BRONZE MENU – Based on 60 people
Starters
Gaspacho with croutons
Chilled Cucumber Soup
Red onion tartlets with Wensleydale cheese
Smoked mackerel pate with pickled rhubarb and micro herbs
Chicken Caesar salad
Main Course
Bangers and Mash, onion gravy, Savoy Cabbage
Honey Roast Ham, New potatoes, Mixed salad
Belly of Pork, Mustard Mash, Roasted root vegetables
Chicken Casserole, Rice, peas
Dessert
Chocolate Brownies with Vanilla Ice cream
Summer pudding with berries and cream
Honey Pannacotta with a blackberry gel
Baked Lemon Cheesecake with fresh fruit
SILVER MENU – Based on 60 people
Starter
Pea and Mint soup with a lime oil, home made bread
Smoked Haddock tartlets with a watercress salad
Ham hock terrine with piccalilli and home made bread
Home made salmon and cod fishcakes with tartar sauce and a fennel salad
Deconstructed vegetable terrine with a shallot dressing
Chicken and basil terrine with a homemade chutney
Main Course
Sousvide chicken breast, tarragon cream, potato galette and green beans
Roasted salmon Fillets, wilted greens, crushed new potato cakes, lemon and chive mayonnaise
Braised beef cheek, celeriac mash, roasted shallots and baby new potatoes, charred broccoli and chilli
Pork tenderloin with a sweet mustard sauce, leek mash with wilted greens, slow roast carrots
Dessert
Orange and Almond cake with an orange compote and vanilla cream
Caramel pannacotta with a honeycomb crumb and a strawberry gel
Lemon and Lime Tart, fresh raspberries and a raspberry gel
Blackcurrant cheese cake, apple compote, dehydrated apple
GOLD MENU – Based on 60 people
Starter
Sous vide trout fillets roasted with a beetroot salad
Warm pigeon salad with pickled walnuts and a shallot dressing
Maryland Crab Cakes with an avocado salsa
Carpaccio with rocket, beetroot, broad beans and a lemon dressing
Smoked salmon mousse with gravadlax and a watercress and rocket salad
Prawn and avocado salad with a lemon mayonnaise
Main Course
Sirloinof beef, puff pastry pillows, gratin dauphinois, caramelized shallots, green bean bundles, Red wine jus
Seared sea bass with stuffed courgettes, Roasted baby new potatoes, tomatoes, olives and basil
Ballotine of rabbit stuffed with a mushroom duxelle, confit rabbit leg, herby lentils, roasted butternut and beetroot, white wine jus
Fillet of beef with a tomato and tarragon dressing, roasted new potatoes, seasonal vegetables or salad (£2 per head additional)
Stuffed lamb loin, lamb empanaditas, redcurrant jus, potato galette, butternut puree and green bean bundles (£2 per head additional)
Dessert
Chocolate Delice with caramelized pop corn, honeycomb crumb, vanilla ice cream
Vanilla and honey Panacotta with textures of seasonal fruit and a fruit gel
Mango Parfait with dark and white chocolate mousse, pistachio crumb
Individual berry tarts with a crème patisserie and a mint gel