with good body, crisp and good finish, 100% blanc de blanc
Whites
House wines
08. Bergerie de la Bastide Blanc £17.50 Vin de Pays d’Oc Languedoc 2013
This blend of white Grenache and Vermentino has soft waxy pear
and ripe lime fruit and an agreeable herbal aftertaste.
09. Colombard, Emblème d'Argent 2012 £18.00
A dry, harmonious and easy drinking wine, delicate and fruity with a
pleasantly refreshing finish.
10. Chardonnay, Emblème d'Argent 2012 £18.50
A textbook Chardonnay that is well balanced with a creamy texture
and pleasant notes of citrus fruits, honey and peach.
_________
11. Rive Haute, Colombard-Sauvignon £19.00
Vin de Pays Cotes de Gascogne 2013
The region of Gers is especially renowned for its white wines. Cool
climatic conditions and sand/limestone soils are perfect for these
varieties. The result is a vibrant and fruit forward style of wine with
intense herbaceous character combined with notes of citrus fruit
and a hint of wild flowers.
12. Picpoul de Pinet £19.50 Domaine de la Mirande Languedoc 2013
Classic salty Picpoul with notes of greengage and white pepper
The perfect foil for oysters, mussels and shrimp
13. Sauvignon de Touraine Caves £19.50
De la Tourangelle 2013
An aromatic nose with pleasant gooseberry fruit, minerals and
herbaceous characteristics reminiscent of a good Sancerre.
Superb value.
14. Mâcon Villages £21.50 Chardonnay, Cave de Lugny 2012
Dry, buttery texture and elegant notes of stone fruits, citrus fruit and ripe
melons are displayed in this classic burgundy.
15. Chateau Puy Boyrein AC Graves 2012 £24.50
The Medeville family has been producing wine on this estate for three
generations. This is an excellent example of beautifully balanced fresh
White wine produced from quality Sauvignon and a touch of Semillon
grapes.
16. Muscadet sur l ie La Carizière, £24.50 Domaine Landron Loire 2012
Biodynamic domaine making pure, mineral-tinged Muscadet from the
Melon grape. Dry, crisp and typically saline, a lovely thirst-quenching
example that goes well with all seafood.
17. Pinot Blanc Trimbach, Alsace 2012 £28.50
Dry with a firm structure, lovely lemony fruit with lots of breadth,
minerally backbone and a truly elegant poise and balance. Ideal for
light meals and banquettes.
18. Riesling Trimbach, Alsace 2009 £32.50
This Trimbach Classic Riesling is dry, elegant and restrained,
with grapefruit and white peach on the nose fully integrated
into a food-friendly structure. The drivers are minerality and a crisp
lemony acid backbone leading in to a long delicious finish.
19. Riesling Tesch, Unplugged £28.00
Langenlonsheim, Germany 2012
A superb find. It smells and tastes of apples, petrol/mineral, limes
and a bit of stone fruit too. In the mouth bright and particularly minerally,
spice laden with great penetration and flavour. Good crisp dry and long
finish, excellent for fish, shellfish and poultry.
20. Pinot Grigio del Veneto £25.50 Guerrieri Rizzardi 2013
An attractive floral nose which includes notes of citrus fruits and apples
and is followed by a crisp silky mouth-feel and a dry, refreshing finish.
21. Framingham Sauvignon £28.00 Marlborough New Zealand 2012
Sauvignon with lees contact for extra body and complexity. Ripe
blackcurrants and passion fruit underpinned by tangy acidity.
Good with salmon or trout and works well with slightly spiced dishes.
22. Xión Albariño Bodegas Attis 2012 £27.00
A fresh and full-bodied wine with attractive floral and tropical notes on
the nose. The palate is powerful with flavours of apricots and peaches
with a slightly creamy and rich character.
23. Gruner Veltl iner £28.50 DAC Weingut Steininger 2012
Aromas are youthful and express notes of citrus fruit, green apple and a
hint of white pepper. Dry, crisp with a pleasant mouth-feel and a long
finish.
24. Chardonnay Eikendal Vineyards 2012 £28.50
Characterful wine showing overt French oak that combines perfectly
with tropical fruit aromas. On the palate the excellent creamy texture is
beautifully underpinned by refreshing acidity.
