Each dish is cooked to order using the highest quality ingredients in season. Our service staff will be happy to advise you on dishes that can be presented quickly. Please be understanding if some items on the menu are not available. If you have a particular food allergy (e.g. nuts) please let us know as some dishes may contain nut products.
Seckford Hall is located near Woodbridge, in Suffolk UK. Our restaurants are open throughout the year, both to residents and the public. To book your table, please call reception on 01394 385678. Please note it is not possible to book a bar meal.
Finger Buffet Menu Selector
£11.95 per person for a choice of 6 items each
Additional choices can be added at £1.95 per item per person
Cold
Crostini of Parma Ham and Peach
Chicken Liver Parfait, Red Onion Marmalade
Selection of freshly cut Sandwiches
Curried Chick Pea on a Popadum
Blini, Tapenade and Salmon Caviar
Pineapple, Melon and Mango Brochette
King Prawn, Cream Cheese and Chive Crostini
Hot
Mini Thai style Fish Cakes
Smoked Salmon and Asparagus Tart
Cajun Spiced Chicken Goujons, Sour Cream Dip
Goat’s Cheese & Olive Filo Cup
Mini Beef Burger, Tomato Relish
Mediterranean Vegetable Brochette
Honey & Mustard Cocktail Sausages
Chicken Satay, Peanut Sauce Minted Lamb Kebabs
Individual Spinach, Walnut and Stilton Tart
Cod Goujons with dill crème fraiche
Baby Jacket Potatoes with crème fraiche
Selection of Vegetable Samosas and Spring Rolls with dipping sauces
Selection of Homemade Style Pizzas
Spiced Potato Wedges with garlic mayonnaise
King Prawn and Salmon Brochette
Tempura Battered Vegetables with dipping sauces
Desserts @ £2.75 per person per item
Mini Chocolate Éclairs
Seasonal Fruit Platter
Chocolate Brownies
Glazed Fruit Tarts
Key Lime Pies
Coffee and Walnut Cake
Apple and Sultana Cake
Coffee/Tea @ £2.30 per person per serving
Sample Restaurant Lunch Menu
Starters
Honey roast Parsnip Soup
Poached Salmon Parfait
with sauce verte
Italian cured Meats
charred artichokes, olives and sun blushed tomato salad
Rosette of seasonal Melon
and citrus sorbet
Mains
Roast Loin of Suffolk Pork
with crisp crackling, apple compote and Aspall cider sauce
Sautéed Supreme of Guinea Fowl
with a ragout of spinach, chorizo and button onions
Whole grilled Plaice
with lemon and herb butter
Open lasagne of Vegetables
with lemon and coriander sauce
All with chef’s selection of vegetables and potatoes
Deserts
Vanilla Pannacotta
with a stew of rhubarb
Chocolate Tia Mara Cheesecake
with espresso anglaise
Vacherin of red berries
with mint chantilly cream
Selection of Cheese and Biscuits