The Lewis Partnership are again delighted to be associated with Stafford Festival Shakespeare. We are offering some exciting alternatives for your pre-theatre dining. From a delicious three course dinner, courtesy of our highly acclaimed Moat House chef, to mouth-watering picnic platters, you can dine in style with family and friends in the beautiful surroundings of Stafford Castle. To make your dinner reservation (including performance tickets), please call Karen Brown on 01785 272982 or email shakespeare@thelewispartnership.co.uk

Platter A – Canapé Selection
£8.25 per head
Selection of Sandwiches
Cropwell Bishop Stilton & Red Onion Marmalade Tartlet
Handmade Chicken & Ham Pie with Piccalilli
Sesame & Lime Marinated Salmon with Sweet Chilli Dip
Fruit Scones with Jam & Cream

Platter B – Traditional Selection
£9.25 per head
Staffordshire Honey Roasted Ham
Roasted Topside of 28 Day Dry Aged Beef & Horseradish
Roast Turkey & Cranberry Sauce
Black Bomber Coleslaw
Charlotte Potato Salad
Mediterranean Pasta
Mixed Salad
Selection of Breads
Fruit Scones with Jam & Cream

Platter C – Deli Board
£10.25 per head
Parma Ham, Salami, Hot Chorizo, Blacky Ham & Brie
Herb Oil & Balsamic Dip with a Selection of Dipping Breads
Olives, Sun-Blushed Tomatoes, Mini Goat's Cheese & Balsamic Onions
Greengate Deli Hummus
Fruit Scones with Jam & Cream

Cheese Board
£6.95 per head
Selection of British & Continental Cheeses,
including St Bertelins, Staffordshire
Wrekin Blue, Newport, Shropshire
Shropshire Fine Herb Biscuits,
Chutney & Grapes

£26.95 per head – Monday to Thursday
£28.95 per head – Friday and Saturday

Vichychoisse with chives and herb oil

Ravioli of lobster and Loch Duart salmon with fondue of leeks, Jacqueline sauce and Avruga caviar
Local asparagus with fried duck egg, hollandaise sauce, "Just" rapeseed oil and micro cress V
Terrine of corn fed chicken, parsley and ham hock, celeriac remoulade, mustard emulsion and sour-dough bread

Medallions of Staffordshire reared beef fillet, confit shallots and garlic, watercress purée, young carrots, woodland mushrooms and St Emillion sauce
Monkfish fillet with wilted leaf spinach, baby fennel, seared scallop and sauce vierge
Tatin of red onion, beetroot carpaccio, whipped goats' cheese, orange and walnut frizé salad V N

Served with minted new potatoes and a panaché of fresh market vegetables

Nougat and banana cheesecake with caramelised banana, pop corn, peanut brittle and toffee sauce
Strawberry and chocolate torte with strawberry coulis and popping candy
Selection of local and continental cheeses with water biscuits and fruit chutney

Tea and coffee with chocolates

Please bring any special dietary requirements or allergies to the attention of your server

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