Special Event Menus

Ask member of staff for the choice of the soup

Classic Italian Rice Balls, stuffed with beef & pork meat on a base of spicy tomato basil sauce.

King prawns with garlic, chilli, cherry tomatoes and toasted Italian bread.

Smooth chicken liver pâté, spiced cranberry chutney and brioche.

Crisp fried calamari, lemon and house tartare sauce.

Roast turkey breast, sage and chestnut stuffing, pancetta-wrapped chipolata, rosemary potatoes, vegetables and gravy.

Chicken supreme, creamy wild mushroom and white wine sauce, roast potatoes and seasonal greens.

Pan-roasted sea bass, lemon and caper butter, crushed potatoes and spinach.

Slow-braised beef, red wine and rosemary jus, smooth potato purée and seasonal vegetables.

Spinach and ricotta ravioli, tomato-basil sauce, parmesan and basil oil.

Creamy wild mushroom risotto, aged parmesan and truffle oil.

Mascarpone, espresso-soaked savoiardi and cocoa.

Traditional Christmas pudding with warm brandy sauce.

Vanilla panna cotta with winter berry compote.

Moist chocolate sponge sandwiched with rich fudge icing served with ice cream

Pan-seared scallops, cauliflower purée, crispy pancetta and parsley oil.

Thinly sliced beef, rocket, aged parmesan, mustard dressing and balsamic.

King prawns, garlic, white wine, tomato and a light cream sauce with focaccia.

Duck liver parfait, fig and cranberry chutney and toasted brioche.

Creamy burrata, roasted beetroot, orange, basil and pistachio.

Silky leek and potato soup, truffle oil and crisp croutons.

Roast turkey, chestnut and sage stuffing, pigs in blankets, duck-fat roast potatoes, glazed roots, sprouts and rich gravy.

Beef fillet medallions, Barolo-style red wine reduction, truffle potato purée and seasonal greens.

Slow-roasted lamb rump, rosemary jus, fondant potato and honey-glazed carrots.

Pan-roasted sea bass with king prawns, lemon butter, crushed potatoes and spinach.

Chicken supreme, wild mushroom and truffle cream, dauphinoise potato and asparagus.

Pumpkin and ricotta ravioli, sage butter, toasted hazelnuts and aged parmesan.

Traditional Christmas pudding, brandy custard and winter berries.

Classic mascarpone tiramisù with espresso and cocoa.

Vanilla panna cotta, toasted panettone crumb and spiced cherry compote.

Warm dark chocolate fondant, vanilla gelato and raspberry coulis.

Crispy filo-wrapped king prawns, golden calamari and whitebait, served with lemon aioli and a lemon wedge.

Seared scallops, pea purée, crispy pancetta and citrus oil.

Beef carpaccio, rocket, parmesan, capers and aged balsamic.

King prawns sautéed with garlic, chilli, tomato and toasted focaccia.

Creamy burrata, marinated heritage tomatoes and basil pesto.

Mushroom and truffle arancini, parmesan cream and tomato reduction.

Beef fillet medallions, red wine and shallot jus, truffle mash and tenderstem broccoli.

Rosemary-roasted lamb rump, fondant potato, glazed carrots and lamb jus.

Pan-roasted monkfish, saffron cream, crushed new potatoes and seasonal greens.

Chicken supreme, white wine, wild mushrooms and asparagus with dauphinoise potato.

Sea bass, king prawns, cherry tomatoes, white wine and basil, with roast potatoes.

Pumpkin and ricotta ravioli with sage butter, toasted hazelnuts and parmesan.

Classic Italian mascarpone tiramisù.

Warm chocolate fondant, vanilla gelato and raspberry.

Vanilla panna cotta with berries and a sparkling-wine berry gel.

Italian lemon cheesecake, citrus curd and shortbread crumb.