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Our kitchens are expertly run under the watchful eye of our talented head chef, Mr. Leemark O’Dean, and we are very proud of our reputation for food.
We believe that second rate ingredients produce second rate results, so it has always been our policy to source only the best produce available. Be it Aberdeen Angus steak and roast beef from Speyside - hand cut in our kitchen, smoked salmon and trout from the West coast of Scotland, fresh fish from British coastal waters or more exotic fish flown in, on ice, from all over the world.
Christmas 2011 - pre Xmas menu and feast
Use the links above to view our menu choices.
The Christmas Day Banquet
Chilled asparagus mousse with Thai spiced coriander king prawn.
Lobster cocktail served on a bed of romaine lettuce with homemade Madeira rosemary sauce.
Shitake and wild mushroom soup garnished with truffle oil & clotted cream.
Pear and Stilton flan with wild rocket garnished with port and balsamic dressing.
Smoked quails breast pan fried served on a bed of rocket and baby spinach with a orange and cranberry dressing.
Cold wild salmon with black truffle mayonnaise and French bean salad.
Whole partridge slow braised in Madeira and wild mushroom sauce.
Local crown of turkey served with bread sauce and the traditional trimmings.
English loin of lamb wellington.
Roasted monkfish wrapped in Palma ham, served with wilted spinach and beetroot sauce.
Char grilled fillet of Scandinavian reindeer served in the traditional fashion with red cabbage, blue cheese mash potato and garnished with cloudberry sauce.
A selection of vegetables will accompany all mains.
Traditional Christmas pudding served with brandy sauce.
Mulled wine and peach trifle.
Trio of pot au chocolate, coffee, spiced orange and dark chocolate.
Pear poached in red wine with a homemade almond ice cream.
Help yourself to a selection of twenty English & continental cheeses.
For vegetarian and any other dietary requirement please enquire within
The banquet will commence at 2.30 pm.
An optional 10% service charge will be added to all bills and divided between staff on duty.
Telephone 01582 460005