The Stable Bar Thank you for considering the Stable Bar @ Three Tuns for your event. We are pleased to present our new menu selections for 2017/18. Owing to the limited kitchen space and our commitment to only serving food we are genuinely proud of, we only offer a choice of 2 alternatives per course (when preordered). If for dietary or other reasons you may require a third alternative please contact us. Pre-Dinner Canapes - choose a maximum of 3 Smoked Salmon Blini, dill cream cheese per 20 26 Parmesan Shortbread smoked mackerel pate, pickled cucumber per 20 24 King Prawn Chorizo Bouton per 20 32 Parma Ham wrapped grissini per 20 30 Smoked Duck Breast & liver parfait crostini per 20 32 Scotch Egg quail egg wrapped in tarragon infused sausage meat per 20 32 Goats Cheese and red onion crostini per 20 20 Mozzarella, sun blush tomato, olive & basil skewers per 20 22 Arancini crisp risotto rice balls various flavours per 20 20 While you wait Selection of Home baked artisan breads, sun blush tomato & rosemary butter, olive oil & balsamic vinegar, and caponata for the table 2 pp Starters choose 2 if pre-ordered Soups we can offer a wide selection of soups please let us know your favourite. Served with homemade artisan breads 6 Fish Soup with crab and lobster stock, brandy, saffron & cream and the best of the markets, Rouille, artisan bread 8 Chicken Liver Parfait red onion marmalade, toast 7 Ham Hock & Chicken Terrine piccalilli, sour dough 8 Fish Terrines seasonal please ask for details from 8 Sharing Anti Pasti Plates 8 per person Meat Anti Pasti salamis, Parma ham, olives, mozzarella, bruschetta, sun blush tomatoes, focaccia or Vegetable Anti Pasti Plate marinated artichokes, peppers & courgettes, caponata, olives, mozzarella, bruschetta, focaccia
Salt Cod Croquettes garlic mayonnaise, leaves 6 Seafood Pot Au Feu king prawns, squid and mussels in a rich brandy cream sauce baked with gruyere 8 Twice Baked Gruyere Soufflé chives and cream 7 Baked Portobello Mushroom - filled with shallots bacon, breadcrumbs and blue cheese 7 Garlic Button Mushrooms melting Somerset brie 7 Scotch Egg various coatings please ask, homemade salad cream 7 Mozzarella e Prosciutto buffalo mozzarella wrapped in Parma ham 7 Sun blush tomato & pine salad 8 Home Smoked Trout charred and pickled cucumber, dill yoghurt 9 Oak Smoked Salmon capers, horseradish cream, lemon, homemade bread 10 Home Cured Salmon Gravadlax choose either traditional dill & whisky cure or beetroot and vodka 10 King Prawn Cocktail baby gem, poached prawns, Marie rose 9 Asparagus poached egg, chive butter sauce (June /July) 9 Warm Salad of Confit Duck puy lentils, crisp bacon, apple 8 Main Courses choose 2 if pre-ordered. Price includes 2 side dishes served for the table to share Henley On Thames (H-O-T) Pies The Three Tuns own brand of handmade pies, 16 varieties to choose from please ask for details 14 Traditional Roasts with duck fat roast potatoes, Yorkshire Puddings and gravy. Topside of Aged Scottish Beef 16 Sirloin of Aged Scottish Beef 19 Loin of Free Range Watlington Pork, crackling 15 Supreme of Chicken, pigs in blankets, stuffing 15 Leg of Berkshire Downs Lamb 17 Family Sharing Dishes served in big bowls at the table to help yourself Lasagne fresh pasta, slow cooked beef ragu Moussaka lamb mince, aubergines, cheese sauce Spinach & Mushroom Lasagne fresh pasta, ricotta, cheese sauce Chilli Con Carne classic spiced beef with kidney beans Chicken & Mushroom Baked Pasta Tomato Mozzarella & Roast Vegetable Baked Pasta Coq au Vin chicken cooked on the bone with red wine, mushrooms, shallots and bacon Balti Curried Roasted Butternut Squash Moroccan Spiced Mushroom & Chickpea Cassoulet (VE) 13pp
