Masonic Menu

All meals served with bread & butter and 250ml Wine/pp and a selection of tea and coffee.

Packages from £45 - £65

2 COURSE (STARTER + MAIN) - from £45 3 COURSE - from £50.00 3 COURSE + CHEESE AND PORT - from £55

BRONZE

2 COURSE (STARTER + MAIN) - £45 3 COURSE - £50.00 3 COURSE + 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). Choose between: Tomato & Basil |Pea, courgette & mint | Roasted leek & potato | French onion

MAINS

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

  • Slow-roasted Pork Porchetta with butter mashed potato and house gravy. Roasted Cod with Jersey Royal potatoes, kale, cabbage and white garlic sauce.

  • Pie & mash with mushy peas & house gravy.

  • Pie selection: steak & ale | chicken, mushroom & leek | cauliflower & 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

SILVER

2 COURSE (STARTER + MAIN) - £50 3 COURSE - £55 3 COURSE + CHEESE AND PORT - £60

STARTERS

  • Smoked salmon tartare with avocado & cucumber brunoise, citrus and 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, Goat’s cheese | walnut and honey (V)

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)

  • A selection of cheese and biscuits

GOLD

2 COURSE (STARTER + MAIN) - £55 3 COURSE - £60

3 COURSE + 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

  • Grilled aubergine wrapped asparagus with balsamic glaze and dressed leaves (VG)

MAINS

  • Scotch Dry Aged Rib Eye Steak with peppercorn sauce, cherry tomatoes and thick cut chips.

  • Slow-cooked lamb shank with rosemary and garlic, creamed mashed potato and sautéed green beans.

  • Pan-roasted duck breast with dauphinois potatoes, tender stem broccoli, cherry gastrique and horse radish.

  • 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)

  • A selection of cheese and biscuits (V)

BOOKING TERMS & CONDITIONS

Menus choices, allergy information, dining time, and confirmed number of people are to be decided 14 days prior to the event. 

All guests must have the same starter, main and dessert - exlcuding any dietary requirements that have been communicated and confirmed by our events team.

Please note we cannot go off menu, all meals must be either on our masonic menu or regular menu.

Any cancellation of agreed numbers within 72 hours of the event will be fully charged. 

Minimum 15 persons. If your numbers drop below 15 you will still be fully charged.

Payments accepted: CASH, CARD or bank transfer before the booking date. All bookings must be paid for either at the time of the booking or ahead of time. No cheques accepted.

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