Ashby Menu STARTERS. Selection of Artisan and Foccacia Bread served with flavoured dipping Oils and Olives
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1 Ashby Menu Selection of Artisan and Foccacia Bread served with flavoured dipping Oils and Olives A Salad of roasted Shallots, Pan Fried Lardoons and Leicestershire blue Cheese With toasted Walnuts Home-made cream of Vegetable soup with toasted Croute Pearls of Honeydew and Ogen Melon set in Champagne Jelly Served with Red Fruits Coulis Roasted Fillet of Salmon served on Wilted spinach with herb creamed potato Tenderloin of Pork on Potato Cake with a Sage Jus Lie and roasted Caramelised Apples Locally reared Chicken, Mushrooms & Leeks, Mustard Sauce, Open leaves of fresh Pasta Ravioli Derbyshire reared Beef slow cooked and served with Fondant Potatoes & A rich Wine Gravy Vanilla Pannacotta served with a Compote of Fruits Bread and Butter Pudding served with a light Caramel Sauce Citrus Fruit Tart with Almond Tuille and frosted Berries Followed by Coffee and Coghlans Chocolates A selection of beautifully prepared menus at per person
2 Belvoir Menu Warm Salad of peppered Beef fillet with a Horseradish Kapo Traditional Ham Hock and Parsley Terrine served with Home-made Piccalilli Tomato and Basil Soup served with Focaccia Bread and Aioli Fresh and Smoked Salmon Terrine served with Baby Leaves And topped with a twist of smoked Salmon and lemon and black pepper dressing Thai spiced Crab Fish Cake topped with fresh Sea Bass Fillet with a Thai style dressing Breast of Chicken filled with Mushroom & Herb with red Tarragon Scented Wine Jus Lie Leicestershire reared Beef roasted & served with red wine Mushroom and Shallot Sauce Roasted Fillet of Cod, wrapped in cured Ham with minted Pea Puree & Dill Butter Sauce Hedgerow Fruits Delice served with an Apple and Blackberry Compote & Vanilla Cream White Chocolate Crème Brûlée with Coghlans Shortbread Black Cherry Tart served with Cognac Cream A Selection of local Cheeses served with Fruit Cake, Grapes, Celery and Figs Followed by Coffee and Hand Made Champagne Truffles A choice of beautifully prepared and locally sourced ingredients at per person
3 Bosworth Menu A crisp Pastry Tartlet with caramelised red Onions and creamed Goats Cheese with a Pesto dressing Chicken Liver Parfait served on mixed Leaf Salad with toasted Brioche and Coghlans Chutney Traditional smoked Salmon Platter with Capers and Lemon, served with a Black Onion Seed Tuille A Warm Salad of Duck Comfit scented with Star Anise and served with a spiced Oil Dressing Pan Fried Fillet of Sea Bass on Julienne of Sugar Snaps and served with a spiced red Pepper Coulis Roasted Sirloin of Derbyshire Beef, Yorkshire Puddings, Chateau Potatoes and a rich Onion Gravy Galantine of Chicken filled with Sun blush Tomato and Pistachio Mousse & a Herb Scented Jus Lie Locally reared Lamb Gateaux served between roasted Root Vegetables and a red Wine and Mint Gravy Sticky Toffee Pudding served with Butterscotch Sauce and Whipped Cream Coghlans Chocolate Casket filled with a Chocolate & Mango Surprise & Pineapple and Mango drizzle Bakewell Tart served with a homemade Vanilla Pod Ice and roasted sugared Almond Popcorn Red Berry and Champagne Bavarois finished with Raspberry Shortbreads Followed by Coffee and Coghlans Handmade White Chocolate Truffles A choice of beautifully prepared and locally sourced ingredients at per person
4 Castle Menu APPESTIER Tea Cup and Saucer of Wild mushroom Cappuccino S TA RT E R S A Cascade of Lobster, North Sea Crab, Scallops, Mussels, King Prawns and Sea Fish & Breads and Dips Warm Salad of Venison, glazed Shallots & wild Mushrooms, with wild Garlic and Truffle scented Oil Quenelles of three Terrines and Pates served with Toasted Brioche A Duo of Derbyshire Fillets ~ Fillet of Derbyshire Beef with a simple red Wine Jus Lie & Fillet of Pork with a Calvados jus lie Roasted Fillet of Turbot with Cep Mushroom sauce Derbyshire Lamb Rump en Croute topped with a Lattice Cage and served with a Sage and Mint farce Salted Caramel Brownie served with a Peanut Ice Cream Strawberries and Cream Cheesecake with a spiced Strawberry Salsa iced Parfait Miniature tasting Plate of Desserts CHEESEBOARD Individual Platters of Derbyshire & Yorkshire Dale Cheeses with Figs and Grapes Followed by Coffee and Petit Fours A choice of beautifully prepared and locally sourced ingredients at per person C O G H L A N S AT S TA N C L I F F E H A L L, W H I T W O RT H R O A D, D A R L E Y D A L E, D H 4 2 H J \ C O O K I N G E X P E R T. C O. U K \ F O O C O O K I N G E X P E R T. C O. U K
