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FINGER BUFFET MENU
£15 per person
please choose a selection of
three starters, three main courses and two puddings
tomato & basil bruchetta (v)
hot sausage rolls with tomato salsa
vegetable spring rolls with soy sauce (v)
spicy chicken wings with selection of dips
smoked salmon & cream cheese pinwheels
mini hot sausages with a warm mustard & honey dressing
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selection of filled baguettes
selection of fresh sandwiches
mini toad in the hole with onion gravy
home made tomato & mozzarella pizza slices
spicy chicken wings with sweet chilli dressing
minted lamb koftas with a cucumber dip
goujons of beer battered haddock with tartare sauce
mini Yorkshire pudding with rare roast beef & horseradish
cherry tomato tartlets with melted goats cheese (v)
chicken goujons with tomato sauce
salmon & broccoli quiche
compasses mixed green salad (v)
tomato, mozzarella & basil salad (v)
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selection of fruit tartlets
chocolate & vanilla roulade
mini treacle tarts with birds custard
lemon cheesecake with raspberry coulis
millionaire’s shortbread
bowl of fresh fruit |
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LUNCH MENU
two courses - £20.00 per person
three courses - £25.00 per person
DINNER MENU
two courses - £22.50 per person
three courses - £30.00 per person |
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chefs seasonal soup of the day (v)
tomato & mozzarella salad finished with basil pesto (v)
prawns & avocado cocktail on ice burg lettuce with marie –
rose sauce
duck liver parfait, melba toast & a Cumberland dressing
duck & bean sprout spring roll served with hoi sin noodles
oven baked fish cake, wilted spinach & tartare sauce
~
wild mushroom tagliatelle finished with granda panado & truffle
oil (v)
olives, feta & roast med vegetables penne pasta, tossed in
tomato sauce (v)
grilled smoked haddock, creamed mash potato, poached egg &
hollandaise
oven roast cod supreme, garlic pommes puree, green beans &
sweet basil oil
dixie blackened chicken served with mixed pepper risotto
braised lamb shank, Swede puree, red current jus & parsnip
crisps
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apple & cinnamon bakewell tart, rich vanilla ice cream
sticky toffee pudding, ginger ice cream
baileys bread and butter pudding, bourbon anglaise
pecan nut pie, pecan brittle and clotted cream
red wine & clove poached pear, pecan nut ice cream
passion fruit parfait, fresh berries and fruit coulis
sunday lunch menu also includes choice of two roasts available
on the day
this menu is subject to seasonal changes and market availability
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TERMS
& CONDITIONS FOR BOOKING
THE COMPASSES AT PATTISWICK PRIVATE ROOM
We do not charge a room hire fee
however we do request a booking deposit of £50. This will
be deducted from your final bill. We request all bills to be settled
on the day of the booking
We request a minimum of 12 guests
for all Private Room Bookings. Bookings below that number will be
charged for 12 guests.
Please pre-order champagne, wine
and water with the Front of House Manager to ensure sufficient quantities
are chilled and available.
Please refrain from using blue
tack, pins or any form of fixings to hang any celebratory banners
or balloons. Smoking is not permitted in the Compasses Private room
however smoking facilities are available on the private room patio.
The menus are selected by the
Head Chef depending on what is available from the markets on the
day of your reservation. Although everything will be done to accommodate
your requests, we cannot guarantee the menus until that morning,
please notify the Front of House Manager in advance of any allergies
or specific dietary requests.
All prices are inclusive of VAT at 17.5% and are correct at the
time of going to press. The Compasses at Pattiswick reserves the
right to alter any prices, without prior notification, dependant
upon market fluctuations
A 10% discretionary service
charge will be added to all private room bookings. |
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