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Starters                         

Duck Liver & Pork Pâté with Orange & Cognac Liqueur, Toasted Sourdough Bread, and Balsamic Onion Confit

Tomato, Red Pepper, and Ginger Soup with Crème Fraîche & Chive Cream served with a Mini Dinner Roll

Smoked Salmon & Dill Mousse, Micro Leaf Salad, Quail’s Eggs, Mascarpone, Chive, and Cress

Prawn Cocktail, Baby Gem, and Chive Buttered Brioche

Main Courses

Pork Belly, Pomme Purée, Baby Carrots, Baby Beetroot, Quince, and Apple Sauce

Pan-fried Chicken Breast, Confit Chicken Leg, Heritage Carrots, Baby Leek, Red Onion, and Red Wine Jus

Salmon Fillet, Celeriac Purée, Crispy Bacon, French Beans, Chicory, Shallots, and Lobster Sauce

Vegan Sweet Potato, Chickpeas, Red Lentils, Caramelised Onion Loaf, Mixed Seeds with a Leek and Pink Peppercorn Sauce

Desserts                                           

Fresh Fruit Salad, Passion Fruit Coulis, and Cream Chantilly

Gluten-Free Warm Chocolate Fudge Brownie, Cherry Compote, and Vanilla Ice Cream

Malibu Panna Cotta, Raspberry Crunch, and Biscotti Crumb

Lemon Tart with Glazed Raspberries and Sweetened Crème Fraîche

Tea, Coffee and Mints

£75 per head plus VAT (Includes crockery, cutlery, and napkins)

Starters                                                               

Ham Hock & Pea Terrine with Tomato, Red Pepper, and Lime Chutney, Toasted Ficelle

Thai Crab Cakes with a Cucumber Relish Rocket Salad

Chicken Apricot & Pancetta Terrine, Micro Leaf Salad, Sticky Fig Relish, Toasted Brioche

Falafel, Roasted Pepper & Avocado Tian, Mixed Shoots, Basil Oil, and Focaccia Crisps

Main Courses

Black Leg Chicken Stuffed with a Leek and Bacon Forcemeat, Potato Fondant served with Seasonal Vegetables, Baby Leek, and Pink Peppercorn Sauce

Pan-Fried Duck Breast, Confit of Leg with a Honey & Thyme Sauce, Goose Fat Potatoes roasted with Rosemary & Thyme, Braised Savoy Cabbage, and Carrot Purée

Beef Tenderloin in a Merlot Sauce with Glazed Shallots and Veal Tail, Horseradish Creamed Potato, Roast Onion, Sautéed French Beans, Glazed, Heritage Carrots, and Jus Lié

Luxury Nut Roast with Butternut Squash, Carrot, Sweet Potato, and Cheddar Cheese topped with a White Onion Marmalade

Desserts     

Sticky Toffee Pudding with Toffee Sauce and Clotted Cream Ice-Cream

Warm Chocolate Fondant with Vanilla Ice Cream

Gluten-Free Vegan Vanilla Cheesecake served with a Raspberry Coulis and Biscotti Crumb

Fresh Berry Eton Mess with a Raspberry Crunch and Edible Flowers

Tea, Coffee and Petit Fours

£80 per head plus VAT (Includes crockery, cutlery, and napkins)

Starters

Venison & Beef Shin Terrine, Celeriac Remoulade, Asparagus Spears, and Baby Rocket

Seared Scallops, Cauliflower Purée, Crispy Pancetta, Fried Baby Leeks with Basil Oil

King Prawn, White Crab Meat & Avocado Tian, Mango and Tomato Salsa, Chilli Oil

Confit of Duck, Plum, and Arugula Salad, Honey and Lime Dressing

Main Courses

Beef Fillet with Port Shallots and Celeriac Cream, Heritage Carrots, Baby Leek, Red Onion, and Veal Jus

Chump of Lamb with an Eggplant Caviar, White Miso, and Tomato Gel, Red Wine, Radicchio, and Sweet Tropea Onions

Salt Crusted Seabass Fillets, Sweet Potato Purée, Crispy Bacon, French Beans, Chicory, Shallots, and Lobster Sauce

Roasted Root Vegetable Wellington, Butternut Squash and Sweet Potato Filling encased in Golden Puff Pastry served with a Rich, Red Wine, and Wild Mushroom Jus

Desserts

Rich Chocolate Truffle Mousse with Whisky & Coffee Liqueur, Orange Cream

White Chocolate & Passion Fruit Cheesecake with Frosted Berries

Gluten-Free, Vegan, Raspberry & Gin Cheesecake, Blueberry Sauce, and Chocolate Twill

Apple Tarte Tatin, Vanilla Ice Cream, and Red Berry Coulis

Roasted Pineapple Carpaccio with a Quenelle of Mango & Lime Eton Mess, Biscotti Crumb

Tea, Coffee and Truffles

£85 per head plus VAT (Includes crockery cutlery, and napkins)

British Cheese Platter:
Lincolnshire Poacher, Katherine Goats’ Cheese, Shropshire Blue, Tunworth Camembert, served with Apple & Raisin Chutney, Grapes, Quince Jelly, and Crackers

Cheese Course – £7.50 per head