Stay in Style - Luxury Holiday Accommodation

Food glorious food!

Please find listed below selections for catered meals.
Please make a maximum selection of two choices from each course.

Three course meals: £35.00 + vat
Two course meals: £30.50 + vat
Half price for children under 10 years old

Please note that if the dinner party is for 8 or more, a waiter/waitress will be required at a cost of £55.00 + vat.
For 7 diners or less, the cost of a waiter/waitress is £30.00 + vat.
A surcharge of £50.00 + vat will be charged for parties of 4 people or less.
All prices are subject to vat.

Catered Meals – Spring / Summer Menu Choices

Starters

Mussel and saffron soup

Angels on horseback with tartare sauce (oysters wrapped in bacon)

Scallops with sweet chilli
and crème fraiche

Potted crab with melba toast

Rabbit ravioli with foie gras
butter sauce

Artichoke and proscuitto salad
with rocket

Spanakopita (spinach mint and goats cheese pastries)

Local asparagus with hollandaise (available till the end of June)

Main Courses

Rump of Lamb with provencal vegetables and nicois sauce

Fillet of Beef with bernaise sauce (£3.50 surcharge)

Loin of pork with shallot,
cider and apple compote

Veal with watercress, sorrel, tarragon and caper sauce

Breast of chicken roast on sweet potatoes with olive and basil sauce

Fillet of red mullet with ratatouille and sauce tapenade

Fillet of salmon with samphire and a shrimp sauce

Warm salad of lentils and roast vegetables with smoked paprika, feta and almond pesto

Puddings

Lemon Tart

Rhubarb Bavarois
with Cardamom Snaps

Lady Gage’s Chocolate Creams with shortbread biscuits

Rose water Baklava
and clotted cream ice cream

Gin and Berry jelly
– or –
trifle with biscotti, gin/berry jelly
and crème fraiche mousse

Iced Chocolate terrine
with prunes and ratafia biscuits

Strawberry Shortcakes

Peaches in Sauterne and Lavender

Apricot and Almond Tart

Catered Meals – Autumn / Winter Menu Choices

Starters

Dressed Portland crab
with celeriac remoulade

Skagen – dressed prawns on toast

Scallops with Thai coleslaw

Home smoked loin of venison
with pickled red onion

Partridge breast on noodles with horseradish and balsamic vinegar

Wild mushroom and Blue Vinney tartlet

Curried pumpkin soup
with croutons

Main Courses

Rack of lamb with roast winter vegetables and redcurrant gravy

Marinated fillet of beef with pesto (£3.50 surcharge)

Beef daube bourguignonne

Breast of chicken with tarragon
and Madeira sauce

Duck leg curry on coconut rice
with pickled plums

Sea bass fillet on
roast beetroot salad

Melanzane alla Parmigiana – layered baked aubergine

Served with seasonal
vegetables and potatoes
unless otherwise stated

Puddings

Chocolate, port and pear upsidedown sponge

Crème caramel with roast peaches

Apple and blackberry crumble
with crème anglaise

Autumn fruit with sloe gin
and creamy rice pudding

Frangipane pine nut tart

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