Somerley  
Somerley Menu
 
Sample Menu
Sample 3-Course Dinner Menu

This is a set menu. Please select the same starter, main course and dessert for all guests. An alternative vegetarian menu may be selected for guests with special diets.

Starters

  • Scallops & Lobster Cream Torte with Parsley and Shallot Beurre Blanc (Hot)
  • Ravioli of Lobster, Crayfish and Smoked Salmon with Chervil Sauce (Hot)
  • Butterflied Tiger Prawn with Spicy Puy Lentils and Sour Cream (Hot)
  • Scallop Carpaccio, Langoustine Mousse with a Sichuan Pepper Dressing (Warm)
  • Monk Fish Medallions with Celeriac Purée and Celeriac crisps with Salmon Caviar and a Chive Beurre Blanc sauce ( Hot)
  • Jambonette of Corn Fed Chicken Leg filled with Foie Gras & Truffle served on Crisp Seasonal leaves (Cold)
  • Gravadlax with Potato Rösti, Chive Cream and Crisp Leaves (Cold)
  • Somerley Game Terrine with an Onion Marmalade (Cold)
  • Foie Gras d’oie on a fine Apple Tarteline with a Calvados glaze (Hot)
    (£5.00 per person plus VAT supplement)

Vegetarian

  • Asparagus and Emmental Crème Brûleé ( Hot)
  • Millefeuille of Roasted Root Vegetables served with a cream and Whole grain Mustard sauce ( Hot)
  • Gâteau of Provençale Roasted Vegetables with a Yellow Pepper Coulis ( Cold)

Main Courses

  • Rosette of Salmon & Halibut with a Spinach and Noilly Prat sauce
  • Fillet of Brill with Crayfish and Mussels topped with a Bisque Velouté and Gratinated
  • Fillet of Sea Bass with Sauce Perigourdine (Truffle) served on Sweet Potato and leeks
  • Quail Filled with savoury Rice served with Sauteé Potato
  • Corn Fed Chicken Supreme filled with a Sun dried Tomato Mousse served with a Basil and Creamed Roasted Tomato sauce
  • Confit of Duck Leg & Grand Armagnac Sauce served on a Ragout of White and Flageolet Beans.
  • Gressingham Duck Breast Montmorency (Cherry and Kirsch) and Fondant Potato
  • Pork Medallions with Bell Pepper and roasted Garlic in a Rich Tomato Reduction
  • Roasted Loin of Hampshire Lamb with Dauphinoise Potato, Panache of Vegetables and Rosemary Jus.
  • Slow Roasted Rack of Lamb with a Minted Mash & Petit Pois ‘ à la Francaise’
  • Roast Sirloin of Beef served with a three Peppercorn Sauce (£5.00 per person plus VAT supplement)
  • Fillet of Beef Rossini (Foie Gras and Truffle) Noisette Potato and a Madeira Sauce (£5.00 per person plus VAT supplement)

Vegetarian

  • Glazed Baby Carrots with Orange & Whisky Parcel served with a Broad bean and Radish sauce.
  • Wild Mushroom, Spinach and Silverskin Onion Steamed Pudding
  • Brioche filled with Julienne of Vegetables and a Parmesan Cheese sauce

Desserts

  • Orange Segments set in a Champagne and Grenadine Jelly with a fresh Melon Coulis
  • Strawberries in a Light Champagne Bavaroise with Lemon Grass Sorbet
  • Crème Brŭlée
  • Fruit Terrine in an Almond Butter Cream served with a Raspberry Coulis
  • Eton Mess (Strawberries, meringue and whipped cream blended into velvety clouds)
  • White Chocolate and Passion Fruit Mousse
  • Sticky Toffee Pudding with Sticky Toffee sauce (Hot)
  • Duo of Chocolate Temptation
  • Raspberry Tiramisu with a Marsala and Coffee Syrup
  • Traditional Individual Apple and Blackberry pie served with Vanilla crème Anglaise (Hot)

Coffee and Truffles

£53.00 per Person + VAT

All red meats will be served pink. Some dishes may contain nuts and alcohol. All dishes are subject to availability.

Sample Canapé Menu

Cold

  • Salmon Caviar in a Cucumber Cup
  • Chicken Liver Parfait on Galette Feuillette (Puff Pastry)
  • Crab Tartlet
  • Fresh Salmon Tartar Croute
  • Marinated Beef with Mascarpone & Rocket on Croustade drizzled with Truffle Oil & Parmesan
  • Salami with Soft Cheese on Olive Biscuit
  • Prawn with a Chilli Lime Pastry Cup
  • Goats Cheese rolled in Aromatic Herbs (V)
  • Quail Eggs with Spiced Salt (V)
  • Honeydew, Cantaloupe, Water Melon and Mint Skewers (V)
  • Strawberries Dipped in Chilled Bitter Chocolate (V)
  • Raspberry Bavaroise Tartlet (V)
  • Mini Chocolate Meringue (V)
  • Shot Glasses with a choice of:
    Green Pea Soup (V)
    Leek Soup (V)

Hot

  • Cajun King Prawn Skewer
  • Chicken and Emmental Gratin in Mini Baked Potatoes
  • Mini Yorkshire Puddings with Rare Beef and Horseradish Crème Fraîche
  • Honey & Ginger Duck Breast on Potato & Spring Onion Rosti
  • Chorizo Puff
  • Mussel Mariniere Feuillete
  • Spicy Pork Fillet & Mango Skewer
  • Soufflé of Gruyere and Potato (V)
  • Honey and Mustard Chicken
  • White bean & Sage Crostini (V)
  • Carrot & Spring Onion Rosti with Feta & Marinated Black Olives (V)
  • Croute of Pate d’escargot
  • Coconut and Saffron Prawn Spoon
  • Shot Glass with Carrot & Orange Soup

Please select five items from the above menu. A maximum of three hot canapés may be chosen. Up to three additional canapés may also be selected for a cost of £2.00 plus VAT per canapé.

£9.50 per person plus VAT


Click here for a printable version