Function Dinner

Please ONLY select 4  x starters,  4 x main courses and 4 x desserts for your party  – Dietary alternatives are available on request.

3 Course – £26.95 or 2 Course – £22.95

Starters

Soups

Plum Tomato & Basil Soup (V)
Pea, Watercress and Crème Fraiche Soup (V)
Leek and Potato Soup (V)
Cream of Vegetable Soup (V)
Mushroom and Tarragon Soup (V)
Roasted Butternut Squash and Red Onion Soup (V)
Traditional Welsh Cawl
Lobster Bisque
Clam Chowder

Vegetarian

Portobello Mushroom
with roasted Baby Plum tomatoes and  Mozzarella Cheese

Pan fried Gnocchi  
with a Provencale Sauce, Feta Cheese and fresh Herbs

Creamed Garlic Mushrooms En Croute
with Spears of Asparagus

Roasted Red Pepper
with Vegetable CousCous and a Lemon and Coriander Yoghurt

Spinach and Potato Frittata 
with Green Salad and Humus Dip

Peppered Goats Cheese 
with pickled Cucumber, Beetroot and Balsamic Dressing

Watermelon, Kiwi and Feta Salad 
with a Passion Fruit Dressing

Seafood

Bread Crumbed Calamari Rings 
with Citrus Herb Salad and a Chili, Coriander Mayonnaise

Moules Marineres 
with White Wine Sauce, Onions, Garlic and Herbs

Smoked Salmon Caesar Salad 
with Egg, Anchovies, Croutons, Parmesan and crispy Bacon

Traditional Prawn Cocktail 
with Lettuce, Cucumber, Cherry Tomatoes and Granary Bread

A Smoked Haddock Fish Cake 
with Rocket Leaves, a Lemon and Chive Mayonnaise and a Spring Onion Salsa

Garlic  fried King Prawns 
with Courgette Ribbons, roasted Red Peppers, Asparagus and a Lemon and Lime Vinaigrette

Meat

Chicken Liver Parfait
with Red Onion Marmalade, toasted Farmhouse Bread, Mixed Leaf Salad and Herb Butter

Antipasto Platter 
with Deli Meats, Olives, Artichoke Hearts, sundried Tomatoes and toasted Garlic Focaccia

Smoked Duck Breast 
with Orange Segments, Beetroot, Watercress and Balsamic Syrup and Smoked Pancetta

Lamb Noisettes 
with Cauliflower Puree, braised Leeks and Blueberry Sauce

Pork Rillette 
with Apple Chutney, Fresh Salad and Bacon Jus

Chicken, Apricot and Tarragon Terrine 
with  toasted Bread, Herb Salad and Mustard Grain Vinaigrette

Galia Melon wrapped in Parma Ham
with Baby Gem Leaves and a light Pesto Dressing


Main Course

Meat Dishes

Braised Beef Steak
with caramelised Red Onions and a Bourguignon Sauce

Feather Blade of Beef 
with Carrot Purée, wilted Spinach, wild Mushrooms and a Burgundy Jus

Roast Silverside of Beef
with Yorkshire Pudding and Gravy

Lamb Shank
with Shallots, Bacon and a Red Wine Sauce

Lamb Chops 
with Parsnip Crisps and a  Pea and Mint Jus

Leg of Lamb marinated in Garlic and Rosemary
and a Red Currant Jus

Slow Roast Belly Pork 
With a Honey and Soy Sauce Jus

Pork Tenderloin wrapped in Parma Ham
with Wholegrain Mustard and Calvados Sauce

Escalope of Turkey 
and Tomato and Caper Sauce

Breast of Turkey
with Sage & Onion Stuffing, Chipolata Sausage and Gravy

Chicken Supreme
with Leek and Potato Puree and Tarragon Jus

Chicken Supreme 
with Pancetta and a Wild Mushroom Café Au Lait

Chicken Breast
with Parsnip Bubble & Squeak and a smoked Bacon Sauce

Chicken Breast
and a Tomato, Red Pepper and Pesto Sauce

Chicken Breast
with a classic Chasseur Sauce

Pan Fried Duck Breast
with a Red Currant and Orange Sauce

Confit of Duck leg 
with Celeriac Puree and caramelised Duck Jus

Fish Dishes

Fillet of  Cod/Hake/Salmon/Seabass/Plaice
with Lemon and Lime Butter Sauce
with a Spinach and Prawn Sauce
with a Parmesan and Mornay Sauce
with a Citrus Herb Cream Sauce
with a Parsley Sauce
with a Tomato and Ginger Sauce
with a Shallot, White Wine and Garlic Sauce
with a Thai Coconut Sauce
with a Creamed Leek and Bacon Sauce
with a Cucumber and Dill Sauce
with a Lemon and Saffron Sauce
with a Chive and Hollandaise Sauce
with a Lobster Sauce
with an Orange Butter Sauce

