Roman Cavern Party Menu
Roman Cavern Party Menu
Available from January 2010
Boadicea menu (party menu 15-70 guests to order on the day)
Ceaser menu (party menu 15-70 guests to pre-order)
Caesar and Boadicea available Monday to Friday £22.50 Saturday £25.50
Welcome Drinks & Canapés
Prosecco on arrival £22.50 per bottle (serves 6)
Champagne on arrival from £32.95 per bottle (serves 6)
Wine on table £4.15 per glass/£13.95 per bottle
Laurent-Perrier (Cuvée Rosé) £65.50 per bottle (serves 6)
Canapé selection on arrival from £3.50 per person
Oven-baked garlic ciabatta £3
Marinated Provençale olives £3
Celebration cakes ~ from £15 to £30
Caesar Menu
Starters
Soup of the day with crusty bread (v)
Smoked chicken salad with honey & mustard
dressing & croutons
Crispy belly of pork with homemade sweet chilli sauce and dressed leaves
Smoked salmon and crayfish cocktail with Marie rose sauce and lemon
Roasted field mushroom with tomato & goats cheese topped with pesto crumb (v)
Mains
Rib-eye steak with a brandy and peppercorn sauce and
chunky chips
Rump of local lamb served on ratatouille with a rosemary sauce
Fillet of seabass served with red pepper & citrus linguini
Chicken supreme wrapped in bacon served with saladaise potatoes & thyme sauce
Half roasted butternut squash stuffed with tomato, sage and mozzarella cheese (v)
Wild mushroom & basil gnocchi topped with parmesan
& wild rocket
All Mains served with a selection of vegetables and potatoes
Desserts
Baileys and espresso crème brûlée
Homemade lemon & lime cheesecake served with a rich
lemon syrup
Homemade double chocolate brownie with vanilla ice cream
Selection of sorbet with homemade butter shortbread
Cheese & biscuits served with homemade chutney & grapes
~Tea and coffee to finish~
Boadicea Menu
Starters
Pressed confit of duck terrine with red onion chutney and Melba toast
Fresh homemade soup of the day with crusty bread (v)(gf)
Seafood tian with horseradish and chive crème fraiche (gf)
Goat’s cheese and red onion bruschetta with pesto dressed leaves and balsamic vinegar (v)
Main Courses
Slow braised lamb shank with a parsnip puree and minted jus
Grilled Seabass with chive mash potato and seafood chowder (gf)
Wild mushroom and spinach linguini finished with fresh herbs and Grana Padano cheese (v)
Pan fried Rib-eye steak with pesto roast vine tomatoes and herb butter, served with hand cut chips (gf)
All main courses are accompanied by a selection of seasonal vegetables and potatoes.
Desserts
Whisky and hazelnut parfait with homemade chocolate sauce and butter shortbread
Homemade double chocolate brownie with vanilla ice-cream and berry compote
Cheesecake of the day with fruit coulis
Selection of farmhouse cheeses served with grapes, celery and homemade chutney
~Tea and coffee to finish~
