Masonic Menu

Bronze Menu

2 courses (starter and main), £45
3 courses (starter, main and dessert), £50
3 courses with cheese and port, £55

Starters

Parma ham & melon, with wild rocket leaves & balsamic glaze

Duck pâté with a port and balsamic reduction, served with melba toast

Classic prawn cocktail: king prawns, lettuce leaves, avocado and house dressing

Crispy fried brie with prosciutto, spiced red currant jam and dressed rocket leaves

Seasonal vegetable soup (V)
Your choice of: Tomato & basil | Pea, courgette & mint | Roasted leek & potato

Mains

Garlic-roasted chicken breast with rosemary potatoes, carrots, braised cabbage and house gravy

Slow-roasted pork porchetta with butter-mashed potatoes and house gravy

Roasted cod with Jersey Royal potatoes, kale, cabbage and white garlic sauce

Pie and mash with mushy peas and house gravy
Your choice of: Steak and ale | Chicken, mushroom and leek | Cauliflower and spinach balti pie (V)

Desserts

Basque cheesecake with Cornish clotted cream (V)

White chocolate and raspberry panna cotta with raspberry fruit coulis (GF)

Sticky toffee pudding with vanilla ice cream (VG).

Selection of cheese and biscuits (+£3)

Silver Menu

2 courses (starter and main), £50
3 courses (starter, main and dessert), £55
3 courses with cheese and port, £60

Starters

Smoked salmon tartare with avocado & cucumber brunoise, citrus & fresh herb dressing
Switch salmon for beetroot (VG)

Smoked haddock and salmon fishcake with lemon aioli and watercress salad

Bruschetta trio: Toasted ciabatta with cherry tomato and basil | Wild mushroom and goat’s cheese | Walnut and honey (V)

French onion soup

Mains

Wild mushroom risotto with parmesan and truffle oil (V)

Chargrilled lamb chops with mint-herb gremolata and gratin dauphinois

Herb crusted salmon fillet with Jersey Royal potatoes and seasonal vegetables

Desserts

Belgian chocolate fudge cake (VG)

Apple & cinnamon tart with vanilla Ice cream (V)

Triple chocolate velvet mousse, topped with crushed hazelnuts (V)

Selection of cheese and biscuits (+£3)

Gold Menu

2 courses (starter and main), £55
3 courses (starter, main and dessert), £60
3 courses with cheese and port, £65

Starters

Pan-seared rockport scallop with garlic & parsley butter and caper & white wine dressing

Rope-grown Irish mussels in white wine sauce, served with a bread roll

Grilled prosciutto-wrapped asparagus with balsamic glaze and dressed leaves
Switch prosciutto for aubergine (VG)

Mains

Scotch dry-aged ribeye steak with peppercorn sauce, cherry tomatoes and thick-cut chips

Slow-cooked lamb shank with rosemary and garlic, creamed mashed potatoes and sautéed green beans

Pan-roasted duck breast with dauphinois potatoes, tender stem broccoli, cherry gastrique and horseradish

Roasted aubergine with saffron pilau, tahini yoghurt, sour cherry harissa, ezme and rocket-fennel salad (V)

Desserts

Black forest gateau (V)

Espresso martini tiramisu torte (V)

Chocolate mousse with fresh raspberries (V)

Selection of cheese and biscuits (V)

Masonic Menu Booking Policy

Minimum numbers: A minimum of 15 guests is required to book the function room privately. If numbers fall below 15, you will still be charged for 15 guests.
Payment: Bookings must be paid in full at the time of booking or in advance of the event date.
Payment methods: Cash, card, or bank transfer (bank transfer must be received before the booking date). We cannot accept cheques.
Pre-order deadline: Menu choices (from the Masonic menu only), dietary/allergy information, dining time, and the final confirmed guest number must be provided at least 14 days before the event.
Course selection: All guests must choose the same courses, except where dietary requirements have been communicated and confirmed by our events team.
Service charge: A discretionary 10% service charge will be added to the final bill. 100% goes to the Hercules Pillars team.
Late cancellations/number reductions: Any cancellation or reduction of the agreed guest numbers within 72 hours of the event will be charged in full.