Starters - Game
|
Breast of Duck with a Spicy Pear chutney and baby carrots
***
|
Seared foie gras, braised pork belly and spiced cherry purée.
***
|
Game Bird Terrine, Caillettes Of Their Legs with Artichoke, Leaves, Truffle and Pistachio Salad.
***
|
Dip
|
Creamy blue chees and spring onion dip
***
|
Herbed yougurt dip
***
|
Spised roast aubergine dip
***
|
Buffet
|
Honney mustard chicken drumsticks
***
|
Canapes
|
Smoked Slamon mini quiches
***
|
Mini roasted vegetable frittatas
***
|
Carmelized onion and bacon mini quiches
***
|
Mocca
|
Passion fruit curd tartlets
***
|
Rum and raisin truffles
***
|
Carmelized Lemon Tartlets
***
|
Sandwiches
|
Chicken, mayo, cellery walnut and rocket
***
|
Turkey, brie cheese, cranberry sauce
***
|
Smoked trout, cream cheese, cucumber
***
|
Vegetable Garnishes
|
Spinach Souffle
***
|
Aligot Potatoes
***
|
Baba Ganoush
***
|
Mains - Game
|
Breast of guinea fowl, confit leg, Morteaux sausage and white bean cassoulet and thyme jus.
***
|
Duck breast with Jerusalem Artichokes, ceps and cherries.
***
|
Guinea fowl wrapped in pancetta with celery and cranberry sauce.
***
|
Garnish
|
Schallot Crisp
***
|
Herb grissini
***
|
Amuse
|
Bloodsausage with sourkraut pie
***
|
Tuna Wrapped in Basil with a Salad of Soy and Radish
***
|
Scallops with goat cheese and crispy prosciutto
***
|
Starters - Fish
|
Roast Halibut with Pea Purée, tagliatelle Gratin, Black Pepper and Bacon Foam
***
|
Roast Halibut with chives, truffled Puy lentils with grilled leeks and Basil jus
***
|
Seabas with Fish Cassolette, Ceps and baby romaine Lettuce
***
|
Starters - Meat
|
Carpaccio of Cured fillet of beef with marinated Mushrooms à La Grecque and Haricot Vert Salad
***
|
Sweatbread with Girolle Risotto and Veal Jus
***
|
Veal Cutlet with boulongere potatoes and creamed morrels.
***
|
Starters - Vegetarian
|
Risotto of Jerusalem Artichoke with Pecorino Cheese and sautéed Salsify
***
|
Organic Innes Farm goat’s cheese buttons with honeyed cherry vine tomatoes, aubergine relish, wild rocket and aged balsamic vinegar.
***
|
Roasted garlic and yellow cherry tomato risotto with lemon olive oil braised fennel shreds and green basil pesto.
***
|
Mains - Fish
|
Red mullet with a risotto of brown shrimps and herbs, steamed bok choi and grilled fennel
***
|
Skillet seared Newlyn cod fillet with spinach and spiced creamed Dublin bay prawns
***
|
Pan fried John Dory with calamari, white bean and chilli salad
***
|
Mains - Meat
|
Braised Lamb Shoulder, Roasted Leg & Grilled Cutlet, Spiced Aubergine & Tomato, Thyme Infused Jus
***
|
Battered Sweetbread & Roasted Veal Medallions, Sauteed Chanterelles & Girolle with Veal Jus.
***
|
Roasted Venison with Poached Pear, Pumpkin, Celeriac & Truffle Puree
***
|
Mains - Vegetarian
|
Warm Chargrilled Provençal Vegetables Marinated with Basil, Goat’s Cheese Tortellini, Aged Balsamic Vinegar
***
|
Millefoile of grilled vegetable and parmesan tuilles served with basil oil.
***
|
Tartare of wild Scottish salmon and Cromer crab with pickled ginger, spiced avocado relish, keta caviar served with coriander tomato dressing and crisp aubergine threads.
***
|
Side Dish
|
Roast tomato stuffed with herbs, mozzarella, balsamic reduction
***
|
Braised fennel with lemon and chive cream
***
|
Honey roasted carrots with sesame seeds and coriander
***
|
Desserts
|
Cheesecake with orange caramel and caramelized hazelnut ice cream
***
|
Chilled coconut tapioca with scorched Alaska,
watermelon and passion fruit pastille
***
|
Rich Chocolate Pudding with Fudge Sauce
***
|
Soups
|
Tomato soup with basil
***
|
Carrot soup with ginger
***
|
Sweet pea soup with lobster
***
|
