4 Courses at £27.00 per head

Pate trio
Chefs selection of liver and prime meats, blended with berries, spices, vegetables and Stocks to produce a variety of grazing pate's.

Lobster bisque
Rich broth of lobster and pink shrimp flavoured with cream and coriander.

Port & cranberry brie
French brie soaked in berries and port for 14 days and crispy fried.

Date & chestnut venison ravioli
Venison & chestnut bolognaise pressed inside fresh ravioli pasta.

Gaspachio

Belly pork
Whole belly cooked in spices for eight hours on slow and served with Butternut squash puree and a final layer of seared scallops.

Beef Wellington
Fillet steak with a layer of tapenade mushroom and pate, wrapped in pastry and roasted.

Halibut & Shrimps Po boy
Herb pastry canoe filled with a white wine a cream sauce and tender prime cuts of fish & shrimps.

Cranberry nut roast
Traditional nut roast with a sherry and berry twist and trimmed with a bear batter Yorkshire.

Pollo loco
Prime chicken breast filled with roasted pepper, basil and buffalo mozzarella roasted and served on a bed of Ratatouille tagliatelli.

Mocca Cheesecake
Rich toffee and Brazilian coffee sauce, added to our own smooth sweet cheese mix.

Christmas pudding with brandy butter
Traditional pudding served piping hot and lashed with brandy butter.

Cheese terrene
Selection rare of British and French cheeses molded with berries and Spices to create a unique terrene served with biscuits.

10% service charge will be added to all food & drink bills.
We will invoice as per number of persons booked and will only amend this with 24hrs notice for individuals cancelling.
Two weeks notice is required for a refund of deposit.
Deposits will only be deducted on production of valid receipt.
All bills must be paid in full on the day of the booking in cash or card.
Cheques must be pre authorised 3 days before booking date.
Menu is only available by Pre ordering 7 days before booking.
Tables only reserved with a deposit of 10%.
Crackers and party poppers included in price.