25. Chablis 'Emile Petit ' £32.50 Jean Marc Brocard 2012
This wine possesses all the hallmarks of a top quality Chablis
with fine minerality, restrained citrus fruit, firm structure and a dry finish.
26. Sancerre Blanc “La Vigne Blanche” £34.50 Domaine Henri Bourgeois Loire 2012
Excellent Sancerre from stony lime-rich soils, which confer fine minerality
to the elegant ripe citrus flavours. Classically paired with goat's cheese.
27. Montagny 1er Cru Les Bouchots £36.50 Domaine de la Madone 2011
This wine displays a good intensity of yellow fruit, hints of yeasty notes,
spice and butterscotch. Dry and refreshing with good concentration of
fruit, a soft texture and a graceful, spicy finish.
28. Chablis 1er Cru Côte de Lechet £39.00 Domaine Daniel Dampt 2011
Refined aromas of floral notes, flint and a lovely smokiness whilst the
palate has a touch of Chardonnay creaminess, set off by a stony,
mineral backbone, and with a long, fresh finish.
29. Rully 1er Cru “Montpalais” £42.00 Domaine Jean-Claude Ponsot Burgundy 2011
Apple and apricot to the fore in this southern Burgundy and
well integrated oak gives an extra buttery/nutty dimension.
great length in the mouth.
Roses 30. Chateau L'Orangerie £18.50 Bordeaux Rosé 2013
A beautifully dry rosé, which is an attractive pale salmon pink. Lovely
notes of raspberries and strawberries with a wonderful texture and a
refreshing finish.
31. Bargemone Rosé, Provence 2013 £21.00
An attractive rosé with delicate wild red berry notes. On the palate it
has a sophisticated creamy texture and a lovely freshness.
Reds
House wines
32. Bergerie de la Bastide Rouge £17.50 Vin de Pays d’Oc Languedoc 2013
Mainly Grenache Noir with some Cinsault. A supple, plummy red
seasoned with Provençale herbs.
33. Merlot Cielo 2012 £19.00
An aromatic wine with characters of ripe peaches and floral
undertones. Soft and easy to drink.
34. Emblème d'Argent Syrah-Grenache 2012 £19.00
Blended to combine the richness and spiciness of Syrah with the
generosity of fruit of Grenache. The wine is fruit-forward with elegant
notes of dark berries and a hint of black pepper.
35. Morande Pionero, Pinot Noir, Chile 2012 £19.50
The Pionero range has been developed to showcase the best varieties of the
Casablanca valley in a range of single varietal wines, and most importantly
at a very affordable price. This Pinot Noir is a real triumph, and a rare find.
The flavour is concentrated and complex, thanks to a rigorous selection of
grapes and careful oak maturation. The resulting wine has a delightful red,
summer berry aroma that leads to a subtle spiciness on the finish.
_________
36. Montepulciano d’Abruzzo “Frentano” £21.50 Cantina Sociale Frentana Italy 2012
Full-blooded Montepulciano with lashing of dark plum and black
cherry fruit and undertones of liquorice.
37. Domaine L’Estagnere 2012 £22.50 Cite de Carcassonne
A deep purple colour with mauve tints. A nose of red fruits, spice, chocolate
pepper and a surprising touch of eucalyptus. The mouth is fresh with some
mineral undertones and a touch of oak leading to a sustained finish.
38. Cabernet Sauvignon Santa Puerta 2012 £22.50
Intense ruby colour. The nose exhibits blackberry, blackcurrant and
cherry fruit aroms combined with delicate dark chocolate notes.
This is a well-structured wine with concentrated fruit flavours balanced by
velvety tannins leading to a long pleasant finish.
39. Ironbark Shiraz 2011 £23.00
The bouquet displays aromas of blackberries and blueberries with a
subtle hint of dark chocolate and spice. The palate is soft, round with
intense ripe fruit. This is a full-bodied wine that combines powerful fruit
flavours whilst retaining a sense of elegance.
40. Malbec Manos Negras 2011 £24.50
Opaque colour of ruby. On the nose it is youthful, attractive with pure
and well-defined notes of black fruits and hints of violets. On the palate
it is dry exhibiting wonderful juicy fruit, sophisticated tannins and an
attractive savoury finish. A beautiful example of Malbec.
41. L'Esprit de Bellevue £29.50 Horeau Beylot 2008
A ripe, warm and spicy modern Bordeaux with appealing notes of
black fruits, plums, dark chocolate and coffee underpinned
by sophisticated tannins.