5 Melbourne Menu Retro Styled Lobster and Prawn Cocktail served with a Crab and Paprika Tuille Salmon Coulibiac with Spinach scented with Nutmeg and a light Seafood Butter Sauce Roasted Asparagus and Parma Ham served with Parmesan Shavings and rich Oil Dressing Venison and Pheasant Terrine layered with Junipers and wild Garlic served with toasted Herb Breads, Roasted Fillet of seasonal Market Fish with a Cannelloni of King Prawns and Salmon and Served with a Nage of Seafood and Seasonal Sea Grass, Duo of Derbyshire Beef, slow cooked Shin of Beef with caramelised Shallots and roasted Chateau Briand (served medium to rare) with Fondant Potato and a red Wine reduction, A tasting plate of Derbyshire reared Pork; Fillet of Pork en Croute, slow roasted Belly Pork with Tamarind Spice and Black Pudding & Potato Cake, and served with a Rich Apple Café au Lait Sauce, Corn Fed Chicken filled with a Herb Mousseline, served on Rosti Potato with a wild Mushroom Sauce White Chocolate and Raspberry Trifle served in a Martini Glasses Three Tiered Stand of Miniature Desserts to share (Choose 4): Miniature Crème Brûlée, Miniature Fruit and Berry Tartlets, Apple Tart Tatin, Vanilla and Raspberry Macaroons, Chocolate Brownie Caramel Choux Buns filled with Almond Mousse, Chocolate Marquise Followed by Coffee and Salted Caramel Truffles A choice of beautifully prepared and locally sourced ingredients at per person
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Wedding Packages Owenahincha Package Price 55 per person Price 50 per person Sunday to Thursday except Bank Holidays Arrival Reception Tea/coffee with home baked sweet treats followed by a sumptuous five
More informationMain courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest)
3 Courses Starters Prawn, whisky and Gruyere tartlet on a bed of rocket Grilled mussels with a coriander and almond butter Brandade of smoked salmon and capers with buttermilk dill scones Bundles of roast
More informationSeafood Three Ways Salmon Gravlax, Smoked Trout & Cod, with Lemon Dressed Salad Leaves & Wholemeal Bread
Platted Dinner Menu please choose one appetiser, one entree and one dessert menu price is determined by main course chosen Appetiser Seafood Three Ways Salmon Gravlax, Smoked Trout & Cod, with Lemon Dressed
More informationVillage Pub, Restaurant & Rooms Rooms Stylish accommodation from 100 (Two People Sharing, Breakfast Included) Opening Hours & Food Service Times Monday to Thursday Bar Open 12-10.30pm Food Served 12 2.30pm
More informationSavoury & Sweet Finger Buffet Menu
Savoury & Sweet Finger Buffet Menu The following options are popular choices for day-time events. We will also be happy to discuss alternative suggestions with you, if you have a favourite dish. Once agreed
More informationVenue Hire. (Including December) Monday Wednesday Sunday & Thursday Friday & Bank Holiday Sunday Saturday
Venue Hire April September October - March (Including December) Monday Wednesday 1500 1000 Sunday & Thursday 2000 1500 Friday & Bank Holiday Sunday 4500 2500 Friday (August) 5000 Saturday 5000 3500 Dates
More informationStarters / Light Bites
All of our produce is cooked fresh to order, we thank you for your patience. Many of our dishes are easily adapted to cater for any dietary needs. Please specify when ordering so we can assist. While You
More informationTHE CRAIGHAAR HOTEL OPENING HOURS. Monday Saturday. Lunch pm Dinner pm. Sundays pm Sunday Menu Dinner
OPENING HOURS Monday Saturday Lunch 12.00 2.00pm Dinner 5.30 10.00pm Sundays 12.00 6.30pm Sunday Menu Dinner 6.30 10.00pm An Extensive Wine List With Vintage Wine Section Available Craighaar Hotel Waterton
More informationCHRISTMAS & NEW YEAR 2017
CHRISTMAS & NEW YEAR 2017 MAKE CHRISTMAS 2017 AN EVENT TO REMEMBER Whether you re celebrating the festive season with family, friends or colleagues, the Claremont is the place to be this Christmas. With
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The Cedar Menu Options Starter Warm red Onion and Vine Roasted Cherry Tomato Tart with a Tarragon Mustard Dressing Poached Pear with Stilton Mousse, Balsamic dressing, Caramelised Walnuts and shattered
More informationThe Royal Birkdale Golf Club. The Menu Selector 2016
The Royal Birkdale Golf Club Soups The Menu Selector 2016 Courgette & Potato Soup finished with a Lemon and Herb dressing 5.60 Roasted Root Vegetable finished with Coriander Oil and served with an Onion
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A la Carte Banqueting Menus If you choose to create your own individual package a menu must consist of Starter, Soup, Main Course and Dessert with Tea or Coffee. STARTERS Please note if you wish to give
More informationDine- in menus by Liz Fairburn
Dine- in menus by Liz Fairburn Liz is a local farmer s wife with catering qualifications; she has a lot of experience cooking for dinner parties, whether it is a small intimate dinner or a large family
More informationWEDDING MENUS 2016/17 Prices apply until end April 2017
WEDDING MENUS 2016/17 Prices apply until end April 2017 Please note: - Unless otherwise requested, all our lamb and beef dishes are cooked medium rare - Allergy Disclaimer: please note that our food may
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