COTTAGE THREE COURSE MENU

(please choose a maximum of one meat & one vegetarian from each course)

Starters:

• Herefordshire Chicken and Chorizo Salad
• Peppered Smoked Mackerel, Chicken Liver and Brandy or Duck and Orange Pate served with Melba Toast (please choose one)
• Classic Smoked Salmon with Lime & Chive Creme Fraiche (gf)
• Caramelised Onion, Tomato & Mozzarella Bruschetta with a Balsamic Glaze & Fresh Oregano (v)
• Cosy Cottage Butternut Squash, Chilli & Ginger Soup served with Artisan Breads (v) (vegan)

Main Courses:

• Local Herefordshire Sausages with Buttery Mashed Potato, Seasonal Vegetables & Onion Gravy
• Herby Beef Bourguignon served with Buttery Mashed Potato & Seasonal Vegetables
• Local Herefordshire Chicken served with Lemon & Thyme Stuffing, Roast Potatoes, Seasonal Vegetables & Rich Gravy
• Herefordshire Beef served with Yorkshire Pudding, Creamy Horseradish, Roast Potatoes, Seasonal Vegetables & Rich Gravy
• Salmon Fillet with a Hollandaise Sauce, New Potatoes & Seasonal Vegetables 
• Vegetarian Lentil Cottage Pie served with Seasonal Vegetables (v) (vegan) (gf)
• Vegetable Wellington served with Roast Potatoes, Seasonal Vegetables & Rich Gravy (v)
• Hearty Nut Roast served with Roast Potatoes, Seasonal Vegetables & Rich Gravy (v) (can be made vegan on request)

Desserts:

• Traditional Eton Mess (gf)
• Seasonal Fruit Crumble served with Custard
• Sticky Toffee Pudding with Cream
• Yummy Profiteroles
• Seasonal Fruit Salad served with or without Fresh Cream (v) (vegan) (gf)

COURT THREE COURSE MENU

(please choose a maximum of one meat & one vegetarian from each course)

Starters:

• Rustic Cider, Apple & Sage Ham Hock Terrine served with a Sweet Red Onion Chutney & Melba Toast
• Crab Cakes with a Sweet Chilli & Lime Dressing served on a bed of Rocket
• Smashed Avocado & Poached Egg on Sourdough with a Crushed Black Pepper & Olive Oil Dressing (can be served with or without Bacon)
• Individual Baked Camembert with Garlic & Rosemary served with Artisan Bread & Cumberland Sauce (v)
• Citrus Beetroot Salad with a Creamy Avocado & Lime Dressing (v)
• Classic Mozzarella, Basil & Tomato Caprese Salad with a drizzle of Balsamic & Olive Oil (v) (gf)

Main Courses 

• Roasted Leg of Lamb served with Fresh Mint Sauce, Crushed New Potatoes, Seasonal Vegetables & a Rich Jus
• Roasted Loin of Pork served with Bramley Apple Sauce, Crispy Bacon wrapped Sausages, Crushed New Potatoes, Seasonal Vegetables & a Rich Onion Gravy
• Natural Haddock Fillet En Croute with a Saffron & Shellfish Sauce
• A Risotto of Butternut Squash with a Mascarpone & Red Pesto Sauce (v)
• Moroccan Spiced Vegetable Tagine with Apricots & Almonds (v)

Desserts

• Vanilla Crème Brûlée with Lavender Shortbread
• Glazed Lemon Tart served with Chantilly Cream
• Salted Caramel Chocolate Brownie served with Vanilla Ice Cream
• Trio of Puddings: Lemon Posset, Dark Chocolate Torte & Sticky Toffee Pudding
• Passionfruit Cheesecake 
• Pears Poached in Red Wine & Star Anise served with or without Fresh Cream (v) (vegan)

CASTLE THREE COURSE MENU

Please choose one from the below (or one meat & one vegetarian option):

Starters:

• 24 Hour Pulled Hereford Pork & Truffled Macaroni Cheese
• Confit Duck & Pistachio Terrine served with Pickled Kumquat & Shizo Leaf Salad
• Beetroot Cured Salmon served on Pumpernickel Bread with Sour Cream & Chives
• Spiced Falafel with Tomato Fondue and Crispy Kale (v) (vegan)
• Sharing Platter of: Cured Ham & Salami, Sun Blushed Tomatoes, Buffalo Mozzarella & Wild Rocket Salad, Chargrilled Artichokes & Red Peppers, Oregano Marinated Olives, Italian Breads served with Extra Virgin Olive Oil & Aged Balsamic Vinegar Dipping Pots

Main Courses:

• Roasted Fillet of Herefordshire Beef served with Homemade Triple Cooked Chips, Roasted Vine Tomatoes, Watercress & Rocket Salad & Bernaise Sauce
• Roasted Rump of Lamb served with Savoy Cabbage, Fondant Potato, Onion Soubise & a Rosemary Scented Jus
• Rolled & Stuffed Belly of Pork served with Chive Gnocchi, Sun Blushed Tomato & Cavolo Nero Pesto
• Hake served with Crushed Pink Fir Potatoes, Pea & Bacon Fricassee & a Buerre Blanc Sauce
• Rich Mushroom Parfait served with Celeriac cooked in its own juice, Hazelnut Butter, Red Chicory dressed in Hazelnut Oil & Pickled Red Cabbage (v) (vegan)
• Braised Artichoke, Preserved Lemon & Green Olive Stew

Trio of Puddings:

• Pistachio & Polenta Cake served with Olive Oil Jelly & Creme Fraiche
• Coconut & Cardomon Panna Cotta served with a Mango Coulis
• Chocolate Torte served with Kirsch & Black Cherry Ripple Ice Cream
• Sauternes Poached Peaches served with Brown Sugar, Lemon Thyme & Raspberry Soup & an Almond Biscotti
• Cappuccino Semifreddo served with Baby Doughnuts
• Carrot Cake served with Cream (v) (vegan)

TWO COURSE SUMMER BBQ

Main Course: (Platters are served to the table for guests to help themselves)

• Peppered Sirloin of Herefordshire Beef
• Reggae Reggae Chicken Breast
• Pork Sausages
• Teriyaki Salmon Fillet
• Vegetable Skewers (v) (vegan)
• Falafel Burger with Tomato Salsa (v) (vegan)
• Accompanied by Fresh Bread & Butter

Served with a choice of four of our Homemade Salads:

• Mixed Green Leaf Salad (Fresh Iceberg, Radicchio, Rocket, Cucumber & Spring Onions)
• Cherry Vine Tomatoes & Basil Salad with Fresh Pesto
• New Potatoes with Butter & Fresh Mint
• Moroccan Cous Cous Salad with Dates & Apricots
• Tomato with Red Onion Salsa
• Nicoise Salad with Feta Cheese
• Penne Pasta, Red & Yellow Peppers, Black Olives, Red Onions, Tomatoes & Basil
• Orzo Pasta with Pine Nuts, Red Pesto & Parmesan

Dessert

Please choose one from the following:

• Profiteroles with Chocolate Sauce
• Strawberry Cheesecake (v)
• Medley of Fresh Berries with or without Fresh Cream (v) (vegan) (gf)

LYDE COURT Rustic banquet

Main Course: 

• A selection of Homemade Tarts (can include Salmon & Cream Cheese, Cheese & Caramelised Onion)
• Served with Sharing Boards (which can include Artisan Breads, Brie, Herefordshire Hop, Roquefort, Selection of Italian Meats, Scotch Eggs, Grapes, Olives, Chutney, Biscuits.  Pescatarian alternative to Italian Meats is Vegetarian Scotch Egg & Poached Salmon)
• Also served with a selection of Salads (which can include a Mixed Leaf Salad, Coleslaw topped with Beetroot, Roasted Butternut Squash, Red Onion, Tomatoes, Cucumber, Seed Mix & Homemade Dressing)

Dessert

• A selection of Homemade Cakes (can include Coffee & Walnut Cake (v), Soft Polenta Cake finished with a Tangy Lemon Drizzle (v), Vegan Peanut Butter Cake (vegan) & Little Love Heart Shortbread Biscuits (v)
• Wind down with Tea & Coffee

VINTAGE AFTERNOON TEA

Platters are served to the table for guests to help themselves:

• A Selection of Sandwiches (please choose three from the following: Chicken with Sage & Onion Butter, Brie, Apple & Walnut, Salmon & Cream Cheese, Vintage Cheddar with Caramelised Onion Chutney, Ham & Mustard with Salad Leaves, Tuna Mayo & Onion)
• Homemade Quiche
• Mini Sausage Rolls
• Fruit & Plain Scones with Clotted Cream & Strawberry Preserve
• Mini Decorated Cakes (please choose two from the following: Victoria Sponge, Coffee & Walnut, Chocolate, Lemon Drizzle)
• Macaroons
• Chocolate Tiffin
• Meringue with Fresh Cream & Berries
• Tea & Coffee served to the table

CHILDREN’S MENU

Please choose one option from each course:

Starters:

• Chicken Goujons with BBQ Dip
• Freshly Made Tomato Soup with Crusty Bread (v)
• Fan of Melon, Raspberry Coulis & Summer Berries (v)

Main Course:

• Local Burger in a Brioche Bun, Tomato Relish, Mayo, Lettuce & Skinny Fries
• Chicken Nuggets, Skinny Fries & Ranch Slaw
• Traditional Local Sausages, Mash, Peas & Gravy
• Homemade Fish Pie glazed with Cheddar Cheese
• Macaroni Cheese (v)
• Vegetarian Cottage Pie with Cheesy Mash (v) (vegan)

Dessert:

• Vanilla, Strawberry & Chocolate Ice Cream (v)
• Traditional Fruit Salad (v) (vegan) (gf)
• Chocolate Brownie with Chocolate Sauce (v)

Please choose one option from each course