Plated Dishes Chicken Supreme we use high welfare chicken if you would like free range please add 3 to the listed price Bordelaise with red wine, button onions, smoked bacon and mushrooms 14 With a sauce of white wine, porcini and button mushrooms finished with tarragon and cream 15 Baked with Parma Ham, sun blush tomatoes and mozzarella, fresh tomato and olive sauce 16 Filled with chorizo and goats cheese, roasted red pepper coulis 16 Fish Dishes we source our fish daily and should you wish to have a fish course would be happy to advise you what was available 2 or 3 days before your event. The list that follows are those fish we can guarantee will be available; Loin of Cod wrapped in pancetta, grain mustard and white wine cream sauce, pea shoots 16 Smoked Haddock soft poached egg, creamed leeks 16 Fillet of Scottish Salmon poached, served with chive butter sauce 16 Fillet of Scottish Salmon Genovese on a salad of new potatoes, green beans, olives and tomatoes. Pesto dressing 17 Parcel of Plaice filled with mushroom duxelle, white wine and grape sauce 16 Swordfish Steak char grilled, topped with herb & parmesan crust, salad of green beans and mint 18 Beef and Veal Dishes Fillet Steak (cooked medium) 6oz Scotch beef, pan fried, red wine and shallot sauce 30 Fillet of Beef Wellington the classic wrapped with pate, mushroom duxelle and puff pastry. Red wine jus 27 Ox Cheek slow cooked with ale and onions 18 Sirloin of Beef Bourguignon slow cooked with red wine, garlic, shallots, bacon and mushrooms 19 Saltimbocca escalope of veal rolled with Parma and sage. Marsala cream sauce 18 Osso Bucco shin of veal, slow cooked in a rich tomato and saffron sauce. Served with risotto Milanese 19 Pork Dishes Pork Belly apple, cider and grain mustard gravy, crackling 17 Pork Belly with Asian noodles, honey soy and ginger dressing 17 Porchetta = Italian style roast pork loin with fennel, lemon & garlic 18 Caramelised Pork Fillet with piquant jus 17 Duck & Game Confit Duck Leg Chou croute one of our most popular dishes served on a classic garnish of cabbage, smoked sausage and ham hock 17 Duck Breast with honey and black pepper jus 19 Venison Pave slow cooked, served with a cassis and game jus 20 Pheasant, Partridge, Grouse etc when in season, please ask for details
Vegetarian & Vegan Spiced Asparagus and Spinach casseroled with quinoa, lentils and chickpeas, cashew cream (VE) 13 Moroccan Spiced Mushroom and Chickpea Cassoulet (VE) 12 Mac n Cheese pasta cooked with a rich smoked cheddar sauce with spinach. Topped with parmesan finished with truffle oil 12 Super Food Salad roasted vegetable and quinoa salad, spiced butternut squash, pumpkin seeds, pomegranate, sweet chilli jam feta 13 Risotto we can prepare a wide variety of risotto please ask for your favourite POA SIDE DISHES Please choose 2 side dishes to go with your selected main dishes. Additional side dishes 2 per person. If you have any requests not covered below please contact us; POTATO Buttered mash Duck Fat Roasted Potatoes Boiled & Minted New Potatoes Roasted New Potatoes with Garlic & Rosemary Potato Dauphinoise with cream and garlic Boulanger cooked with stock, onions and butter Croquettes mash rolled in breadcrumbs and dep fried Parmentier diced potatoes with onions and bacon Hash diced potatoes cooked with onions and gravy RICE Boiled Rice Pilau Rice VEGETABLES Mixed seasonal vegetables Chantenay Carrots roasted with butter and anise Single Greens broccoli, cabbage, green beans, kale, peas etc Petit Pois a la Francaise cooked with shallots vegetable stock butter and lettuce Mixed Salad leaves, cucumber and tomato. Vinaigrette Mixed Roast Roots with honey DESSERTS Strawberries and Cream 5 Seasonal Fruit Crumble - with custard or cream 5 Chocolate & Guinness Brownie vanilla ice cream 6 Sticky Toffee Pudding vanilla ice cream 6 Treacle Sponge Pudding - custard 5 Baileys Cheesecake Oreo cookie base 6 Traditional English Trifle 5 Bread & Butter Pudding with chocolate & orange 5 Individual Summer Pudding clotted cream 6
Brandy Snap Baskets mixed berries, Chantilly cream 6 Lemon Tart with berries and coulis 6.50 Treacle Tart stem ginger ice cream 6 Mascarpone & Berries Tart 6.50 Bitter Chocolate Tart Tonka bean ice cream 7 Pot au Chocolate scented with cardamom, shortbreads 5 Baked Rum & Raisin Cheesecake 6 Crème Brule fruit compote, shortbreads 6.50 Baked Peaches honey mascarpone, raspberries & coulis 7 Vanilla Panna Cotta berries and coulis 6 The above prices are correct as of September 2017. As Brexit negotiations continue the food markets remain volatile and we may have to amend our prices from time to time. We will advise you when booking if any prices have changed.