News & Events

QUIZ NIGHT - Sunday 30th November first question at 8.45. Hinton Charterhouse Football Club present a Quiz Night at the Rose and Crown, £5.00 entrance per team of 4, plus £1.00 for each extra person. Mystery prize for the winning team

FUNCTION ROOM AVAILABLE -Contact the pub for details

CHARITY HALLOWEEN FANCY DRESS NIGHT - A big thank you to everyone that came and supported us to raise money for Breast Cancer Research we raised just under £400.00

BOOK NOW FOR CHRISTMAS and NEW YEARS EVE

Christmas Menu 2008

Butternut Squash and Sweet Potato Soup

Smoked Haddock, Fresh Salmon and Spinach Terrine

Beef Tomato topped with crispy bacon and melted Brie on a bed of Rocket with a Balsamic Dressing

Creamy Garlic Mushroom Tart topped with melting Stilton

Traditional Roast Turkey with Sausage Meat Stuffing wrapped in Bacon and served with a Rich Golden Gravy

Roast Loin of Pork Stuffed with Apricots and Apples with a Rosemary Jus

Braised Lamb Shank in a Port and Wine Sauce

Mushroom, Cranberry and Brie Wellington with a Rich Vegetable Gravy (contains nuts)

Fillet of Salmon seasoned with Lemon and Dill, Oven Baked in a Puff Pastry Case finished with a Hollandaise Sauce

Sunblushed Tomato, Olive and Basil Loaf with a Tomato and Pepper sauce

All dishes served with Roast and New Potatoes and Seasonal Vegetables

Christmas Pudding with a Brandy cream

Baileys Milk Chocolate Cheesecake

Coffee and Ginger Terine

Lush Lemon Sorbet

A Selection of Cheese and Biscuits

2 Course £16.95 3 Courses £19.95

Parties of 2 - 50 people available.

Lunch 12pm - 2pm Evening 6pm - 9.30pm

NEW YEAR'S EVE MENU

3 Course £25.00

served 6pm - 9.30pm

Bucks Fizz / Champagne upon arrival

Tomato and Basil Soup served with Fresh crusty bread

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Chicken Liver Pate with a Red Onion chutney and Warm Toast

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Beef Tomato topped with crispy Bacon on a dressed Rocket Salad

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Field Mushroom topped with Roasted Peppers and Tomatoes and melting Brie

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Roast Rib of Beef with homemade Yorkshire Pudding and red Wine Gravy (served pink)

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Roast Loin of Pork stuffed with Apricots and Apples with a Rosemary Sauce

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Mushroom, cranberry and Brie Wellington with a Vegetable Gravy (contains nuts)

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Fillet of Salmon seasoned with Lemon and Dill, Oven Baked in a

Puff Pastry Case finished with Hollandaise Sauce

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Lamb Shank Braised in Honey and Mint with a Port Sauce

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All dishes served with Roast and New Potatoes and seasonal Vegetables

Milk and White Chocolate bomb

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Passion fruit Creme Brule

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Tangy Lemon Cheesecake

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Coffee and Ginger Terrine

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Selection of Cheese and Biscuits

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