From 5 people up to 150. Great River views.

Function room available.

All food and sauces freshly prepared.

£26.50 per head for starter, main course, dessert and a glass of Champagne on arrival.

Starters

Winter root vegetable soup (V)
Served with organic bread and butter

Parma ham salad with goat’s cheese dressing
Parma ham on a bed of rocket and watercress, served with a creamy goat's cheese dressing

Mushroom and tarragon pâtè
A mixture of shiitake and chestnut mushrooms with crème fraiche, tarragon and wholegrain mustard, served with toasted croutons

King prawns wrapped in filo pastry
served on a bed of mixed leaves with a fresh sweet chilli sauce

Crayfish and avocado salad
served with garlic croutons and a honey & lime dressing

Mains

Fillet of sea bass on fennel with vanilla and olive sauce
Fillet of sea bass served on a bed of pan fried charlotte potatoes, with a marinated fennel garnish and a vanilla and olive sauce

Chicken breast, marinated in herbs, garlic and spices
stuffed with parma ham, mozzarella, basil and tomato, with a fresh herb and red onion salad (on the bone to maintain succulence)

Aubergine melt with cous cous and a mixed leaf salad (V)
Roasted aubergine with chestnut mushrooms, shallots and garlic topped with plum tomatoes and melted mozzarella, served with herb infused cous cous and a mixed leaf salad

Ribeye 8oz with bordelaise sauce on a horseradish mash and roasted vegetables
28 day hung organic Hereford ribeye steak served with a creamy horseradish mash, roasted vegetables and a full bodied bordelaise sauce

Slow roasted Gressingham duck breast
marinated in asian herbs and spices served with an orange and cointreau sauce with special buttered fried rice

Fish cakes
of salmon, potato and dill served with rocket and a garlic, parsley & white wine sauce

Portobello mushroom (V)
filled with leeks, spinach, pine nuts, and mozzarella on pan fried new potatoes, with a sundried tomato dressing

Desserts

Cinnamon, cranberry and orange cheesecake

Homemade tiramisu

Dark chocolate Irish cream toffee cup

A 10% service charge will be added to parties of 8 or more

Private area hire and full hire of the River bar + Kitchen is available throughout the week. For further information about bookings or private hire please contact us on 01223 307030.



	new year's eve 2009/2010


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	From 5 people up to 150. Great River views. Function room available. All food and sauces freshly prepared. £26.50 per head for starter, main course, dessert and a glass of Champagne on arrival. Starters Winter root vegetable soup (V) Served with organic bread and butter Parma ham salad with goat’s cheese dressing Parma ham on a bed of rocket and watercress, served with a creamy goat's cheese dressing Mushroom and tarragon pâtè A mixture of shiitake and chestnut mushrooms with crème fraiche, tarragon and wholegrain mustard, served with toasted croutons King prawns wrapped in filo pastry served on a bed of mixed leaves with a fresh sweet chilli sauce Crayfish and avocado salad served with garlic croutons and a honey & lime dressing Mains Fillet of sea bass on fennel with vanilla and olive sauce Fillet of sea bass served on a bed of pan fried charlotte potatoes, with a marinated fennel garnish and a vanilla and olive sauce Chicken breast, marinated in herbs, garlic and spices stuffed with parma ham, mozzarella, basil and tomato, with a fresh herb and red onion salad (on the bone to maintain succulence) Aubergine melt with cous cous and a mixed leaf salad (V) Roasted aubergine with chestnut mushrooms, shallots and garlic topped with plum tomatoes and melted mozzarella, served with herb infused cous cous and a mixed leaf salad Ribeye 8oz with bordelaise sauce on a horseradish mash and roasted vegetables 28 day hung organic Hereford ribeye steak served with a creamy horseradish mash, roasted vegetables and a full bodied bordelaise sauce Slow roasted Gressingham duck breast marinated in asian herbs and spices served with an orange and cointreau sauce with special buttered fried rice Fish cakes of salmon, potato and dill served with rocket and a garlic, parsley & white wine sauce Portobello mushroom (V) filled with leeks, spinach, pine nuts, and mozzarella on pan fried new potatoes, with a sundried tomato dressing Desserts Cinnamon, cranberry and orange cheesecake Homemade tiramisu Dark chocolate Irish cream toffee cup A 10% service charge will be added to parties of 8 or more Private area hire and full hire of the River bar + Kitchen is available throughout the week. For further information about bookings or private hire please contact us on 01223 307030.