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Set Party Menus

Set Party Menu A

Due to government restrictions on party sizes all party menus have been suspended, please feel free to call the restaurant if you wish to discuss a special menu.

42.50 per head

Starters

Selection of Bread & Olives

Soup of the Day

Baked Field Mushrooms on Creamed Mushroom Toast, Melting Brie, Roast Garlic & Herb Dressing

Chilli Salt Squid, Garlic & Spring Onion Butter

Cured Meats:- Chorizo, Parma Ham, Salami & Saucisson, Marinated Vegetables, Pickles and Crostini

Mains

Vegetarian Dish of the Day

Grilled Fillet of Sea Bass, Grilled Mediterranean Vegetables, Roast Garlic & Herb Dressing

Parma Ham Wrapped Free-Range Chicken Breast, Stew of Duck Confit, Toulouse Sausage, Tomatoes & Cannellini Beans

Surrey Farm 28 day dry aged 10oz Rib-Eye or 6oz Fillet Steak, Hand-Cut Chips, BĂ©arnaise Sauce, Buttered Greens

Desserts

Eton Mess (with a Windsor twist)

Triple Chocolate Brownie, Chocolate Ice Cream

Baked Vanilla Cheese Cake, Hazelnut Praline, Caramel Sauce

Selection of British Cheeses, Chutney & Crackers

A 12 1/2% service charge will be added to your bill. Garnishes subject to seasonal change

Set Party Menu B

55.50 per head | 62.00 with cheese course

Pre Starters

Selection of Bread & Olives with Honey Mustard Sausages & Grilled Chorizo

Starters

Platters in the middle of the table to share – To Include

Smoked Salmon, Prawn Cocktail in Baby Gem, Pil Pil Prawns, Mussel Popcorn

Mains

Vegetarian Dishes Available if required

Grilled Fillet of Halibut, Portland Crab & Chive Risotto, Rocket Salad

Roast Breast of Barbary Duck, Confit of Duck, Toulouse Sausage & White Bean Casserole.

9oz Surrey Farm 28 day aged Fillet Steak, BĂ©arnaise Sauce, Hand Cut Chips, Buttered Greens

Desserts

Eton Mess (with a Windsor twist)

Baked Macadamia Cheese Cake, Caramel Sauce

Bakewell Tart, Vanilla Ice Cream, Raspberry Sauce

Selection of British Cheeses, Fruit, Chutney & Crackers. Platters in the centre of the tables

A discretionary service charge of 12.5% will be applied to your final bill, all of the service charge is given to the staff.

Garnishes subject to seasonal change