Upcoming
Event
Menus
Motown and Soul Night
Saturday 19th July 2025
£45 per person
To Start
Tomato and red bean soup.
315’s own prawn cocktail.
Homemade chicken and courgette sausage in a light chervil cream.
Smoked goats cheese mousse on toasted sourdough with sun-dried tomato & rocket salad.
Main Course
Chicken breast with a parmesan herb crust, with a mushroom and lardons of bacon sauce.
Sirloin medallions, roasted root vegetables and fondant potatoes served with a merlot sauce.
Fillet of seabass with a king prawn souffle mousse, light tarragon sauce and hasselback potatoes.
Mediterranean vegetable tart with tapenade and crumbled feta served with a pesto dressing.
Dessert
Sticky toffee pudding in its own sauce served with vanilla pod ice cream.
Selection of farmhouse cheeses.
Summer fruit pudding terrine with a strawberry mousse on mint pesto.
Dark chocolate Truffle, lavender shortbread and sambuca cream.
Comedy Night
Saturday 9th August 2025
£38.50 per person
To Start
Tomato and red bean soup.
315’s own Prawn cocktail.
Warm salad of confit duck on a bed of rocket with a hazelnut pesto.
Goats chees parcel with green peppercorn sauce.
Main course
Hunters chicken breast in a light applewood cheese sauce.
Rib end loin of pork farced with caramelised onions and apple with fondant potato.
Fillet of salmon marinated in soy sauce and sesame seeds on a watercress puree.
Roast root vegetable risotto scented with Chervil topped with feta.
Dessert
Sticky toffee pudding served in its own sauce served with vanilla pod ice cream.
Selection of farmhouse cheeses.
5 spice and roasted pecan nut cheesecake on a ginger crumb.
Dark chocolate truffle with white chocolate wood grain.a
Jazz Music Night
Friday 12th September 2025
£45 per person
A non-refundable deposit of £20 per person is required and food is pre-ordered.
To Start
Tomato and red bean soup.
315’s own prawn cocktail.
Duck confit and pate terrine on a walnut, rocket and pear salad.
Smoked feta cheesecake with beetroot and frisse lettuce.
Main Course
Chicken breast, wild mushroom and baby spinach sauce served with fondant potato.
Sirloin medallions roasted root vegetables, fondant potato and a Merlot sauce.
Fillet of Seabass with crayfish souffle mousse, straw potatoes on a watercress puree.
315’s mixed bean and nut loaf on a herb puree with hasselback potatoes.
Dessert
Sticky toffee pudding in its own sauce served with vanilla pod ice cream.
Selection of farmhouse cheeses.
Forest berry cheesecake on a ginger crumb with raspberry sorbet.
Dark and milk chocolate truffle on a brownie biscuit with an irish cream sauce