TwitterFacebookLinkedIn

THREE COURSE MENUS

Go back to Catering

£52.00
Please note that all prices are per person and exclusive of vat at the current rate

Menu 2

Starters

Seared beef, umami broth, roast garlic and peanut
Glazed breast of pigeon, roast artichoke and truffle purée, pigeon liver parfait, grelot and thyme
Trout tataki, black yuzu koshu, crispy onion crumble, sesame mayonnaise and shiso
Seared curried scallop, cauliflower purée, curry oil, apple, coriander and cauliflower salad
Scottish lobster “cannelloni”, toasted macadamia, dill, lime and roast garlic mayonnaise
£6.00 per person supplement
Roast pumpkin velouté, sautéed girolles, toasted seeds, Moroccan crumble
Burrata, beets, fresh salted pear and olive oil

All starters are served with a selection of sliced artisan breads and unsalted English butter

Main Courses

Roast rump of lamb, sweet potato purée, green olive chimichurri, red cabbage and chilli pickle
Slow cooked beef cheek, salt baked celeriac, smokey sauce and pickles
Cannon of lamb, artichoke purée, pressed shoulder, goats curd and watercress
Roasted dry aged fillet of beef, confit red onion, foie gras parfait, fried brioche and buttered chard
£8.00 per person supplement
Roast fillet of brill, baked leeks, hazelnut butter, sea vegetables, ponzu and leek purée
Baked cod with butter bean, chorizo and octopus ragû, rose harissa and spinach
Baked aubergine, “arancini”, baked crispy cheese, fresh oregano, lemon and chilli butter
Truffled pomme purée and duck yolk ravioli, onion ragù and Lincolnshire poacher

Desserts

Roasted, dried and puréed plums, roast apple ice cream, lemon balm, vanilla mousse and maple granola
Pumpkin curd, spiced pastry, double cream ice cream, spiced pumpkin caramel
Poached rhubarb, buttermilk pannacotta, hibiscus granita, pine nut sablé
Baked apple terrine, spiced fruit, buttermilk crème brûlée, clove caramel

£58.00
Please note that all prices are per person and exclusive of vat at the current rate

Spring & Summer

Includes chef’s choice of four reception canapés per person and after dinner tea, coffee and petit fours

Please select one dish from each course to be served to all guests

Menu 1

Starters

Rabbit and guinea fowl terrine, duck fat sour dough and piccalilli
Smoked duck ham, rhubarb preserve, charred feta, basil and chicory
Scottish sea trout, jalapeno, truffle and hazelnut vinaigrette, sour cream and watercress
Salmon sashimi, garlic nougatine, calamansi and miso caramel, ponzu mayonnaise
Salad of peas, pea mousse, chilled pea velouté, lemon thyme croûtes and buttermilk
Roscoff onion tatin, whipped goats cheese, truffle and bitter leaves

All starters are served with a selection of sliced artisan breads and unsalted English butter

Main Courses

Braised short rib of beef, smoked bone marrow and tomato sauce, burnt bitter greens and crispy beef salti
Confit pork belly, green chilli and tamarind slaw, bacon jam and pineapple preserve
Roasted breast of corn fed chicken, curried jus gras, spiced potato, crispy sprouting and pear pickle
Roast fillet of beef, pickled wakame, salt baked shallot, roast shallot purée, beef emulsion
£8.00 per person supplement
Roast seabass, lemon and artichoke purée, crushed Jersey Royals and olive oil
Scottish salmon, burnt garlic sauce, Thai style prawn and sesame courgette flower tempura
Tender stem broccoli gratin, pecan and gorgonzola, salted pears and fresh herbs
Spelt risotto primavera, gremolata and puffed grains

Desserts

Butterscotch, vanilla Arlette, orange blossom and ginger mousse
Calamansi lime curd, Goosnargh yoghurt sorbet, fresh meringue
Candied strawberries, whipped cheesecake, toasted rice, buttermilk caramel
Almond sponge, heather honey ice cream, poached pear and pollen

£52.00
Please note that all prices are per person and exclusive of vat at the current rate

Menu 2

Starters

Croquetas de sobrasada, mojo rojo and garlic aioli
Seared steak tartare, pine nut emulsion, black pepper croutes, charred gherkin
Seared Scottish scallops, wakame and yuzu dressing, roe butter
Cornish crab, sea vegetables, avocado purée, crab bisque vinaigrette and peanut crumble
Slow cooked duck egg, asparagus, baked parmesan, tarragon and Dijon mustard salad
Grilled castelfranco, orange and Roquefort dressing, pine nut dukkah

All starters are served with a selection of sliced artisan breads and unsalted English butter

Main Courses

Roast breast of guinea fowl, roasted gem, fricassee of girolles, broad beans and truffle, tarragon rösti
Spiced lamb rump, smoked aubergine, labneh, salted cucumber, lamb kofta and hummus
Roast cannon of lamb, tomato jam, black olive caramel, whipped feta, oregano and cockles
“Tournedos Rossini” – Dry aged beef, foie gras and bianchetto truffle sauce, mushroom and miso purée
£8.00 per person supplement
Baked cod, charred asparagus, caper and parsley brown butter hollandaise
Fillet of turbot, mussel and langoustine sauce, parsley and lemon barley
£7.00 per person supplement
Crispy duck egg, wild garlic sauce, charred asparagus, hazelnut and tarragon salsa
Courgette and ricotta cannelloni, courgette and truffle velouté, baked cheese and vin cotto

Desserts

Sweetcorn parfait, clotted cream and salted popcorn ice cream, maple syrup and pecan
Passion fruit crème patisserie tartlet, dulce chocolate mousse, coconut pannacotta
Lemon bavarois, raspberry and rose sorbet, hazelnut and brown butter crumble
Cereal milk, pickled berries, “corn flakes”, Earl Grey tea ice cream

£58.00
Please note that all prices are per person and exclusive of vat at the current rate

0 Shares
Share
Tweet
Share
+1
Pin