MAIN PICTURE
Down for the Count, Jazz and Soul Band - Mike Smith and his band provide fantastic live music for all occasions. Details can be seen at www.downforthecount.co.uk
WINE TASTING, GARDEN TOUR AND EVENING FEAST
SATURDAY 21ST AUGUST
Marcia waters, Master of Wine, is holding another wine tasting in the beautiful private gardens at Claydon. The Head Gardener will begin the evening with a tour of the private gardens and walled Estate Kitchen Garden. The wine tasting will then take place with Marcia in the gardens followed by dinner in the restaurant. The menu will include the seasonal fruits and vegetables from the garden in every course.
Kitchen Garden Evening Feast
Head Chef - Tim Matthews
Canapes
- served during the wine tasting
Fried Sage Leafs, Pastry Cases with Rare Roast Buckinghamshire Beef and a Beetroot Relish, Pickled Anchovy with Tomato and Basil
DINNER MENU
Amuse-Gueule:-
Free Range Chicken Breast, Sweet Corn and Bacon Chowder
Vegetarian Option
Sweet Corn Chowder
*
Lemon Sole stuffed with a Spinach Puree, Fish Veloute, Garden Herb Hollandaise
Vegetarian Option
Trio of Beetroot and Feta Cheese Salad, Mini Capers, Orange Dressing
*
Pan-fried Gressingham Duck Breast, Red Currant Jelly, Claydon Soft Fruit and Port Jus
Vegetarian Option
Kitchen Garden Vegetable Wellington, White Butter Sauce, Onion Confit
all served with Claydon Estate Vegetables
*
Mulberry Creme Brulee with
Lavender Biscuits
5.45pm Arrive. 6.00pm Garden tour / wine tasting. 7.45pm Dinner £48
JAZZ EVENING
SATURDAY 25TH SEPTEMBER
Live jazz and a delicious 3-course dinner.
From 7pm. £42 per person
MUSHROOM FORAY
SATURDAY 9TH OCTOBER
Come and enjoy a day at Claydon with John Wright, Mushroom Expert of The River Cottage. This will be Johns' third foray at Claydon. The day begins with bacon rolls and coffee in the restaurant, a morning foray in the grounds surrounding Claydon House moving to the nearby woods before lunch. Weather permitting lunch is cooked and served in the woods by Tim Matthews.
The afternoon foray is followed by tea and discussion in the restaurant with John. Over 50 different specimens were found and identified last year. This is a fantastic day!
Bookings essential. Foray, lunch and tea - £95
HALLOWEEN FEAST
SATURDAY 30TH OCTOBER
Be scared, be very scared and amazed by our Halloween Feast served by witches and ghosts!
From 7pm. £32 per person
GAME AND FINE WINE
A delicious dinner is served using game from the Claydon Estate and a carefully selected glass of wine with every course. From 7.30.
Early bookings recommended. 4-course dinner with wines - £49 per person
CHRISTMAS BOOKINGS
We will be opening for all Christmas bookings from Thursday 25th November until Thursday 23rd December. Parties of 25 or more can book any day of the week for lunch or dinner. Parties of 40 or more are given EXCLUSIVE USE of the restaurant any day of the week. Smaller groups are welcome any day subject to availability.
C H R I S T M A S L U N C H M E N U 2 0 1 0
Head Chef - Tim Matthews
Starters
Claydon Squash Soup, White Truffle Oil
Game Liver Parfait, Red Onion and Orange Marmalade, Granary toast
Potted Prawns and Crab, Dressed Leaves, Melba Toast
Grilled Portobello Mushrooms, Grilled Halloumi Cheese, Herb Pesto, Garlic Croutons
Main Course
Roast Local Turkey Breast, Cranberry and Hazelnut Stuffing, Roast Potatoes, Classic Gravy
Slow Roasted Pork Belly, Sweet Potato Mash, Calvados and Shallot Sauce
Fillet of Red Mullet, Warm Tartar Sauce, Parmentier Potatoes
Carriage House Vegetable Wellington, Saffron Sauce, Parmentier Potatoes
Desserts
Classic Christmas Pudding, Brandy Custard with Cranberries
Poached Pear Frangipane Tart, Chocolate Sauce, Clotted Cream
Winter Berry Fool, Homemade Biscuits
Selection of English Cheeses, Grapes, Celery, Water Biscuits
2 courses - £18.50 3 courses - £24.50
Inclusive of VAT 10% service is added to all bills
Fair-trade Filter Coffee - £1.80
Fair-trade Filter Coffee and Mince Pies - £2.25
C H R I S T M A S D I N N E R M E N U 2 0 1 0
Head Chef - Tim Matthews
STARTERS
Bruiniose of Root Vegetable Broth, Lime Leaves
Gooseliver and Black Truffle Parfait, Cranberry and Onion Marmalade, Toasted Brioche
Gem Squash and Cheese Souffle
Smoked Salmon, Lemon Zest Potato Rosti, Dill Creme Fraiche
MAIN COURSE
Roast Local Free Range Turkey Breast, Chestnut Stuffing, Roast Potatoes, Classic Gravy
Rib Eye of Buckinghamshire Beef, Brandy and Trio Peppercorn Sauce, Fondant Potatoes
Pheasant and Partridge Roulade, Port Jus, Roast Potatoes
Fillet of Red Mullet, Noilly Prat Sauce, Duchesses Potatoes
Estate Squash and Sage Lasagne, Spicy Tomato Salsa
DESSERTS
Carriage Filo Lined Christmas Pudding, Vanilla Pod Custard
Spiced Creme Brulee, Apple Compote, Cinnamon Biscuits
Dark Chocolate Mousse, Winter Berry Jelly
Lemon Polenta Cake, Lemon Drizzle, Blueberries
Selection of English Cheeses, Grapes, Celery, Water Biscuits
3 courses - £29.50
Inclusive of VAT 10% service is added to all bills
Fair-trade Filter Coffee - £1.80
Fair-trade Filter Coffee and Mince Pies - £2.25
NEW YEAR'S EVE 2010
THE CARRIAGE HOUSE RESTAURANT
DINNER AND JAZZ
from 7pm
Dress Code - Smart
Bubbly on Arrival
3-course Dinner
A mix of laid-back jazz and classic soul tunes played during dinner
Disco and Dancing till 1am
T I C K E T S - £75 per person
FOR ALL RESERVATIONS AND DETAILS PLEASE CALL 01296 730004
or email us at eat@thecarriagehouserestaurant.co.uk