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Starters

Greenland prawn and Cornish crab tian topped with crème fraiche and lemon oil dressing

Spiced crusted beef served with beetroot and winter leaves

Spicy Mediterranean vegetable salad with parmesan crackling finished with leaves and balsamic dressing

Main Courses

Pan fried chicken breast served with herb crushed new potatoes and a sage scented sauce

Slow roasted cannon of pork served with sage and spring onion mash and finished with a honey and mustard sauce

Fillet of beef with a wild mushroom and whiskey reduction

Poussin wrapped with streaky bacon and stuffed with apple and pistachio

Desserts

Elderflower champagne fruit terrine

Warm chocolate fondant topped with vanilla ice cream

Steamed rhubarb & blackberry pudding

Food and Wine

SAMPLE MENU

You will be able to design your own menu, but here are a few sample dishes from our favourite caterer’s

Spring Summer and Autumn Winter menus.

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