© Weddings and Functions 2012


We offer a wide range from traditional Home Made Soups and Pate to our Chef’s more exotic creations


Beef Dishes


A Mouthwatering Selection which will surely tempt you





Chicken Dishes

Fish Dishes

Pork and Lamb Dishes

All our main courses are accompanied by seasonal potatoes and vegetables that best compliment the dishes.

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Fish Dishes

Darne of Salmon

Salmon steak seasoned with black pepper topped with butter and grilled served on a bed of buttered greens and accompanied by hollandaise sauce

Paupiette of Plaice

Fillets of Place stuffed with a Crab, Chive & creamed cheese mousse served on a nest of braised fennel & leeks drizzled with a lemon & olive oil dressing

Supreme of Halibut

Halibut supreme layered with king prawns pan-fried in garlic, dill

and white wine and topped with creamy French Brie  

Crumbed Haddock

Haddock fillet topped with salsa Verde & breadcrumbs served on a bed of bitter mixed leafs dressed with an olive oil & balsamic vinaigrette.

Oriental Sea Bass

Fillets of sea bass wrapped in individual parcels with Garlic, ginger, carrot, spring onion, lemon grass, White wine, butter & splash soy sauce served with steamed buttered Bok Choi

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Beef Dishes

Tender Roast Beef & Yorkshire Pudding

Topside of Beef coated in black pepper corns and sea salt Pot roasted until tender accompanied by home made Yorkshire pudding. Served with a red wine and beef infused sauce.

Sirloin Steaks

8oz Sirloin Steak grilled with ½ a tomato, Served plain and can be accompanied by ONE of the following:-;Rich Beef Gravy, Caramelised Red Onion Sauce, Creamy Garlic Mushroom Sauce,Cracked Black Pepper & Pepper Corn Sauce or Traditional Diane Sauce

Premium Fillet Steaks

8oz Fillet steaks pan seared in olive oil & butter and finished under the broiler Accompanied by either:- Red Wine and Wild Mushroom Sauce, Topped with Stilton & Pepper Corn Sauce or Caramelised Red Onion Sauce

Chefs Rossini

A 6oz premium fillet steak pan seared in nut brown butter sat on a toasted brushetta croutons, topped with gratinated haggisFilled tomato accompanied by a Caramelised sweet & sour red onion sauce.

Chefs Wellington
A 6oz premium fillet steak pan seared in nut brown butter Sat on a crispy potato & onion rosti, topped with  a Chicken liver pate filled puff pastry parcel. Served with wild mushroom infused sauce

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Chicken Dishes

Poached Chicken

8oz Chicken Fillet poached in a chicken stock served with rich chicken gravy.

Roast Chicken Wrapped in Bacon

8oz Chicken Fillet wrapped in rashers of smoked bacon and roasted till golden and crispy served with a chicken infused red wine sauce

Princess Chicken

8oz chicken fillet poach roasted in the oven till tender and Served with a creamy asparagus sauce.

Chicken Cacciatora

8oz Chicken Fillet pot-roasted in garlic, celery, onions,Pancetta, mushrooms, tomatoes, oregano,Rosemary, bay leaf & white wine

Nelson House Chicken

8oz Chicken Fillet stuffed with creamy Stilton cheese and poached in the oven until tender and accompanied by a port and red wine sauce.

Oriental Chicken

8oz Chicken Fillet stuffed with Walnuts, Creamed Cheese & Ginger and roasted accompanied by a tangy orange sauce.

Roulade of Chicken & Pork

8oz Chicken Fillet stuffed with minced pork Seared in olive oil & butter served on a bed of  Sweet & sour red cabbage dressed with a caramelised red onion sauce.

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Pork & Lamb Dishes

Roast Loin of Pork

Roast Loin of Pork served on baked sage & onion stuffing accompanied by Yorkshire pudding & fresh apple sauce served with rich red onion sauce.

Roulade of Pork

Fillet of pork stuffed with Parsley, Thyme, Garlic, Breadcrumbs & Lemon Zest seared in nut-brown butter served on creamed leeks and butter beans and

Drizzled with reduced cooking juices.

Pork Medallions

Pork medallions pan-fried in nut-brown butter served on wilted Savoy cabbage & smothered in a reduced creamed leek and fennel sauce

Rack of Lamb

Rack of lamb marinated in honey, mustard, rosemary & garlic. Pan seared in olive oil served on crushed sautéed minted potatoes accompanied by reduced red wine sauce.

Noisette of Lamb

Lamb loin stuffed with garlic, apricots & cus cus and roasted till tender served on a tomato & zucchini bake accompanied by Rosemary infused red wine sauce.

