To Start: a selction of platters served to your table of:-
Sauted mushrooms in a garlic white wine sauce
Chicken liver pate served with caramalised onion confit
Seafood platter with smoked salmon, prawns, smoked peppered mackerel and seafood sauce
Homemade cream of vegetable soup
Main course – a platter of :-
Butter basted Norfolk Free Range Turkey, Served with Goose Fat Roasted Potatoes, chef’s special sage and onion stuffing and bacon and sausage rolls
Ribeye Steak and Port Wine Sauce
Please advise number of following dishes required in addition to the above platters that will be severed to your table.
Breast of Duck in a rich orange cointreau sauce
Poached Salmon in White Wine Sauce
Somerset Brie and asparagus cheesecake
Braised red cabbage, gratin dauphinois potatoes, buttered sprouts, honeyroast root vegetables, cauliflower cheese and fine green beans.
A tower of selected Puddings and Cheese for you to graze on after the feast
Freshly brewed coffee and traditional mince pies
And then Dance it off until the small hours with our resident D.J., or sample cocktails from our bars.
We promise a truly memorable evening.