Conference Dinner Menu

To design a menu for your group, please select:

- one starter
- one main course
- one dessert

(If there are any vegetarians amongst your group, please select one alternative vegetarian dish)

If any of your delegates have any special dietary requirements, please let us know in advance. Your meal can be accompanied by Champagne and Canapés on arrival - please ask for further details.

A full bar will be available, with drinks served to your table

Starters

- Layers of gravadlax and filo pastry served with a sweet mustard dressing
- Prawn, avocado and crab cocktail
- Marinated melon served with Parma ham
- Duck liver terrine served with Melba toast and spiced pear chutney
- Caramelized onion and brie tart with asparagus and watercress salad
- Goats cheese and balsamic onion quiche with onion marmalade
- Puree of asparagus soup
- Cream of wild mushroom and chervil soup

Main Courses

- Escalope of turkey glazed with stilton and mushrooms and a sage and
- Madeira gravy
- Loin of pork with an onion and herb crust on a wholegrain mustard sauce
- Pan-fried corn fed chicken supreme with a wild mushrooms and Masala sauce
- Marinated tuna fish served on a warm niçose salad
- Roast supreme of salmon drizzled with herb oil served with creamed leeks
- Vegetable strudel with poppy seed and Provençal sauce
- Tagliatelle with wild mushrooms, spinach, parmesan shavings and fresh rocket
- Courgette frittata with marinated baby artichokes

All main courses are accompanied by seasonal vegetables and potatoes

Desserts

- Raspberry and strawberry syllabub
- Tiramisu with a light chocolate sauce
- Traditional lemon tart with crème fraîche
- Banoffee pie with whipped cream
- Pear and frangipane tart with mango coulis
- Fresh fruit salad

- Coffee, tea and infusions