Menus

Choose from a variety of exciting menu options to suit your eating requirements. These include canapés, bowl food, a fork buffet and a 3 course meal.

Canapés

Please select 6 options from the hot & cold options below

Hot:

• Chorizo sausages with a pepper fondue
• Caramelised red onion galette (V)
• Jerk chicken skewer with coriander yogurt dip
• Lamb kofta with a red current and mint jam
• Vegetable spring rolls with plum sauce and black sesame seeds
• Wild mushroom and truffle infused ricotta cheese tart (V)

Cold:

• A basket of smoked sword fish with mango salsa
• Bresaola and gorgonzola involtini with young roquette
• Savoury herb crêpe/purée with garlic boursin and tomato confit (V)
• Beetroot marinated salmon on dark rye with keta caviar
• Sliced quail breast marinated in hazelnut oil and honey with pear chutney
• Roasted artichoke, dried cherry tomato and olive puree on toast (V)

Bowl food

Please choose 3 bowls including 1 Vegetarian

Package includes a selection of complementary desserts

• Smoked chicken and artichoke salad with a cranberry dressing (cold)
• Baked red mullet on spiced sweet potato puree and lemon oil
• Penne pasta with roasted pumpkin, tomato confit, basil and baby spinach (V)
• Flaked confit of duck on wasabi mash with crisp springs onions
• Yellow thai chicken curry with smoked almond rice
• Pan fried crab risotto cakes on shallot and pea shoot salad
• Oven braised lamb on a fennel pomme puree
• Baked salmon rolled in mixed sesame seeds on teriyaki noodles
• Caerphilly cheese and chive burger with chips and caramelised shallots (V)

3 course meal

Starters

Please select one option:

• Chargrilled smoked salmon with crispy capers, saffron crème fraîche and fennel cress salad
• Smoked chicken and home dried plum tomato tart with basil sorbet
• Crab tian, spinach vichyssoise, and celery and apple salad
• Confit duck on a soft herb and puy lentil salad with port wine syrup
• Baked smoked haddock fish cake, baby spinach, lemon butter sauce (hot)
• Sweet roasted red pepper and goats cheese parfait, olive bloomer crostini and basil oil (V)
• Classic roasted vegetable stack with a soft goat’s cheese centre and a roquette pesto (V)

Main courses

Please select one meat and one vegetarian option:

• Lamb rump on fennel au gratin, fondant potato, confit shallots
• Fillet of beef on a wild mushroom truffled cabbage parcel with thyme parmentier
• Grilled cod on confit salmon and dill cannelloni, tomato coulis and vine tomatoes
• Corn fed chicken breast on a chorizo mash with pan fried baby leeks and a cannellini bean broth
• Roast loin of pork, root vegetable timbale, crackling and an onion and bacon purée
• Pan fried turkey escalope on a root vegetable and cranberry crush, sage and pancetta stuffing
• Roasted vegetable tian with a butternut squash ravioli and a parmesan cheese emulsion (V)
• Lemon linguini with roquette, olives, confit tomatoes and roasted fennel (V)

Desserts

Please select one option:

• Dark chocolate and pecan profiterole cheesecake
• White chocolate ganache with a set cherry cream
• Spiced plum tarte tatin with a ginger mascarpone
• Individual dark chocolate tart with a vanilla bourbon ice cream
• Passion fruit tart with an orange crème fraîche
• Warm Christmas bread and butter pudding with Rum Anglaise
• Tangy lemon and lime tart with seasonal berries
• Dark chocolate brownie cake with a vanilla mascarpone and fresh raspberries

Fork buffet

Please select two hot options or one hot and one cold:

Hot

• Oven braised beef with turnips and candy beetroot served with garlic parmentier
• Traditional roast turkey with all the trimmings (live carving stations)
• Chargrilled salmon on saffron confit, new potatoes and shallots
• Spicy Lamb and chorizo skewers with rice a tomato fondue
• Corn fed chicken breast wrapped in sage and Parma ham with a cèpe sauce and chive mashed potato
• Grilled haddock on oven dried plum tomatoes finished with a Rosemary oil and rocket Salad
• Chicken coq au vin with truffle infused dauphinoise potatoes

Cold

• Smoked chicken fillets on a coriander salad served with a mango salsa
• Cured meat platter with rustic breads and roasted artichokes and med dips
• Smoked haddock and chervil tartlets on red chard salad
• Sliced smoked duck breast on pickled chilli vegetables with galia melon and avocado
• Caramelised shallot and Caerphilly cheese tart on confit tomato salad (v)

Vegetarian

Please select one option:

• Roasted sweet potato and pumpkin bake with a fontana cheese and chive emulsion
• Wild mushroom and truffle cannelloni served with a dressed shallot and olive salad
• Confit fennel and pepper pasta bake with young spinach, basil and parmesan shavings
• Asparagus and parmesan galettes with a lemon aioli

Fork buffet salads/hot vegetables

Please select two option:

• Beetroot and spiced butternut squash salad in herb oil and toasted pumpkin seeds
• Roasted artichoke, confit tomato and mozzarella cheese salad and roasted shallots
• Tangy citrus and fruit rice salad topped with roasted flaked almonds
• Fennel and radish coleslaw with a Chive mayonnaise
• A panache of steamed winter vegetables (H)
• Long stem broccoli drizzled with a mustard dressing (H)