Quality, variety and choice are the essentials of our cuisine. We are happy to provide alternative menus for guests who have special dietary preferences. Egrove Park’s main dining room can seat up to 130 guests. Alternatively, by prior arrangement, a number of smaller groups can be accommodated for private dining.
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Breakfast |
 Egrove Park offers a comprehensive English breakfast menu, in addition to a buffet of pastries, breads, cereals, fruits, nuts and juices. Breakfast is usually served in the café-style Nautilus Room. |
Lunch |
 Delegates can choose from the extensive cold buffet, or have a hot meal or a bowl of homemade soup. To finish there is a choice of speciality English and French cheeses with a variety of continental breads and biscuits, and baskets of fruit. For working lunches, finger buffets, sandwiches and fruit can be provided in conference rooms on request. |
Dinner |
 The extensive range of dinner menus reflects an eclectic style of cooking designed to compliment the international nature of our clientel. Typically dinner is a three-course meal served with wine. On warm summer days, barbecues can be served on the patio. |
Bars and lounges |
 After dinner, groups can choose to withdraw to a private lounge or to the patio for a selection of port, brandy and malt whisky served with cheeses, exotic fruits and sweetmeats. Coffee, tea, hot chocolate and biscuits are freely available at all times. Guests can also enjoy watching satellite TV and DVDs on a 26” TFT screen in the West Lounge. |
Sample menus:
Sample canapé menu |
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- Roast cumin scented lamb fillet with a mint yoghurt
- Parma ham with course grain mustard, celeriac and rocket
- Lemon chicken, avocado and endive on lemon mayonnaise
- Roast red pepper and asparagus on cream cheese
- Cherry tomato rarebit
- Roast beef, Yorkshire pudding and watercress
- Sautéed eel with garlic, parsley and lemon juice
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Sample finger buffet |
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- Rye bread with lemon mayonnaise and flaked salmon with thinly sliced cucumber
- Filo baskets filled with smoked cod and prawns in dill voluté
- Grilled onion bread topped with chargrilled tuna and roast red pepper purée
- Red pepper, aubergine and goat's cheese tartlets
- Confit of duck with spring onions and plum sauce in a pasty
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Sample dinner menu |
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- King scallops with toasted foie gras on a roasted red pepper risotto, with wilted leaves and lemon oil
- Chablisienne 1er Cru Mont de Milieu 1996
- Sliced loin of lamb on garlic polenta, with Provencal vegetables, shitake mushrooms and roasted redcurrants
- Sancerre Rouge Belle Dame Domaine Vacheron 1996
- Roasted pineapple - vanilla ice-cream - toasted coconut-white rum syrup
- Coffee and hand made chocolates
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Sample barbecue menu |
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- Chicken supreme marinated with jerk seasoning and pineapple
- Leg of lamb stuffed with garlic and rosemary
- Baked mussels finished with chervil and parsley
- Lemon scented salmon fillets
- Tomato and mozzarella salad; cos lettuce salad
- Smoked garlic ciabatta; barbequed vegetables
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