On Arrival

A selection of Chef’s canapés (£3pp)

Starters

Roasted tomato soup vg, warm bread roll and butter

Prawn cocktail in Marie Rose sauce, warm bread roll, lemon and dill butter

Chicken liver parfait, caramelised red onion chutney, rocket, crostini

Tempura king prawns, crispy seaweed, sweet chilli jam

Cauliflower bhaji, coriander yoghurt, dukkah crumb vg gf

Intermediate

Homemade iced granita (£2.50pp)

Main Courses

Pan-fried salmon fillet, lemon and dill parmentier potatoes, tenderstem broccoli, mangetout, peas, lemon and dill cream sauce gf

Chicken supreme, fondant potato, honey-roasted carrots, mangetout, carrot purée, chicken jus

Rigatoni pasta in a rich Napoli sauce with confit garlic, cherry tomatoes, spring onions, spinach, flat-leaf parsley vg

Gourmet beef burger with cheese in a toasted brioche bun, onion ketchup, burger garnish, house fries, burger relish

Honey-glazed goat’s cheese on crostini served with a dressed mixed garden salad v

8oz Rib Eye steak (medium) with seasoned fries, garlic and thyme marinated field mushroom, roasted tomato
(£8 supplement)
Add to your steak gf: Pink peppercorn £2.50 Blue cheese sauce £2.50 Red wine jus £2.50 Garlic butter £2.00

Desserts

Trio of handcrafted; chocolate brownie v, lemon drizzle cake v, sticky toffee pudding v

Profiteroles with chocolate sauce and honeycomb v

The Blue Anchor cheese plate with grapes, celery, chutney and biscuit selection (£4 supplement)

Menu subject to change

Private Room Hire

Room hire applies and provides exclusive use of the Garden Room, private bar and Olive Garden, in addition to bespoke event planning, a dedicated service team and sundry expenses.
(Optional gratuities not included)

£100 per session on weekdays
£200 per session on weekends

Room hire is waived for events with a catering spend* in excess of £750 or £1,250 from Friday evening to Sunday afternoon.
(*exludes drinks)

Afternoon session 12pm to 4pm, evening session from 6pm to 12am.