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Friday Night is Party Night
£20 per person

These menus have been used in the past, they are here to show you examples of what we have offered. these are not actual menus for Friday nights. That is to say it not a fixed menu as they change weekly. The menu is often made that Friday morning or the night before.

 

 

Friday Evening SAMPLE Menu

Because these three course menus are changed weekly, this is a sample
After the meal do not rush off as we have a crazy game
and a disco that finishes at midnight.

CHEF’S HOME-MADE LEEK & POTATO SOUP
our tasty freshly made soup served with bread roll.
BLOODY MARY COCKTAIL
plump cold water prawns on a chiffonade of leaves topped
with a vodka scented mayonnaise.

MELON & KIWI PLATTER
slices of ripe melon & kiwi garnished seasonal fruits & coulis.
GARLIC MUSHROOMS
market fresh mushrooms in a creamy garlic sauce
presented on a slice of ciabatta bread.

SOUTHERN FRIED CHICKEN
strips of chicken breast in a southern style coating accompanied by
a barbeque sauce and leaf salad.

CHEFS ROASTS OF THE DAY ARE:-
BEEF, TURKEY or GAMMON

also for collection from the hot servery:-

HADDOCK MORNAY lightly steamed haddock topped with rich cheese sauce.
MINTED LAMB PIE our own shortcrust pastry pie cooked until golden.
PASTA BAKE with plum tomatoes, basil, olives & Feta.

(Please order below at beginning of meal
cooked to order, for collection from servery)
WHOLE TAIL SCAMPI and chips.
LEEK FONDUE TART (V)
MUSHROOM STROGANOFF SERVED WITH RICE. (V)
BROCCOLI & TWO CHEESE PASTA BAKE (V)

BRANDY SNAP BASKET filled with summer fruit Eton mess.
CHOCOLATE FUDGE PUDDING served with custard.
HOT BLACK CHERRIES topped with vanilla ice cream.
BAILEYS CHOCOLATE CHEESECAKE with fresh cream swirl.
HOSTESS TRIFLE decorated with fresh cream.
CHEESE SELECTION with assorted biscuits.
ICE CREAM TRIO vanilla, strawberry & chocolate.

HOSTESS COFFEE and mint.



Friday Evening SAMPLE Menu

Because these three course menus are changed weekly, this is a sample
After the meal do not rush off as we have a crazy game
and a disco that finishes at midnight.

CHEF’S HOME-MADE VEGETABLE SOUP
market fresh vegetables in our warming tasty soup.
MELON WINGS
chilled honeydew melon wings served with coulis & mango sorbet.
PRAWN & MACKEREL DUO
a seafood duo presented with mixed leaves & marie rose sauce.
DUCK SALAD
slices of duck breast with orange slices
enhanced with an orange & Cointreau dressing.

PULLED PORK WITH HIRATA ROLL
tasty shredded pork served with a Japanese style roll, coleslaw & barbecue sauce.

CHEFS ROASTS OF THE DAY ARE:-
BEEF, TURKEY, & GAMMON

also for collection from the hot servery:-

CHICKEN BREAST
a tender chicken breast smothered in a creamy mushroom sauce.
SEA BASS & SALMON PAUPIETTE
a seabass fillet rolled & stuffed with a salmon mousse served with a
lemon & chive hollandaise sauce.

COTTAGE PIE
tasty minced meat & vegetables topped with creamy mashed potatoes.

ALTERNATIVE CHOICES (all cooked to order)
SWEET POTATO & MUSHROOM CURRY (V)
served with rice.
ROASTED MEDITERRANEAN VEGETABLES (V)
in a rich pasatta sauce with cous cous.
LEEK FONDUE TART (V)
a mustard pastry tart filled with a creamy leek and cheese sauce.

BLACK CHERRY & ALMOND TART served with custard.
CHOCOLATE FUDGE CAKE and vanilla ice cream.
FRESH FRUIT PAVLOVA a meringue nest laden with fresh fruit salad & cream.
LEMON MERINGUE PIE with cream swirl.
HOSTESS TRIFLE decorated with fresh cream.
CHEESE SELECTION with assorted biscuits.
ICE CREAM - strawberry, chocolate & vanilla.

HOSTESS COFFEE and mint.


 

 

Friday Evening SAMPLE Menu

CHEF’S HOME-MADE TOMATO & BASIL SOUP
our own freshly made warming winter soup served with bread roll.
CREAMY GARLIC MUSHROOMS
market fresh mushrooms in a creamy herb sauce
presented on a slice of Ciabatta bread.

EGG & PRAWN SALAD
hard boiled egg with cold water prawns served with a chiffonade
of leaves and marie rose sauce.

FANNED MELON & SORBET
a light refreshing duo of honeydew melon and mango sorbet accompanied
with a fruit coulis and Greek yoghurt.

ARDENNES PATE
a pork liver and chicken pate served with mixed leaves,
chutney and melba toast.

CHEFS ROASTS OF THE DAY ARE :-
BEEF, TURKEY OR GAMMON

also for collection from the hot servery:-

CREAMY CHICKEN WITH LEEKS & PANCETTA
chopped home-cooked chicken breast with leeks and pancetta
bound in a creamy sauce.

PORK STEAK SAXON STYLE
a succulent pork loin steak coated in herb crumbs
and served with a sage sauce.

SCOTTISH SALMON
lightly steamed and napped with a delicate watercress sauce.
VEGETARIAN CHOICE
see separate menu.

SYRUP SPONGE served with custard.
RASPBERRY CRÈME BRULEE with almond biscuits.
BRANDY SNAP BASKET laden with fresh fruit salad and cream.
CHOCOLATE FUDGE CAKE accompanied with ice cream.
HOSTESS TRIFLE decorated with fresh cream.
CHEESE SELECTION with assorted biscuits.
ICE CREAM vanilla, chocolate and strawberry.

HOSTESS COFFEE and mint.

   

 

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