All Fine Dining and Silver Service menus include Linen tablecloths, Linen napkins, cutlery and crockery


Prices based on minimum of 3 courses

Scallop and Crayfish Terrine
with a drizzle of Fennel & Pesto Vinaigrette

Goat's Cheese, Sun Blushed Tomato and Shallot Tartlet
with a bed of Lambs Lettuce

Smoked and Fresh Salmon Terrine
with Watercress, Tomato and Lime dressing

Fresh Steamed Asparagus
served with Thyme Lemon and Parmesan Butter

Seafood Cocktail
on a bed of shredded iceberg lettuce topped with Marie Rose sauce

Asiette of Smoked Salmon Gravadlax
Rilette and smoked Salmon horseradish potato

Fan of Galia Melon
with a sail of Orange and Strawberry

Coarse Chicken and Pork Pate
with Melba toast and mixed leaves

Peking Duck & Pistachio Terrine

Main Courses

Roast Breast of Corn Fed Chicken
stuffed with Spinach and Ricotta with a wild mushroom sauce
Duchess Potatoes
Selection of seasonal Vegetables


Medallions of Hand Raised Loin of Pork
in a roast pepper, apple and dry Sherry sauce
Roasted New Potatoes in Rosemary and Garlic
Selection of seasonal Vegetables


Roast Sirloin of Beef Chasseur
in a tomato Beef stock Tarragon and Red Wine Sauce
Grand Mare Potatoes
Selection of seasonal Vegetables


Slow Roasted Leg of Welsh Lamb
stuffed with Mint and Sage topped with a rich Wine Jus
Marquis Potatoes
Selection of seasonal Vegetables


Pan Roasted Fillet of Shetland Salmon
masked with a court Boullion and topped with Crayfish tails
New Buttered Mint and Parsley Potatoes
Selection of seasonal Vegetables


Welsh Lamb Shank
on a bed of Champ Potatoes topped with a Red Port Wine reduction
Fine Green Beans


Fillet of Barbary Duck in a Cointreau and Port Sauce
Parisian Potatoes
Selection of seasonal Vegetables


Tournedos of Beef in a Masala and Port Sauce
topped with a Portabella Mushroom and button Onions
Noisette Potatoes
Selection of seasonal Vegetables


Vegetarian Options
We appreciate that the majority of parties will have to take some vegetarian or vegan tastes into account. Below you’ll find a number of alternatives that have found favour with our clients in the past. All are interchangeable with any of our ‘Buffet’ or ‘Formal Dining’ courses although availability may depend on the season. All we ask is that everyone chooses the same dish per course. During serving, if only a relatively low number of these meals have been ordered, they will be held back and brought out on specific request only. Please ask these guests to identify themselves to our staff.

All vegetarian dishes ordered as part of the Buffet will be laid out as part of the selection.


Chargrilled Asparagus with a Crisp Bean Sprouts, Chive and Rocket Salad*

Trio of Melon with a Strawberry, Mint and Champagne Salsa*

Ricotta & Spinach Ravioli with Sweet Red Pepper, Parmesan & Creamed Leek

Tartlet of Wild Mushroom, Spinach & Cream Cheese with mixed leaves

Shallot and Red Onion Tart Tatin with a Cherry Tomato Gazpacho*

Grilled Flat Mushrooms filled with Roast Nuts, Cous Cous and glazed with Mozzarella

Main Courses

Individual Vegetable Wellington, Roast and Marinated Vegetables wrapped & baked in Puff Pastry with Creamed Polenta

Wild Mushroom Stroganoff served with a duo of Herbed Rice

Sweet Potato and Stilton Potato Cake topped with Grilled Pear & Wild Mushroom Confit

Baked Avocado with Cream Cheese & Asparagus baked in a Filo Pastry

Grilled Flat Mushrooms filled with Roast Nuts, Cous Cous & glazed with Mozzarella

Cannelloni of Ricotta, Spiced Aubergine Caviar & a Soft Herb Tabouli

Breaded & Deep Fried Risotto of Woodland Mushrooms with a Confit of Wild Mushroom & Tomato Concasse

Aubergine filled & baked with a Ragout of Roast Mediterranean Vegetables with a Wild Mushroom & Thyme Veloute*

Roast Mediterranean Vegetable Mille Feuille served with a tangy Gremolata Dressing*

Baked Red Pequillo Peppers filled with Moroccan Tagine & served with Minted Cous Cous*

*Vegan Friendly

All dishes £20.50 each


Chocolate and Raspberry Torte
with Strawberry Coulis and Chantilly Cream

Traditional Apple and Rhubarb Crumble
served with Vanilla Custard

Strawberry Tartlets

Vanilla and Toffee Cheesecake
with a Mango Coulis

Individual Summer Pudding
with Cotswold Cream

Traditional Black Forest Gateau
with Kirsch and Double Cream

Chocolate Salted Caramel tart
with Cotswold double cream

Raspberry Pavlova
with Strawberry dressing

Seasonal Eton Mess

French Apple Flan
with Cotswold Cream

Platter of Three Cheeses
Grapes, Celery and Biscuits
£9.50 pp

Coffee & After Dinner Mints

Petite Fours

Tea, Coffee and Mints Station

Grazing Food for evening guests

Cold wraps

Crispy Duck & Hoi Sin
Chicken Caesar
Italian Chicken
Mozzarella Tomato & Basil

Bacon Rolls

Sausage in Roll

Traditional Hot Dogs

Pizza slices
Selection of meat & Vegetarian

Meat & Vegetarian

Terms & Conditions

We cannot guarantee that any of our dishes are free from allergens and therefore cannot accept any liability in this respect. Guests with sever allergies are advised to assess their own level of risk & consume dishes at their own risk.