5 Course Banquet    Live Rat Pack Band
Disco Till Late    £45 per person

Windsor canapés & entrée Champagne cocktail

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.

Fruit 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.

Tiramisu
Italian liquors soaked into a light sponge and layered with a coffee cream.

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