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Classic
Please select one dish from each course
TO START
Homemade soup
choose from our selection of favourites
Galia melon
new season berry compote, citrus sorbet (v)
Brixworth Pâté
Northamptonshire chutney, herb toasts
---MAINS
Baked spinach and ricotta cannelloni,
garlic dough balls, rocket salad (V)Penne Arrabiata,
cherry vine tomatoes, garlic, chilli, baby spinach, Parmesan (V)Seared fillet of Scottish salmon,
parsley and lemon butter saucePorchetta-slow cooked, herbed and rolled loin and belly of pork
apple sauce and roast gravySupreme of corn-fed chicken,
tarragon and grain mustard cream sauceAll served with fresh seasonal vegetables and roast potatoes
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DESSERTS
Choux pastry profiterole
toasted almonds, chocolate sauce
Eton mess
meringue and berries with home-baked shortbread
Crostata
lemon tart, with citrus mascarpone cream---
Coffee with chocolate After Eights
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Elegant
Please select one dish from each course
TO START
Portobello mushroom
stuffed with Old Nick cheddar, leeks, thyme and roasted tomato sauce (V)Homemade soup
choose from our selection of favourites
Prawn, avocado and smoked salmon cocktail
music bread
Pressed terrine of ham hock
pea puree, pickled onions and crostini
---MAINS
Tarte Tatin of goat’s cheese,
glazed shallots, baby spinach, beetroot chutney (V)Filo parcel of roasted vegetables,
spicy tomato, spinach, mascarpone sauce (V)Four hour braised blade of beef
caramelised shallots, red wine and thyme jus
Char-grilled supreme of chicken
pigs in blankets, chicken gravy
Roasted fillet of cod
vine tomato sauce, crispy pancetta
All served with courgette, honey glazed baby carrots, chargrilled broccoli and roast
potatoes
---DESSERTS
Chocolate and orange mousse
chocolate soil, orange syrup
Sticky toffee pudding
butterscotch sauce, vanilla ice cream
Mixed berry cheesecake
passion fruit pearls---
Coffee with chocolate mints
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Fairytale
Please select one dish from each course
TO START
Mushrooms on toast
wild mushrooms, garlic and thyme, butter and toasted brioche (V)Salad of roasted and pickled beets,
whipped Kidderton ash goat’s cheese, hazelnuts and pea shoots (V)Salmon gravadlax
music breadAir-dried Woodhall’s ham
salami, pickles, toasted sourdough---
MAINS
Potato gnocchi
fricassee of wild mushrooms, herb and garlic flatbread (V)Five bean tagine
slow cooked with spices, almonds, dried fruits, pearl couscous (V)Peppered fillet of Northamptonshire beef
green peppercorn and brandy sauce, crispy onions, watercressFish grill
Sea bass and salmon with scallops, white wine chive cream sauceGarlic and rosemary infused rump of lamb
mint jelly, red wine sauce
Please choose one vegetable and one potato dish to accompany your meal from our selection
---DESSERTS
Raspberry and hazelnut pavlova
White, dark and milk Belgian chocolate mousse
vanilla ice creamEnglish lemon posset
strawberries, granola crunch---
Coffee with chocolate mints