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Note: The following are sample menus.
Please call (01929 552957)to discuss your requirements.
A la Carte Menus
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Function Menus
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Jump to Cold Buffet Menu 1
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A LA CARTE MENU
STARTERS
Pressed Terrine of Confit Duck and Foie Gras with Plum and Star Anise Compote
£6.25
Whipped Goat’s Cheese with Red Wine Poached Pear and Fine Toast
£5.75
Cream of Butternut Squash Soup with Garlic Ceppes
£4.25
Oak Smoked Salmon with Horseradish Cream and Young Shoots
£6.25
MAIN COURSES
Rump of Roasted Lamb, with Pistachio Crust and Roasted Root Vegetables
£16.95
Confit Fillet of Sea Bass with Saffron Mash, Baby Fennel and a Coriander
and Cucumber Dressing
£15.95
Breast of Corn Fed Chicken, Tarragon Rissotto Cake with Broad Bean
and Cabbage Fricassee
£15.95
Wild Mushroom, Tomato and Parmesan Fine Tart with Pea Shoots
and Mustard Dressing
£10.95
SIDE ORDERS (all £3.00)
Buttered New Potatoes
Cabbage & Bacon
Pommes Frites
Watercress and Pear Salad
Buttered Carrot & Coriander
SWEET MENU
Glazed Lemon and Orange Tart with Mascarpone
Cheese and Redcurrant Compote
Girrotine Cherry Panacotta with Cherry Compote and
Tuille Biscuit
Rhubarb Soufflé with Brandy Anglaise Sauce and
Vanilla Ice Cream
Chocolate Marquise with Praline and Raspberry Sorbet
with fresh Raspberries
*Selection of English Cheeses with Walnut Bread and
Piccalilli*
All desserts £5.95 (*£1.50 supplement)
Sunday Lunch Menu
Example as the menu changes weekly.
STARTERS
Cream of Butternut Squash Soup
£3.95
Terrine of Ham Hock and Rabbit
Served on Mixed Salad Leaves
£5.95
Glazed Goats’ Cheese with Red Wine Poached Pear
£5.75
MAIN COURSES
Roast Topside of English Beef with Red Wine Jus and Yorkshire Pudding
£7.95
Roast Loin of Pork with Apple Sauce
£7.95
Filo Basket of Mushroom and Shallot with Madeira Cream
£7.95
All Main Courses served with potatoes and seasonal vegetables
DESSERTS
Dark Chocolate Marquis with Praline and Raspberry Sorbet
£5.50
Assiette of English Cheeses with Piccalilli and Walnut Bread
£7.00
Sticky Toffee Pudding with Rich Sauce and Vanilla Ice Cream
£5.50
Christmas Day Lunch 2008
Starters
Layered Terrine of Seafood with Saffron Potato
and Sweet Corn Puree
Wild Mushroom, Tarragon and Chestnut soup with Crème Fraiche
Home Smoked Duck Breast with Charantais Melon,
Pickled Cucumber and Ginger
Glazed Goats Cheese Terrine with Baby Pears
and Caramelized Hazelnuts
Sorbet Course
Passion Fruit and Coconut
Mains
Traditional Roasted Turkey Breast and Leg with Cranberry Relish
and Pigs in Blankets
Braised Rump of Lamb with Parmesan
and Garlic Mash with Olive Jus
Filo Basket of Wild Mushroom, Spinach and Shallot
with Madeira Sauce
Slow Cooked Sea Bass Fillet, Saffron Fondant Potatoes
With a Warm Sauce Vierge
Dessert
Traditional Christmas Pudding with Brandy Sauce
and Brandy Snaps
Bitter Chocolate Tart with Parsnip Ice Cream and Cherry Compote
Raspberry and Shortbread Biscuit Meiulle Fuelle with Clotted Cream
Assiette of English Cheeses with Grape Chutney and Walnut Bread
Coffee and Petit Fours
£49.95 per person
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WINE LIST
WHITE WINES
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on the Worgret Manor Hotel Menu?