Starter Sample Menus
Fish,
Smoked Haddock, Chive and Sea Salt Fritters, served with a Lemon Mayonnaise.
Breaded Plaice Goujons with a Frisse and Red Chard salad and Tartar Sauce.
Sea Bass Seviche of Coconut, Lime and Coriander with a Shaved Fennel and Mixed Leaf Salad.
Smoked Fish and Citrus Terrine, and oven baked Crostini.
Smoked Haddock and Potato Chowder finished with Flat Leaf Parsley and accompanied with Granary Bread.
Salad of Smoked Salmon, Lilliput Capers and Marinated Red Capsicums finished with a Crème Fraiche Dressing.
Crayfish Tails served in a Filo Basket of crisp Seasonal Leaves and topped with a Rich Marie Rose Sauce.
Summer salad of Seared Scallops with a Ginger, Shallot and Soy Sauce Dressing.
Simply, Crevettes, Lemon Mayonnaise and Shallot Vinaigrette.
Smoked Mackerel Salad served with a Horseradish Cream.
Thai style Crab Cakes with a Sweet Thai Chilli Dressing.
Risotto of Smoked Salmon, Lemon and Fennel finished with Chive Crème Fraiche.
Breaded Plaice Goujons with a Frisse and Red Chard salad and Tartar Sauce.
Sea Bass Seviche of Coconut, Lime and Coriander with a Shaved Fennel and Mixed Leaf Salad.
Smoked Fish and Citrus Terrine, and oven baked Crostini.
Smoked Haddock and Potato Chowder finished with Flat Leaf Parsley and accompanied with Granary Bread.
Salad of Smoked Salmon, Lilliput Capers and Marinated Red Capsicums finished with a Crème Fraiche Dressing.
Crayfish Tails served in a Filo Basket of crisp Seasonal Leaves and topped with a Rich Marie Rose Sauce.
Summer salad of Seared Scallops with a Ginger, Shallot and Soy Sauce Dressing.
Simply, Crevettes, Lemon Mayonnaise and Shallot Vinaigrette.
Smoked Mackerel Salad served with a Horseradish Cream.
Thai style Crab Cakes with a Sweet Thai Chilli Dressing.
Risotto of Smoked Salmon, Lemon and Fennel finished with Chive Crème Fraiche.
Vegetarian,
Puff Pastry Tartlet topped with Basil Pesto, Plum Tomato, Mozzarella and Wild Rocket.
Field Mushroom, Tarragon and Parmesan Quiche served with char-grilled Trevisse Salad.
Salad of Grilled Baby Leeks, Blood Oranges and toasted Hazelnuts with a Balsamic Dressing.
Wild Mushroom and garden Herb Risotto with Parmesan Shavings.
Deep fried Arancini stuffed with Baby Mozzarella Balls on a bed of Wild Rocket and finished with Purple Cress.
Marinated Artichokes, Feta Cheese and Sun-Blushed Tomatoes with a Basil Oil Dressing.
Roasted Baby Beetroots, Roquefort Cheese and Bitter Leaf Salad.
Rustic Country Vegetable Soup served with Granary Bread.
Goats Cheese, Roasted Red Pepper and Basil Mousse with oven baked Croutons.
Cornmeal Blini with Spiced Chickpea Puree and Toasted Walnuts.
Field Mushroom, Tarragon and Parmesan Quiche served with char-grilled Trevisse Salad.
Salad of Grilled Baby Leeks, Blood Oranges and toasted Hazelnuts with a Balsamic Dressing.
Wild Mushroom and garden Herb Risotto with Parmesan Shavings.
Deep fried Arancini stuffed with Baby Mozzarella Balls on a bed of Wild Rocket and finished with Purple Cress.
Marinated Artichokes, Feta Cheese and Sun-Blushed Tomatoes with a Basil Oil Dressing.
Roasted Baby Beetroots, Roquefort Cheese and Bitter Leaf Salad.
Rustic Country Vegetable Soup served with Granary Bread.
Goats Cheese, Roasted Red Pepper and Basil Mousse with oven baked Croutons.
Cornmeal Blini with Spiced Chickpea Puree and Toasted Walnuts.
Meat,
Flaked Duck Legs and Hoi-Sin Pancakes with Cucumber and Spring Onion Salad.
Salad of Cured Italian Meats, Bitter Leaves and Blood Oranges with a Mustard Dressing.
Terrine of Pork, Apple and Sultanas with Real Ale Chutney, garnished with Caper Berries.
Seared Carpaccio of Beef with a Chinese Style Dressing.
Pork Rilette with toasted Ciabatta and Pickles.
Smoked Chicken Salad with a Red Onion, Mango and Coriander Relish.
Pan fried Chicken and Chorizo, Wild Rocket, Shaved Parmesan and Sun Blushed Tomatoes.
Rosemary skewered Lamb Kebabs with a Mint Yoghurt.
Grilled Duck Hearts in a Chilli, Coriander and Sesame Marinade.
Asparagus and Pancetta topped with a Crispy Hens Egg.
Salad of Cured Italian Meats, Bitter Leaves and Blood Oranges with a Mustard Dressing.
Terrine of Pork, Apple and Sultanas with Real Ale Chutney, garnished with Caper Berries.
Seared Carpaccio of Beef with a Chinese Style Dressing.
Pork Rilette with toasted Ciabatta and Pickles.
Smoked Chicken Salad with a Red Onion, Mango and Coriander Relish.
Pan fried Chicken and Chorizo, Wild Rocket, Shaved Parmesan and Sun Blushed Tomatoes.
Rosemary skewered Lamb Kebabs with a Mint Yoghurt.
Grilled Duck Hearts in a Chilli, Coriander and Sesame Marinade.
Asparagus and Pancetta topped with a Crispy Hens Egg.