Special Events

 

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

 

Planning an event?

A beautiful venue for weddings and private parties or you can join us for one of our special events.

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See our seasonal menus

You can relax in the most beautiful surroundings and enjoy delicious and imaginative dishes using local and Claydon Estate produce. Click here to see our current lunchtime menu