Three Course Menu

Here are just a few dishes from our menu, we are very flexible, talk to us there is more available

Starters

Smoked salmon blinis: oak smoked salmon, lemon and dill, lump fish caviar, rocket

Caprese salad bruschetta: mozzarella, vine tomato, fresh basil on garlic bruschetta with rocket and marinated olives

Antipasti plate: salami milano, roasted mixed peppers, canteloupe melon, marinated mozzarella pearls, spinach and gorgonzola frittata, marinated olives and warm ciabatta bread

Chicken liver parfait: with onion jam and artisan breads

Warm goats cheese salad: served on a croute with balsamic and sultana dressing and baby leaves

Thai salmon salad: salmon marinated with lemongrass, ginger and lime served with peanut sauce and dressed Thai salad

Crab and avocado bruschetta: crabmeat, smashed avocado, salmon caviar, lemon, dressed rocket leaves

Prosciutto and pecorino salad: with cantaloupe and galia melon, rocket with raspberry dressing

Whipped goats cheese and beetroot and herb salad: with rye bread

Main Course

Chicken with spinach and parma ham: lightly poached, sliced, with roasted pepper and tomato jus

Supreme of lemon and herb marinated chicken: on minted broad beans and garden peas with baby carrots and chicken jus

Lamb wellington: lamb fillet, wild mushrooms, port and redcurrant sauce, shallot puree

Supreme of chicken filled with mozzarella, basil & sundried tomatoes: on basil and cherry tomato gnocchi, tomato and basil jus, French beans

Beef in rioja: blade of beef, marinated with rioja and herbs, slow braised

Rosemary and garlic infused rump of lamb: on minted crushed peas and broad beans, honey glazed baby carrots, lamb jus

Lemon and herb crusted baked fillet of salmon: with lemon and chive butter sauce, crushed new potatoes

Roast topside of beef: Yorkshire pudding, roasted potatoes, seasonal vegetables, red wine jus, horseradish sauce

Wild mushroom wellington: with spinach and artichoke hearts, mushroom and chive sauce

Baked halloumi with panzanella: with sweet potato, red onion and puy lentils

Unless stated on the menu all dishes served with your choice of potatoes & seasonal vegetables

Desserts

White chocolate torte: scattered with white chocolate shards and buttons with raspberry sauce

Peanut butter brownie: with warm peanut sauce

Chocolate profiterole cheesecake: served with warm fudge sauce

Raspberry swirl meringues: with red berry compote and Chambord infused whipped cream

Passionfruit and lime tart: mango sauce and fresh raspberries

Banoffee cheesecake: with butterscotch sauce and caramelised bananas

Chocolate fudge brownie: with salted caramel sauce

Lemon Eton mess: lemon curd, whipped cream, mini meringues, seasonal berries

Strawberry pannacotta: with shortbread