This is an example page. It’s different from a blog post because it will stay in one place and will show up in your site navigation (in most themes). Most people start with an About page that introduces them to potential site visitors. It might say something like this:

Hi there! I’m a bike messenger by day, aspiring actor by night, and this is my website. I live in Los Angeles, have a great dog named Jack, and I like piña coladas. (And gettin’ caught in the rain.)

…or something like this:

The XYZ Doohickey Company was founded in 1971, and has been providing quality doohickeys to the public ever since. Located in Gotham City, XYZ employs over 2,000 people and does all kinds of awesome things for the Gotham community.

As a new WordPress user, you should go to your dashboard to delete this page and create new pages for your content. Have fun!

Book Now

Menu 1
3 course

Sit down menu £50 per person

Starters

1. Marinated courgette & heirloom tomato Salad served with toasted pine nuts, basil pesto & crispy feta  (V,VE+)

2. Salmon & smoked salmon fishcake dressed watercress hollandaise sauce

3. Chicken liver parfait served with local chutney, dressed mixed leaves crisp crostinis.

Main course

1. Braised blade of beef served with horseradish mashed potato, maple glazed root vegetables bourguignon sauce

2. Pan roasted sea bass fillets served with olive oil crushed potatoes, wilted spinach & a mussel veloute

3. superfood salad consisting of roasted butternut, buckwheat, crumbled feta, fresh pomegranate seeds & harissa mayo

Desserts

1. Glazed Tart au Citroen served with a raspberry sorbet & fresh mint

2. Set Chocolate tart, raspberry gel toasted pistachio

3. Classic sticky toffee pudding served with butterscotch sauce and vanilla ice cream

Menu 2 5 courses £80ph

Selection of canapés

1.Goats Cheese & Red Onion Tart
2.Roasted Red Pepper Vol Au Vent
3.Three Cheese Quiche
4.Wild Mushroom Tart
5.Minted Pea & Ham Tartlets
6.Beef Bourguignon
7.Chicken & Mushroom Vol au Vents

Starters

1. pressing of ham ham hock served with homemade pickled vegetables toasted sourdough

2. Wild mushroom bruschetta served on toasted sourdough, blue cheese sauce

3. Classic Crayfish cocktail served on bed of iceberg lettuce buttered brown bread

4. Chefs French onion soup served with gruyere cheese crouton

Main course

1. 8oz ribeye steak served with hand cut chips, confit mushroom & tomatoes, rocket & Parmesan salad pepper sauce

2. Butternut & sweet potato wellington served with wilted spinach sage & onion veloute

3. Pan roasted hake wrapped in served on a chickpea & tomato cassoulet

Desserts

1. classic sticky toffee pudding served butterscotch sauce & vanilla ice cream

2. Strawberry & Prosecco cheesecake

3. warm treacle tart served with clotted cream

4. selection of cheese & biscuits