Please choose 3 dishes per course as required
STARTERS
Chicken liver parfait served with brioche crouton, caramelised orange jus & French leaves salad
Foie gras & Gressingham duck terrine with apple chutney
(Minimum 8 ordered)
Wild mushroom risotto with parmesan cheese & basil oil
White Selsey crab & baby corn spring rolls with a Thai dressing
Smoked salmon roulade with white crab, rocket & endive salad, chervil & citrus crème fraiche (Minimum 8 ordered)
Half Ogen melon filled with seasonal fruits & passion fruit sorbet
Assiette of smoked salmon, endive salad with a warm chive & butter sauce
Caramelised goats cheese with a tomato & basil chutney
Smoked chicken & asparagus salad with a cesar dressing
Caramelised shallot & vine tomato tart with basil pesto
Ham hock & foie gras terrine served with pear chutney
(Minimum 8 ordered)
Saffron asparagus & spinach risotto with a red pepper reduction
SOUPS
Leek & potato served with white truffle oil
Celeriac soup served with wild mushrooms
Spanish style tomato soup with red peppers
English asparagus veloute with truffle oil
Carrot & coriander soup with coconut milk
Red pepper & sweet potato soup
MAIN COURSE
Poached fillet of salmon with a compote of mussels served with saffron & dill sauce
Oven-baked fillet of halibut with sun-blushed tomato crust, capers, lime & chive butter
Roast tail of monkfish rolled in Parma ham with crushed new potatoes, saffron and chive veloute
Sautéed Pave of sea bass, leeks a la cream and served with a vanilla beurre blanc
Pan-fried breast of corn-fed chicken served with wild mushroom sauce
Rump of English lamb marinated in garlic and thyme served with redcurrant jus
Roasted rack of English lamb served with creamed shallots, tomato and thyme jus
Roast sirloin of beef topped with mustard and parsley crust served with red wine and tarragon sauce
Pave of Scottish beef served with wild mushroom tortellini & red wine sauce
Medallions of Scottish beef fillet sautéed wild mushrooms and cep jus
VEGETARIAN
Wild mushroom tortellini served with a cream & mushroom sauce
Tempura vegetables served with a tomato & sweet chilli chutney
Roasted peppers & parmesan tart served with red onion chutney
DESERTS
Chocolate marquise with vanilla crème Anglaise
Banana & Bailey crème brulee
Spiced apple tarte tatin with vanilla pod ice cream
Mille feuille of winter berries
White chocolate & Hazelnut crème brulee
Banana Pavlova with passion fruit cream
Espresso crème brulee
Bramley apple Pannacotta with blackcurrant sorbet
Served with tea or coffee
CHEESE
A selection of French & English cheeses with black grapes
Served with tea or coffee