Samples menus
Starters
- Pumpkin Risotto with Parmesan & Freshly Grated Nutmeg
- Oven Roasted Boudin Noir with Dried Apricots, Smoked Lardons & Pancetta Salad
- Spinach Crepes stuffed with Caramelized Leeks & Brie, served with Lemongrass & Paprika Cream
- Warm Pea Soup with Crispy Parma Ham & Truffle Cream
- Terrine of Roasted Vegetables served on a Parmesan Carpaccio with Crispy Bread & Basil Oil
- Sweet Shallot Petals, Goat’s Cheese Cream with Balsamic Gel, Croutons & Herb Oil
Main
- Pan-seared Supreme of Chicken with Buttered Leeks, Potato Fondant & a Mushroom Jus
- Pan-fried Fillet of Salmon with Mint & Pea Mash, Courgette & Parmesan Chips, Egg & Chive Rolls
- Duck Breast served with a Lentil & Bacon Stew, Beetroot & Plum Chutney.
- Paprika-rubbed Fillet of Pork, Braised Jerusalem Artichokes with Chorizo & Roast Potato
- Slow-cooked Moroccan Lamb with Spiced Hummus, Honey Roast Root Veg with Cumin, Almond & Raisin Salsa with Toasted Sesame Seeds
- Braised Beef with Roast Pear, Celeriac Puree & Bitter Chocolate Sauce
Desserts
- Gin & Lavender Crème Brulée with Homemade Shortbread
- Triple Layered White Chocolate Cheesecake with a Fruit Drizzle
- Lemon Posset with Coconut Textures & Grilled Pineapple
- Caramelised Peach with Orange Yoghurt, Peach Sorbet & Sugared Filo
- Dark chocolate Petit Gateau, Hazelnut & Chocolate Mousse with Warm Raspberry Sauce
- Buttermilk & Lime Panna Cotta, Apple Sponge & Mint Granita
Vegetarian options
- Roast Pepper, Blue Cheese & Buttered Leek baked in Puff Pastry
- Homemade Falafel with Spiced Tomato Sauce & Roast Pumpkin
- Truffle Infused Gnocchi, Wild Mushrooms & Garden Peas
- Aubergine & Arrabiata Gratin, Pesto Crust
- Oven-baked Goats Cheese & Basil Pesto Parcel
- Forest Mushroom, Garlic, Spinach & Parmesan Risotto
