every event is individual we will discuss the menu fully
with each lodge to meet your requirements
Celeriac soup with Goat’s cheese Croutons
bread topped with fresh asparagus poached egg crispy bacon and
liver pate served with homemade brioche
fishcakes accompanied with assorted salad and chilli chutney.
Filed with roasted vegetables and caramelised onions topped with
Salmon with Prawns Horseradish cream and Vinaigrette Salad
of chicken laid on a bed of lyonaisse potatoes surrounded with
a red wine sauce garnished with diced bacon and mushrooms, served
with seasonal vegetables.
pork loin, cooked in cider, served with a war salad of celeriac,
bacon and peas, accompanied by mash potatoes
Rump of lamb served with dauphinoise potatoes jardinière
carrots and courgettes and a rosemary Jus.
eye steak (or fillet steak for a £2.00 surcharge) (served
Medium) laid on sauté potatoes topped with stilton surrounded
with a Marsala sauce accompanied with French beans.
of seabass laid on a crushed potato cake with dill, selection
of vegetables drizzled with a herb butter.
mushroom, peas, and white wine risotto served with a parmesan
apple crumble served with custard or cream
Chocolate tart served with cream or ice cream
Lemon cheesecake drizzled with a lemon sauce
of Cheese and biscuits
We require a minimum order of 20 people for the above
costs below include VAT.
Course menu £27.00
3 Course menu £32.00