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
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