Sample Menus

Menus for up to 30 guests:

 

Starters

Carpaccio of Venison Loin, Lemon & Rocket

Smoked Haddock Carpaccio, Pink Peppercorns & Pickled Fennel

Warm Salad of Pheasant, Pomegranate & Treviso, Balsamic Dressing

Smoked Duck Breast, Artichoke Puree, Shallot & Thyme Jam, Celeriac Frites

Salad of Buratta w/ Figs, Truffle Honey, Rocket & Extra Virgin Olive Oil (V)

Pickled Beetroot, Caramelised Red Onion, Goats Cheese Salad

Anti-Pasti Sharing Platters;
֎ Prosciutto & Milano Salami
֎ Roasted Peppers w/ Capers and Extra Virgin Olive Oil
֎ Smashed Chickpeas w/ Lemon, Garlic & Parsley
֎ Beetroot & Olive Tapenade
֎ Bocconcini Mozzarella & Basil
֎ Baskets of Homemade Focaccia

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Main Courses:

Guinea Fowl Supreme stuffed w/ Mascarpone, Lemon & Thyme
Puy Lentils, Spiced Roasted Butternut Squash, Caramelised Red Onion & Spinach, Basil Oil

Slow Roasted Belly of Pork
Crackling, Sage & Onion Stuffing, Apple Sauce, Roasted Seasonal Vegetables, Potatoes & Gravy

Rosemary, Garlic & Lemon Marinated Rump of Lamb
Puy Lentils, Spiced Squash, Spinach & Caramelised Red Onion, Salsa Verde

Lamb / Chicken / Vegetarian Tagine
Tabbouleh, Middle Eastern Slaw, Cumin & Mint Yoghurt

Filo Parcel of Roasted Peppers, Caramelised Red Onion, Feta & Spinach (V)

Stuffed Buffalo Tomato of Olives, Red Peppers, Caramelised Red Onion & Spinach (Vegan)

Roasted Red Pepper, Caramelised Red Onion, Spinach & Mozzarella Wellington (V)

Baked Herb Crusted Cod Fillet w/ Lentil Garnish (Pescatarian)

Pie Options:
֎ Steak & Ale
֎ Steak, Red Wine & Portobello Mushroom
֎ Steak & Kidney w/ Suet Pastry
֎ Chicken, Smoked Bacon, Tarragon & Leek
֎ Chicken, Confit Duck, Cider Cream Sauce
֎ Chicken, Paprika, Tarragon & Lemon
֎ Rabbit, Confit Duck, Cider Cream Sauce
֎ Venison, Juniper, Red Wine & Mushroom
֎ Pheasant, Chestnut, Smoked Bacon & Thyme

Sides:Roasted Veg
֎ Triple Cooked Roast Potatoes
֎ Roasted Potatoes, Beetroot, Squash & Artichoke
֎ Roasted New Potatoes, Rosemary & Garlic
֎ Creamy Garlic & Thyme Mash
֎ Braised Red Cabbage & Bramley Apples
֎ Roasted Parsnips, Celeriac, Squash & Red Onion
֎ Buttered Kale
֎ Green Beans
֎ Carrots Vichy (Glazed w/ Garlic & Tarragon)
֎ Creamed Leeks
֎ Cauliflower Cheese
֎ Jerusalem Artichoke Gratin

Cold Buffet Options:
֎ Coriander, Fennel & Mustard Glazed Ham 
֎ Rare Topside of Beef
֎ Chicken, Apricot, Tarragon & Grape w/ Homemade mayonnaise & Toasted Almonds
֎ Salmon Poached w/ Lemon & Fennel

Salads:
֎ New Potatoes, Garden Herbs, Avocado & Olive Oil
֎ Mediterranean Vegetables w/ Pesto
֎ Blushed Cherry Tomatoes, Bay, Thyme, Lemon & Garlic
֎ Asian Noodle Salad
֎ Puy Lentils, Butternut Squash, Caramelised Red Onion & Spinach
֎ Moroccan Spiced Cous Cous
֎ Chickpea, Red Pepper, White Balsamic & Oregano
֎ Red Cabbage, Sweet Pickled Beetroot, Orange, Caramelised Red Onion, Oregano & Hazlenuts

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Desserts:

Vintage Ice Cream Cart
(See our Vintage Ice Cream Cart page for a full list of available ice creams/sorbets & sauces)

Apple & Almond Tart

Apple & Blackberry Crumble

Lemon Posset & Shortbread

Lemon Posset & Mixed Berry Fool

Lemon Cheesecake, Raspberry Coulis & Mixed Berries

Sticky Tunisian Orange Cake

Chocolate & Raspberry Tart

Mixed Berry Eton Mess

Chocolate Brownie

Trio of Desserts:
(Combination of 3 Mini Desserts)
֎ Mini Apple Tart Tatin
֎ Tunisian Orange Cake
֎ Dark Chocolate Truffle
֎ Chocolate & Cardamom Pots
֎ Chocolate Brownie
֎ Chocolate Marquise
֎ Chocolate & Orange Flourless Cake
֎ Eton Mess
֎ Mixed Berry Fruit Fool
֎ Lemon Posset
֎ Lime Posset
֎ Vanilla Panna Cotta
֎ Espresso Panna Cotta
֎ Lemon Tartlet
֎ Banoffee Pie
֎ Medley of Summer Fruits