Vegetarian Dishes

Sweet Potato, Pea and Cheese Risotto
with a roasted Red Pepper Dressing

Vegetable Cottage Pie 
with sprouting Broccoli and a Carrot and Swede Mash

Mushroom and Courgette Stroganoff 
with Long Grain Rice, Paprika, Sour Cream and deep fried Leek Garnish

Butternut Squash Tagine
with roasted Red Onion Cous Cous, Mango Chutney and Garlic Naan Bread

Brie and Beetroot Tart 
with an Onion Relish and a Red Wine Sauce

Cheddar Nut Roast 
with pureed Sweet Potato, Roasted Shallots and a Red Currant Jus

Mushroom Tortellini 
with a Cream Sauce, Garlic Bread and Herb Oil

Roasted Cauliflower and Hazelnut Carbonara
with grated Hard Cheese

Goats Cheese Frittata 
with Beetroot, Asparagus, Red Peppers and Balsamic Dressing

Red Pepper and Shallot Frittata
with fried Halloumi and a Tomato and Garlic Dressing

Goats Cheese Wellington
with Butternut Squash Puree, caramelised Red Onions and a Red Currant Jus

Tomato, Basil and Mozzarella Tart
with deep fried Rocket and Creamy Spinach Sauce

Bubble and Squeak Potato Cakes 
with a sundried Tomato and Thyme Vegetable Jus


Desserts

Apple and Toffee Bread and Butter Pudding
with Crème Anglaise and Sweet Jam

Irish Cream Liqueur Bread and Butter Pudding
with a Vanilla Anglaise

Rhubarb Crumble
with Vanilla Crème Anglaise and Morello Cherry Compote

Apple and Blackberry Crumble
with a Penderyn Crème Anglaise

Sticky Toffee Pudding
served with Vanilla Crème Anglaise and a Cherry Compote

A Selection of Cheese
with Biscuits, Celery, pickled Walnuts, Pear Chutney and seedless Grapes

White Chocolate and Raspberry Cheesecake
with Orange Sorbet and Dark Chocolate Twirl

Lemon Meringue Cheesecake
with Mango Sauce and Strawberry Sorbet

Chocolate Fudge Cheesecake
with Pistachio Ice Cream, Raspberry Compote and crushed Meringue

Tarte Au Citron
with Joe’s Vanilla Ice Cream, mixed Berries and a Mango Coulis

Key Lime Pie
with soft fruits, Lemon Meringue Ice Cream and fresh  Passion Fruit

Lemon Meringue Pie 
with a Raspberry Compote and Joe’s Vanilla Ice Cream

Tian of Welsh Cakes
served with Butterscotch Sauce, Chantilly Cream, Strawberries and grated Milk Chocolate

Caramel Chocolate Fondant
served with Butterscotch Sauce, Warm Cherries Compote and Toasted Pistachio Nuts

Cream filled Profiteroles 
with White and Dark Chocolate Sauce, fresh Strawberries and Biscuit Crumbs

Mille-Feuille of Strawberries and Chantilly Cream
served with a Butterscotch Sauce

Vanilla flavoured Panna Cotta
served with a Caramel Sauce and grated Chocolate

Classic Tiramisu
with Chocolate Ganache and Amoretti Biscuits

Crème Brulèe
with fresh Berries and Shortbread Biscuits

Fresh Strawberries and Cream

Exotic Fruit Salad
with Passion Fruit and Mango Sorbet

Lemon & Lime Posset
with Passion Fruit Coulis, fresh Berries and a Blackcurrant Sorbet

Red Wine Poached Pear 
with Clotted Cream Ice Cream and Dark chocolate Twirl

Eton Mess 
with Red Berry Fruits


Please note that some of our dishes may contain nuts or other food allergens. If you have a food allergy please inform our restaurant manager.

Individual ingredients are subject to change due to seasonal availability.

Seasonal Vegetables and Potato dishes to chef’s choice.