Private Dining In Our Oak Room

Private Dining in Our Oak Room

LYNGARTH HOUSE PRIVATE DINING

 

A selection of homemade canapés served on arrival

£3.50 per head

 

Starter choices

Ham Hock terrine ….. served with homemade piccalilli

 

Home cured gravalax & Fresh salmon pate

served with a mustard and dill sauce and a sweet cucumber pickle (one week’s notice required please)

 

Fresh mussels …. With gin and juniper berries

 

Seafood cocktail..... A medley of prawns, crayfish and crevettes on wild rocket with homemade marie rose sauce

 

Twice baked goats cheese soufflé…. Served with a tomato puree topping

 

Beetroot ,butternut and goats cheese tartlet (v)

 

Game terrine served with homemade chutney

 

Four cheese terrine herb flavoured cheese terrine served with home-made fruit chutney

 

Spinach roulade filled with gorgonzola, mascarpone, spring onions and bacon

 

Braised rabbit pappardelle

 

Garlic and chilli tiger prawns (served hot)

Large tiger prawns roasted with slithers of garlic and red chilli

 

Fried Halloumi Cheese with Lime and Caper Vinaigrette (V)

 

Duck confit Served on rocket leaves and a homemade cherry chutney

(1weeks notice required please)

 

Twice baked smoked salmon soufflé

 

Parma wrapped figs Filled with gorgonzola

 

Soup choices to replace a starter choice

Fennel and parsnip

Creamed celeriac and fresh parmesan soup

Red pepper, sweet potato and tomato with parmesan disc (v)

Green pea pear and watercress (v)

Classic French onion with gruyere croutons

Leek, potato and spinach cream (v)

Carrot and coriander (v)

Curried parsnip

Mushroom (v)

Broccoli and cream cheese (v)

Ham hock and split pea

 

Main Course

Fillet of British Beef..Served with a mushroom and parmesan gratin (supplement of £3.50 applies)

 

Sirloin of British beef...Prime cut of beef with Yorkshire puddings and rich red wine gravy

 

Beef Bourguignon… Rich tender pieces of beef braised in red wine served with a celeriac mash

 

Chicken fillet stuffed and rolled…. with wild mushrooms and pancetta, served with a white wine and mushroom sauce

 

Smoked haddock… fillet of haddock poached in milk and served on a bed of wilted spinach and served with a hollandaise and chive sauce

 

Braised Oxtail …in stout and red wine with scallion champ

 

Pan fried cod….with carrots, parsley and crispy bacon

 

Fillet of Scottish salmon....on a champagne and cream sauce with a tomato, fresh ginger and basil salsa.

 

Griddled Sea Bass with Provencal vegetables and basil oil

 

Panfried Monkfish with MusselsWith a chervil, lime and cream sauce

 

Loin of pork….stuffed with sage and lemon served with pressed belly pork and caramelised apple

 

Pan fried sirloin of Holme Farm Venison….With potato and celeriac puree and a bramble and cranberry sauce.

 

Braised lamb shank…with garlic, rosemary and flageolet beans served with fluffy mashed potato

 

Pork fillet Stuffed with prunes and wrapped in streaky bacon, then served with a rich port sauce

 

Braised Pheasant with apple and calvados

 

Crown of British Turkey, served with the festive trimmings

 

Aubergines stuffed with wild and chestnut mushrooms with a béchamel sauce and a crust of grated parmesan cheese (V)

 

Roasted butternut squash with goat's cheese (V)

 

Desserts

Creme brulee with seasonal fruits

Chocolate bread and butter pudding

Home made Christmas pudding with brandy sauce

Dark/Milk chocolate cheesecake with caramelised oranges

Banoffie pie

Fresh fruit pavlova

Seasonal fruit crumble served with custard

Chocolate Profiteroles

Glazed Lemon Tart

White Chocolate cheese cake with a raspberry coulis

Home Made Mixed fruit and Apple Strudel

Treacle Sponge and custard

Panettone bread and butter pudding

Hot Chocolate fondant served with vanilla ice cream

Trio of desserts

Shot of chocolate mousse, mini fruit pavlova and white chocolate cheesecake

Or

Shot of lemon mousse, mini fruit pavlova and mini chocolate profiteroles

Coffee/tea and mints

£27.00 per head

Selection of various cheeses £4.50 per head

Bookings are being taken for any weekday/weekends, lunch time or evening.

Guests 12 to 15 choice of two from each course

Guests 16 to 22 choice of three from each course

Corkage charge of £5.00 per bottle

To avoid disappointment we would ask if guest’s individual choices could be made in advance, (especially for the main course

 

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