© Weddings and Functions 2012
We offer a wide range from traditional Home Made Soups and Pate to our Chef’s more exotic creations
A Mouthwatering Selection which will surely tempt you
Pork and Lamb Dishes
All our main courses are accompanied by seasonal potatoes and vegetables that best compliment the dishes.
Darne of Salmon
Salmon steak seasoned with black pepper topped with butter and grilled served on a bed of buttered greens and accompanied by hollandaise sauce
Paupiette of Plaice
Fillets of Place stuffed with a Crab, Chive & creamed cheese mousse served on a nest of braised fennel & leeks drizzled with a lemon & olive oil dressing
Supreme of Halibut
Halibut supreme layered with king prawns pan-fried in garlic, dill
and white wine and topped with creamy French Brie
Haddock fillet topped with salsa Verde & breadcrumbs served on a bed of bitter mixed leafs dressed with an olive oil & balsamic vinaigrette.
Oriental Sea Bass
Fillets of sea bass wrapped in individual parcels with Garlic, ginger, carrot, spring onion, lemon grass, White wine, butter & splash soy sauce served with steamed buttered Bok Choi
Tender Roast Beef & Yorkshire Pudding
Topside of Beef coated in black pepper corns and sea salt Pot roasted until tender accompanied by home made Yorkshire pudding. Served with a red wine and beef infused sauce.
8oz Sirloin Steak grilled with ½ a tomato, Served plain and can be accompanied by ONE of the following:-;Rich Beef Gravy, Caramelised Red Onion Sauce, Creamy Garlic Mushroom Sauce,Cracked Black Pepper & Pepper Corn Sauce or Traditional Diane Sauce
Premium Fillet Steaks
8oz Fillet steaks pan seared in olive oil & butter and finished under the broiler Accompanied by either:- Red Wine and Wild Mushroom Sauce, Topped with Stilton & Pepper Corn Sauce or Caramelised Red Onion Sauce
A 6oz premium fillet steak pan seared in nut brown butter sat on a toasted brushetta croutons, topped with gratinated haggisFilled tomato accompanied by a Caramelised sweet & sour red onion sauce.
A 6oz premium fillet steak pan seared in nut brown butter Sat on a crispy potato & onion rosti, topped with a Chicken liver pate filled puff pastry parcel. Served with wild mushroom infused sauce
8oz Chicken Fillet poached in a chicken stock served with rich chicken gravy.
Roast Chicken Wrapped in Bacon
8oz Chicken Fillet wrapped in rashers of smoked bacon and roasted till golden and crispy served with a chicken infused red wine sauce
8oz chicken fillet poach roasted in the oven till tender and Served with a creamy asparagus sauce.
8oz Chicken Fillet pot-roasted in garlic, celery, onions,Pancetta, mushrooms, tomatoes, oregano,Rosemary, bay leaf & white wine
Nelson House Chicken
8oz Chicken Fillet stuffed with creamy Stilton cheese and poached in the oven until tender and accompanied by a port and red wine sauce.
8oz Chicken Fillet stuffed with Walnuts, Creamed Cheese & Ginger and roasted accompanied by a tangy orange sauce.
Roulade of Chicken & Pork
8oz Chicken Fillet stuffed with minced pork Seared in olive oil & butter served on a bed of Sweet & sour red cabbage dressed with a caramelised red onion sauce.
Pork & Lamb Dishes
Roast Loin of Pork
Roast Loin of Pork served on baked sage & onion stuffing accompanied by Yorkshire pudding & fresh apple sauce served with rich red onion sauce.
Roulade of Pork
Fillet of pork stuffed with Parsley, Thyme, Garlic, Breadcrumbs & Lemon Zest seared in nut-brown butter served on creamed leeks and butter beans and
Drizzled with reduced cooking juices.
Pork medallions pan-fried in nut-brown butter served on wilted Savoy cabbage & smothered in a reduced creamed leek and fennel sauce
Rack of Lamb
Rack of lamb marinated in honey, mustard, rosemary & garlic. Pan seared in olive oil served on crushed sautéed minted potatoes accompanied by reduced red wine sauce.
Noisette of Lamb
Lamb loin stuffed with garlic, apricots & cus cus and roasted till tender served on a tomato & zucchini bake accompanied by Rosemary infused red wine sauce.
Lamb Shank braised in red wine, cranberries, orange, red currants and Cumberland jelly served on minted creamed potatoes Dressed with reduced cooking stock.
