To create the perfect menu for your special day, please select:
TWO STARTERS
TWO MAIN COURSES
(plus one vegetarian, if required)
TWO DESSERTS
THREE COURSES
£34.95
Starter
Main
All main courses are served with fresh vegetables.
Roast Topside of Beef
Haddon Longhorn beef, served with Yorkshire pudding, roast potatoes and rich gravy
Honey Glazed Belly Pork
Slow roasted belly pork served on Dauphinoise potatoes with braised red cabbage and red wine jus
Oven Baked Chicken Breast
Filled with spinach and Stilton, served with saute potatoes and thyme sauce
Pork Fillet
Served on a parsnip and swede mash with a cider and mushroom sauce
Salmon en Croute
Salmon steak wrapped in filo pastry served with herb butter and tomato and chilli chutney
Cod Loin
Wrapped in Parma ham, served on a fennel and potato rosti and a watercress sauce
Beef Bourguignon Suet Pudding
Haddon Longhorn Beef Bourguignon in suet pastry served with creamy mash potato
Ratatouille Tart (V)
Light puff pastry tart with roasted Mediterranean vegetables and topped with feta cheese
Sweet Potato, Red Onion and Chick Pea Tagine (V)
Lightly spiced tagine served with herb couscous and mint yoghurt
Cajun Cottage Pie (V)
Onions, Peppers, Courgettes, Aubergine bound in a Cajun tomato sauce topped with cheddar mash
Dessert
Baked Vanilla Cheesecake
With fresh strawberries and butterscotch sauce
Sticky Toffee Pudding
With a butterscotch sauce & clotted cream
Roasted Hazelnut and White Chocolate Cheesecake
Served with a Baileys sauce
Warm Bakewell Tart
With clotted cream and a strawberry compote
Jam Roly Poly
Served with vanilla custard
Salted Caramel Profiteroles
Filled with vanilla cream and served with dark chocolate sauce
Treacle and Ginger Sponge
Served with lemon custard
Chocolate Rum & Raisin Torte
Served with vanilla ice cream and
chocolate sauce
Glazed Lemon Tart
Served with lime Anglaise
Coffee
Freshly Brewed Coffee - £2.95
- and Mint - £3.25
- and Petit Fours - £4.50
- and Liqueurs - £5.95
Soup
Our soups are freshly made using fresh ingredients and are served with a roll and butter
Tomato and Roasted Red Pepper (V)
Sweet Potato, Carrot and Ginger (V)
Mushroom, Potato and Watercress (V)
Warm Goat's Cheese (V)
Served on a toasted crouton, with dressed mixed leaves and red onion chutney
King Prawn and Chorizo Salad
Served on chicory leaf and topped with Marie Rose dressing
Ham Hock and Parsley Terrine
Served on fresh watercress with piccalilli and fresh soda bread
Salmon Fishcake
Served with mixed leaves, salsa verdi and tomato dressing
Feta, Tomato and Basil Tart (V)
Served with mixed leaves and balsamic dressing
Chicken and Bacon Roulade
Served with a salad of beetroot, herbs and red onion, in a light dressing