Lamb Shank

Lamb Shank braised in red wine, cranberries, orange, red currants and Cumberland jelly served on minted creamed potatoes Dressed with reduced cooking stock.

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Fresh Homemade Soup of the Day

Served with a Freshly Baked White Roll & Butter and with a choice of :-

Cream of Vegetable, Tomato & Basil, Cream of Mushroom, French Onion, Broccoli & Stilton, Minestrone,  Carrot & Coriander, Leek & Potato, or Chicken & Tarragon.

Fan of Melon

A Dual Fan of Gala Melon accompanied by Slices of Orange and Segmented Kiwi Drizzled with Fresh Strawberry Coulee.

Chicken Liver Pate

A coarse homemade chicken liver and pork pate served on a nest of iceberg lettuce with slices of tomato accompanied by toasted brushetta and Cumberland sauces

Breaded Brie

A wedge of Brie coated in breadcrumbs and deep fried until Golden brown and served with a segmented orange and fennel salad accompanied by cranberry compote.

Salmon Fishcakes

Poached salmon, potato, ginger, chilli, garlic and parsley fishcakes coated in breadcrumbs & deep fried until golden brown Served on a beetroot salad drizzled with lemon mayonnaise dressing.

Mushroom & Goats Cheese Tartlet

A field mushroom coated in a garlic dressing topped with

Goats cheese & caramelised red onions in a puff pastry tartlet. Served with a rocket and balsamic vinaigrette salad.


Greek Salad

Cherry tomatoes, Lebanese cucumber, kalamata olives, oregano Creamy feta cheese sat on a bed of torn little gems Drizzled with a red wine vinaigrette.

Mushroom & Goats Cheese Tartlet

A field mushroom coated in a garlic dressing topped with Goats cheese and caramelised red onions in a puff pastry tartlet served with a rocket and balsamic vinaigrette salad.

Zucchini and Caper Spaghetti

Grated zucchini and capers pan-fried in garlic and green pesto stirred through spaghetti and sprinkled with Parmesan accompanied by crusty bread and butter.

Prawn Salad

Large Greenland prawns sat on a bed of shredded lettuce with cherry tomatoes, cucumber & onion dressed with Marie rose sauce accompanied by brown bread & butter.

Smoked Salmon

Slices of oak smoked salmon on a nest of iceberg lettuce Dressed with cucumber and cherry tomatoes Drizzled with a lemon infused olive oil.

Smoked Chicken Salad

Slices of smoked chicken sat on toasted bruschetta and shredded Cos lettuce topped with crispy panchetta &Parmesan reggano and drizzled with garlic mayonnaise dressing.

Roulade of Asparagus & Pork Fillet

Asparagus spears wrapped with Bel Paese & pork fillet and pan-fried in nut brown butter served on Steamed Bok Choy & drizzled With hollandaise sauce.

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Chefs Cheese Cake

A white chocolate & crème du menthe cheese cake studded with mint choc chips served with Vanilla  Ice Cream

Classic Fruit Pudding

Individual fruit pudding layered with slices of bread and mixed fruits topped with red currants Served with clotted cream.

Strawberry Crème Brulee

Individual ramekin dessert with a base layer of strawberry compote topped with crème Anglaise and finished with glassed sugar accompanied by wedges of strawberries.

Chocolate Soufflé

Individual chocolate soufflés accompanied by a spoon !!!

(Please be aware that this dessert is served When its ready NO Compromises)

Pear & Almond Flan

A slice of Pear and Almond Flan served with Thickened Chantilly Cream dressed  with strawberry coulee

Bread & Butter Pudding

Individual Bread & Butter puddings studded with chocolate accompanied by clotted cream

Trio of Lemon

A trio of lemon cheese cake, lemon possete and lemon sponge with lemon sauce.


Floating Islands

Crème anglaise infused with rose essence topped with saffron poached meringue and toasted almonds

Chocolate Tart

A rich Belgium chocolate filled tart with chocolate pastry

Topped with crème fresh and fresh raspberries

Poached Pears

Juicy pears poached in saffron stock syrup accompanied by fruits of the forest compote snd dark chocolate sauce

Cheese Courses Available:

Small platter to feed eight guests

Crackers, green grapes, butter, stilton, cheddar & brie

Medium platter to feed eight guests

Biscuits, crackers, red & green grapes, celery, stilton, Cheddar, Wensleydale & goats cheese

Emperor’s platter to feed ten guests

Biscuits, Crackers, Rye’s, Red & Green Grapes, celery, figs, Brandy soaked dates, apricot stilton, smoked cedar, goats, Wensleydale, Cranberry & Edam

Coffee & Mints

Coffee & Petite Fours

Coffee & Viennese Fingers

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