3 Course Menu
Starter
Sauteed garlic mushrooms with white wine & tarragon, toasted sourdough (vg,v)
Caramelized white onion soup topped with chive oil served with an artisan bread roll (vg,v,gf)
Chicken liver and port pate, served with red onion marmalade & toasted ciabatta
Seasonal fresh breaded fishcake, lemon emulsion & herb salad
Goats cheese croquette, honey roasted beetroot, rocket salad (v)
Main Course
Chicken, sage & Stilton paupiette, potato fondant, seasonal vegetables, rich red wine gravy
Rolled pork belly, rosemary roast potatoes, glazed seasonal vegetables, cider gravy (gf)
Pan fried salmon, buttered potato terrine, seasonal greens topped with salsa verdi (gf)
Braised blade of beef, garlic pomme puree, seasonal greens & red wine gravy
Garlic Gnocci & roasted cauliflower with coconut cream, with roasted walnuts, fresh herb salad (v,vg,lf,gf)
Root vegetable wellington, with diced sweet potato, seasonal vegetables and a mushroom veloute (v,vg,lf)
To Finish
Honeycomb cheesecake
Traditional set cheesecake with chocolate and honeycomb pieces
Baked white chocolate & raspberry brulee tart
Smooth white chocolate and whole raspberries baked in sweet pastry and finished with a caramel and amaretti topping
Individual chocolate & Irish crème bombe
Smooth Belgian chocolate bombe with a soft centre of Irish cream liqueur
Individual strawberry & prosecco cone
Strawberry and vanilla mousses centred with prosecco soaked sponge and strawberry compote, drizzled with white chocolate truffle
Individual lemon and white chocolate pavlova
Smooth silky white chocolate truffle, crispy meringue and lemon cream, drizzled with curd
Apple crumble
Succulent apple filling baked in crusty sweet dough, topped with buttery crumble and served with crème anglaise
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One starter, two mains & one dessert to be chosen for guests by client, additional course £2.50pp Further dietary options available on request, certain Items may contain traces of nuts
