OptionsStartersMainsSides & Desserts

Starters

  1. Carpaccio of smoked venison with pomegranate molasses, shaved parmesan and micro beets
  2. Wild mushroom ravioli with blackened sage butter
  3. Slow cooked pork belly on a bed of creamy polenta with calvados reduction glazed
  4. Beetroot gravlax served with hot potato cakes, rings of radishes and horseradish sour cream
  5. Twice baked goat’s soufflé with watercress and walnut salad
  6. Boned quail, stuffed with chorizo and cracked wheat on a bed of cream spinach
  7. Thai crab cakes on wilted choi sum and tomato hollandaise

Mains

  1. Breast of duck rubbed sumac pan fried and served with confit of duck parcels
  2. Medallions of monkfish with black squid ink risotto and crispy pancetta
  3. Roast fillet of beef with a rich port and bone marrow sauce
  4. Medallions of loin of lamb coated in mushrooms with a shallot sauce
  5. Pork fillets roasted with orange and star anise served with caramelized oranges
  6. Organic chicken supreme roasted with lemon, olives and wild oregano

Hot Sides

  1. Dauphoise potatoes, sliced potatoes baked with cream, garlic and nutmeg
  2. Hasselback potatoes, whole potatoes sliced ¾ way down and topped with parmesan and baked till crisp.
  3. Creamy mash potatoes
  4. Baby air loom carrots
  5. Creamed spinach with nutmeg.
  6. Pumpkin mash
  7. Braised fennel bulbs with toasted almonds
  8. Cauliflower puree with chives and toasted pumpkin seeds
  9. French beans tossed in butter and pancetta
  10. Roasted seasonal vegetables

Desserts

  1. Individual 3 marquee chocolate terrine of plain, white and milk with raspberry sauce and bandy snap cone
  2. Sticky toffee pudding with butterscotch sauce and home made ice cream
  3. Roasted seasonal fruit baked with ginger wine and vanilla served with coconut and lime panna cotta
  4. Individual lemon meringue pie
  5. Crème Brule with Scottish shortbread
  6. Hazelnut meringue stack with cinnamon cream and berries
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