Weddings, Events & Dinner Party Menu
Starters - Soups
- Roasted Tomato, Basil and Parmesan (V)
- Smoked Haddock Chowder
- Leek, Potato and West Country Cheddar (V)
- Chorizo, Butter Bean and Sweet Pepper
- Butternut Squash, Sage and Ricotta (V)
Starters
- Hot Smoked Salmon and Crayfish Tail CocktailBaby Leaf Salad and Lemon and Chive Dressing
- Marinated Goats Cheese TartBeetroot Salsa, Charred Spring Onion and Rocket Leaves (V)
- Evesham AsparagusPoached Duck Egg and Candied Bacon with Citrus Dressing (V) (S)
- Mosaic of Salmon and Monkfish TerrineEndive Salad, Tartar Sauce and Dark Rye Bread
- Woodland Mushroom and Cotswold Brie TartGarlic and Thyme Butter Dressing (V)
- Beetroot and Orange Cured SalmonPickled Cucumber, Avocado Mayonnaise and Crayfish Tails
- Ham Hock, Apricot and Mango RouladeRoot Vegetable Salad and Balsamic Syrup Dressing
- Prosciutto di ParmaHoney and Balsamic Roasted Figs and Crumbled Shropshire Blue
- Confit of Tomato, Wilted Spinach and Buffalo Mozzarella TartKalamata Olive Tapenade (V)
- Carpaccio of Teriyaki Cured BeefHorseradish Cream and Asian Salad
- Grazing Platters of Cured Continental MeatsAntipasti and Artisan Breads
- Smoked Trout and Mackerel TerrineSoused Vegetables, Aioli and Malted Breads
Main Course
- Duo of BeefRare Fillet of Beef and Slow Cooked Shoulder of Beef with Panache of Vegetables and Fried Onion Mash served with a Red Wine Sauce
- Breast of DuckSweet Potato Puree, Forest Mushrooms and Madeira Reduction
- Apricot and Chilli Stuffed Fillet of PorkParma Ham with Roast Butternut Squash, Cider Fondant Potato and Dark Marsala Sauce
- Slow Cooked Blade of Beef, Carmelised Red Onion and Shropshire Blue WellingtonPoached Carrots, Fine Beans, Garlic Mash and Red Wine Sauce
- Confit of Duck LegBraised Red Cabbage, Parsnip and Thyme Tart, Baby Carrots and Blackberry Sauce
- Leek and Gruyere Stuffed Breast of ChickenSmoked Streaky Bacon, Dauphinoise Potatoes, Fine Beans and Mild Mustard Cream
- Apricot and Rosemary Stuffed Belly of PorkSaute Potatoes, Creamed Savoy Cabbage, Roast Chantenay Carrots and Cider Reduction
- Spinach, Red Leicester and Parsnip RouladeCreamed Leeks, Caramelised Onion Croquet and Rocket Leaves (V)
- Mint and Feta Stuffed Saddle of LambChargrilled Mediterranean Vegetables, New Potatoes and Pesto Dressing (N)
- Sirloin of BeefDuck Fat "Roasties" and Horseradish Mash served with Seasonal Vegetables, Yorkshire Pudding and Pan Gravy
- Rare Rump of LambSlow Roasted Onion, Parmesan Mash, Buttered Vegetables and Red Wine Sauce
- Creamed Leek and Goats Cheese WellingtonDauphinoise Potato, Fine Beans and a Rocket and Walnut Pesto (N) (V)
- Duo of LambHerb Crusted Rack of Lamb, Slow Cooked Shoulder of Lamb "Shepherd's Pie" and Roasted Root Vegetables
- Woodland Mushroom Stuffed Breast of ChickenParma Ham, Fondant Potato, Kale, Baby Carrots and Creamy Stilton Sauce
- "Steak and Chips"Twice Cooked Rib Eye, Pressed Maris Pipers, Rocket and Parmesan Salad and Green Peppercorn Sauce
Desserts
- 'Build Your Own' Trifle Theatre(Please ask for more details)
- Dark Chocolate Truffle TortePistachio Macaroon and Fresh Vanilla Sauce (N)
- Trio of Miniature DessertsLemon Posset, Dark Chocolate Mousse and Raspberry Cheesecake
- Mango & Passion Fruit CheesecakeRaspberry Coulis and Raspberry Tuile
- Classic Summer PuddingClotted Cream and Raspberry Coulis
- French Lemon Tart with Summer BerriesSummer Berries and Vanilla Cream
- French Apple TartMaple and Walnut Ice Cream
- Ginger and Calvados ParfaitCandied Fennel and Blackcurrant Sorbet
- Chilled Raspberry SoupMeringue, Vanilla Cream and Soft Berries
- Trio of ChocolateWarm Dark Chocolate Pudding, Milk Chocolate Honeycomb and White Chocolate Ice Cream
- Champagne and Summer Berry JellyClotted Cream and Lemon Shortbread
- Tiramisu ProfiterolesDark Chocolate Sauce
- Cappuccino Creme BruleeBiscotti and Amaretto Truffle
- Rum and Banana ParfaitCoconut Ice Cream and Bitter Dark Chocolate Sauce
- A Selection of British and Continental CheeseSavoury Biscuits, Chutney and Grapes
- (N) Nuts (V) Vegetarian (S) SeasonalAll of the above menu choices can be adapted to suit your own personal preference & Taste, some products may also be adapted to suit special dietary requirements. Please contact us on 0800 500 3011 to discuss your requirements in more detail.