Dinner

Starters

• Sweet Potato and Coconut Soup with Crispy Vadouvan Onions
• Moroccan Spiced Chicken Thigh, Pistachio, Orange and Coriander Salad
• Smoked Haddock and Leek Tartlet with Soft Quail Egg

Mains

• Balsamic and Honey Glazed Duck Breast, Kohlrabi Fondant, Sauteed Leaves, Celeriac Puree and Jus
• Pan Seared Salmon, Croquette Potatoes, Tender Stem Broccoli and Hollandaise Sauce
• Potato Gnocchi with Globe Artichokes, Cavolo Nero, Pecorino and Sage

Accompaniments

• Duchess Potato
• Miso Roasted Courgette

Desserts

• Chocolate Creme Brulee
• Charlotte Royal
• Apple Tart Tatin with Creme Fraiche Sorbet

£25 per person

Starters

• French Onion Soup Served with a Gruyere Croute
• Chicken Liver Parfait Topped with a Dubonnet Jelly, Served with Cornichons and Toasted Brioche
• Roquefort and Poached Pear Salad, Chicory, Toasted Walnuts and a Roquefort Dressing

Mains

• Steak Frites - Bavette Steak, French Fries, Mixed Leaf Salad Served with Cafe de Paris butter or Bearnaise Sauce
• Seared Fillet of Cod with a Rich Seafood Bouillabaisse Sauce
• Shallot and Walnut Tart Tatin with Rocket, Tomato and Pepper Coulis

Accompaniments

• Haricot Verts Sauteed in Lemon and Garlic Butter
• Pomme Boulangere

Desserts

• Creme Brulee/Tart au Citron
• Gateau Opera
• Raspberry & Pistachio Religieuse

£25 per person

First Course

• Confit Duck Bonbon, Pickled Red Cabbage, Blackberry and Spiced Apple 
• Coal Roasted Celeriac, Hazelnut Cream, Black Garlic, Wild Mushrooms Consomme and Burnt Apple (Vegetarian Option)

Second Course

• Roasted Pumpkin and Chestnut Veloute, Crispy Leeks, Sage Oil and Toasted Seeds

Third Course

• Slow-Braised Ox Cheeky in Red Wine and Treacle, Fondant Potato, Roasted Root Vegetables and Charred Baby Onions
• Autumn Hotpot, Braised Squash, Parsnip, Puy Lentins, Roast Chestnuts, Crisp potato Served with a Smoked Garlic and Balsamic Jus (Vegetarian Option)

Accompaniments

• Charred Tender Stem Broccoli, Lemon Oil and Crispy Shallots

Fourth Course

• Treacle Tart, Toffee Apples and Creme Fraiche

£28 per person

First Course

• Dashi Mushroom Broth, Shiitake Mushrooms, Spring Onions, Pak Choi and Lotus Root

Second Course

• Tempura King Prawn, Yuzu Mayonnaise, Compressed Mooli with Coriander and Kaffir Lime Dressing

Third Course

• Korean BBQ Pork Belly, Gochujang Glaze, Kimchi, Jasmine Rice and Crispy Shallots

Fourth Course

• Matcha Cheesecake, Mango Sorbet

£28 per person

On the Table

• Focaccia and Baguette, Sea Salted Whipped Butter

The Plates: Choose 3 Dishes Per Person

• Heritage Tomato Salad with Burrata and Hot Honey
• Sweet Potato Wedges, Goats Cheese, Chilli and Pomegranate
• Pumpkin and Sage Arancini with Taleggio Filling, Parmesan and Tomato Sugo
• Roasted Aubergine, Tahini Yogurt, Pomegranate, Toasted Pine Nuts and Mint
• Tender Stem Broccoli Yuzu Kosho Aioli, Soy Dressing and Sesame
• Grilled Tiger Prawns, Garlic Butter, White Wine, Parsley with Grilled Sourdough
• Charred Chicken Skewers, Spiced Marinade, Yogurt Dressing, Turmeric and Nigella Seed Flatbread
• Grilled Flat Iron Steak, Hasselback Potato, Tarragon and Red Wine Pickled Shallot
• Seared Red Mullet, Squid and Mussel Stew
• Braised Pork and Fennel Ragu Served with Pappardelle

