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Samples menus


  • 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


  • 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 


  • 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