Banqueting Menus

To Start

• Pea, Ham, and Garden Mint Soup with Watercress (GF)
• Spiced Parsnip & Apple Soup with Coconut Yoghurt and Parsnip Crisps (VE)(GF)
• Thai Coconut and Corn Soup with Coriander (VE) (GF)
• Woodland Mushroom and Thyme Soup with Truffle Oil (VE) (GF)
• Smoked Butternut Squash Soup with Chilli Shards and Toasted Pumpkin Seeds (VE) (GF)
• Spanish Gazpacho Soup with Roasted Vine Tomatoes (VE) (GF)
• Pan fried Bubble and Squeak Potato Cake Served with Grilled Asparagus, Crispy Bacon, Quails Egg and Hollandaise with a Bloody Mary Shot (GF)
• Parma Ham wrapped Cornfed Chicken and Ham Hock Terrine with Rocket, Spiced Fruit Chutney, Piccalilli and Red Vein Sorrel (GF)
• Smoked Duck Served with a Kumquat and Orange Salad and a Raspberry Vinaigrette (GF)
• Seared Scallops with Black Pudding, Cauliflower Puree, Pancetta and Truffle Oil (GF)
• Prawn Cocktail with King Prawns served in a Martini Glass (GF)
• Gin and Tonic Cured Salmon with Gin and Tonic Jelly, Compressed Cucumber and a Dill Mayonnaise (GF)
• Balsamic and Garlic Mushrooms with Toasted Ciabatta, Parmesan and Herb Oil (V)
• Ale, Mustard & Leek Rarebit Served on Toasted Sourdough with Watercress & Cayenne (V)
• Heritage Tomato Salad with Bocconcini, Baby Basil and Rocket with Toasted Focaccia (VE)
• Avocado, Lime and Pomegranate Crostini with Herb Oil Drizzle and Chilli Flakes (VE)

Mains

• Fillet Steak with Pont Neuf Chips, Vine Tomatoes, Tenderstem Broccoli and a Peppercorn Sauce (GF)
• Roast Rump of Beef with Yorkshire Puddings and all the Trimmings
• Cannon of Lamb with Slow Roast Shoulder of Lamb, Garlic Green Beans, Truffle Creamed Potatoes and a Port Jus (GF)
• Minted Rump of Lamb with Dauphinoise Potatoes, Garlic & Thyme Roasted Baby Carrots and a Red Wine Jus (GF)
• Tenderloin of Pork Served with a Cider Fondant Potato, Buttered Swede & Baby Carrots and a Wholegrain Mustard and Cream Sauce (GF)
• Slow Cooked Apricot Glazed Pork Belly Served with Black Pudding Creamed Potatoes, Honey Roast Parsnips & Carrots and a Marsala Cream Jus (GF)
• Parma Ham Wrapped Chicken Breast Stuffed with Sundried Tomato served with Lyonnaise Potatoes, Garlic Tenderstem Broccoli & Baby Carrots, and a White Wine Cream Sauce (GF)
• Supreme of Chicken with a Mushroom Duxcelle, Crispy Chicken Crumb and a Chicken Jus served with Boulangère Potato Towers and Buttered Greens (GF)
• Scottish Salmon Fillet served with a Fennel and Artichoke Gratin, Charred Hispi Cabbage and a Vermouth Cream Sauce (GF)
• Pan fried Sea Bass with a Crab Cake Risotto and a Champagne and Watercress Sauce
• Cod Wrapped in Crispy Pancetta, Served with Wilted Garlic Spinach and Chicory, Parmesan Creamed Potatoes, and a Sage Butter Sauce (GF)
• Roast Fillet of Hickory Smoked Haddock, Served with Fondant Potato & Crushed Peas, Charred Corn & Saffron Chowder, Samphire (GF)
• Ravioli of Wild Mushroom with a Cream Sauce and Rocket and Parmesan Salad (V)
• Cauliflower Steak Smoked with a Miso Glaze, served with a Chilli, Ginger and Quinoa Croquette, Mango, Lime and Coriander Salsa, Ponzu Dressing and Crispy Seaweed (VE)
• Roasted Butternut Squash with Sage Fondant Potato, Asparagus Tips and a Black Olive and Sundried Tomato Tapenade (VE) (GF)
• Chermoula Spiced Aubergine Served with Jewelled Bulgar Wheat and Coconut & Yoghurt Mint Dressing (VE)
• Portobello Mushroom with Sweet Potato, Spinach and Pinenut on a bed of Saffron Orzo and Rocket with a Tomato Chilli Sauce (VE)

Desserts

• Orange Crème Brulee, infused with Seville orange, topped with crunchy muscovado sugar, and spiced blood orange candied peel, accompanied by a caramelised biscuit.
• Cinnamon Panna Cotta, Served with Spiced Plum Compote, and a Molasses Cookie
• Elderflower Panacotta with Pistachio Meringue (GF)
• Raspberries, Strawberries and Blueberries, Served In-between Layers or Crunchy Meringue and Tangy Fruit Coulis (GF)
• Caramel Apple Tart with Mini Toffee Apple and Crème Anglaise
• Salted Caramel Chocolate Brownie with a Macadamia Nut Brittle and a White Chocolate Sauce
• Sticky Toffee Pudding with Orange and Pistachio, Honeycomb and Toffee Sauce
• Mini Tiramisu, Mini Raspberry Pavlova and Mini Brownie served on a Slate
• Vegan Chocolate Orange Brownie, Served with Whipped Vegan Cream, Orange & Ginger Marmalade and Mint (VE)
• Vegan Dark Chocolate Sponge Topped with Chocolate Ganache and Creamy Espresso Frosting, Served with Hazelnut Brittle (VE)
• Vegan Cointreau and Dark Chocolate Fudge Pots with Golden Chocolate Shards (VE) (GF)
• Exotic Fruit Salad (VE) (GF)