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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.

****
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

For more information please call 01869 350621 or click here to email us.

We have a list of suppliers to help you resource specific services

All of our website information is contained in our conference brochure.
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