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Starters
- Pan-fried Wild Pigeon Breast with a Quenelle of Beetroot Mash
- Smoked Haddock Cake with a Tomato and Basil Dressing and Wild Rocket Leaves
- Carpaccio of Beef with Shavings of Parmagianno and Lambs Lettuce
- Gravalax of Salmon steeped in Plymouth Gin, Dill, Honey and Pink Pepperorns served with a Potato and Anchovy Salad
- Cold Water Prawn Knicker Bocker Glory
- Guinea Fowl Bordin with Puy Lentils and Smoked Lardons
- Layered Smoked Chicken and Asparagus Terrine with Chef's Chutney
- White Crab Mousse with a Cucumber Relish
Vegetarian Starters
- Local Goat's Cheese and Bramley Apple Tart with a Baby Leaf Salad (V)
- Gateau of Ratatouille and Cream Cheese with a Parmesan Cheese Disc
- Wild Mushroom Filo Dumplings with a Madeira Cream Sauce
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'I could not let the occasion of our having met at Kitley and been accommodated overnight, pass without letting you know how much the entire committee fell in love with the hotel. As always all your staff were cheerful, professional and flexible and dinner was of a remarkable quality in the most beautiful surroundings with the fire lit in the dining room. Everybody enjoyed their rooms and breakfast and meeting facilities on the previous afternoon too. I really am most grateful to you on behalf of our council and committee and I would be grateful if you could pass on our sentiments to all of your staff team.
With every good wish.' Chairman of the Western Region
Consumer Council for Water
1 December 2006
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