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An important part of our business and yours. We specalise in smaller boardroom lunches and dinners. Our experience and expertise allow you to sit back and entertain your clients knowing that you will be served courteously and efficiently by our staff. Your menu will be designed individually taking in to account any specific dietary requirements. We like to work with seasonal foods and will always try to give our clients something just that little bit different. Seasonal Menus 2010 – March/April. Pata Negra with caramelised balsamic pears Caramelised shallot, goats cheese and thyme tart – (v) Home cured gravadlax with a hot mustard dressing Smoked haddock and prawn fishcakes with home made tartare sauce Carpaccio of beef with sweet and sour cucumber, rocket and mustard salad and crispy onions Chicken liver parfait with a golden sultana compote Fillet of beef with salsa verde Roast belly of pork with caramelised apple and mustard mash Loin of Border lamb with an aromatic Asian broth Thai roast chicken with a mango and apple salsa Pan fried chicken with wild mushrooms and Laphroig Hot smoked salmon or tuna nicoise Fillet of seabass with basil mash and a prawn veloute Leek, wild mushroom and goats cheese pot with a pastry tri Sweet citrus and hazelnut tart Lemon posset, berries and hand made shortbread. Rhubarb crème brulee Sticky toffee pudding with butterscotch sauce Rich dark chocolate brownie with clotted cream Selection of cheeses with hand made oatcakes and chutney
Have a look at our up-dated seasonal menus |
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