Create Your Own Menu

Create your own special three, four or five course meal from the following dishes:

SOUPS, STARTERS & ENTREES

Home-made Soup (All suitable for vegetarians)

Served at the table with an assortment of bread rolls or continental breads, choose one from the following:

Dissington Hall Broth (Gluten Free)

Cream of Wild Mushroom

Carrot & Coriander

Cream of Tomato

Brocolli & Stilton (Served with parmesan cheese and croutons)

STARTERS

Served at the table, choose one from the following:

PRICE BAND A

Home-made Tomato & Basil Pate

Served with a continental leaf salad, balsamic vinegar dressing and shavings of fresh parmesan (Suitable for Vegetarians)

Ardennes Coarse Liver Pate

Served with a crisp green salad

Melon Fan

Served with a raspberry coulis and fresh fruit garnish (Suitable for Vegetarians)

PRICE BAND B

Terrine of Salmon Mousse

Served with a tangy lemon and cucumber dressing (Suitable for Vegetarians)

Smoked Chicken Timbale

Strips of smoked chicken coated with a lime and coriander dressing, served with a crisp bacon and spinach salad

PRICE BAND C

Prawn, Mango & Avocado Saladette

Fresh prawns and mango marinated in a light wine and dill vinaigrette served over half an avocado

Poached Salmon & Prawn Saladette

Fresh Scottish Salmon and succulent Prawns served with a light cucumber and lemon dressing (Suitable for Vegetarians)

Stilton Mushrooms

Mushrooms with Stilton Cheese coated with breadcrumbs, deep fried and served hot with a crisp salad (Suitable for Vegetarians)

Mediterranean Anti Pasta Platter

Parma Ham, Fanned melon, Farmhouse pate, Feta cheese and olives, Humus, Tsatziki, Cherry tomatoes and crudites garnished with salad and served with a selection of continental breads (e.g ciabatta, lemon, sundried tomato and onion bread)

ENTREE

Elderflower & Champagne Sorbet

Pink Grapefruit & Champagne Sorbet

Lemon & Vodka Sorbet

You may also select any one of the first courses to be served as an Entree

HOT MAIN COURSES

Served at the table using Family Service. All hot main courses are served with appropriate accompaniments, Roast or Baby New potatoes (excluding Bangers and Mash) and three seasonal fresh vegetable dishes. Please select one of the following

PRICE BAND A

Roast Beef
Prime roast beef served with a rich gravy and Yorkshire puddings

Tender Roast Lamb
Succulent lamb decorated with fresh rosemary

Roast Pork
Leg of pork served with Bramley apple sauce

Roast Breast of Chicken
Served with chipolata sausage wrapped in smoky bacon and traditional stuffing

Roast Turkey
Roasted in butter and black pepper, served with chipolata sausage wrapped in smoky bacon, traditional stuffing and cranberry sauce

Award Winning Bangers & Mash

Juicy pork and leek sausages served with a caramelised red wine and onion gravy served with either plain or wholegrain mustard mashed potato

PRICE BAND B

Poachers Chicken

Breast of Chicken served in a cream sauce with lardons of bacon and fresh leeks
Chicken With Wild Mushrooms
Breast of chicken, lightly poached and topped with a rich, wild mushroom sauce

Chicken in Tarragon

Breast of Chicken served in a light white wine and cream sauce, delicately finished with tarragon

Chicken Veloute
Poached breast of Chicken served in a creamy white wine and wholegrain mustard sauce

Pork Medallions
Sauté pork loin served in a creamy mushroom sauce

Roasted Gammon Medallions

Succulent medallions of gammon served with a pork and apricot stuffing garnished with glazed apricots abd served with an apricot jus

PRICE BAND C

Fresh Poached Salmon
Succulent Scottish Salmon fillet served with either a light cream and watercress sauce or a cream and chive sauce delicately finished with Chardonnay

Noisette of Lamb
Served with a rich rosemary, red wine and redcurrant sauce and decorated with fresh rosemary

Prime Fillet of Beef
Served with either a cracked green pepper and cream sauce or a red wine jus

COLD MAIN COURSE BUFFETS

Served by staff at the buffet table, tables invited up in turn

CHOICE A (9 Items)

