Menu Suggestions

Starters

  • Clementine salad with proscuitto, buffalo mozzarella and a balsamic reduction (V)
  • Marinaded tuna carpaccio served on a warm Asian inspired lentil salad
  • Seared king scallops with pancetta, on a butternut puree with crispy sage leaves
  • Warm goats cheese salad with roasted baby beetroot and pine nuts served with salad leaves (V)
  • Jerusalem artichoke soup with truffle oil (V) or pancetta croutons
  • Thai king prawns with a crispy fennel salad with a coriander soy and lemon dressing

 

Mains

  • Marinaded fillet of beef with a madeira sauce, garlic and rosemary roast potatoes
  • Wild mushroom risotto with truffle oil and parmesan shavings (v)
  • Beef Bourguignon with Roasted baby beets and Potato dauphinoise
  • Moroccon Lamb Tagine with apricots served with a coriander cous cous
  • Baked loin of cod with a butter bean, leek and white wine sauce served with the sweetest roasted fennel
  • Al forno Portabella mushroom served on a bed of roasted root vegetables and topped with salsa verde

 

Dessert

  • Pear and Frangipane tart served with mascarpone
  • Chocolate torte with homemade ginger ice cream
  • Eton Mess with rhubarb
  • Chocolate mousse with a raspberry coulis
  • Classic tiramisu
  • Baked vanilla cheesecake with a ginger biscuit base