Wild mushroom cappuccino with a grissini stick
• • •
Tomato tartare with a quince jelly and chive oil dressing (v)
• • •
Smoked chicken and avocado tian with a prosciutto wafer and balsamic and avocado dressing
• • •
Carpaccio of soy marinated beef fillet with an oriental salad and Indonesian soy dressing
• • •
Vine tomato, buffalo mozzarella and sunblush tomato stack
with pesto dressing, aged balsamic and olive oil (v)
• • •
Tian of Szechwan duck flavoured with 5 spice and galangal
accompanied by an orange, sesame and mirin dressing
• • •
Smoked and poached salmon terrine with seared king scallops and chives
served with a crayfish tail and prawn salad
• • •
Oven roasted peaches topped with shaved Serrano ham drizzled with raspberry vinegar and sweet
sherry dressing (April to September only)
• • •
Roasted tomato and red pepper soup with aubergine croutons, deep fried basil and light truffle oil (v)
• • •
Tartare of smoked salmon on a cucumber rosette with salmon keta, crème fraîche with a drizzle of
lemon oil and chervil
• • •

Supreme of guinea fowl, spring onion mash, concasse of peas, broad beans and button onions,
with roasted beetroot sticks
• • •
Cod pan-fried with pont neuf potatoes with minted pea purée and green beans served
with red wine jus
• • •
Medallion of beef fillet with a mustard crust, fondant potato, French beans served with horseradish
and red wine sauce
• • •
Pan seared supreme of Brittany corn-fed chicken stuffed with spinach and ricotta, wrapped in
prosciutto served with crushed new potatoes and caraway scented carrots
• • •
Lamb cutlets, roasted sweet potato wedges and sugarsnap salsa
• • •
Confit Gressingham duck leg scented with fragrant fennel seeds, served on a grilled fondant potato
with steamed cabbage
• • •
Slow cooked shank of English lamb scented with cardamom and sun dried tomatoes with caramelised
garlic mash and roasted root vegetables
• • •
Panfried sea bass on a crushed new potato, concasse of French beans with lemon and saffron jus
• • •
Roasted poussin served with peaches and vanilla mash

Apple tarte tatin with vanilla ice cream, caramel sauce and apple crisp
• • •
Vanilla pannacotta served with spiced kumquat compôte and almond pistachio biscuit
• • •
Apple charlotte with apple compôte, apple and Calvados sorbet and baby crab apples
• • •
Glazed lemon tart with a raspberry sorbet
• • •
Strawberry mille feuille served with vanilla poached strawberries and a strawberry coulis
• • •
Caramelised banana smothered in chocolate chilli sauce served with homemade coconut ice cream
• • •
Vanilla cheesecake served with balsamic roasted strawberries
• • •
Individual banoffie pie
• • •
Raspberry suspended in lemon lime jelly, lemon cheesecake with candied lemon zest
and raspberry coulis
• • •
Coconut pannacotta, confit pineapple chunks served with a honey Madeleine

Sticky toffee pudding with caramel sauce and homemade vanilla ice cream
• • •
Mocha lamington with rich chocolate sauce and a raspberry tower
• • •
Fair-trade tea and coffee served with mints
• • •
In addition, we are able to offer a selection of canapés at £2.30 per canapé at your reception

All prices exclusive of VAT