Twitter Facebook LinkedIn

BUSINESS LUNCH MENU

Go back to Catering

 

Spring / Summer Dining

£41.00

 

1 Hour only seated 3 course lunch with preset starter
Includes Musetti Italian coffee and T2 tea with dessert
Minimum of 20 guests

Please select 1 dish from each course for all guests

Starter

Fillet beef carpaccio with pickled baby vegetables; shallot puree and horseradish mayo
Citrus cured salmon with rolled pickled cucumber; watercress and champagne mustard
Chargrilled asparagus; pea and broad beans terrine; beetroot puree and whipped goat's cheese

Main

Five spiced glazed pork belly with braised pak choi; pickled carrots and a coriander rice cake
Breast of Suffolk chicken; black garlic potato puree; cavolo nero; buttered carrots and sherry vinegar jus
Pan-fried Atlantic cod; baked mushroom polenta cake; tomato and red pepper puree and seaweed crisp
Buffalo mozzarella with pea; broad beans; cherry tomatoes and a basil pesto dressing

Dessert

White chocolate cheesecake with mixed berry compote
Creme brulee with raspberry shot and coconut pain de genes
Lemon posset with strawberry salad; lime sorbet and sugar shard

 

Autumn / Winter Dining

£41.00

1 Hour only seated 3 course lunch with preset starter
Includes Musetti Italian coffee and T2 tea with dessert
Minimum of 20 guests

Please select 1 dish from each course for all guests

Starter

Chicken and pork terrine; endive salad; spiced red onion jam and toasted sourdough
Beetroot cured salmon; dill creme fraiche mousse; lemon gel and crisp rye bread
Goats cheese; fig and onion tart; micro salad and sesame seed dressing

Main

Slow cooked pork belly with potatoe puree; sauteed savoy cabbage; warm apple and cinnamon chutney and crackling
Roast breast of Suffolk chicken with Heritage carrots; potato dauphinoise; wilted spinach; crispy leek and Madeira jus
Baked seabass with cauliflower puree; braised fennel; samphire and white wine sauce
Wellington of root vegetables with pea puree roasted pepper coulis

Dessert

Seasonal berry panna cotta; balsamic-pickled plum coulis and oat crumble
Salted caramel chocolate pot with homemade shortbread
Blackberry baked cheesecake with yoghurt and lime sorbet; blackberry compote and a sugar chard