Buffet Menu
Braised shoulder of lamb, peas, broad beans & mint
Fish Pie
Grilled vegetable frittata, spiced tomato Salsa
Platter of smoked salmon, capers, lemon & Parsley
Platter of cold roast pork, Anchovy & caper aioli
Traditional Coleslaw
Potato chive and red onion salad
20.00
House Shepherd’s Pie
Goujons of Breaded Pollock, selection of dips
Smoked trout & crayfish kedgeree, cumin rice
Mixed bean casserole, Gruyere cheese & herb Gratin
Mixed leaf salad
Platter of beetroot Gravlax
Smoked chicken, spring onion, mooli & carrot salad, Bang Bang sauce
Pasta salad, purple sprouting broccoli, chilli & olives
25.00
Slow cooked ham hock, white wine, caper & parsley sauce
Ballontine of Scottish wild salmon, braised puy lentils & salsa verde
Spring vegetable & potato, Black Bomber cheddar pasties
Crayfish cocktail
Crispy duck salad
Mixed leaf salad
Baby spinach & Barkham blue salad
Tabbouleh (cracked wheat salad)
Rissolet potatoes
Garlic spring greens
Desserts (optional, please choose 2) £4.50 per head
Gooseberry fool
Dark & white chocolate cheesecake, honey comb
Apple & rhubarb crumble & custard
Footman Sherry trifle
Blackforest Gateaux, kirsch soaked cherries
Steamed treacle sponge pudding, custard
Traditional jam roly poly
Selectional artisanal British cheese, chutney & toast (£3 supplement)
30.00
Head Chef – Romuald Richomme
The House uses free range, organic or RSPCA approved produce from sustainable environments, wherever possible.
tel. 02077047410
fax 02077049388
Free wi-fi, please ask for the code at the bar.
A 12.5% discretionary service charge will be added to your bill.
VAT Included at 17.5%