We are open for pre-booked and pre-ordered Special Occasions and Functions on Friday and Saturday evenings from 6.30pm to 12.00 midnight and Saturday and Sunday lunchtimes and afternoons from 12.00 midday to 5.30pm.
We are also open for Funeral Reception and Celebration of Life occasions on Tuesday, Wednesday, Thursday and Friday lunchtimes and afternoons from 12.00 midday to 5.30pm.
We offer a range of dining options: 3/4 course, fully seated 'Mediterranean style' menu [min. 20 people] @ £44.35; 2 course cold or hot buffet @ £29.75; 2 course giant paella buffet @ £32.60; finger buffet @ £25.80. [All buffet menus min. 30 people]. Other catering [e.g. barbeque, hog roasts, etc.] by special arrangement. Price on application. [min. 60 people].
Funeral Reception and Celebration of Life occasions suggested menus are shown in the Funeral Reception section of this website. Prices range from £14.85 to £25.85 per person [min. 30 people].
FOR ALL FUNCTION AND FUNERAL RECEPTION INFORMATION AND BOOKINGS: Please call Bill Berwick to discuss your requirements on 01932 248547 or work mobile 07918 136759. Thank you.
PLEASE BE AWARE: The following menu is an EXAMPLE 3/4 COURSE, FULLY SEATED 'MEDITERRANEAN STYLE' MENU for information purposes only.
Starters
Starters
Starters are served with artisan bread and butter.
Calamari
Lightly coated Squid rings dusted in seasoned flour, quick fried and served with tartar sauce and a wedge of lemon
Smoked Salmon
Sliced Scottish Smoked Salmon with Atlantic prawns and a dill crème fraiche.
Serrano Ham or Feta cheese Antipasto
Sliced Spanish Style Serrano ham OR cubes of Feta Cheese (vegetarian option), served with pitted green and black olives, accompanied by Grissini bread sticks.
Smoked Haddock Mornay
Flaked Smoked Haddock in a light fish, cream and cheese sauce, topped with parmesan and finished under the grill.
King/Mediterranean Prawns
Large ‘shell off' King/Mediterranean prawns cooked and finished with a medium spiced Thai sauce.
Mozzarella and Tomato Salad
A fan Mozzarella cheese and sliced tomatoes drizzled with an extra virgin olive oil and fresh basil dressing.
Crab Brioche OR Fresh Dressed Crab (seasonal)
Crab meat bound with a chive and lemon mayonnaise presented on pre-toasted butter brioche OR Fresh Dressed Crab served in shell with a wedge of lemon.
Grilled Butterflied Sardines
Butterflied and grilled Sardines on a bed of mixed leaves, dressed with a herb and garlic butter.
Main Courses
Daily Special
e.g. Lemon Sole, Sea Bream, Halibut, Cod, Mussels, Calves Liver, Rose Veal etc. When they’re gone, they’re gone
Special Requests
e.g. Whole Lobster, Whole Crab, Oysters, Fruits de Mer. Should you wish to pre-order a Special Request, please do so a MINIMUM OF 72 HOURS prior to your booking and we can discuss your requirements. Availability dependent upon weather and season. Price on Application and individual requirements.
Main Course Dishes
All main courses are served with chef's seasonal vegetables and sauteed sliced baby potatoes . Pasta dishes are not served with seasonal vegetables and sauteed potatoes .
Main Courses - Pasta
Ricotta and Spinach Ravioli
Pasta parcels with a ricotta and spinach stuffing, dressed with a tomato and basil sauce sprinkled with parmesan cheese
Penne Amatriciana
Penne pasta cooked and finished with chilli scented, onion, pancetta and white wine tomato sauce.
Spaghetti Carbonara
Spaghetti with pancetta finished with a seasoned parmesan, egg and white wine cream sauce.
Chef's 'Sardinian' Spaghetti Pescatora (Seafood)
Spaghetti with prawns, calamari, mussels and clams, dressed with a chilli, herb and white wine tomato sauce. (Pasta is not served with chefs vegetables or sauteed potatoes).
Main Courses - Fish & Shellfish
Chef's 'Italian' Swordfish Pizzaiola
A pan cooked fillet of Swordfish, served with a rose wine, tomato, pitted olive, garlic, herb and caper sauce.
Mahi Mahi
A gently seasoned and marinated fillet of Mahi Mahi [a firm yet flaky game fish], pan cooked and finished with a lemon butter.
Fillet of Seabass
A fillet of Seabass served on spinach and crushed baby new potatoes in a Provencal sauce.
Fillet of Hake
A roasted supreme of Hake served with an oregano, caper, garlic, dash of chilli, tomato and white wine sauce
Seafood Platter (Seasonal)
A chilled Seafood platter of dressed crab, large prawns, mussels, Atlantic prawns and smoked salmon served with a dill mayonnaise and a side order of sliced, crispy sautéed baby potatoes
Main Courses - Poultry & Meat
Chicken ‘Diane’
Free range Chicken breast cooked with mushrooms, in an onion, Dijon mustard and brandy cream sauce.
Rump of Lamb
Roast prime rump of lamb cooked 'pink' and presented sliced with a rich meat juice, mint and port gravy.
Desserts
Daily Selection .
Please see our desert Board to see our Daily Specials .
Rich but Light Chocolate Mousse
Served with cream.
Vanilla Ice Cream
Dressed with crumbled chocolate
Cheese and Biscuits
A selection of cheeses served with celery and grapes.
Italian Style Strawberry Cheesecake
Served with cream
Italian-style Light Lemon Tart
Served with cream
Classic Tiramisu
Served with cream
Coffee & Mints
Coffee and Tea
We serve fresh filter coffee, decaf coffee, English Breakfast tea, Earl Grey tea or Peppermint tea to finish your meal
FOOD ALLERGIES: Nuts or traces of them may be present in individual dishes and our desserts.
FOOD INTOLERANCES: The items on this menu may contain ingredients that affect food intolerances. If you have a medical food intolerance, please tell the Manager/ess, who will try to assist you with the menu.
FISH COURSES: May contain fish bones including filleted/boned fish.
GM FOOD: We do not approve of GM products and try to avoid using GM ingredients in our menus.
We accept the following cards: Visa, Delta, MasterCard and American Express.