42. Le Petit Clos Pinot Noir £28.50 Marlborough New Zealand 2010
Fragrant Pinot Noir with aromatic primary red fruit flavours
(raspberries, red cherries) and a suggestion of eucalyptus
in the background. Lovely with chicken, guinea fowl and
other feathered friends.
43. Chateau Lamoliere AC Fronsac 2009 £29.00
Patrick Leon, former director and winemaker at Chateau Mouton
Rothschild, and his son produce this wine on the estate the family
purchased in 1995. Predominantly merlot, it is smooth but with character.
44. Pinot Noir 'Château de Cîteaux' £29.50 Domaine Philippe Bouzereau 2011
The aromas are fruit forward, inviting and include note of wild berries,
ripe plums and morello cherries as well as a hint of spice. On the palate
the wine is dry, soft and easy to drink with a pleasant silky texture that is
typical of a well-made Pinot Noir.
45. Château La Claymore, £33.50 Lussac Saint-Emilion Bordeaux 2007
Elegant Saint-Emilion composed largely of Merlot. Appealing aromas
of warm fruitcake and confit fruits but with a good gravelly
undertow for balance. This would partner duck or lamb in particular.
46. Chianti Classico £32.50 Castello di Querceto 2012
One of the best kept secrets of Tuscany, this Estate produces some
of the finest wines in the region. This particular wine displays an amazing
intensity of cherry fruit and a hint of violet.
47. Crozes Hermitage Les Caladières £36.50 Pierre Amadieu 2009
Deep ruby colour. Subtle notes of blueberries, dark cherries,
plums and a hint of spice. A full bodied muscular wine
with ripe tannins, juicy fruit and a pleasant finish.
48. Goisot pinot noir corps de garde 2009 £37.00
Organic estate in northern Burgundy (near Chablis)
Ripe red fruits to the fore, some woody and herbal notes
as well giving refinement. Drink with game or with soft ripe cheeses.
49. Chateau Villa Bel Air AC Graves 2009 £39.00
Many wine lovers have yet to discover the excellence of this wine”
Robert Parker 2005. This wine combines power and refinement;
it is full of depth and richness.
Sticky Wines 50. Late Harvest Sauvignon Blanc £19.50 Morande 2009 37.5cl
Aromas of honey, raisins, quince, melon and orange-blossom. This wine
has wonderful balance of sweetness and is dense and syrupy.
51. Pachérenc Rive Haute 2009 - 50cl £24.00
This outstanding sweet wine is light, refreshing, well-balanced and offers
exceptional value. The blend of Petit Manseng Gros Manseng, Petit
Corbu and Arrufiac produces aromas and flavours of stone fruits,
orange peel and sweet spices.
52. Banyuls Rimage, Les Clos de Paulil les £27.50 Château de Jau Languedoc 2008 - 50cl
Banyuls is a vin doux naturel made predominantly from Grenache Noir.
The fermentation is stopped by addition of grape brandy and the
wine continues to macerate on the skins for a further three weeks before
being aged in tanks. With its summer pudding and mocha flavours
(not to mention dried herbs, prune and caramel) it marries well with cheese, chocolate
53. Château Filhot, 2ème Cru Classé £36.50 Sauternes 2008 – 37.5cl
The wine exhibits a vibrant golden colour and exudes wonderful
perfume of wild flowers, ripe peaches, apricot and orange peel. On
the palate it is beautifully balanced, has a pleasant creamy texture
and a long complex finish.
54. Grand Vin Trockenbeerenauslese £52.00
Schloss Halbturn 2004 – 37.5cl
This is an absolutely stunning dessert wine made using Sauvignon Blanc
and Semillon following a Sauternes style. Aromas and flavours are
intense, complex and include limes, orange peel, crème caramel,
honey and spices. The wine is sweet and extremely rich, but
harmonious with an intense and long finish.