Southern Fried Chicken
Deep fried Chicken coated in savoury crumbs

Honey Roast Ham Sliced
Freshly roasted Ham marinated in pineapple and cider, glazed with honey

Warm, Home-made Roasted Onion & Cheese Flan

Prawn and Melon Medley
Fresh peeled Prawns with Melon balls tossed in citrus juice

Hot Baby New Potatoes with Butter and Parsley

Four Salads from the selection below

CHOICE B (10 Items)

Sliced Roast Loin of Gammon

With Pork & Apricot Stuffing Served Warm

Sliced Prime Roast Beef

Coronation Chicken
Lightly poached Chicken served in a red wine and cream sauce with a hint of the Far East, garnished with strawberries and black grapes

Feta Cheese & Olives
Diced feta cheese served with black and green olives, drizzled with virgin olive oil

Sole Goujons
Strips of Lemon Sole, breadcrumbed, deep fried and served hot, garnished with lemon wedges and accompanied by tartare sauce

Salmon Mousse
Garnished with watercress and lemon

Four Salads from the selection below

CHOICE C (9 Items)

Fresh Scottish Salmon Steaks

Lightly poached salmon steaks heavily garnished with plump Royal Greenland Prawns

Feta Cheese & Olives
Diced feta cheese served with black and green olives, drizzled with virgin olive oil

Two of the following Sliced Meats (Served cold unless stated otherwise):

Roast Ham

Sliced Roast Loin of Gammon, With Pork & Apricot Stuffing Served Warm

Fresh Roast Sirloin of Beef

Fresh Roast Turkey

Warm Chicken Tikka Curry

Served hot with savoury rice. Half Breasts of Chicken marinated in tikka spices, served in a creamy curry sauce

Four Salads from the selection below

For the above Buffet Menus, please choose any four of the following salads:

Coleslaw, Chefs Special home-made creamy coleslaw

Savoury rice, long grain rice with peppers, sweetcorn and peas mixed with a light curried dressing

Waldorf, Celery, red and green apples and walnuts in a creamy mayonnaise dressing

Tomato and Onion, diced tomato, onion and green peppers tossed with vinaigrette

Oriental, bean sprouts, spring onion, red and green peppers and sweetcorn lightly mixed with soy sauce

Penne Pasta, with sweetcorn, mixed peppers and onion in mayonnaise

Potato Salad, Chunky new potatoes with chives, spring onion and mayonnaise

Green Salad, celery, courgette, cucumber and green peppers tossed in a light dressing

DESSERTS

Price Band A

Home-Made Apple Pie

Served either hot or cold with pouring cream

Home-made Apricot & Almond Tart

Served either hot or cold with pouring cream

Fresh Fruit Salad

A selection of seasonal fresh fruit served with pouring cream

Price Band B

Meringue Nests

Filled with cream and served on a lake of raspberry coulis

Lemon Bavarian Cream

A light tangy mousse garnished with a fresh zest of lemon (Also available in Blackcurrant)

Profiteroles Chox Buns

Filled with confectioners cream and coated with a caramel or home-made chocolate sauce

Price Band C

Strawberry & Red Wine Brandy Baskets

Brandy baskets overflowing with fresh strawberries marinated in red wine, dusted with sugar, topped with a strawberry and rose water cream garnished with mint leaves and served on a lake of strawberry coulis

Raspberry & Redcurrant Royale

A compote of fresh raspberries and redcurrants topped with a raspberry mousse garnished with fresh cream and berries (Also available in Strawberry)

Chocolate Roulade

Rich chocolate sponge with fresh cream, dusted with icing sugar and served with either a rich butterscotch sauce or fruit coulis

Home-Made Banoffi Pie

Sticky Toffee banana filling set on a biscuit base topped with cream and chocolate, served on a marbled strawberry and vanilla sauce

Belgian Milk Chocolate Mousse

A light milk chocolate Mousse topped with fresh cream and chocolate shavings served with all butter shortbread

Chocolate Torte

Dark chocolate mousse topped with a chocolate ganache served with raspberry coulis

CHEESEBOARD

Cheeses from around the world, served with a generous selection of crackers and biscuits, garnished with grapes

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