Private Dining Room at Best Western Plus Manor Hotel

Prices tend to change depending on the day of the week and are a subject for negotiation.

Lunch Buffet menu: £15.95 per person
Buffet Menu 1
Mini steak and ale pie with mash and pea puree
Salmon on Mediterranean vegetables
Macaroni and mushroom cheese served with a poached egg
Coleslaw, tomato and red onion salad, mixed leaf salad
Profiteroles
Lemon posset
Fresh fruit

Buffet Menu 2
Honey and mustard roasted bacon joint carved by a chef served with greens and roasted new
potatoes
Mini Sheppard’s pie
Fish and chips served with mushy peas
Vanilla cheesecake
Strawberry pavlova
Fresh fruit



Dinner - from £32.95 per person

Starters

Roast tomato and red pepper soup with vodka cream (V, GF)
French onion soup with parmesan croutons
Cream of woodland mushroom soup (V, GF)
Curried parsnip soup (V, GF)

Warm goat’s cheese and red onion tart with rocket salad and aged balsamic glaze (v)
Deep-fried brie with homemade marmalade and crisp salad (v)
A duo of melon with forest fruit compote (V, GF,)
Chicken liver parfait with toasted brioche and red currant jelly
Beetroot cured and gravlax of salmon with potato salad and lemon-infused brioche
Ham hock and pea terrine with toasted sourdough croutons homemade piccalilli

Mains

Pan-fried chicken supreme with potato fondant, butted cabbage and a baby carrot, smoked bacon jus

(GF)

Braised shoulder of lamb with fondant potato and seasonal vegetables, port and red currant jus (GF)
Char-grilled pork chop with braised red cabbage, parsley mash, cider infused gravy (GF)
8 Hour braised beef blade with spring onion mashed potatoes, seasonal vegetables red wine jus (GF)
Chicken supreme wrapped in smoked bacon with Parmentier potatoes, roasted peppers, cherry

tomatoes, and a light tomato sauce (GF)

6oz salmon fillet with buttered spinach, roasted new potatoes and prawn butter (GF)
Sesame coated Fillet of seabass with stir-fried vegetables, Parmentier potatoes, honey and lemon

dressing (GF)

Herb crusted cod fillet with roasted Mediterranean vegetables, tangy tomato and basil oil

Vegetarian Options

Sweet potato and butternut squash risotto with parmesan chards (V, GF)
Baked macaroni cheese with poached hens egg (V)

Mediterranean vegetable wellington with seasonal vegetables, spiced tomato sauce (V)
Spinach and cream cheese cannelloni with a heritage tomato salad (v)

Desserts

Crumble of the day with vanilla ice cream (GF)
Warm Treacle tart with salted caramel ice cream
Warm chocolate brownie with vanilla ice cream
Warm rice pudding with Armagnac soaked prunes (GF)
White chocolate and raspberry crème Brulee (GF)
Selection of cheese and biscuits with fruit chutney (GF)
Warm chocolate brownie with vanilla ice cream

Dark chocolate tart with orange syrup and salted cameral popcorn (GF)
Selection of cheese and biscuits with fruit chutney (GF)