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Gold Sample Menu

STARTERS

We invite you to select one of the following starters for your guest’s enjoyment.

ROASTED HERITAGE TOMATO & ROASTED PIQULLO RED PEPPER SOUP WITH HERB CROUTONS (V, G)

BLOSSOM HILL HONEY & SWEET POTATO SOUP, SALTED PUMPKIN SEEDS, SWIRL OF CREAM (L, V)

LEEK & POTATO SOUP, CRISPY SHREDDED LEEKS (V, G)

HERITAGE CARROT & CORIANDER SOUP, HERB CROUTONS, HERB OIL (V)

NEST OF HONEYDEW MELON WITH FOREST BERRIES, ELDERFLOWER & MINT SYRUP WITH SEKURA CRESS (V)

PINEAPPLE CARPACCIO, CORONATION PRAWNS, LIME CRÈME FRAICHE (L)

HOMEMADE CHICKEN LIVER PARFAIT, APPLE AND FIG CHUTNEY, MIXED LEAVES, SOURDOUGH CROSTINI (G, L)

SMOKED FILLET OF TROUT, CELERIAC REMOULADE, PESTO DRESSING, AND PEA SHOOT (L)

WARM CONFIT DUCK LEG, SPAGHETTI OF VEGETABLES & BEAN SPROUTS, LIGHTLY SPICED PLUM DRESSING WARM EMMENTAL, OLIVE & SUN BLUSHED TOMATO TART, ROCKET, BASIL CREAM SAUCE (V, G, L)

CLASSIC CAESAR SALAD, SHAVED PARMESAN, TOMATO CIABATTA SERVED WITH CHICKEN, PRAWN OR MEDITERRANEAN VEGETABLES (V, L, G) (PLEASE CHOOSE ONE)

SALAD OF ROASTED BALSAMIC TOMATOES, MOZZARELLA PEARLS, PICANTO PEPPERS, PESTO DRESSING (V, L)

FETA CHEESE & MEDITERRANEAN VEGETABLES, ROCKET LEAVES, RED PEPPER DRESSING (V, L)

MAIN

We invite you to select one of the following main courses for your guest’s enjoyment.

HERTFORDSHIRE BREAST OF CHICKEN, WRAPPED IN BACON, CRANBERRY& RED WINE JUS

HERTFORDSHIRE BREAST OF CHICKEN, WHOLEGRAIN MUSTARD & BLOSSOM HONEY CREAM SAUCE (L)

MEDALLIONS OF PORK FILLET, OAK CURED PANCETTA, MADEIRA PORT CREAMED JUS (L)

PAN FRIED LAMB RUMP, WITH ROSEMARY AND GARLIC, MINTED JUS BAKED FILLET OF SALMON, CHAMPAGNE DILL & SAFFRON CREAM SAUCE (L)

CITRUS & HERB CRUSTED FILLET OF SEA BASS, WITH A TARRAGON CREAM SAUCE (G, L)

HERTFORDSHIRE BREAST OF CHICKEN WITH BUTTON ONIONS, MUSHROOMS, THYME SAUCE(L)

CORNISH BRIE, RED ONION MARMALADE AND HERITAGE TOMATO FILO PARCEL, PROVENCAL SAUCE (V, L, G)

PORTOBELLO MUSHROOM, SPINACH RICOTTA & PINE NUT PITHIVIER, SPINACH CREAM SAUCE (V, N, L, G)

BUTTERNUT GRUYERE & QUINOA ROULADE FILLED WITH SPINACH AND APRICOT, SERVED WITH CHERRY TOMATO AND PEPPER RAGOUT (V, G, L)

PEA & SHREDDED LEEK RISOTTO, TOPPED WITH CARROT & COURGETTE RIBBONS, PARMESAN (V, L)

 

Vegetable choice – Please select one of the following

BUTTERED CARROTS AND FINE BEANS (L, V)

ROASTED ROOT VEGETABLES (V)

 

Potato choice – Please select one of the following

FONDANT POTATO BAKED WITH THYME BUTTER AND GARLIC (L)

ROASTED POTATO WITH MIXED HERBS

BUTTERED NEW POTATOES (L), DAUPHINOISE POTATO (L), LYONNAISE POTATOES (L)

 

DESSERTS

We invite you to select one of the following desserts for your guest’s enjoyment.

WARM BLACK CHERRY FRANGIPAN TART, CLOTTED CREAM (N, G, L)

HOT APPLE PIE TOPPED WITH FILO PASTRY AND SERVED WITH CUSTARD (G, L,)

RED MORELLO CHERRY PIE TOPPED WITH FILO PASTRY, CREAM OR CUSTARD (G, L,)

SALTED CARAMEL CHOCOLATE POT WITH CHANTILLY CREAM, POPPING CANDY AND RASPBERRY TUILE (G, L)

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE AND ICE CREAM (L, G)

RASPBERRIES AND MERINGUE BOUND IN SWEETENED VANILLA CREAM WITH MARSHMALLOWS (L, G)

BELGIAN CHOCOLATE AND MINT TORTE WITH RED FRUIT SALSA (L, G)

CHOCOLATE CARAMEL BROWNIE, BEECHEDEAN VANILLA ICE CREAM (L, G)

CHUNKY FRESH FRUIT SALAD WITH CLOTTED CREAM (L)

COFFEE & CHOCOLATE MINTS

Please note nuts are used within production.
All ingredients may not be listed for menu items. If more information about allergens is required please ask a member of the team
(N) Contains nuts (V) vegetarian (G) gluten (L) lactose.
Fourteen Major Allergens :- Cereals containing gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk, Nuts, Celery, Mustard,
Sesame, Sulphur Dioxide, Lupin, Molluscs.
sales@royalchacehotel.co.uk or call us on +44 (0) 20 8884 8200

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