Private Dining

Example Private Dining Menus

Soup & Sorbet Course

Spinach and Creme Fraiche Soup
Wild Mushroom and Tarragon Soup
Roasted baby Tomato and Butterbean Soup
Carrot and Cumin Sorbet with Sesame Tuile
Champagne and Passion Fruit Sorbet
Fresh Herb Infusion Granité

Intermediate Course

Seared Scallops topped with Foie Gras and Balsamic reduction
Smoked Salmon and Dill Rissotto
Haggis on a Neeps and Tatties Rosti
Smoked Haddock and Chive Rissotto
Plait of Fresh Salmon and Sole with a Chive Butter Sauce

Starter Course

Assiete of Seafood
Stir Fry of King Prawns on Vegetable Spaghetti topped with Lobster Cannelloni
Seared Scallops on a warm Salad of Chantelles
Duet of locally cured Salmon served with a citrus dressing
Redwood smoked Salmon with traditional accompaniments
Terrine of Fois Gras rolled in fresh local herbs with a Cranberry and Satsuma relish
Pan-fried Duck confit and Potato Terrine
Gateaux of oak-smoked Chicken, Avocado and Creme Fraiche
Baked organic Goats Cheese on a salad of Rocket, roasted baby Tomatoes and Balsamic Syrup
Ravioli of Scallop and Crab with a Champagne and Avruga Caviar Sauce 

Main Course

Teesdale Beef Fillet wrapped in a Horseradish & Thyme Mousse & Shitake Mushroom reduction
Trio of fillets wrapped in a lattice cage served with a crisp herb rosti
Duck breast on an Apple and Sage rosti
Cannon of local Lamb rolled in fresh herbs with char-grilled Asparagus Basil puree
An assiette of corn-fed Chicken on a Chantelle cream sauce
Roasted Monkfish on a Bacon and Potato Hash with steamed Pak Choi
Pan-fried Beef fillet with a home-made herb Sausage on a Red Wine Jus
Roasted Salmon with an aromatic Vegetable Spring Roll, Spring Onion & Sesame Seed Dressing
Seared Sesame Tuna on a Sweet and Sour of Vegetables with a Tomato and Pepper coulis 
Duo of Dover and Lemon Sole served with a Beurre Noisette
Souel scented Ravioli filled with Girolle Mushrooms and served with a warm Walnut Dressing

Dessert and Cheese Course

Grand Platter of Miniature English Desserts
Assiette of Miniature French Desserts
Caramelised Baby Pineapple with Mango and Chilli Sorbet and Pineapple wafers
Strawberry Pannacotta with a Balsamic Creme Bulee
French Apple Tart topped with a Vanilla Ice Cream and Chocolate Sauce
Caramelised Williams Pear with a bitter Chocolate Mousse and Creme Anglaise
Baked Chocolate Fondant with a White Chocolate Parfait
Warm Bakewell Tart on an Almond scented Custard
White Chocolate casket filled with a Raspberry Parfait
Hartington Stilton served with freshly backed Oatcakes, Celery and Grapes
A Platter of Mature English Farmhouse Cheeses
Grilled Goats Cheese served on Toasted Walnut Bread with lightly dressed leaves


Five Course Menu plus Coffee and Petit Fours: £62.50 per person
Four Course Menu plus Coffee and Petit Fours: £55.00 per person
Three Course Menu plus Coffee and Petit Fours: £47.50 per person

All menus are preceded by a selection of Hot Canapés.