BANQUETING MENU

BANQUETING MENU

Locally Smoked Salmon, Vegetable and Herb Terrine, Petit Salad and Citrus Dressing.

Chicken Liver Parfait with Rosemary Butter, Toasted Brioche and Homemade Spiced Vegetable Chutney.

Gateau of Seasonal Melon, Candied Peels and pink Grapefruit Sorbet.

Tian of Avocado, Mango and Herbs with Crayfish Tails, Orange and Brandy Dressing.

Chefs Own Cherry Wood Smoked Chicken, Avocado and Mango Salad.

Poached Salmon and Herb Roulade on Garlic Crostini with Greek-Style Salad.

Pressed Duckling, vegetable and Mushroom Terrine on a Herb Salad and trio of Dressings. Steamed Supreme of Chicken Stuffed with a Sun-Blushed Tomato Tapenade, Vegetable Ribbons and Herb Risotto Cake.

Cornish loin of Pork in an Asian Style Marinade, carved onto Vegetables and Noodles with a Tamarind-Scented Sour Source.

Confit of Duckling with Roast Apples and Pears, Wild Mushroom Matte Famme, Cabbage and Bacon, Burgundy Jus.

Saddle of Lamb with Spinach and Ricotta, Dauphinoise au Gratin, redcurrant and Rosemary Jus.

Roast Sirloin of Local Beef, Red Wine and Mushroom Sauce, Thyme-Scented Yorkshire Pudding.

Roast leg and loin of Lamb with a Honey and Mint Stuffing, Courgettes and Asparagus, Minted Duchesse Potato, Redcurrant and Port Jus.

Duet of Chicken. Leg Stuffed with Wild Mushroom. Chicken Breast in Parma Ham on Sweet potato Royale, Orange and Cardamom Scented Jus. Jasmin Pannacotte with Raspberries, Creme Fraiche and Orange Lacy Tuille.

Passion Fruit Pavlova Roulade with a Roasted Pistachio Ice Cream.

White Chocolate and Baileys Torte, Nut Clusters and Chocolate Velvet.

Classic lemon and Orange Tart with Blackcurrant Ice Cream.

Vanilla Cheesecake with Raspberry Sable.

Toffee Banana and Brioche Pudding with Vanilla Seed Ice Cream Freshly Ground Coffee and Mints
or
Freshly Ground Coffee and Chocolate Truffles.