Option Three
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Confit of Trout with Sauce Mousseline
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Roast Rump of Lamb with Rosemary Juices-Boulangere Potatoes And Ratatouille Vegetables
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Strawberry Meringue Cake - Chantilly Cream
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Coffee & Chocolates
Alternative Options
Prices may change due to alternatives.
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Starters:
Fennel Soup with Chorizo Oil
Chicken Goujons with Lemon & Sumac Crumb & Yoghurt Dressing
Curried Crab & Watermelon Salad
Smoked Venison Terrine
Pork & Herb Terrine-Beetroot Chutney
Pan Fried Scallops with Cauliflower Puree – Curry Oil
Twice Baked Cheese & Chive Souffle - Parmesan Cream
Lobster Thermidor
Pigeon Salad with Puy Lentils-Crispy Parsnips
Fennel, Orange, Feta and Olive Salad-Grain Mustard Dressing
Potted Duck Rillettes with Sourdough Toast & Gherkins
Spinach & White Bean Terrine-Melba Toast
Baked Figs with Blue Cheese & Parma Ham-Balsamic Dressing
Smoked Chicken Caesar Salad
Balsamic Onion & Goats Cheese Tart
Fresh Pea & Mint Soup
Plum Tomato, Basil & Olive Oil Soup
Smoked Haddock Mousseline-Prawn Hollandaise
Pan Fried Scallops with Puy Lentils-Tomato & Herb Dressing
Hot Smoked Salmon Salad with Avocado & Mango Salsa
Chargrilled Asparagus, Poached Duck Egg & Parmesan
Main Courses:
Baked Hake on Celeriac Puree-Red Wine Sauce & Crispy Parma Ham
Jerusalem Artichoke Risotto with Seared Scallops
Herb Crusted Cod on Spring Onion Mash-Anuga Butter Sauce
Roasted Haunch of Venison with Raisins,Black Pepper & Brandy
Fillet of Sea-Bass on Provencal Lentils
Leek, Celery & Roquefort Strudel
Fillet of Salmon with Spinach & Parmesan Crust
Pan Roasted Pork Tenderloin with Prunes & Apple-Cider Sauce
Fillet of Beef with Café De Paris Butter
Breast of Chicken with Tarragon Cream
Pan Fried Duck Breast with Raspberries
Roast Fillet of Beef with Shallot, Peppercorn & Brandy Sauce
Roasted Cod with Herb Crust –Butter Sauce
Loin of Venison with Chocolate & Game Sauce
Fillet of Halibut with Lemon, Capers & Rosemary
Pan Roasted Pork Tenderloin with Prunes & Apple-Cider Sauce
Confit of Duck on Braised Red Cabbage
Fillet of Beef with Wasabi Pea Butter
Rack of Lamb with Provencal Crust
Chicken Cordon Vert in Scrumpy Sauce
Lasagne of Wild Mushrooms, Asparagus & Chervil
Roast Grouse with Bread Sauce
Sides:
Grated Courgettes with Butter & Lime
Minted Peas & Beans with Little Gem
Celeriac & Potato Dauphinoise
Braised Red Cabbage with Honey & Caraway Seeds
Butternut Squash Puree with Grain Mustard
Roast Potatoes with Garlic & Thyme
Fondant Potatoes
Wilted Greens
Desserts:
Rhubarb & Custard Souffles
Lapsang Souchong & Green Mint Ice Cream
Chocolate Tasting Plate
Arborio Rice Creams with Apricot Compote
Coconut, Syrup & Lime Tart-Crème Fraiche
Clafoutis of Blueberries
Tiramisu Gateau
Crème Fraiche Mousse with Caramel Poached Pears
Sticky Gingerbread Puddings with Ginger Wine Sauce
Honey Roasted Fig & Almond Tart-Fig Ice Cream
Ginger Parfait with Spiced Apples & Fruit Puree
Chocolate Mousse Cake
French & English Cheeses-Biscuits & Fruit
Puffed Pears with Stilton
Strawberry, Basil & Red Fruit Trifle
Lavender Meringues with White Chocolate Cream
Baked Lemon Cheesecake - Berry Fruit Compote
Lemon Tart
Passion Fruit Crème Brulee – Passion Fruit Jeliies
Summer Fruit Terrine - Mascarpone Cream
Baked Peaches with Lemon Verbena Ice Cream & Raspberries
Cherry Pithivier - Chantilly Cream
Apple & Almond Puddings - Crème Anglaise
White Chocolate & Baileys Cheesecake
Sticky Toffee Puddings with Butterscotch Sauce
Rosewater Milk Jellies
Butterscotch Rice with Pears
Some dishes may contain fish bones. Uncooked eggs and nuts may be present. Please enquire
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