Menu
Menu A
Starters
Served with fennel, raspberry puree, pea shoots and lemon dressing.
Served with cauliflower puree, toffee apples and mustards vinegar.
Served with rosemary bread, rocket salad, asparagus and pear puree.
Served with chilli, coriander and lime dip.
Served with rustic bread and herb butter.
Served with rocket and spring onion salad, sweet chili and lime dressing.
Served with herb butter and herb ciabatta.
Served on a bed of green seasonal salad and black olive tapenade.
Mains
Served with cider potato fondant, baby leeks, baby heritage carrots and thyme Jus.
Served with potato dauphinoise, chantenay carrots, broad beans and red wine Jus.
Served with herb crushed new potatoes, sautéed spinach and baby broccoli, French beans, cherry Jus.
Served with salsa Verde, micro salad & parsley and horseradish buttered Jersey royal’s potatoes.
Served with creamy mash potato, peas, chorizo, watercress and classic white wine sauce.
Served with courgette tagliatelle, purple sprouting broccoli and fish veloute.
Served with braised red cabbage and micro herb salad.
Served with truffle oil and parmesan crisp.
Served with roasted sweet potato puree, peanuts and crispy sage.
Desserts
Sicilian lemon tart, berry Pavlova, Belgium chocolate brownie.
Served with strawberry and mint salad.
Served with fresh berries.
Served with biscuits, grapes, apples, celery, homemade chutney.
Menu B
Starters
Served with cider apple, pork scratchings, pea shoots and mustard vinaigrette.
Served with herb bread, dill and cucumber pickle, herb butter, pea shoot salad.
Served with frisee, orange and honey dressing.
Mains
Served with fondant potato, heritage baby vegetables and herb Jus.
Served with sun blush tomato crushed new potatoes, aubergine puree, deep fried calamari and tomato veloute.
Served with sautéed rosemary spinach, purple sprout broccoli and white wine sauce.
Desserts
Served with clotted cream ice-cream (V)
Served with raspberry compote and Chantilly cream.
Menu C
Starters
Served with herb butter, herb ciabatta and root veg crisps.
Served with toasted brioche, rocket salad, pickled gherkin and house made chutney.
Served with frisee, orange and honey dressing.
Served with cucumber ribbons, roulade and mousse with rye bread crostini.
Served with heritage vegetable salad.
Mains
Served with dauphinioise potatoes, fried leeks and thyme Jus.
Served with cauliflower puree, potato fondant, French beans and cider Jus.
Served with salsa verde, micro salad & parsley buttered local potatoes.
In creamy goats cheese and beetroot sauce.
Desserts
Served with shortbread biscuit, Eaton mess, dark chocolate and chilli brownie.
Served with cucumber, strawberry and mint salad.
Served with fresh berry and mint salad.
Served with biscuits, grapes, apples, celery, homemade chutney.
Menu D
Starters
Served with herb butter and herb ciabatta.
Served with cider apple, pork scratchings, pea shoots and mustard vinaigrette.
Served with beetroot & cucumber brunoise, beetroot puree, pea shoots and edible flowers.
Served with walnut mayonnaise, rocket salad, herb croutons and citrus dressing.
Mains
Served with fondant potato, local baby vegetables and herb Jus.
Served with honey carrot puree, wild mushrooms, sautéed savoy cabbage and creamy mustard sauce.
Served with salsa verde, micro salad & parsley buttered local potatoes.
Desserts
Served with short bread biscuit.
Served with berry puree and Chantilly cream.
Sharing Menu
Served with cloves and orange wedges.
We serve them with roasted heritage vegetables, different styles of potatoes (roasted, herb mash, sweet potato mash) and rich red wine Jus.
BBQ Menu
Served with cucumber and mint yoghurt.
Mixed Grill Platter
Canapés menu
Served with truffle mayonnaise and mushroom dust.
Served with caramelized red onion, pickled shallot.
Served with spice avocado puree.
Served with spice green chili dip.
Served with herb emulsion.
Served with herb crostini with plum jam.
Served with katsu mayonnaise, pickled ginger and crunchy salad.
Served with mascarpone and balsamic vinegar.
Served on rye bread crostini
Served with roast beef, horseradish and micro rocket.
Served with sweet chilli and coriander yoghurt.
Served with fresh berries.
Served with ginger cream.