DINNER MENU

Starters

Crab salad with pickled ginger, chilli and coriander with Nam Jim dressing.
Seared tuna with wasabi avocado and micro herbs.
Roast beets, whipped goats cheese, red chard salad and toasted sourdough.
Panfried Scallops, cauliflower puree and Gubeen chorizo.

Mains
Indian spiced rump of lamb, butternut puree and Bombay potatoes.
Roast fillet of beef, celeriac mash, roasted shallots and horseradish jus.
Baked hake,beurre noisette, wilted kale and chervil celeriac puree.
Pan-fried Halibut, Spinach veloute, confit cherry tomatoes and citrus emulsion.

 Desserts
Blackberry cheesecake with oaty crumble and candied walnuts.
Chocolate creme brulee with pistachio shortbread.
Raspberry and almond pavlova with lemon mascarpone cream.
Chocolate almond torte with salted caramel sauce and coffee cream.

CANAPES

Savoury
Crab, fennel and apple bites.
Seared teriyaki tuna, pickled ginger and wasabi. [gf]
Lemongrass, coriander and chilli prawn stick. [gf]
Persian spiced lamb koftas and pomegranate glaze. [gf]
Roast cumin beetroot hummus, radish, and goats cheese crostini. [v]
Rare beef bruschetta with watercress mustard dressing.
Honeyed walnut goats cheese truffle. [gf]
Beef sticks with horseradish dip. [gf]
Whipped goats cheese,pea & broad bean topped with micro mint. [v]
Charred asparagus, ricotta and mint pesto crostini. [v]
Smoked salmon pate with a lemony fennel salad on a tiny scone.

Sweet
Salted caramel chocolate cup with honeycomb. [gf]
Pistachio meringue kiss with raspberries. [gf]
Strawberry shortcake.
Homemade rose marshmallows. [gf]
Mini gold chocolate orange brownies.

BOWL FOOD

Ras el hanout chicken with pomegranate couscous.
Beef fillet, wild rocket, balsamic, roast cherry tomato & shaved Parmesan.
Sticky chipotle chilli with tortillas.
King prawn laksa with green beans.
Coq au vin with smoked cheese mash.
Middle eastern lamb, spiced carrots, almonds & a tahini dressing.
Thai yellow chicken curry with basmati rice.
Roasted tumeric cauliflower, sweet potato, chickpea & tahini dressing.
Wild mushroom risotto, lemon zest & goats cheese.

BUFFET

Mains
Grilled Indian spiced yogurt chicken.
Roast striploin of beef with a watercress & mustard sauce.
Slow roast tomato & goats cheese tart with pesto.
Moroccan lemon chicken with pomegranate crème fraîche.
Middle eastern lamb, spiced carrots, almonds & a tahini dressing.
Slow cooked beef Bourguignon.
Roast chermoula salmon.

Salads
Roast butternut with poppy seed dressing, pine nut & cherry tomatoes.
Persian green salad with herbs, sunflower seeds & sweet balsamic.
Roast aubergine with a lemon tahini dressing & pomegranate.
Quinoa with orange, coriander, mint & honey dressing.
Roast sweet potato with figs & goats cheese.
Fennel, apple, cabbage with tarragon & radish.
Potato salad with green tahini & herb dressing.

Dessert
Lemon posset with a ginger crunch & a berry compote.
Chocolate meringue roulade with coffee cream & toasted almonds.
Strawberry & rose Eton mess.
Peach, blueberry and raspberry crumble with a lemon marscapone cream.
Lemon, lime and passion fruit cheesecake.

BARBEQUE

Mains
Sirloin steak with a herb marinade & watercress mustard sauce.
Lamb skewers with a minted yogurt dip.
Home made beef burgers on a soft bun with a mustard mayo.
Lemongrass Asian prawn stick with a sweet chilli dressing.
Jumbo sausages with sweet chilli, honey & sesame seeds.
Butterfly leg of lamb with salsa verde.
*All served with roast parmesan & oregano potatoses.

Salads
Roast butternut with poppy seed dressing, pine nut & cherry tomatoes.
Persian green salad with herbs, sunflower seeds & sweet balsamic.
Roast aubergine with a lemon tahini dressing & pomegranate.
Quinoa with orange, coriander, mint & honey dressing.
Roast sweet potato with figs & goats cheese.
Fennel, apple, cabbage with tarragon & radish.
Potato salad with green tahini & herb dressing.