Dining menus on The New Orleans, The Waterman & The Hibernia

Henley Menu

Choice of one dish from each course for all guests to be arranged when booking

Starter

• Peppered mackerel salad with red onion and sultana relish
• Plum tomato and buffalo mozzarella with basil dressing and garlic flavoured crostini (V)
• Roast chicken, crispy pancetta and Parmesan salad with a creamy Italian dressing
• Cream of tomato and basil soup, topped with crispy rocket

Main Course

• Shepherd's pie with sweet potato mash
• Fish pie with buttered seasonal greens
• Beef stroganoff with saffron rice
• Spinach and roast pepper risotto (V)

Served with parsley buttered new potatoes and seasonal greens

Dessert

• Banoffee shortbread
• Chocolate torte with strawberry cream
• Fresh fruit salad with vanilla cream

Coffee, tea and berry shortbreads

Thamesis Menu

Choice of one dish from each course for all guests to be arranged when booking

Starter

• Turkey and chorizo roulade fricassée salad, marinated courgette ribbons and pepper salsa
• Oak smoked Scottish salmon, watercress and spring onion salad with a citrus and cracked pepper dressing
• Crisp Caesar salad with garlic croutons, Parmesan shavings and sun blushed tomatoes

Main Course

• Handmade Oxfordshire sausages on bubble and squeak with onion gravy
• Seared breast of chicken with turmeric and chive mash, sugar snap peas with sea salt and butter in a wild mushroom cream sauce
• Salmon fillet roasted with aromatic Thai spices with crab and pea rice and lime and ginger butter

Dessert

• Individual almond and fig tarts with caramel anglaise sauce
• White chocolate and Baileys torte with chocolate sauce
• Strawberry cheesecake with fresh strawberry sauce and berries

Coffee, tea and berry shortbreads

Herakles Menu

Starter

Garden pea, broad bean and shallot soup with poppy seed straw and coriander drizzle

Main Course

Braised loin of pork on smoked bacon bubble and squeak with wilted greens and tomato lentil dressing

Dessert

Orange and fresh lemon balm panna cotta with candied citrus and red berry compote

Coffee and berry shortbreads

Bosporus Menu

Starter

Plum tomato and buffalo mozzarella with small leaf salad and basil oil dressing

Main Course

Fillet of beef with redcurrant and claret jus served with blistered vine tomatoes, tied green beans and dauphinoise potatoes

Dessert

Raspberry cheesecake

Coffee and berry shortbreads

Ulysses Menu

Starter

Feta, grilled aubergine and vine grown plum tomato stack, with toasted sunflower seeds and citrus herb oil

Main Course

Seared salmon fillet with lemon, thyme and broad bean risotto with wilted greens and Parmesan shavings

Dessert

Rich dark chocolate torte with black cherries in kirsch syrup with raspberry syrup

Coffee and berry shortbreads

Argonaut Menu

Starter

Marinated vegetable ribbons, char grilled peppers and buffalo mozzarella with fresh pesto dressing

Main Course

Breast of chicken with spring onion and tomato mash with ratatouille dressing and buttered vegetables

Dessert

Apricot and ginger mascarpone cheesecake with milk chocolate sauce and chocolate ripple

Coffee and berry shortbreads