Fresh Homemade Soup of the Day
Served with a Freshly Baked White Roll & Butter and with a choice of :-
Cream of Vegetable, Tomato & Basil, Cream of Mushroom, French Onion, Broccoli & Stilton, Minestrone, Carrot & Coriander, Leek & Potato, or Chicken & Tarragon.
Fan of Melon
A Dual Fan of Gala Melon accompanied by Slices of Orange and Segmented Kiwi Drizzled with Fresh Strawberry Coulee.
Chicken Liver Pate
A coarse homemade chicken liver and pork pate served on a nest of iceberg lettuce with slices of tomato accompanied by toasted brushetta and Cumberland sauces
A wedge of Brie coated in breadcrumbs and deep fried until Golden brown and served with a segmented orange and fennel salad accompanied by cranberry compote.
Poached salmon, potato, ginger, chilli, garlic and parsley fishcakes coated in breadcrumbs & deep fried until golden brown Served on a beetroot salad drizzled with lemon mayonnaise dressing.
Mushroom & Goats Cheese Tartlet
A field mushroom coated in a garlic dressing topped with
Goats cheese & caramelised red onions in a puff pastry tartlet. Served with a rocket and balsamic vinaigrette salad.
Cherry tomatoes, Lebanese cucumber, kalamata olives, oregano Creamy feta cheese sat on a bed of torn little gems Drizzled with a red wine vinaigrette.
Mushroom & Goats Cheese Tartlet
A field mushroom coated in a garlic dressing topped with Goats cheese and caramelised red onions in a puff pastry tartlet served with a rocket and balsamic vinaigrette salad.
Zucchini and Caper Spaghetti
Grated zucchini and capers pan-fried in garlic and green pesto stirred through spaghetti and sprinkled with Parmesan accompanied by crusty bread and butter.
Large Greenland prawns sat on a bed of shredded lettuce with cherry tomatoes, cucumber & onion dressed with Marie rose sauce accompanied by brown bread & butter.
Slices of oak smoked salmon on a nest of iceberg lettuce Dressed with cucumber and cherry tomatoes Drizzled with a lemon infused olive oil.
Smoked Chicken Salad
Slices of smoked chicken sat on toasted bruschetta and shredded Cos lettuce topped with crispy panchetta &Parmesan reggano and drizzled with garlic mayonnaise dressing.
Roulade of Asparagus & Pork Fillet
Asparagus spears wrapped with Bel Paese & pork fillet and pan-fried in nut brown butter served on Steamed Bok Choy & drizzled With hollandaise sauce.
Chefs Cheese Cake
A white chocolate & crème du menthe cheese cake studded with mint choc chips served with Vanilla Ice Cream
Classic Fruit Pudding
Individual fruit pudding layered with slices of bread and mixed fruits topped with red currants Served with clotted cream.
Strawberry Crème Brulee
Individual ramekin dessert with a base layer of strawberry compote topped with crème Anglaise and finished with glassed sugar accompanied by wedges of strawberries.
Individual chocolate soufflés accompanied by a spoon !!!
(Please be aware that this dessert is served When its ready NO Compromises)
Pear & Almond Flan
A slice of Pear and Almond Flan served with Thickened Chantilly Cream dressed with strawberry coulee
Bread & Butter Pudding
Individual Bread & Butter puddings studded with chocolate accompanied by clotted cream
Trio of Lemon
A trio of lemon cheese cake, lemon possete and lemon sponge with lemon sauce.
Crème anglaise infused with rose essence topped with saffron poached meringue and toasted almonds
A rich Belgium chocolate filled tart with chocolate pastry
Topped with crème fresh and fresh raspberries
Juicy pears poached in saffron stock syrup accompanied by fruits of the forest compote snd dark chocolate sauce
Cheese Courses Available:
Small platter to feed eight guests
Crackers, green grapes, butter, stilton, cheddar & brie
Medium platter to feed eight guests
Biscuits, crackers, red & green grapes, celery, stilton, Cheddar, Wensleydale & goats cheese
Emperor’s platter to feed ten guests
Biscuits, Crackers, Rye’s, Red & Green Grapes, celery, figs, Brandy soaked dates, apricot stilton, smoked cedar, goats, Wensleydale, Cranberry & Edam
Coffee & Mints
Coffee & Petite Fours
Coffee & Viennese Fingers