TwitterFacebookLinkedIn

SEASONAL THREE-COURSE MENU

Go back to Catering

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

Beef carpaccio with enoki mushroom; broad beans; baby rocket and soy dressing
Chicken and chorizo terrine with quince purée; rocket salad and olive croutons
Hot smoked salmon with heritage beetroot; pea purée and mustard cress salad
Prawn cocktail with avocado; mango salsa and watermelon salad
Welsh goat’s cheese and caramelised red onion tart with roasted fig; baby watercress and sesame dressing (V)

Main

Suffolk chicken breast; carrot and parsnip purée; curly kale; braised baby carrots and blackberry sauce
Kentish rump of lamb with potato fondant; mint and pea purée; confit shallot and heritage carrots
Slow cooked pork belly with sprouting broccoli; heritage carrots; apple purée and port jus
Pan fried sea bass with Mediterranean roasted vegetables; basil pesto and crispy leeks
Crispy salmon fillet with creamed lemon and cauliflower purée; grilled asparagus; watercress and slow cooked tomatoes
Pumpkin ravioli with wild mushroom sauce; pecorino and sage crisp (V)
Buffalo mozzarella with peas; broad beans; cherry tomatoes and a basil pesto dressing (V)

Dessert

Caramel panna cotta with stem ginger; poached strawberries and honeycomb
Madagascan vanilla crème brûlée with almond cake and chocolate ice cream
Passion fruit and white chocolate cheesecake with mandarin and orange sorbet
No.4 Trio- cinnamon crème brûlée; mini pavlova and mango 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 with minted pea purée; watercress salad and champagne dill sauce
Chargrilled asparagus wrapped in Bellota ham with fresh rocket and a lemon oil dressing
Suckling pig terrine with roasted garlic purée; fresh rocket and toasted brioche
Saffron braised fennel; quinoa; pine nuts and pomegranate in tahini dressing with nasturtium leaves
Pear; Roquefort and watercress salad with dill oil and lemon dressing

Main

Roasted rump of lamb with carrot and parsnip purée; purple kale; green beans and port jus
Breast of guinea fowl; herb infused potato fondant; baby parsnips; braised spinach and cherry wine reduction
Hereford beef fillet; black garlic potato purée; chargrilled asparagus; heritage carrots and Madeira jus
Dill crusted Atlantic cod; potato galette; roasted tomatoes with parsley root purée and beurre blanc
Pan fried sea bass; carrot purée; white asparagus and salted spinach with root vegetable crisp
Summer risotto with green and white asparagus; broad beans; peas; rocket; basil dressing and parmesan crisp (V)
Wild mushroom arancini; pea purée; carrot purée; asparagus; baby spinach and nasturtium flower (V)

Dessert

Pecan pie tart; mixed berry compote and pistachio ice cream
Almond parfait with poached honey syrup nectarine; meringue shard and almond brittle
Manuka honey cheesecake with mixed berry compote and pistachio shard
Lemon sesame tart; steamed rhubarb; strawberry sorbet and white chocolate tuile

 

Autumn / Winter 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

Ham hock and chicken terrine; tonka bean purée; apple brioche and toasted hazelnuts
Smoked mackerel tartare topped with caviar; pickled cucumber; pea purée; red vein sorrel and rocket salad
Beetroot cured salmon; grapefruit and avocado salad; dill crème fraîche mousse and crisp rye bread
Goat’s cheese; fig and onion tart with watercress salad and aged balsamic dressing (V)
Grilled vegetable terrine with pickled radish and pea shoot salad; horseradish cream and sourdough crisp (V)

Main

Corn fed chicken ballotine with smoked pancetta; parsnip purée; French beans and red wine reduction
Roast breast of Suffolk chicken with heritage carrots; potato dauphinoise; wilted spinach; crispy leeks and Madeira jus
Slow cooked pork shoulder with sautéed savoy cabbage; black garlic mash potatoes; honey glazed carrots and calvados sauce
Daube of beef with rosemary fondant potato; pancetta; silver skin onions; sherry braised red cabbage and heritage carrots
Herb crust Cornish cod with minted pea purée; braised fennel; samphire and fish velouté
Pumpkin ravioli with sautéed wild mushroom; grilled butternut squash; rich tomato sauce and sage crisp (V)
Wellington of root vegetables with pea purée and roasted pepper coulis (V)

Dessert

Coconut and raspberry parfait and fresh blackberries with clotted cream ice cream
Hazelnut cake with vanilla cream and lemongrass sorbet
Port poached pear with ginger ice cream and cinnamon tuile
No.4 Trio – mini vanilla cheesecake; winter berry Eton Mess and rhubarb sorbet

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 purée; black trumpet mushrooms and pickled yellow beetroot
Crab and smoked salmon salad with avocado mousse; fennel and apple
Seared scallops with chorizo; pea purée and lemon balm cress
Sautéed wild mushroom tartlet with poached hen’s egg; chive beurre blanc and micro rocket salad (V)
Beetroot and goat’s cheese tarte tartin with seasonal leaves (V)

Main

Hereford fillet of beef with black garlic mash potato; chargrilled asparagus and madeira sauce
Rump of lamb with parsnip purée; heritage carrots; braised purple kale and port jus
Breast of guinea fowl with herb infused fondant potato; baby parsnips; braised spinach and cherry wine reduction
Pan fried seabream with herb gnocchi; charred baby tomatoes; samphire and pastis cream sauce
Feta; aubergine and spinach sambusak with quinoa; roasted Mediterranean vegetables and yoghurt and mint dressing
Risotto with green and white asparagus; broad beans; rocket; basil dressing and parmesan shavings

Dessert

Caramel apple cheesecake with raspberry compote; redcurrant sorbet and mint
White and dark chocolate mousse with blueberry compote and hazelnut biscuits
Apple tart tatin; caramel apple sauce and cinnamon ice cream
Classic chocolate fondant with vanilla bean ice cream and a prune; date and raisin compote
0 Shares
Share
Tweet
Share
+1
Pin