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SEASONAL THREE-COURSE MENU

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Autumn / Winter Dining

Menu 1
£52.00

Includes chef’s choice of four canapés per person during reception
Musetti Italian coffee, Tea Pigs tea and petit fours
Minimum of 15 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
Smoked duck breast; trio of pickled beetroot; watercress salad and orange dressing
Beetroot cured salmon; dill creme fraiche mousse; lemon gel and crisp rye bread
Goat's cheese; fig and onion tart; micro salad and sesame seed dressing
Beetroot tartar with apple; pickled spring onion; bitter orange crumble and goat's cheese ice cream

Main

Braised ox cheeck with potator puree; buttered kale; sauteed wild mushrooms; smoked pancetta and red wine reduction
Roast breast of Suffolk chicken with Heritage carrots; poatato dauphinoise; wilted spinach; crispy leek and Madeira jus
Slow cooked pork belly with potato puree; sauteed savoy cabbage; warm apple and cinnamon chutney and crackling
Baked seabass with cauliflower puree; braised fennel; samphire and white wine sauce
Roast fillet of salmon with lemon thyme potato rosti; tenderstem broccoli and charred chicory
Wild mushroom ravioli; charred butternut squash with gorgonzola and sage sauce
Wellington 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
Port poached pear with ginger ice cream and cinnamon tuile
No.4 Tri – mini creme brulee; winter berry Eton Mess; cinnamon ice cream

Menu 2
£58.00

Includes chef’s choice of four canapés per person during reception
Musetti Italian coffee, T2 tea and petit fours
Minimum of 15 guests

Please select 1 dish from each course for all guests

Starter

Hay smoked venison carpaccio with sweet onion puree; black trumpet mushrooms and pickled yellow beetroot
Crab and smoked salmon salad with avocado moussse; fennel and apple
Seared scallops with chorizo; pea puree and lemon balm cress
Sauteed wild mushroom tartlet with poached hen's egg; chive beurre blanc and micro rocket salad
Beetroot and goat's cheese tarte tatin with seasonal leaves

Main

Hereford fillet of beed with black garlic mash potato; confit shallots; braised leeks; chantenay carrots and port jus
Herb crusted rump of lamb; rosemary infused dauphinoise; Heritage carrots; pea emulsion and red wine reduction
Five spiced glazed duck breast with a coriander rice cake; braised pak choy; pickled carrots and orange soy reduction
Pan fried seabream with herb potato gnochhi; charred baby; tomatoes; samphire and pastis cream sauce
Feta; aubergine and spinach sambusak with quinoa; roasted Mediterranean vegetables and yoghurt and mint dressing
Savoy cabbage roulade with almonds; Applewood smoked cheddar; roasted cauliflower and red pepper puree

Dessert

Carmel apple cheesecake with raspberry compote; red currant sorbet and mint
Chocolate and hazelnut torte with bitter chocolate sauce and salted caramel ice cream
Poached pear; sweet pickled blackberries with pain d'epice and cinnamon ice cream
Classic chocolate fondant with vanilla bean ice cream and a prune; date and raisin compote

Spring / Summer Dining

 

Menu 1
£52.00

Includes chef’s choice of four canapés per person during reception
Musetti Italian coffee, T2 tea and petit fours
Minimum of 15 guests

 

Please select 1 dish from each course for all guests

 

Starter

Chicken and ham hock terrine with caramelised apple puree; apple brioche and toasted hazelnuts
Fillet of beef carpaccio with pickled baby vegetables; shallot puree and horseradish mayo
Citrus cured salmon with rolled pickled cucumber; watercress and champagne mustard
Thai fish cakes; with a chilli; mango and cucumber salad and sweet and sour dressing
Chargrilled asapragus; pea and broad beans terrine; beetroot puree and whipped goat's cheese

Main

Cornish lamb rump with saffron potato fondant; baby leeks; chantenay carrots and salsa verde
Five spice glazed pork belly with braised pak choi; pickled carrots; 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; seaweed crisps
Lemon and dill poached salmon; mini potato fondants; pea puree and pink peppercorn hollandaise
Giant couscous salad of green beans; shiitake mushroom; piquillo pepper; almond spread and miso
Buffalo mozzarella with pea; broad beans; cherry tomatoes and a basil pesto dressing

Dessert

Rhubarb panna cotta with blowtorched berries; passion fruit cream and honeycomb
Creme brulee with raspberry shot and coconut pain de genes
Lemon posset with strawberry salad; lime sorbet and sugar shard
Raspberry and white chocolate cheesecake with mixed berry compote and vanilla ice cream

Menu 2
£58.00

Includes chef’s choice of four canapés per person during reception
Musetti Italian coffee, T2 tea and petit fours
Minimum of 15 guests

 

Please select 1 dish from each course for all guests

 

Starter

Seared scallops; pancetta and cauliflower puree; pickled enoki mushrooms
Proscuitto ham with lemon honey figs; charged asparagus; pecorino crisp and rocket cress
Smoked sea trout with charred leeks; leek vinaigrette; crispy air-dried ham; horseradish cream and fresh parmesan
Prosciutto wrapped chicken and asparagus terrine; fig chutney; crisp sourdough
Pear; Roquefort and watercress salad with lemon and dill oil dressing

Main

Loin of Kentish lamb with celeriac fondant; charred sprouting broccoli; heritage carrots and madeira jus
Pan roast breast of guinea fowl; potato galette; savoy cabbage carrot puree and Riesling reduction
Beef fillet with parsley root puree; caramelized parsley root; baby spinach; dauphinoise potato and red wine reduction
Confit pollock with cauliflower mash; braised fennel and marsh grass with white wine sauce
Grilled monkfish with asparagus; courgette and red wine jus
Braised flat Portobello mushroom with goat's cheese; chickpea; aubergine; artichoke and preserved lemon gremolata
Pearl barley risotto with sauteed chestnut mushroom; broad bean; red chard and tarragon cream sauce

Dessert

Pistachio financier with apricot mousse; almond ice cream apricot compote and pistachio shard
Citrus terrine with mango sorbet and orange crisp
Rhubarb and ginger syllabub and candied lime
Chocolate parfait with yoghurt ice cream and beetroot and raspberry coulis