Society/Group bookings are normally only taken for groups of 16 or more players. Green fees for parties of 16 or more are reduced by 10% when taking one of the set meals below - should the number in your party fall below this number the caterer reserves the right to cancel the meal or charge for a minimum of 16.
Set Meals are designed for the whole party having the same meal although vegetarians can be catered for ( please advise the caterers one week prior to your visit). All meals are freshly prepared in the kitchen by our resident chef Alistair Horn.
Please note 2 course can be taken with a choice of starter & main or main & dessert from the 3 courses detailed - menus start from £15.00.
Our current Society Menus for 2018 are as follows (please note the food prices detailed below may be subject to change and are likely to increase in 2019):
£19.00 per head including coffee
To Start
Homemade soup with crusty bread Bury black pudding, sauté potato and crispy bacon salad Smoked mackerel, apple and horseradish terrine with toast and homemade relish Galia melon and prawn salad with sweet parsley dressing
Main Courses
Dry cure bacon loin on champ mash with red onion gravy Beef and mushroom pie with new potatoes Grilled salmon steak on shredded vegetables with saffron cream and new potatoes Tandoori marinated chicken breast with a coconut and coriander curry saucer rice and chips Slow roasted loin of pork with cider gravy and roast potatoes
To finish
Sticky toffee pudding with toffee sauce Butterscotch profiteroles Fruit crumble and custard Vanilla cheesecake with raspberry compote
£20.00 per head including coffee
To Start
Chicken liver and brandy pate with toast and homemade relish Grilled goats cheese, leek and ham tart with salad Crayfish and melon cocktail with cherry tomato mayonnaise Home made soup with crusty bread Grilled flat mushrooms and pancetta on garlic toast with Welsh rarebit
Main Courses
Slow braised beef with root vegetable and red wine sauce and new potatoes Sautéed chicken breast with a mushroom, tarragon and white wine cream sauce Slow roasted leg of lamb on champ mash with rosemary and redcurrant gravy
To Finish
Warm chocolate brownie with ice cream and chocolate sauce Eton mess, strawberries, crushed meringue and cream with raspberry puree Crème brulee with fruits
£26.50 per head including coffee
To Start
Confit duck leg on onion marmalade with balsamic dressing Tandoori king prawns with Bombay potatoes and raita Smoked and poached salmon terrine with toasted sourdough bread Sautéed lambs kidneys with black pepper and cream, served on toasted brioche
Main Courses
Grilled fillets of sea bass on prawn risotto with saffron sauce Grilled rib eye steak with onion rings, chips and mushrooms Roast rump of lamb with crushed new potatoes Herb crusted pork fillet on ratatouille with basil oil
To Finish
Truffle baked camembert with crudités Chocolate tart with Chantilly cream Lemon mousse with strawberries Chocolate and toffee fonda
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