Black pudding and mushroom tower with smoked bacon bits and a wholegrain mustard sauce
Chicken liver parfait with salad and red onion chutney
Grilled goats cheese tart and caramelised red onions (v)
Cod fishcakes with tartare sauce
Leek and potato soup with salt and vinegar croutons and a crusty roll (v)
French trimmed chicken with tarragon sauce, with a fondant potato and carrot textures (g.f)
7oz hake supreme, cauliflower textures, pickled cucumber, almond, raisins and pressed potato (g.f)
Wild mushroom and courgette risotto (v)
Lamb rump, fondant potato, broccoli, beetroot textures, with a lamb jus
Pork tenderloin wrapped in prosciutto served with mustard sauce, pressed potato and carrot textures
8oz rump steak with thick cut chips and peppercorn sauce
Sticky toffee pudding with a caramelised banana and ice cream (v)
Baked New York cheesecake with mixed fruits
Cheese & biscuits (v)
Fruit salad (v) (g.f)
Apple & toffee crumble tart with spiced mascarpone (v)
Strawberries & white chocolate served with ice cream
Lemon posset with a tuile biscuit
Chocolate brownie with ice cream
Followed by freshly brewed coffee & chocolate mints
Please choose one dish per course.
Please let our catering team know about any dietary requirements or allergies.
Bespoke Canapés also available, our chefs will tailor these to your party.
To download this menu click here