Private Dining In Our Oak Room

Private Dining in Our Oak Room



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)



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


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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