The Function Menu prices are fully inclusive of:
• Full use of the hotel’s 3 acres of grounds for photographs
• A choice of 3 starters and 2 desserts for your guests - on the day (to accompany your choice of main course) and coffee and mints to follow
• Fresh floral decorations
• A white linen napkin for every guest
• Use of the Hotel’s cake stand and knife for your cake (if required)
• Menu cards printed in colours to match your colour theme
• Table plan printed and displayed on a mahogany easel
• Bespoke menu planning
Your completed menu will include:
- A choice of THREE starters to be offered to your guests on the day.
- A maximum of TWO main course options can be chosen for the WHOLE party. When more than one main course option is required a pre-order will be requested at least two weeks before the event. The cost of the menu per individual will be dictated by the main course option chosen. Should a pre-order not be available at least one week prior to the function a supplement (per head) will be charged.
- ONE vegetarian main course option (to be chosen to be offered to all vegetarians in the party).
- A selection of THREE vegetables and TWO potatoes to accompany your main course.
- A choice of TWO desserts to be offered to your guests on the day.
Tea/coffee and mints will be included in the chosen menu.
Please advise our Function Coordinator if any of your guests have special dietary requirements.
The price you pay is based on the main course you choose.
Starters - One to be chosen from each group (1 soup, 1 fruit &1 savoury) to create a choice of starters to offer your guests.
Soup starter choices (Please choose ONE option)
- Sweet potato and butternut squash soup topped with chilli croutons
- French onion soup with cheesy croutons
- Leek, potato and spinach soup with crème fraîche
- Spring onion and tomato soup laced with chilli served with tempura battered shallots
- Celery and potato soup with mini chickpea fritters
- Cumin, spiced carrot and butternut squash soup
- Tomato and black pepper soup with mini spring onion wontons
- Parsnip soup infused with cumin and coriander and served with sweet potato crisps
- Cauliflower and cheddar soup with crispy bacon lardons
- Mushroom, leek and brie soup
- Roasted root vegetable soup topped with celeriac crisps
- Roasted plum tomato and red pepper soup
- Carrot and coriander soup
- Broccoli and cream cheese soup
- Roasted carrot and swede soup infused with chilli
- Cream of onion and sage soup with deep fried cauliflower shards
- Minted pea soup with lemon crème fraîche
- Mushroom and port soup with a Tintern crisp
- Asparagus and watercress soup
- Ham and pea soup
- Celery, spinach and watercress soup
- Chicken and sweetcorn soup
- Cream of vegetable soup
- Welsh cawl
Fruit starter choices (Please choose ONE option)
- Berry fruit jelly with strawberry syrup
- Melon, raspberries, strawberries and blackberries with sparkling cassis
- Poached pear in red wine dressed with redcurrants and glazed with mulled wine syrup
- Strawberry daiquiri jelly topped with dried strawberries, banana and coconut
- Pineapple carpaccio with lemon vodka syrup
- Parma ham, melon, cherry balsamic glaze
- Melon, candied kumquats, rum syrup, toasted coconut
- Roasted honey figs with spiced crème fraîche
- Honeydew melon sticks with strawberry concass and grape syrup
- Honey roasted plums with caramelised pear
- Caramelised melon and pineapple with fruit coulis
- Melon and blueberries with mint syrup
- Pineapple and paw-paw drizzled with rum and raisin syrup and toasted coconut shavings
- Exotic fruit platter with pomegranate shot
- Perl las and poached pear tart with tomato sauce
- Poached pear in elderflower with candied kumquats
- Caramelised pear with grape walnut salsa and a blue cheese dressing
Savoury starter choices (Please choose ONE option)
- Thai chicken cakes with a tomato and lime sauce
- Chicken Caesar style salad
- Smoked salmon, warm potato and mangetout salad
- Sweet chilli chicken strips with a honey and soy glaze
- Tandoori chicken with mint relish
- Roasted vegetable penne in a cream sauce
- Smoked trout mousse with lime chutney
- King prawn and salmon penne in a chilli sauce
- Creamy chicken and bacon risotto
- Spicy pork meatballs with a melting cheddar centre and a sweet tomato sauce
- Parma ham, salami and chorizo platter with a rocket, cherry tomato and olive salad with a lemon and orange dressing
- Pork, duck and chicken terrine with red onion chutney
- Chicken liver pâté with tomato, red onion and orange relish
- Salmon, smoked salmon and coriander mousse with cucumber tagliatelle
- Sweet potato and smoked haddock filo tart with watercress sauce
- Spinach roulade filled with cream cheese, smoked salmon and crab with a lemon and lime vinaigrette
