Starters

• Roasted tomato and oregano soup with a hint of
  chilli.
• Roasted butternut squash soup with fresh
  coriander and ginger.
• Leek and pea soup with fresh thyme.
• Chicken liver paté with French toast and caramelized red onion chutney.
• Ham hock salad with handmade piccalilli and
  mixed baby leaf salad.
• Chicken with fresh lemon and oregano served on a
  bed of dressed baby mixed leaves.
• Smoked Mackerel salad with beetroot and horseradish
  salsa.
• Bruschetta with vine ripened tomatoes and red onion
  topped with fresh basil and parmesan (v).
• Goats cheese salad on a bed of mixed baby leaves
  with red onion marmalade and fresh thyme (v).
• Chicken and Parma Ham salad with roasted red
  peppers, sun blushed tomatoes and rocket.
• Chicken and smoked bacon terrine with dressed mixed leaves and apricot and apple chutney.
• Smoked chicken salad served with a fresh mango and coriander salsa.
• Pressed confit of duck salad with sun blushed tomato, baby capers and parsley, with a lemondressed salad.
• Smoked salmon mousse with fresh lemon and dill with
  endive and cucumber salad.
• Crayfish cocktail served with little gem lettuce and a smoked paprika Marie-Rose sauce.
• Grilled halloumi crostini with sweet and sour peppers and mixed baby leaves (v).
• Cherry tomato tart with fresh buffalo mozzarella and basil pesto with rocket salad and reduced balsamic (v).

Main Course

• Roasted breast of chicken served with a roasted
  red pepper and basil coulis.
• Supreme of chicken marinated in fresh tarragon,
  served with a chestnut mushroom and white wine sauce.
• Slow roasted belly of pork served with a cider
  and thyme sauce.
• Loin of pork with black pudding served with a
  white wine and thyme sauce.
• Cod fillet with a rich tomato and oregano sauce.
• Leek and mushroom tart served with a creamy blue cheese sauce (v).
• Stuffed butternut squash, with roasted vegetables and
  pine nuts. Served with a rich tomato and oregano sauce. (v).
• Pork loin marinated in Earl Grey tea,
  accompanied by a rich brandy and prunecream sauce.
• Duck leg confit served with a lightly spiced
  port, cranberry and orange jus.
• Rump of lamb marinated in fresh rosemary
  and garlic served with a rich red wine, mintand redcurrant sauce (a supplement may be
  required on this dish).
• Shoulder of venison served with a red wine gravy with
  roasted garlic and shallots. (a supplement may be
  required on this dish).
• Fillet of sea bass served with chorizo, red onion and
  roasted cherry tomato sauce. (a supplement may be
  required on this dish).
• Fillet of salmon with a fennel and white wine beurre
  blanc.

All main dishes are served with a potato dish and chef’s selection of vegetables to compliment the meal

Dessert

• White chocolate brownie with fresh
  raspberries and vanilla cream.
• Dark chocolate brownie with orange infused
  cream.
• Sticky toffee pudding with a rich butterscotch sauce.
• Apple crumble crème brulée.
• Coconut panna cotta with fresh pineapple and chilli salsa.
• Citrus posset with rich shortbread biscuit.
• Limoncello cheesecake.
• Mocaccino mousse with biscotti biscuit.

Trio of Dessert

Choice of 3 plated mini desserts per person
Trio Option 1

• Dark chocolate and brandy shot. White chocolate
  and pistachio brownie. Milk chocolate and mint tartlet.

Trio Option 2

• Vanilla cheesecake. Lemon posset shot. Fruit jelly cube.

Trio Option 3

• Mini Pavlova. White chocolate and raspberry profiterole. Orange panna cotta shot.

Bespoke Menus Available Upon Request