Dine With Paul and Dennis

With Paul and Dennis, guests can choose 3 choices from each course collectively, for parties of 6 or more dining.  Price includes setting up the table, serving the food and clearing up.  Latest time for sitting is 7.30 pm.

Cost:

Up to 6 people £320.  Add £53 per head thereafter. (The prices include waiter/waitress when required for larger parties)

Payment is made on the night (please note we do not have card machine facilities)

Cancellation Policy: No deposit is required, however, should a reservation be cancelled 7 days or less before the required date 25% of the total cost will still be payable.

Excludes Bolton Abbey Cottages, Aquarius Rising, Sun Hill Farm and Paddock View. 

Select Your Menu

Starters

Homemade soup, served with a crusty roll: tomato, broccoli and stilton, or curried parsnip

Thai fishcakes with salsa and seasonal leaves

Creamy garlic mushrooms on toasted crusty bread

Homemade chicken liver pâté with onion marmalade and seasonal leaves

Smoked salmon, horseradish cream served with brown bread

Melted goats cheese with caramelized onions on salad leaves and balsamic dressing

Black pudding and bacon with poached egg

King prawns with garlic, ginger and lime

Warm Cajun chicken with salad leaves

Traditional Caesar salad

Asparagus in garlic and lemon butter

Classic Prawn Cocktail

Haggis Bon Bon’s with a whiskey sauce

Mains

Herb crusted roast rack of lamb with a redcurrant and port jus (+£3 supplement)

Strips of Beef Fillet in a brandy and cream sauce

Roast pork fillet with black pudding and an apple and cider reduction

Cod loin with a pesto and herb crust, cream and white wine sauce

Sea bass with a lemon butter sauce

Fillet steak with sauce (peppercorn, Diane or garlic butter – 2 sauces collectively) +£3 supplement

Breast of chicken with tomato and chorizo sauce topped with a feta crust

Chicken breast with a tarragon and red wine jus

Medallions of pork with a honey and wholegrain mustard sauce

Medallions of beef in a cream peppercorn sauce

Chicken breast with a creamy mushroom sauce

Duck breast with a rich orange reduction or black cherry and port jus

Salmon fillet with a prawn and white wine sauce

All main courses served with a selection of vegetables and potatoes

Desserts

Crème brûlée with shortbread biscuits

Lemon posset with ginger biscuits

Rich chocolate brownie with ice cream and raspberry coulis

Mascarpone and white chocolate cheesecake

Dark chocolate and orange cheesecake

Bailey’s Irish cream cheesecake

Apple and raspberry crumble served with custard and ice cream

Sticky toffee pudding with toffee sauce served with ice cream

Crêpes Suzette with brandy & orange syrup served with ice cream

Selection of cheeses, celery, grapes and biscuits

Vegetarian options/dietary requirements are also catered for. Please confirm any dietary requirements and preferences on booking.