Private Dining dinner menu

Please mention any specific dietary requirements and allergies at the time of booking.

Room Hire Charges:
Conservatory £200. Orangery £150. Cavalier Lounge £150.

Starter
Homemade Soup
(Pea & Lettuce, Fish & Sweet Potato, Corn & Crab Meat Leek, Chinese Duck & Noodle )
with freshly baked breads from the bakery
£6.00
Trio of Melon
with a gin & tonic sorbet
£6.50
Deep Fried Goat’s Cheese
on a beetroot salad and served with a beetroot and balsamic purée
£7.00
Ravioli of Spinach & Ricotta Cheese
with a mushroom & tarragon velouté
£7.00
A Duo of Roulades
a roulade of smoked salmon filled with a delicate blend of poached salmon along with a spinach, dill and cream cheese roulade
£8.00
Seared Loin of Tuna
served with a radish & apple salad and a lime & chilli dressing
£8.00
King Prawn Cocktail
shredded lettuce and a Marie Rose sauce
£8.00
Seafood Platter
smoked salmon, prawns, potted shrimps & smoked mackerel all served with Marie Rose dipping sauce and a side salad
£9.00
Pork Belly & Scallops
with silverskin onions and a sherry reduction
£10.00
Seared Sea Scallops
with pea puree and crispy pancetta
£10.00
Main
Breast of Chicken
filled with asparagus mousse and served with a red pepper & tomato sauce and basil pesto
£18.00
Crisp Roast Duckling
served really crispy and falling off the bone with apple sauce, stuffing and gravy
£20.00
Gently Braised Halibut Steak
with a light curry sauce, wilted greens and sautéed potatoes
£20.00
Guinea Fowl
breast filled with a shallot & thyme butter and a confit leg with a sherry sauce
£20.00
Fillet of Sea Bass
with baby beetroot and a vanilla & balsamic reduction
£20.00
Loin of Lamb
topped with a spinach & mint mousse and served with a redcurrant jus
£22.00
Duo of Venison & Wild Duck
roasted loin of venison, pan fried wild duck breast and leg confit served with pomme anna and a crab apple & rosehip jus
£22.00
Lamb Three Ways
roasted loin, braised shoulder in cabbage & hot pot, served with braised lentils, red cabbage and mint jelly
£23.00
Treacle Marinated Rib Eye of Beef
served with grilled tomatoes & mushrooms
£23.00
Pan Fried Fillet of Beef
with a duo of creamy mushroom and red wine sauce
£25.00
Roast Loin of Venison
celeriac puree, pomme anna and a redcurrant thyme jus
£25.00
Pan Fried Fillet of Beef
served with wilted greens, sautéed mushrooms and a red wine & thyme jus
£25.00
Dessert
Sticky Toffee Pudding
with hot toffee sauce
£6.00
White Chocolate Profiteroles
covered in white chocolate & champagne sauce
£6.00
Hot Fruit Compote
doused in sambuca sabayon
£7.00
Sunken Chocolate Cake
warm chocolate cake with fresh cream
£7.00
Irish Cream & Honeycomb Parfait
topped with toffee sauce and sprinkled with honeycomb
£8.00
Dark Chocolate & Raspberry Tart
with mascarpone ice cream
£8.00
Hot Chocolate Soufflé
topped with rhubarb & ginger ice cream
£8.00
Assiette of Dessert
your selection of three mini desserts on one plate – certain to create a wow factor!
£9.00
Selection of Cheese & Biscuits
with homemade biscuits & bread and fruit
£8.50
Table Centre Platter of Cheese & Biscuits (Taken after Dessert)
with homemade biscuits & bread and fruit
£5.00 pp
Tea & Coffee
served with petit fours
£2.00
served with homemade chocolates
£3.00

"Sincere & Massive Thanks"

Please accept our sincere and massive thanks for all you did to make our wedding day so special. Your hotel really is the perfect venue and we wouldn't have changed a thing; we and our guests enjoyed it thoroughly from start to finish. Many thanks again.

"Exceptionally Enjoyable"

The effort, care and love that has been lavished on Gibbon Bridge by you and your staff is plain for all to see, experience and enjoy. However, what we particularly wanted to record is the exceptional quality of your staff. Your team is, without doubt, the very best I have had the pleasure to meet and to be looked after by. I have been a corporate member of the Hotel Catering & Institutional Management Association since 1973. Over the years I have visited and worked with numberous hotels all over the UK. The team at Gibbon Bridge are the best of all those that I have experienced. First and foremost, being friendly, caring and professional and, by being well trained and, importantly, well led. You are to be heartily congratulated.

Starter

Main

Dessert

Tea & Coffee

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