Braised Shoulder of English Lamb, Ratatouille. Parmentier and rosemary jus. Wild Mushroom and tarragon risotto with rock
s e n i t n e l Va
This £35.00
per person
BOOk NOW
10th-11th February Dinner Bed & Breakfast for the weekend Double £190.00 Luxury £210.00 Superior £220.00 Luxury Superior £225.00 Luxury Superior (Jacuzzi) £230.00
14
th
February
Double £169.00 Luxury £179.00 Superior £189.00 Luxury Superior £200.00 Luxury Superior (Jacuzzi) £210.00
Bottles of Prosseco for the room only. £16.00
Menu Starters
Pan seared king scallops, sundried tomato salsa, crispy pancetta and apple puree Pressed Ham hock terrine with piccalilli and home made bread Home Made soup of the day served with warm bread
Pan roasted mackerel fillet, baby potato and chive salad, served with citrus oil
Mains Medallions of pork with Pommes Anna, wilted spinach, glazed carrots and calvados sauce Fillet of salmon, turned potatoes, pesto, butternut puree and tomato caulis Braised Shoulder of English Lamb, Ratatouille Parmentier and rosemary jus Wild Mushroom and tarragon risotto with rocket and parmesan tuiles biscuit
Desserts Apple tart served with vanilla ice cream Glazed orange Brulee with short bread biscuit Vanilla panna cotta and poached rhubarb served with tuiles biscuit Selection of Cheeses and Biscuits
Contact the Events Team on @CaistorHall
Caistor Hall Hotel & Restaurant
01508 494998
or email
[email protected] to enquire or book
