Lunch and Dinner Menu
£40.50 per person plus vat
Available between 10 and 150 people
A choice of one item from each course:
Starter
Wild mushroom consommé flavoured with Madeira and chervil, finished with parmesan dumplings (v)
Cream of pumpkin soup with rosemary croute (v)
Pan fried goats cheese and new potato terrine served on crispy rocket leaves with aubergine salsa and herb oil (v)
Trio of mini brochettes, roasted cherry tomato and basil, grilled vegetables and forest mushrooms (v)
Homemade Scotch broth
Spiced Moroccan lamb, herb scented cous cous with a roasted pineapple and red pepper salsa
Cornish crab and spiced avocado gateau with mixed leaves and a light lemon and lime glaze
Ballentine of corn fed chicken filled with Serrano ham and basil on a bed of baby spinach tossed in a raspberry dressing
Teriyaki beef strips and bean sprouts served with bloody Mary shots, horseradish cream and mixed baby leaves
Smoked haddock and leek terrine laced with fresh water shrimps and served with a sun blush tomato and chervil dressing
Mains courses
Roast lamb Wellington served on a white bean puree, basil sauce, minted new potatoes and seasonal vegetables
Grilled supreme of corn fed chicken filled with a sage and onion stuffing on a potato and celeriac tower with roasted root vegetables and red wine sauce
Baked salmon fillet with a Welsh rarebit glaze, saffron mashed potatoes and sautéed baby leeks
Slow cooked rib-eye of beef with a roasted cherry tomato compote, crushed new potatoes and wild mushroom sauce
Roast rack of English lamb topped with a lemon thyme mousse served with herb scented cocotte potatoes, spaghetti vegetables and red wine jus
Pan fried chilli scented monkfish, braised baby fennel, sweet potato mash a saffron broth and shaved truffles
Open lasagne of roasted pumpkin and baby spinach with a pak choy broth (v)
Roast fillet of black sea bream on a bed of lobster scented risotto with sautéed spinach and pesto butter
Homemade vegetable hot pot with a sweet potato crust (v)
Roasted cherry tomato, basil and courgette tart (v)
Desserts
Homemade apple and banana crumble with a raspberry and mascarpone shot
Classic glazed lemon tart with a basil sugar garnish and passion fruit dressing
Mango and Rambutan tart coated with toasted coconut and served with wild berry compote and almond cream
Mint chocolate mousse served in a demi tasse cup, garnished with frosted crushed strawberries
Rum and raisin crème brulee with a white wine poached baby pear
Deep apple pie and pouring cream
Trio of cheeses with seasonal grapes and dried apricots
(V) = Vegetarian