Private Dining

STARTERS

Poached corn-fed poussin terrine with parma ham, pickled vegetables, pickled mayonnaise

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Chicken liver and foie gras parfait with fig chutney

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Home cured gravadlax with oriental spring roll and lime oil

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Salad of local goats cheese, apple remoulade, apple jelly and cinnamon bread (v)

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Carpaccio of tuna, carrot and soya salad, toasted sesame seeds and lemon oil

MAIN COURSES

Confit of duck leg with orange, citrus dressing, warm lentils and salsify

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Fillet of beef wellington, gratin potatoes and red wine jus, caramelised shallots

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Saddle of lamb, apricot and pine nut stuffing, fondant potato, glazed carrots and port jus

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Sea trout with glazed potatoes, celeriac puree, truffle and celeriac veloute and spinach

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John dory with butternut squash gnocchi, chargrilled courgettes and parsley dressing

DESSERTS

Dark chocolate tart with orange confit

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Raspberry pavlova with vanilla chantilly

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Poached pear with butterscotch rice pudding and almond crumble

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Lemon possets with coconut biscuits and raspberry puree

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Dark chocolate fondants, pistachio panna cotta

All dishes will come completed, all you have to do is follow the recipe cards and

your gourmet dining is ready to enjoy.

STARTERS

Spinach veloute soup with goats cheese crostini (v)

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Citrus cured Loch Duart salmon with prawn toast and chilli dressing

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Ballontine of poached cornfed chicken in parma ham with saffron aioli

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Tuna carpaccio with a sweet fennel and cucumber salad and saffron aioli

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Timbale of chargrilled aubergine, peppered goats cheese and oven dried plum tomato with raspberry vinaigrette (v)

MAINCOURSES

Pave of sea trout with crushed pea and mint, thyme gnocchi and salsa verde

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Pan seared breast of cornfed chicken with a tomato and courgette tian and boulangere potatoes

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Rolled confit belly of pork with spiced red cabbage and gratin potatoes

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Poached and roasted sirloin of beef with smoked bacon and savoy cabbage, potato fondant and jus diable (£3.50 supp)

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Leek and courgette tart with roasted red pepper puree, potato and watercress salad (v)

DESSERTS

Lemon posset, raspberry compote, lemon shortbread

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Warm chocolate brownie with poached pineapple and pineapple sorbet

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Orange and lemon tart with mint crème fraiche

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Vanilla crème brulee with brandy snap and caramel anglaise

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Selection of local continental cheese with quince jelly and biscuits

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Tea, coffee and chocolate truffles

Silver package includes canapés on arrival

Priced at £28.00 per person

STARTERS

Leek and potato soup with fine tempura onion rings (v)

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Confit duck and parsley potato terrine with home made plum chutney

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Citrus cured salmon with lemon and thyme cod fishcake, dill crème fraiche

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Parma ham, pesto and spring onion with a new potato salad and parmesan shavings

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Home made brioche with mulled wine poached pear and black pepper goats cheese (v)

MAIN COURSES

Poached and roasted fillet of English beef with celeriac gratin, fricassee of wild mushrooms and jus diable (£3.50 supp)

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Roasted lamb rump with thyme fondant potato, Jerusalem artichoke puree and buttered savoy cabbage

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Fillet of wild halibut with pesto crushed new potatoes, wilted spinach and cured salmon

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Curried monkfish with a tomato and puy lentil ragout, coriander yoghurt, popodom

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Saffron gnocchi with sweet potato puree and tian of provencale vegetables

DESSERTS

Assiette of desserts

Warm chocolate brownie and vanilla ice cream, raspberry and lemon posset,

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Mint poached pear and mint sorbet

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Dark chocolate and coconut mousse, passionfruit jelly, sesame tuille

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Pistachio crème brulee with brandy snap and raspberry puree

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Knicker bocker glory

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Selection of local and continental cheese with quince jelly and biscuits

Gold package includes a glass of prosecco rose, canapés, handmade petit fours,

Tea and coffee ‐ priced at £38.00 per person