Sample Menu de Jour

To Start
Tomato & Herb Soup with Freshly Baked Breads.
Chicken Liver & Wild Mushroom Parfait with Toasted Brioche & Red Onion Marmalade.
Baked Filo Parcel Filled with Cous Cous Salad served on Basil scented Greens.
Prawn of Asparagus Timbale with Lemon & Chive Mayonnaise.

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To Follow
Breast of Chicken Marinated in Basil & Wrapped with Parma Ham served with A Herb Infused 'Jus'.
Oven Roast Guinea Fowl Supreme accompanied by an Oyster Mushroom & Leek Cous Cous.
Fillet of Red Snapper lightly braised in A Court Bouillion with Mange Toute & Baby Vegetables.
Cep Totellini with an Oyster Mushroom Nage & Aubergine Crisps.

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To Finish
Warm Apple "Tart Tatin" with Vanilla Ice Cream.
Traditional Vanilla Crème Brulee with Sable Biscuits & Red Fruit Coolis.
A Chocolate & Hazelnut Mousse in A Brandy Snap Basket & Finished with mixed berries.
Selection of Fine Cheese with Celery & Grapes.

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Coffee served with Petit Fours.

If you have an special dietary requirements or allergies, please let us know.

For smaller numbers (up to 10 delegates) an a la carte menu is available subject to an extra supplement.

We recommend pre-ordering your chosen wine 10 days prior to your conference to avoid disappointment.

Click here for our extensive wine list