3 Course Banqueting Menu
£37.50 per person
Please select ONE starter, ONE main and ONE dessert for your entire party
Balsamic asparagus spears
parmesan crisps, rocket salad
Prawn & Scallop Thermidor
Three Cheese & Chive Terrine with Strawberry Chutney
Tomato, Roquefort & Parma Ham Bread and Butter Pudding with Plum & Apple Chutney
Sun kissed and char roasted Mediterranean stack, finished with basil oil and tomato pesto
Traditional smoked salmon served with egg whites, yolks and chopped parsley
Prawn & Crayfish salad
Char grilled halloumi salad
served with sun blushed tomato sauce
Tomato, roasted pepper and basil soup
Ramekin of mixed seafood topped with a herb crumble
served with salad leaves and warm focaccia bread
Roasted woodland mushroom soup
Tartlet of chorizo, mushrooms, onions and bell peppers
served with salad leaves and a rustic tomato sauce
Parma ham with a rocket, red pepper and mango salad
confit duck, cranberry and caramelised red onion terrine served with mixed seasonal leaves, melba crisps, drizzled with a port and redcurrant dressing
*Seared cod steak on a butter bean puree
Serrano wrapped asparagus, cream fish sauce
Roasted rump of lamb on a red pepper polenta cake
Creamed garlic spinach, lavender infused jus
Roast rump of lamb, smoked garlic and rosemary,
served on a bed of crushed potatoes and leeks, redcurrant jus
Supreme of chicken filled with
Caramelised red onion, herb and Cumberland farce, wrapped in bacon, served with a natural jus-lie
Roast breast of guinea fowl filled with an asparagus, red onion and chicken mousseline
Fondant potatoes, carrots and parsnip batons, served with a crisp bacon rasher and a light jus
Poached salmon served on saffron and spring onion champ, topped with a julienne of vegetables, drizzled with sun-dried tomato pesto finished with herbs
Baked sea bass with Basque vegetables
Served with a roast courgette, feta and rocket salad
Confit of duck on red onion and raisin marmalade
parsnip mash and crisps, pink peppercorn sauce
Field mushroom stack with tellegio risotto
slow roasted vine tomatoes, rocket and red peppers
Vegetable Rosti with Tomato Compote and Roasted Sweet Potatoes
*Poached Fillet of Beef with Candied red onion, asparagus and Fondant Potatoes
Roasted salmon supreme, watercress butter sauce
lemon and chive mash, crisp vegetable selection
Roast goose breast with cranberry and pear compote, served with flash fried mange tout and chateau potatoes
Roast loin of pork, with a scented rub
Served with flageolet, sugsrsnaps and cannellini beans
Noilly prat sauce
*Individual beef Wellington, château potatoes, maple glazed carrots, honey glazed parsnips
* = supplement required due to seasonal price variances (neg)
Bailey’s crème brulee served with lemon thins
Iced raspberry Pavalova
Italian meringue rosette set on raspberry puree with a seasonal fruit garnish
White chocolate and cardamom mousse
Tuille basket filled with soft berries, finished with a raspberry coulis
Hot chocolate fondant, liquorice ice cream
Grilled peach, blue cheese and pecan salad
Iced white chocolate and brownie torte
Vanilla Cheesecake with Macerated Cranberry & Sultanas
Petit Pot au Chocolat, mango and black cherry coulis
Caribbean Fruit Salad with Pink Grapefruit Sorbet
Apple Tart Tatin with Crème Fraiche & Apple Chips
Almond tartlet served on crème anglaise topped with clotted cream
Dark chocolate and raspberry tart, mascarpone cream
Rich lemon tart with berry compote and crème anglaise
Chocolate truffe with boozy cherries and chocolate curls