Dessert

• Sorbete De La Rioja with Honey Madline

£30 per person

Starters

• Cream of Parsnip and Bramley Apple Soup with Crispy Sage and Almond Biscuit
• Seared Partridge Breast with Poached Pear, Chestnuts and a Port & Juniper Reduction
• Camembert Wrapped in Parma Ham, Served with Honey Glazed Figs and Frisee (Vegetarian Option Available Upon Request)
• Gaskells Salmon Plate; House Hot Smoked Salmon, Confit Salmon, Salmon Rillette, Herb and Pickled Cucumber Salad Served with Dill Creme Fraiche

Intermediate

• Bucks Fizz Snow

Mains

• Roast Turkey Crown with Sausage Sage and Onion Stuffing, Dauphinoise, Game Chips, Cranberry Sauce, Pigs in Blankets and a Rich Turkey Gravy
• Slow Roasted Porchetta with Crisp Crackling, Celeriac Fondant, Spiced Braised Red Cabbage, Roasted Shallots with a Clementine and Cranberry Jus
• Butter Roasted Cod, Cauliflower Puree, Roast Cauliflower, Samphire, Capers and Toasted Hazelnut
• Salt Baked Beetroot Pithivier with Thyme and Wild Mushroom Duxelles, Spinach, Crispy Kale with a Maderia and Shallot Jus

Accompaniments

• Herb Roasted Potatoes
• Buttered Sprouts and Glazed Root Vegetable

Desserts

• Christmas Pudding Served with Rum Sauce
• Festive St Clements Mousse
• Trio of Desserts (Trifle, Sacher Torte, Gingerbread Parfait)

To Follow

• A Selection of Gaskells Mini Mince Pies and Petit Fours

£30 per person

Starters

• Cream of Parsnip and Bramley Apple Soup with Crispy Sage and Almond Biscuit
• Seared Partridge Breast with Poached Pear, Chestnuts and a Port & Juniper Reduction
• Camembert Wrapped in Parma Ham, Served with Honey Glazed Figs and Frisee (Vegetarian Option Available Upon Request)
• Gaskells Salmon Plate; House Hot Smoked Salmon, Confit Salmon, Salmon Rillette, Herb and Pickled Cucumber Salad Served with Dill Creme Fraiche

Intermediate

• Bucks Fizz Snow

Mains

• Roast Turkey Crown with Sausage Sage and Onion Stuffing, Dauphinoise, Game Chips, Cranberry Sauce, Pigs in Blankets and a Rich Turkey Gravy
• Slow Roasted Porchetta with Crisp Crackling, Celeriac Fondant, Spiced Braised Red Cabbage, Roasted Shallots with a Clementine and Cranberry Jus
• Butter Roasted Cod, Cauliflower Puree, Roast Cauliflower, Samphire, Capers and Toasted Hazelnut
• Salt Baked Beetroot Pithivier with Thyme and Wild Mushroom Duxelles, Spinach, Crispy Kale with a Maderia and Shallot Jus

Accompaniments

• Herb Roasted Potatoes
• Buttered Sprouts and Glazed Root Vegetable

Desserts

• Christmas Pudding Served with Rum Sauce
• Festive St Clements Mousse
• Trio of Desserts (Trifle, Sacher Torte, Gingerbread Parfait)

To Follow

• A Selection of Gaskells Mini Mince Pies and Petit Fours

£30 per person

Starters

• Cream of Parsnip and Bramley Apple Soup with Crispy Sage and Almond Biscuit
• Seared Partridge Breast with Poached Pear, Chestnuts and a Port & Juniper Reduction
• Camembert Wrapped in Parma Ham, Served with Honey Glazed Figs and Frisee (Vegetarian Option Available Upon Request)
• Gaskells Salmon Plate; House Hot Smoked Salmon, Confit Salmon, Salmon Rillette, Herb and Pickled Cucumber Salad Served with Dill Creme Fraiche

Intermediate

• Bucks Fizz Snow

Mains

• Roast Turkey Crown with Sausage Sage and Onion Stuffing, Dauphinoise, Game Chips, Cranberry Sauce, Pigs in Blankets and a Rich Turkey Gravy
• Slow Roasted Porchetta with Crisp Crackling, Celeriac Fondant, Spiced Braised Red Cabbage, Roasted Shallots with a Clementine and Cranberry Jus
• Butter Roasted Cod, Cauliflower Puree, Roast Cauliflower, Samphire, Capers and Toasted Hazelnut
• Salt Baked Beetroot Pithivier with Thyme and Wild Mushroom Duxelles, Spinach, Crispy Kale with a Maderia and Shallot Jus