All bottles are 75cl unless marked otherwise Please note this wine list is subject to change. Prices include 12.5% gratuity Exclusive of VAT
Fine Wine List (Limited Stock)
Chateau La Clare, Medoc, Cru Bourgeois 2009 £38.00
Chateau Puy Castera, Haut Medoc, £39.00
Cru Bourgeois 2008
Chateau Grange Neuve
Grand vin de Bordeaux
Pomerol, 2009 £42.00
Chateau Chasse Spleen, Moulis, £46.00
Cru Exceptionell 2008
Chateau de Fieuzal Rouge, £49.00
Pessac-Leognan
Grand Cru Classe de Graves 2008
Chateau La Petite Eglise 2006 £42.00 Pomerol, 2006
Chateau La Tour Carnet 2006 £40.00
Grand Cru Classe du Medoc
Chateau Talbot £52.00
St. Julian – Medoc, 2008
Clients can bring their own wines at a corkage fee charged
per 75cl bottle from £10/btl. plus VAT
We are more then happy to source any other requests
including fine wine, port and spirits
In order to comply with the Weights and Measures Act (Intoxicating Liquor) Order 1988, All spirits are deemed to be sold in measures of 25 ml or multiples thereof. Prices include 12.5% gratuity Exclusive of VAT
Beverage & Spirit list Water
Hildon sparkling mineral water £3.00 750ml
Hildon still mineral water £3.00 750 ml
Filtered water £1.00
Juices
Tomato juice £1.50 glass 6.00 per litre
Apple juice £1.50 glass 5.00 per litre
Cranberry juice £1.50 glass 5.00 per litre
Pineapple juice £1.50 glass 5.00 per litre
Fresh orange juice £2.50 glass 7.00per litre
Mixers
(Tonic, soda etc.) £1.50 per 40ml
Coca Cola £2.50 per 300ml
Lemonade £2.50 per 330ml
Beer & Lager Peroni £3.25 per 300ml bottle
Bitter Adams Southwold £3.50 per 500ml bottle
Sherry Fino £4.00 glass
Gin
Gordon’s £2.50 per 25ml
Tanqueray £3.00 per 25ml
Bombay Saphire £3.50 per 25ml
Vodka
Wyborowa £2.50 per 25ml
Smirnoff Red £3.00 per 25 ml
Grey Goose £3.50 per 25ml
Whisky
Bells £2.50 per 25ml
The Famous Grouse £3.00 per 25ml
Talisker single malt £3.50 per 25ml
Macallan 10 year old, sherry oak single malt £4.00 per 25ml
Jack Daniel’s £3.00 per 25ml
Rum
Bacardi £2.50 per 25ml
Captain Morgan’s Black Label £3.00 per 25ml
Port
Burmester Ruby £3.50 glass £23.50 per 750ml btl.
Taylor’s late bottled vintage 2007 £4.50 glass £29.50 per 750ml btl.
In order to comply with the Weights and Measures Act (Intoxicating Liquor) Order 1988, All spirits are deemed to be sold in measures of 25 ml or multiples thereof. Prices include 12.5% gratuity Exclusive of VAT
Digestives
Cointreau £3.00 per 25ml
Grand Maniere £3.00 per 25ml
Amaretto £3.50 per 25ml
Bailey’s Irish cream £3.50 per 25ml
Courvoisier VSOP £4.50 per 25ml
Bas Armagnac Baron de Sigonac VSOP £5.00 per 25ml
Bas Armagnac Ch Lacaze 1982 £6.00 per 25ml
Calvados VSOP Chauffe Coeur £5.00 per 25ml
Calvados Domaine Dupont £7.00 per 25ml
Poire Williamine G. Miclo £4.00 per 25ml
Allergens Notice for menus and website:
Allergens
Please note that most of our menu items contain one or more of the 14 allergens listed below. We advise you to inform us of any allergens as listed well in advance (minimum of 24 hours prior to the event), so that we can recommend suitable alternatives accordingly. Allergens
• Cereals containing gluten (such as wheat, (including spelt and Khorasan), rye, barley and oats and their hybridised strains)
• Crustaceans (for example prawns, crabs and lobsters)
• Molluscs (for example clams, mussels, whelks, oysters, snails and squid)
• Eggs
• Fish
• Peanuts
• Nuts (namely almonds, hazelnuts, walnuts, pecan nuts, Brazil nuts Pistachio nuts, cashew, macadamia nuts or Queensland nuts)
• Soya beans
• Milk
• Celery (including celeriac)
• Mustard
• Sesame
• Lupin
• Sulphur dioxide/sulphites (preservatives used in some foods and drinks (at a level of above 10mg/kg or 10mg/litre)
Thank you for your cooperation in this matter.