- Belly pork with apple and chive mash and a chilli balsamic glaze
- Ham hock with leeks wrapped in Parma ham with a Cumberland sauce
- Chilli chicken and maple glazed pineapple with a mango sauce
- Crab and king prawn cakes with herb crème fraîche
- Open capped mushroom stuffed with bacon, spring onion and brie glazed with hoi sin sauce
- Wild mushroom and pumpkin risotto finished with baby spinach and parmesan shavings
- Three cheese and red onion tart with a red pepper and red onion chutney
- Duck and spring onion wontons with hoi sin sauce
- Creamy garlic mushrooms with cheesy toasted breadcrumb topping
- Baked goats cheese with glazed baby pear and a port reduction
- Sesame seed, chicken, spinach and rocket salad with oriental dressing
- Smoked duck and bacon salad with roasted plums and a red wine dressing
- Penne with chicken, pancetta and mushroom in a white wine cream
- Peppered beef carpaccio with spicy olive dressing
- Coronation chicken, mangetout and sesame seed salad
- Portabella mushroom, goats cheese and red onion chutney, wrapped in bacon with a red pepper sauce
- Pork and black pudding pan fried in breadcrumbs, with apple compôte and mustard jus
- Caramelised shallot, chicken, Parma ham and parmesan tart with sage and red pepper crème fraîche
- Duck, ginger and sweet potato cake with onion marmalade
- Spaghetti and chestnut mushrooms, Perl Wen cheese, thyme and cream sauce
- Smoked haddock and spring onion risotto with a poached egg
- Smoked chicken and avocado salad with mustard dressing
- Smoked mackerel and horseradish fishcakes, baby beets with beetroot coulis
- Salmon and crab fritters with caper mayonnaise
- Deep fried brie with cranberry and orange glaze
- Prawn cocktail: retro style
- Asparagus, Carmarthen ham and warm goats cheese with port glaze
- Pan fried mackerel with chorizo and lemon and orange marmalade dressing
- Lemon, prawn and pea risotto
- Pan fried King prawns and scallops in chilli and garlic butter with crispy pancetta
- Tomato, buffalo mozzarella and rocket salad with pesto dressing
- Goats cheese cheesecake with red onion jam
- Pan fried halloumi cheese with tandoori sauce and tomato and onion salsa
Main course options
Maximum of TWO main course options can be chosen (excluding vegetarian option). (In parties where more than one main course option has been chosen a pre-order will be required at least two weeks prior. In cases where a pre-order is not provided by one week before a supplement of £5.00 per head will be incurred).
- Roast turkey with sausage and bacon roll with fresh herb, lemon and black peppercorn stuffing £35.95
- Roast local beef and Yorkshire pudding with port gravy £39.50
- Baked halibut with rarebit topping and basil cream £37.25
- Chicken supreme stuffed with smoked bacon, mushroom and leek with a roasted garlic jus £38.50
- Chicken supreme stuffed with sundried tomatoes and spring onion risotto £38.50
- Baked salmon with a herb crust, coriander and lemongrass sauce £39.75
- Salmon en croûte with lime, chilli, sundried tomatoes, watercress and spinach sauce £40.75
- Honey and paprika sliced chicken supreme glazed with a garlic, coconut milk and coriander cream £38.50
- Baked seabass, mango salsa, cumin and lemongrass sauce £37.50
- Baked trout with cockles and bacon cream £37.50
- Roast leg of lamb dressed with caramelised leek and red onion compôte, served with port jus £39.75
- Baked pork chop with caramelised apple and goats cheese with leek cream £37.25
- Confit of duck leg with shallot, bacon and port jus £42.00
- Rack of lamb with pea puree and red wine gravy £40.75
- Braised lamb shank in red wine and rosemary £36.25
- Roast duck breast in a roasted plum sauce £42.00
- Loin of pork with roasted honey, shallots and spinach stuffing with cider gravy £37.50
- Sirloin steak with roasted flat mushrooms, caramelised shallots and Parma ham with a peppercorn sauce £44.95
- Fillet of beef en croûte with mustard gravy £51.95
Vegetarian Main courses – all priced at £36.85 (Please choose ONE option)
- Stuffed sweet potato with garlic mushroom and leek served with a red pepper sauce
- Spicy filo basket with cauliflower cheese served with tomato sauce
- Roasted vegetable lasagne
- Quorn pieces with spinach in garlic cream
- Butternut squash, leek and asparagus pie served with cream cheese sauce
- Vegetarian mince chilli with saffron rice
- Portabella mushrooms filled with spring onion risotto and served with pan juices
- Mixed vegetable filo parcels with pesto cream
- Fresh herb pancakes filled with creamy garlic mushroom and red onion
- Vegetarian toad in the hole with onion gravy
- Wild mushroom ragout with mustard mash
- Penne pasta with roasted vegetables in a spicy tomato sauce
