FABULOUS MENUS

Autumn/Winter supper menu

Hot olives
Pea & coriander falafel with spiced carrot salad, & harissa yoghurt
Minty lamb & apricot tagine, couscous, garlic green beans
(Vegetable tagine)
Cherry chocolate cheesecake

Blinis with whipped goat’s cheese & roasted beetroot
Warm pear & blue cheese salad with walnut pesto dressing
Daube de boeuf, potato dauphinoise, green salad
(Butternut squash, shallot & mushroom pie)
Lemon tart

Honey & mustard glazed sausages (mushrooms)
Beetroot, red onion & goats cheese tart
Teryaki salmon, sesame noodles and stir fried vegetables
(Teryaki tofu)
Mint chocolate mousse cake

Parmesan & rosemary shortbreads
Sweet potato, coconut, chilli & lime soup
Confit duck, lentil ragout, roasted cauliflower
(Puy lentil & spinach pie)
Cardamom poached apricots

White bean, garlic & rosemary crostini
Artichoke gratins
Coq au vin, hasselback potatoes, leeks & mangetout
(Aubergine tournedos)
Fig tarte tatin

Pesto palmiers
Creamy garlic mushrooms with polenta
Pork fillet with a cider & mustard sauce, celeriac purée, sautéed Savoy cabbage, roasted red onion & apple
(Sweet potato crumble)
Spiced poached pear with vanilla mascarpone & cinnamon crumb

Spring/Summer buffet lunches

Beef carpaccio
Chicken with a lemon and tarragon vinaigrette
Coronation chicken
Warm Shredded Lamb with mint & pomegranate
Dressed salmon fillet
Smoked haddock mousse
Veal tonnato
Goat’s cheese and roasted vegetable tart
Tarte à l’onion
Tomato tart with mascarpone & basil

Selection of salads and vegetable dishes such as:

French beans & mangetout with hazelnut and orange
Pea, mint & feta salad
Bulgar wheat tabbouleh
Peach, burrata, rocket and toasted hazelnut salad
Beetroot, feta & broad bean salad
Hot charred cherry tomatoes
Lemon & honey roasted carrot salad with goats cheese & dill
Marinated aubergine with tahini and oregano
Camargue rice salad with orange
Tomato salad with pomegranate molasses
Puy lentil & quinoa salad with lemon & sumac
Smoked aubergine salad
Cabbage & sesame salad
Roasted aubergine & carrot couscous
Orange, goat’s cheese & endive salad
Green yoghurt dressed baby gem lettuce with burnt hazelnuts
Heirloom tomatoes with creme fraiche and black olive granola

Spring/Summer supper menu

Baked feta with harissa & honey
Roasted red peppers with garlic, tomato & anchovy
Moroccan spiced butterflied lamb, tabbouleh, green bean, orange & hazelnut salad
(Mixed vegetable kebabs)
Nectarine tarte tatin

Padron peppers
Gambas flambéed in brandy
Barbequed cotes de boeuf, bearnaise sauce, garlic & rosemary potatoes, leeks & mangetout
(Barbequed marinated mushrooms)
Persian Eton mess

Sundried tomato tapenade toasts
Peach & burrata salad
Harissa & preserved lemon marinated chicken, brown rice with caramelised onions and black garlic, hot charred cherry tomatoes
(Harissa & preserved lemon marinated halloumi)
Honey & thyme cheesecake

Barbequed marinated corn on the cob
Tomato tart
Roast pork with fennel & rosé, sweet potato mash, minted courgettes
(Stuffed aubergine rolls)
Chocolate, espresso & cardamom mousse cake

Crudité with beetroot hummus
Figs with blue cheese & parma ham
Sea bass fillets with a warm olive, cherry tomato & herb salsa, new potatoes, mixed leaf salad
(Twice baked gruyere soufflé with a warm olive, cherry tomato & herb salsa)
Strawberry & passionfruit pavlova

Pea, ricotta & mint crostini
Goat’s cheese & roasted vegetable terrine
Duck breast with a redcurrant & red wine sauce, dauphinoise potatoes, roasted carrots & garlic green beans
(Caramelised onion tart)
Griddled peaches with mint & vanilla mascapone