Party Menus

• Mini red onion and brie tartlets (V)
• A selection of breaded prawn balls, seafood money bags and Thai seafood spring rolls
• Individual selection of shortcrust pastry pies – chicken and mushroom, and beef mince and onion
• Smoked salmon, crème fraîche and dill blinis
• Mini naan bread pizzas with spinach, paneer and mango salsa (V)
• Tomato, red onion and basil bruschetta (V)
• Mini beef Wellingtons with horseradish cream
• Teriyaki marinated beef skewers with toasted sesame seeds
  Seared butternut and sweet potato risotto cakes with pecorino soy (V)
• Lemon peppered parsley chicken goujons with sun blushed tomato mayonnaise
• Slow roasted tomato tart with bocconcini and basil pesto (V)
• Handmade Thai pork meatballs with chilli dipping sauce
• Coconut breaded butterfly king prawns
• Classic sausage rolls with Daddies sauce

Carvery Menu (Minimum of 45)

Starter

Chef’s table of sliced charcuterie meats, selection of classic seasonal salads, mixed pâtés and sliced terrines, poached salmon with cucumber and dill, a wide range of seafood entrées with rustic bread, dressings, dips and chutneys.

Main

Our chef will carve to order a choice of two meats, to include roast beef and one of the following meats:

• Honey mustard glazed gammon
• Loin of pork
• Crown of turkey

A vegetarian alternative is always available
Accompanied with Yorkshire puddings, seasonal vegetables, rosemary roast potatoes, gravy and sauce accompaniments.

Dessert
Chef’s table of baked cheesecake, chocolate gateau, fruit tartlets, profiteroles, exotic fruit salad and a continental cheese board with celery, grapes and walnuts.

Coffee
Coffee or tea with chocolates.

Starter

• Roasted red pepper and tomato soup finished with
  basil pesto and herb croutons (V)
• Butternut squash and ricotta terrine with a beetroot
  and radish salad drizzled with basil pesto (V)
• Baby camembert, fig and onion tart served with a
  crisp salad and a sesame seed dressing (V)
• Trio of melon dressed with Parma ham, celeriac
  remoulade and raspberry coulis and finished with
  olive oil
• Chicken liver pate rolled in pistachio nuts served with
  red onion marmalade and toasted brioche
• Silvermere cured lemon and dill salmon and
  asparagus with Avruga caviar, crème fraîche and
  chives
• Thai spiced fish cakes on rocket leaves with sweet
  chilli and tomato compote
• Chicken Caesar salad with baby gem lettuce, shards
  of fresh parmesan, toasted croutes and a creamy
  Caesar dressing

Main

• Garlic and thyme marinated chicken supreme served
  with rosemary dauphinoise potatoes, baby leeks and
  oyster mushrooms in a rich thyme jus
• Rump of English lamb served with sweet potato
  dauphinoise potatoes, baby courgettes and a
  buttered green parcel served with an intense red
  wine jus
• Fillet of beef served with pommes Anna, baby
  roasted carrots, mange tout and a rich bone marrow
  sauce
• Slow roasted belly of pork with smoky pancetta &
  creamed potato, caramelised apple, buttered green
  bean parcel and an apple cider jus served with
  cracking crackling
• Confit of duck leg served with mini fondant potato,
  red wine and balsamic braised red cabbage and
  roasted fennel served with a rich red wine jus
• Wild mushroom risotto topped with shavings of fresh
  parmesan and drizzled with aged truffle oil (V)
• Pan fried gnocchi glazed in a rich cream sauce
  with spiced braised red cabbage and served with
  salsa rosa (V)
• Aubergine schnitzel served with a Mediterranean
  cous cous and topped with basil pesto and
  lemon aioli (V)

Dessert

• Baked vanilla cheesecake with a berry and cream
  gazpacho and raspberry sorbet
• Trio of British classics consisting of mini lemon
  meringue pie, bakewell tart and Eton mess
• Rich melt-in-the-middle chocolate fondant served
  with honeycomb ice cream & a tangy fruits of the
  forest compote
• Traditional berry pavlova served with sugary sweet
  Chantilly cream
• Passionfruit parfait served with vanilla bean ice
  cream, sesame and poppy seed tuiles and mango
  drizzle

Coffee
Coffee or tea with chocolates.