Menu 2018-06-22T13:37:52+00:00

RECEPTION DRINKS

  • Appletiser / Sparkling Elderflower / Orange Juice
  • Bucks fizz
  • Prosecco / Sparkling Wine
  • Pimms and Lemonade
  • Gin and Tonic
  • House Champagne
  • Kir Royale

CANAPÉS

  • Cotehill blue cheese mousse (v)
  • Prawn cocktail
  • Lincolnshire sausage crostini with spiced chutney
  • Croque monsieur
  • Cherry tomato, mozzarella and basil bruschetta (v)
  • Spring onion & potato pakora with raita (v)
  • Vegetable samosa (v)
  • Bloody or Virgin Mary
  • Baby salt baked jacket potato with sour cream and chive (v)
  • Mini curry bite (v)
  • Parma ham wrapped asparagus spears with aioli

SAMPLE MENU

Starters
  • Crab, prawn and chilli bon bons, dill cream and pickled cucumber
  • Grilled ‘Golden cross’, goats cheese, salt baked beetroot, rocket (v)
  • Beef carpaccio with caper and mustard dressing and parmesan shavings
Mains
  • 12 hour slow cooked feather blade of local beef, hasselback potato, fine beans, parsnip crisps and oxtail jus.
  • Seabass en papillote, julienne vegetables and new potatoes
  • Moroccan vegetable tagine with spiced cous cous, sour cream and flat bread (v)
Desserts
  • Lemon crème brûlée´
  • Blueberry & gingerbread baked cheesecake, vanilla ice cream and fruit compote
  • Sticky toffee pudding with salted caramel ice cream