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Dinner Parties


Baked baby camembert served with an almond & apricot topping & crusty bread (v)

Roasted shallot & smoked bacon tartlet with rarebit top and confit cherry tomatoes

King prawn and avocado tian with micro leaf salad

Chicken liver & port pate served with plum compote, dressed leaves and toasted brioche

Smoked salmon and dill twice baked soufflé served with watercress salad


Main Course

Braised blade of beef served in a Merlot & shallot sauce on a bed of champ mash

Pan fried chicken breast served in a creamy white wine, smoked bacon, mushroom & lemon thyme sauce on a crushed new potato cake  

Slow roasted belly pork with crispy crackling, apple and parsnip mash & a Calvados jus

Herb crusted rump of lamb served with dauphinoise potatoes and red wine reduction

Pan fried sea bass served on crushed new potatoes with samphire and prosecco & tarragon sauce

All main courses served with fresh steamed vegetables



Lemon tart with fresh berries 

Salted caramel & pecan meringue roulade

Crème brûleé with berry compote & vanilla shortbread biscuit

Chocolate brownie served with homemade honeycomb ice cream

Raspberry & prosecco posset


Tea, coffee and mints


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