3 Course Sit down Menus

STARTERS

  • Chicken liver parfait served with toasted brioche and a port and cranberry reduction
  • Ham hock terrine served with our own piccalilli and a sourdough croute
  • Prawn and crayfish cocktail with a marie rose sauce GF
  • Salmon gravlax, marinated with beetroot and dill and served with pickled vegetables GF
  • Watermelon and feta salad with toasted pumpkin seeds and a pink grapefruit dressing GF
  • Goats cheese and caramelised red onion tarts topped with asparagus spears

MAINS

  • Corn-fed breast of chicken stuffed with sundried tomato and basil, served with wilted spinach and buttered fondant potatoes GF
  • Rosemary and garlic roasted rump of lamb served with minted pea and potato puree, seasonal vegetables and a redcurrant jus GF
  • Baked darn of salmon with a polenta crust presented on crushed new potatoes, with asparagus tips and a saffron beurre blanc GF
  • Fillet of sea bass, pan fried and served with roasted salsify, buttered fava beans and a lobster bisque GF
  • Aubergine stuffed with provincial vegetables and served with a red pepper coulis GF + V
  • Grilled haloumi served atop slow roasted Portobello mushrooms, with a thyme and shallot vinaigrette GF

DESSERTS

  • Strawberry mille feuille with shortbread biscuits and served with a raspberry coulis
  • Duo of chocolate mousses with a Bailey’s crème anglaise GF
  • Eton mess with whipped cream and fresh berries, topped with crumbled meringue GF
  • Finishing with Coffee, Tea and Truffles

Including crockery, cutlery and oven hire, and Chef on board:  £41.95 + VAT per person

Including canapés on arrival, crockery, cutlery and oven hire, Chef on board:  £45.90 + VAT per person

Staff charge: £45 + VAT per every 15 covers 

Please choose two starters, mains and desserts for your event.

GF = Gluten Free
V = Vegan

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