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~