Accompaniments

• Herb Roasted Potatoes
• Buttered Sprouts and Glazed Root Vegetable

Desserts

• Christmas Pudding Served with Rum Sauce
• Festive St Clements Mousse
• Trio of Desserts (Trifle, Sacher Torte, Gingerbread Parfait)

To Follow

• A Selection of Gaskells Mini Mince Pies and Petit Fours

£30 per person

Starters

• Cream of Parsnip and Bramley Apple Soup with Crispy Sage and Almond Biscuit
• Seared Partridge Breast with Poached Pear, Chestnuts and a Port & Juniper Reduction
• Camembert Wrapped in Parma Ham, Served with Honey Glazed Figs and Frisee (Vegetarian Option Available Upon Request)
• Gaskells Salmon Plate; House Hot Smoked Salmon, Confit Salmon, Salmon Rillette, Herb and Pickled Cucumber Salad Served with Dill Creme Fraiche

Intermediate

• Bucks Fizz Snow

Mains

• Roast Turkey Crown with Sausage Sage and Onion Stuffing, Dauphinoise, Game Chips, Cranberry Sauce, Pigs in Blankets and a Rich Turkey Gravy
• Slow Roasted Porchetta with Crisp Crackling, Celeriac Fondant, Spiced Braised Red Cabbage, Roasted Shallots with a Clementine and Cranberry Jus
• Butter Roasted Cod, Cauliflower Puree, Roast Cauliflower, Samphire, Capers and Toasted Hazelnut
• Salt Baked Beetroot Pithivier with Thyme and Wild Mushroom Duxelles, Spinach, Crispy Kale with a Maderia and Shallot Jus

Accompaniments

• Herb Roasted Potatoes
• Buttered Sprouts and Glazed Root Vegetable

Desserts

• Christmas Pudding Served with Rum Sauce
• Festive St Clements Mousse
• Trio of Desserts (Trifle, Sacher Torte, Gingerbread Parfait)

To Follow

• A Selection of Gaskells Mini Mince Pies and Petit Fours

£30 per person

4 Course Set Menu to be confirmed.

£28 per person

4 Course Set Menu to be confirmed

£28 per person

3 Course Dinner Menu to be confirmed.

£25 per person

Menu to be confirmed

£25 per person

4 Course Set Menu to be confirmed - Drink on Arrival

£30 per person

4 Course Set Menu - Drink on Arrival. Menu to be Confirmed.

£30 per person

3 Course Dinner Menu to be confirmed

£25 per person

3 Course Dinner Menu to be Confirmed.

£25 per person

5 Course Set Menu to be Confirmed

Requires £10pp non-refundable deposit upon booking.

£35 per person

Special Greek Evening Event at Gaskells

Tables are available for a minimum of 6 guests and a maximum of 8 guests, for this banquet style service making it the perfect occasion to celebrate with family and friends. 

Guests are asked to arrive from 6pm to 6.30pm – food to be served at 6.45pm.

To Start

Meze Selection for the Table

Tzatziki and Hummus both served with Warm Flatbread

(Dairy, Sesame, Gluten)

Spanakopita Parcel, Filo Pastry filled with Spinach, Feta and Herbs

(Gluten, Dairy)

Chicken Souvlaki, Chargrilled Marinated Chicken Skewers with Oregano and Lemon

Classic Greek Salad Tomato, Cucumber, Red Onion, Kalamata Olives, Feta and Oregano Dressing

(Dairy)

Main Course

Lamb Kleftiko, Braised Lamb Shoulder with Garlic, Herbs and Seasonal Vegetables, served in a Rich Sauce (Dairy, Sulphites, Celery)

Or

Vegetable Moussaka, Roasted Aubergine, Courgette and Potato Layered with a Tomato and Lentil Sauce Topped with Béchamel (V) (Dairy)

Accompaniments

Rosemary and Oregano Roast Potatoes

Braised Lemon and Saffron Rice

Dessert

Lemon and Pistachio Mousse (Contains Nuts)

£30 per person

4 Course Set Menu to be confirmed

£28 per person

5 Course Set Wine Dinner Menu to be Confirmed.

Requires £10pp non-refundable deposit upon booking.

£40 per person

Menu to be confirmed.

£25 per person

Menu to be confirmed

£25 per person

3 Course Dinner Menu to be confirmed.

£25 per person