Samples menus
Starters
- Butternut Squash Soup, Harissa Marinated Goats Cheese & Roasted Peanuts
- Cauliflower Brulèe with Crispy Thyme Croutes & a Baby Leaf Salad
- Smoked Salmon, Horseradish & Celeriac Rémoulade & Dressed Leaves
- Asparagus, Crispy Hens Egg & Peppered Mayonnaise
- Salad of Bleu d'Avergne Chesse, Pear, Endive & Roast Walnut
- French Onion Soup with Gruyere & Thyme Toasts
Mains
- Slow Roast Belly of Pork stuffed with Black Pudding, Green Beans & Mustard Mash
- Fried Potato Gnocchi, Chorizo Sausage & Roast Pumpkin
- Panfried Sea Bream & Thai Coconut Curry on a bed of Egg Noodles
- Beef Bourguignon with Pearl Onion, Lardons & Sauté Baby Potatoes
- Lemon & Thyme Roast Chicken, Duck Fat Roasted Potatoes & Roasted Vegetables
- Pan Fried Duck Breast with Creamed Savoy Cabbage, Smoked Bacon Lardons, Fondant Potato, Garlic & Rosemary Jus
Desserts
- Apple & Strawberry Crumble with Crème Anglais
- Semi Fredo Mixed Berries served with a White Chocolate Sauce
- Lemon Posset, Berry Compote & Raspberry Sorbet
- Vin Chaud Poached Pears with Vanilla Mascarpone & Chocolate Shavings
- Apple Tatin with Cinnamon Ice Cream
- Hot chocolate Fondant with Vanilla Ice Cream
Vegetarian options
- Roast Pepper, Blue Cheese & Buttered Leek baked in Puff Pastry
- Baby Courgettes stuffed with Harissa-spiced Moroccan Rice
- Spinach, Sun-Dried Tomato & Goat’s Cheese Filo Parcels
- Roast pumpkin Gnocchi in a White Wine & Parmesan Sauce
- Asparagus, Pea and Mint Risotto
- Parmesan Potato Cake, Spinach & Oyster Mushrooms