- Wild mushroom and asparagus strudel served with cream cheese and chive sauce
- Pan-fried cheese and lentil loaf with red onion chutney
- Mushroom, spinach and ricotta cannelloni
- Cauliflower, spinach and chickpea balti with saffron rice
- Filo pie filled with leek, butternut squash, asparagus and goats cheese with tomato sauce
Vegetable choices - (Please choose THREE options)
- Carrots with ginger and orange marmalade glaze
- Sweet and sour chilli carrots
- Carrots with mustard butter
- Roasted carrot and parsnip
- Creamed carrot and parsnip
- Creamed carrot and swede
- Carrots in herb butter
- Broccoli
- Broccoli with toasted sesame seeds
- Cauliflower cheese
- Cauliflower with paprika and parmesan cream sauce
- Cauliflower with toasted herb breadcrumbs
- Buttered cabbage with shallots and sweetcorn
- Red cabbage with apple and onion
- Roast parsnips
- Roast parsnips coated in parmesan
- Sugar snap peas
- Peas with mixed herbs and sweet peppers
- Fine beans with bacon
- Mangetout
- Mixed beans
- Leeks
- Roasted leek, butternut squash and sweet potato
- Asparagus and red onion
- Leeks and courgettes
- Roasted tomato and red onion
- Mixed roasted vegetables
Potatoes - - (Please choose TWO options)
- New potatoes with parsley butter
- Roasted new potatoes
- Roasted new potatoes with pesto
- Roast potatoes
- Duchess potatoes
- Sweet potato wedges with lemongrass and chilli
- Dauphinoise potatoes
Dessert Options - (please choose two options)
- Fresh fruit salad
- Strawberry and raspberry meringue roulade with a mango coulis
- Chocolate chip meringue filled with white chocolate and fudge cream served with coffee crème fraîche
- Lemon meringue pie with strawberry syrup
- Toffee fudge cheesecake with chocolate sauce
- Double chocolate cheesecake with raspberry coulis
- Strawberry cheesecake with passion fruit
- Peanut butter and honey cheesecake with caramelised banana and chocolate sauce
- Raspberry and white chocolate cheesecake
- Rum and raisin cheesecake
- Lemon cheesecake with caramelised orange topping and whisky syrup
- Banana and toffee cheesecake
- Chocolate and black cherry terrine with a vanilla crème anglaise
- Chocolate cup filled with Baileys cream, dressed with strawberries and glazed with Champagne syrup
- Warm chocolate brownie with a white chocolate sauce
- White chocolate peanut butter blonde with caramel sauce and toasted nuts
- Chocolate roulade filled with banana cream and served with rum and raisin syrup
- Chocolate and fudge mousse served with chocolate and caramel dipped shortbread
- Double chocolate and black cherry trifle with almond shortbread
- Raspberry and cherry trifle
- Mango and lime mousse with coconut shortbread
- Lemon, ginger and honeycomb posset
- Lemon and lime posset served with a caramel snap
- Strawberry and lime mousse
- Fudge crème brûlée
- Vanilla crème brûlée
- Orange blossom honey crème brûlée
- Apple and pear crumble tart with vanilla custard
- Caramelised banana waffles with fudge sauce, vanilla ice-cream and rum syrup
- Profiteroles with chocolate sauce
- Sticky toffee pudding with caramel sauce
- Treacle tart with orange crème anglaise
- White chocolate bread and butter pudding with raspberry jam coulis
- White chocolate and strawberry mousse
- Crème caramel with poached pear and mulled wine syrup
- Warm Welsh cakes with berry fruit compote and clotted cream
- Caramelised pear frangipani tart with vanilla crème fraîche
- Baileys cheesecake with coffee crème fraîche
- Rhubarb and pecan crumble with marzipan ice-cream
- Caramelised apple and pear syllabub with a mint and nut flapjack
- Peach melba trifle
- Cookies and cream cheesecake
- Chocolate fondant with peanut butter ice-cream
- Chocolate orange tart with caramelised whisky, kumquats and candied peel
- Vanilla rice pudding with blackberry compôte
- Rhubarb crumble trifle
- Battered sweet pineapple with ginger and mango salsa and mint syrup
- Lemon tart, raspberry sorbet, meringue pieces, candied kumquats, caramelised hazelnuts
- Lemon and lime panna cotta, mango jelly, rum and coconut ice-cream, caramel crushed pistachios
Tea, coffee and mints
Should you wish to enhance your menu by adding a cheese and biscuit course please let us know as this can be arranged at an additional cost.
Childrens Set Menu Options
2018 Children’s Menu (suitable for children aged 8 and under)
Looking after the little people...
- Home made soup of the day
- Prawn cocktail
- Fruit juice
- Garlic bread
- Melon, grapes and berry fruit
- Fish fingers in breadcrumbs, chips and peas
- Ham, egg and chips
- Mild chicken curry and rice
- Sausage, mash and beans
- Chicken goujons, chips and peas
- Chocolate brownie, caramel sauce and vanilla ice cream
- Fresh fruit salad
- Waffles, berry fruit and ice cream
- Selection of ice creams
- Fruit yoghurt
