Carvery Menu


We serve the starter of your choice and then please come and be served at the carvery.



Apple, tomato and celery (v)


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)

Carrot and Orange (v)

Curried parsnip

Mushroom (v)

Smoked Haddock

Broccoli and cream cheese (v)




Mediterranean Vegetables in filo baskets (v)

Chicken liver and champagne parfait with homemade chutney

Home cured Gravlax served with crisp leaves and a mustard and dill sauce and

 Sweet cucumber pickle

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

Roasted Pear fennel and blue cheese salad with spicy walnuts (v)

Mixed seafood cocktail

Crayfish tails, Greenland prawns and mussels on crisp leaves with a home-made marie rose sauce

Fresh Scottish salmon pate

Smoked mackerel on a bed of mixed leaves

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

Wild mushroom risotto finished with parmesan shavings

Asparagus Roulade filled with cream cheeseand dusted with grated parmesan

Leek and Wild mushroom tartlet served warm with crisp leaves and a balsamic syrup

Garlic and chilli tiger prawns large tiger prawns roasted with slithers of garlic and red chilli

Peppered fillet of beef served on a bed of rocket

With crumbled stilton and a port dressing (supplement applies)



Carvery Menu


Please choose a starter and two desserts from the menus provided

Choose two from the following (and a vegetarian option)


Roasted Topside of British beef

(Sirloin can be supplied for a supplement of £5.00 per head)


Roasted Loin of pork with crispy crackling and served with home-made apple sauce


Leg of lamb, roasted and served with a mint and redcurrant gravy (supplement of £3.00 per head)


Succulent British turkey crown and stuffing


Whole Scottish salmon sides served with a tomato, ginger and basil salsa


Succulent lamb shanks braised on mixed vegetables

And served with borlotti beans and rich tomato sauce


Ratatouille with goats cheese and a herb and pesto crumble (V)


Wild mushroom risotto finished with parmesan shaving (V)


Roasted vegetable stacks with tomato sauce and parmesan tuilles (V)


Roast red pepper filled with cauliflower cheese (V)

Served with potatoes and seasonal vegetables


Fresh tea, coffee and mints