Candlelit dinner menu

14th February 2013

Arrival 7.30

Dresscode: Black tie

On arrival

Champagne cocktail

Sharing platter to start

Brancaster oyster

with bloody Mary shot

Fresh scallop,

with shredded crispy belly of local pork and served with Bramley apple

Smoked Scottish salmon,

served with potato blini and salmon roe

Swiss cheese fondu tarlet,

served with crispy asparagus


Soup course

Sweet potato and oven roasted red pepper soup

served with crème fraiche and chives


Choice of main course

Poached smoked haddock with watercress soup

served with sun blush tomatoes and crushed butter potatoes


Slow roasted belly of local pork and five spiced apples

served with creamed truffle potatoes and raspberry sauce


Leicestershire fillet steak medallions

served with oyster mushrooms, frois gras pate and Dauphinoise potatoes


Wild mushroom, goats cheese and spinach Wellington (V)


Dessert platter to share

Chocolate and hazelnut tart

served with hazelnut praline and Chantilly cream

Lemon sponge

served with sweet Mascarponi

Pineapple and mango mousse

served with pineapple fritter

Price per person £35.00 (Deposit £10.00)