Three course dining

STARTERS

• Treacle cured Scottish salmon, buttermilk pancakes, pickled beetroot, juniper crème fraîche.

• Winter salad leaves, roast pheasant, crispy pancetta, chestnuts and pomegranate.

• Beetroot, fennel seed tarte tatin, quenelle of whipped goats cheese.

• Venison and game terrine, cucumber pickle, cranberry compote.

• Asparagus, Labneh, honey’d walnuts.

MAIN COURSE

• Juniper salt cured duck confit, seasonal greens, 'riz au four', wild garlic pistou.

• Slow roasted pork belly. Fennel and potato gratin, caramelised apple.

• Shin of beef braised in red wine, glazed carrot, suet and herb dumpling.

• Breast of pheasant, parsnip purée, pickled blackberries, shredded sprouts, parkin crumbs.

• 7hr leg of lamb, anchovy, lemon and herb rub, persillade, pumpkin purée.

• Roast hake / Scottish salmon filet, pearl barley risotto, lemon, herbs, tomato confit, basil oil.

• Treacle cured venison loin, red wine jus, chard and orange potato gateau.

DESSERT

• Chocolate panna cotta, crème Catalan ice-cream (cinnamon-lemon-orange), almond biscuit.

• Crème brûlée with fruit compote, mint, lavender and citrus shortbread.

• Walnut tarte, prune and Armagnac ice-cream. 

• Apple and pear toffee crumble, vanilla bean custard.

• Pillowy meringues, vanilla bean ice-cream, seasonal poached fruit.

• Chocolate tart with hazelnut, rosemary, orange. Hazelnut crème.

Buffet style dining

A more casual approach to entertaining is with a ‘buffet style’ spread of savoury and sweet dishes laid out for you to help yourselves. Mingle and enjoy the company of your guests.

Seasonal menus are created to suit each clients budget and tastes.

MENU EXAMPLE

• Homemade seeded bread.

• Fillet of beef, oyster shiitake mushrooms, French beans, Madeira sauce.

• Rosemary, lemon, ginger chicken, bed of warm new potatoes, French beans, sun dried tomatoes, feta cheese, balsamic dressing.

• Whole baked Scottish salmon.

• Salmon en-croute, mascarpone, lime, coriander, parsley, ginger.

• Carrot and pecan pastilla.

• Turnip Tarte Tatin.

• Bulgar wheat salad, spring onions, toasted hazelnuts, chives, parsley, mint, pomegranate.

• Mixed green leaf salad, orange, pear and walnut.

• Grilled seasonal greens / Roasted winter roots.

• Chocolate pavlova, whipped cream, fresh cherries, blueberries, raspberries.

• Tarte au Citron.
  

  (Proposed menu for your party compiling of a choice of:- 2 main dishes, 3 salads, 2 desserts and optional cheese board, bread, chutneys).

Canapés

Apéritifs in the garden during the sunny days are calling out for that accompanying savoury and sweet nibble!
So too are those cozy wintery ‘get togethers' by the fireside. Proposed 4 or 5 canapés per person.

CANAPÉ EXAMPLES

• Cheese Gougères

• Roasted celeriac and prosciutto nuggets.

• Blini with smoked salmon, pistachio, fennel fronds, lemon avocado crème.

• Brochettes of dry cured duck breast, pickled beetroot, pineapple.

• Choux buns filled with Dijon mustard crème, rare filet of beef.

• Rosemary & cheese sablés (biscuits), whipped cheese, piment d'Espelette, chives.

• Cucumber cups, peppered mackerel, strawberry, chives.

• Smoked salmon courgette roulades, cottage cheese, avocado, dill.

• Cherry tomato kebabs, smoked paprika & herb feta, black olives and prosciutto ham.

  CHEESE BOARD £8.OO PP
  Optional extra course

• Selection of local cheeses, bread, oatcakes, pickles