Back

Plated Lunches & Dinner

Starters

Trio of glazed, smoked & poached salmon with pickled cucumber, shallot dressing, mixed leaves

Ham hock terrine with homemade piccalilli, mixed leaves & sour dough flat breads

Warm salad of British wild mushrooms

Main courses

Pan fried guinea fowl on fondant potato with garlic & rosemary jus & green beans

Pan fried duck breast, served on braised red cabbage with roast new potatoes & red current jus

Roast rack of Cotswolds lamb with ratatouille & dauphinoise potatoes

Oven baked sea bass served with new potatoes & red pepper essence

Slow cooked blade of beef in a Nicoise jus with fondant potatoes

Light tart of butternut squash & kale

***

Desert

Homemade dark chocolate tart with raspberries & fresh cream

Eton mess

Lemon tart, raspberry coulis & fresh fruit

To finish

Handmade chocolates, fresh fair-trade coffee

Canapés

Plated Lunches & Dinner

Bowls & Party Food

Food Stations

Drinks