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Kilver Court
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All menus are guidelines, please call our events team today to discuss your bespoke dinner menu.




Chicken Liver Pate with Red Onion Marmalade & Spelt Toast
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Goat's Cheese Salad
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Homemade Soup with Croutons
Carrot & Coriander - Tomato & Basil - Vegetable Leek, Onion & Potato
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Melon with a Mango Sorbet

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Poached Chicken Breast served with a Wild Mushroom & White Wine Sauce
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Salmon Fillet in Creamy White Wine & Chive Sauce
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Braised Beef in Red Wine Gravy
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Roasted Pepper & Feta Cheese Flan
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All served with a selection of fresh, seasonal vegetables

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Seasonal Fruit Cheesecake
Country Apple Crumble with Creme Anglaise
Glazed Lemon Tart with Raspberry Coulis
Chocolate Mousse with Chantilly Cream
Mini Cheese Board

Chicken Caesar Salad with Caesar Dressing
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Prawn & Cray Fish Salad
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Locally Smoked Trout Pate
with lemon & spring Onion dressing, wholemeal bread
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Caramelised Onion, Rocket & Blue Cheese Salad
with dressed leaves

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Cutlet of Pork with Caramelised Apple & Cider Sauce
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Beef Stroganoff
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 Chicken Supreme Stuffed with Garlic Cream Cheese
wrapped in Bacon with Herb Cream Sauce
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Locally Smoked Haddock Fillet wholegrain mustard sauce
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Lamb Steak served with Rosemary & Mint Sauce
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Spinach, Mushroom & Mascarpone Filo Parcels with tomato sauce
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All served with a selection of fresh seasonal vegetables

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Treacle Tart with Creme Anglaise
Warm Pear & Frangipane Tart
Sticky Toffee Pudding with Toffee Sauce
Dark Chocolate Torte with Chocolate Sauce
Mini Cheese Board

Mini Beef Wellington served with a Horseradish Cream
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Pan Fried Pigeon Breast with a Chickpea Puree, Wild Mushroom Compote & Red Wine Glaze
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Seared Scallops on a bed of Black Pudding with a Cauliflower Puree drizzled with a Lemon Dressing
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Portabello Mushroom topped with Celery, Walnut & Blue Cheese served on a Bed of Rocket
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Mackerel & Horseradish Pate served with Lime & Olive Chutney

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Pan Fried Fillet of Sea Salmon topped with a Spelt Pesto crust
on a bed of Basil Mash with White wine & Dill Sauce
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Roast strip of Sirloin with a Thyme Yorkshire Pudding & a Red Wine Jus
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Slow Roasted Lamb Shank  with a Mint & Rosemary Sauce
served with Dauphinoise Potato
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Fillet of Sea Bass with a Garlic & Pinenut crust
with Saffron Potatoes & Pernod Sauce
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Roasted Butternut Squash Risotto with Parmesan & Rocket
 topped with Parsnip Crisps, drizzled with a Balsamic Glaze
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Roasted Chicken Breast stuffed with Spinach & Gruyere Cheese
served with a Lemon & Thyme Jus

All served with a selection of fresh vegetables

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Trio of Chocolate Dessert Chocolate Mousse
Mini Chocolate Brownie, Chocolate Cup with a Dark Cherry filling  
Mini Fruit Desserts
Raspberry & Champagne Trifle, Lemon Creme Brulee, Eton Mess  
Raspberry & Vanilla Panna cotta drizzle with a Fruit Coulis  
Cheese Board