Set Menus

We offer a choice of three menus which allows you to choose the menu that best suits your occasion and budget.

For 18 or less guests - you are more than welcome to dine from our Lunch, Early Evening, if dining before 7pm, or a la carte menu and order on the day. 

For 19 to 30 guests - we require you and your guests to dine from one of the set menus below and ask that parties of 24 to 30 pre-order from their chosen menu 48 hours in advance of dining with us to ensure quality of food and service.

For 31-40 guests - we ask you to choose the same starter, main course and dessert for all guests, from either menu 1, 2 or 3. All guests will enjoy the same meal.

We are happy to customise these menus whereever possible and will, of course, offer vegetarian and special dietary options should they be required. Alternatively, we can arrange for our Head Chef, Chris Dobson, to create a bespoke menu to suit your personal tastes. 

  • Menus

  • Menu 1

    Cheddar Cheese and Spinach Soufflé
    Salad of Roasted Beetroots, Soft Boiled Egg and Horseradish – Mustard Dressing
    French Country Terrine
    Roasted Rump of Lamb, Fine Beans, Tomatoes and Olives – Gratin Potatoes
    Breast of Corn-fed Chicken, Potato Pancakes, Wild Mushrooms and Bacon
    Fillet of Cod, Boulangère Potatoes, Brown Shrimps and Red Wine

    Crème Caramel with Oranges
    Warm Treacle Tart 
    Alto el Sol Chocolate Mousse

  • Menu 2

    Cheddar Cheese and Spinach Soufflé
    Field Mushroom Fritters with Buffalo Mozzarella and Basil Oil 
    Salad of Atlantic Prawns, Avocado, Chicory and Pink Grapefruit
    Fillet of Salmon with Leeks and Beurre Blanc
    Slow-cooked Shoulder of Beef with Two Celeries
    Confit of Duck, Fine French Beans, Lyonnaise Potatoes, Thyme and Rosemary
    Crème Brûlée
    Florentine Doughnuts, Strawberry Jam and Chantilly Cream
    Roasted Plum, Blackberry and Lemon Curd Pavlova

  • Menu 3

    Crab Lasagne with Chive Butter Sauce
    Neil Robson’s Oak Smoked Salmon – Wholemeal Soda Bread
    Salad of Fine French Beans, Grilled Goats Cheese and Hazelnuts – Sour Cream Dressing
    Fillet of Beef au Poivre
    Fresh Halibut, Mushy Peas, Tartare Sauce and Chips
    Cannon of Lamb, Basil Mousse and Provençale Vegetables
    Salted Caramel Soufflé
    Black Forest (Kirsch Mousse, Chocolate Truffle and Brandied Cherries)
    Banana and Passion Fruit Vacherin