Menus

TUESDAY

SALADS

House mixed leaf salad (v)
Greek salad (v)
Cucumber salad with ginger, lime and coriander (v)
Charcuterie platter with pickles
Selection of cheese (v)
Soup of the day (v)

DRESSINGS

House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)

MAINS

Chicken thighs with salsa verde and new potato
Poached hake with capers and olive
Seasonal vegetables (v)
Rigatoni with green peas and red pesto & dill sauce (v)

BREADS

Selection of breads

DESSERTS

Fresh fruit platter (v)
Chocolate financier with raspberry crémeux

WEDNESDAY

SALADS

House mixed leaf salad (v)
Caprese salad (v)
Caesar salad
Charcuterie platter with pickles
Selection of cheese (v)
Soup of the day (v)

DRESSINGS

House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)

MAINS

Roasted fish with shaved fennel and steamed vegetables
Beef chilli with sour cream and rice
Seasonal vegetables (v)
Mushroom stroganoff (v)

BREADS

Selection of breads (v)

DESSERTS

Fresh fruit platter (v)
Passion fruit choux buns with white chocolate and passion fruit glaze

THURSDAY

SALADS

House mixed leaf salad (v)
Avocado & quinoa salad with radish (v)
Roasted pepper, black bean & cucumber salad (v)
Soup of the day (v)
Charcuterie platter with pickles
Selection of cheese (v)

DRESSINGS

House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)

MAINS

Ras el hanout chicken thighs with couscous
Fish cake with tartar sauce
Seasonal vegetables
Grilled halloumi with couscous (v)

BREADS

Selection of breads (v)

DESSERTS

Fresh fruit platter (v)
Apple & golden sultana crumble slice with vanilla crème diplomate

FRIDAY

SALADS

Heirloom tomato & buffalo mozzarella (v)
House mixed leaf salad (v)
Cabbage & kohlrabi with dried cherry (v)
Soup of the day (v)
Charcuterie platter with pickles
Selection of cheese (v)

DRESSINGS

House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)

MAINS

Pork fillet with wholegrain creamed leeks
Traditional fish and chips with tartare sauce and garden peas
Seasonal vegetables (v)
Cumin roasted aubergine with pomegranate (v)

BREADS

Selection of breads

DESSERTS

Fresh fruit platter (v)
Dark chocolate mousse with crème fraiche and preserved lemon

STARTERS

Tomato & roasted red pepper soup with crottin de Chavignol (V) (GF)

Sweetcorn chowder (V)

Feta cheese salad with green & white asparagus, port syrup, toasted almonds and slow cooked egg (N) (V) (GF)

Burrata cheese with broad beans, green peas, blackberries, pea shoots and pea emulsion (V) (GF)

Salad of heritage tomatoes, burnt cucumber, parsley and goat’s cheese (V) (GF)

Chicken & parsley terrine with pea & mint purée, radish salad and pickled wild mushrooms (GF) (DF)

Ham hock terrine with gherkins, pickled vegetables, apricot purée and toasted rosemary ciabatta (DF)

Prawn mousse with avocado, spring onion, baby gem and lemon dressing (GF)

Pressing of smoked salmon with lime jelly, crispy quail egg, watercress & green apple remoulade and melba toast (DF)

Grilled mackerel fillet with Jersey Royal potato salad, lemon infused emulsion and caviar (GF)

Ham hock croquettes with mustard mayonnaise and apple & radish salad

Pan fried curried scallops with cauliflower purée, toasted almonds and crispy kale (£3 supplement) (GF)

MAINS

Pan fried cod fillet with saffron fondant potato, Romanesco cauliflower, sauce vierge, lovage emulsion (GF)

Seared sea trout with pommes dauphine, wilted spinach, bok choy and Champagne sauce

Fillet of bream with beetroot gnocchi, textures of beetroot and red wine vinegar & shallot dressing

Spinach & smoked almond cannelloni with grilled tenderstem broccoli and goat’s milk foam (N) (V)

Pea & broad bean ravioli with pecorino sauce, cheese croquette and chive oil (V)

Wild garlic & Spring vegetable risotto (V) (GF)

Tomato tarte tatin with grilled cucumber, feta cheese mousse and thyme & black garlic sauce (V)

Roasted corn fed chicken breast with leek & potato terrine, poached asparagus and thyme & red wine reduction (GF)

Confit belly of pork with smoked mashed potato, carrot purée, baby apple, crackling and cider jus (GF)

Braised blade of beef with boulangère potatoes, broad beans, goose fat cooked baby carrots and jus (GF) (DF)

Fillet of beef with potato rosti, caramelised Spanish onions, charred spring onions, baby carrots and bone marrow sauce (£7 supplement) (GF)

DESSERTS

Lemon tart with freeze dried raspberries and raspberry sorbet (V)

Poached peach with white chocolate mousse, honeycomb and Greek yoghurt ice cream (V) (GF)

Chocolate tart with vanilla Chantilly, caramelised almonds and popping candy (N) (V)

Broken meringue pie with lemon curd, caramelised mango and passion fruit sorbet (V) (GF)

Lemon verbena panna cotta with Greek yogurt, sorrel sorbet and lychee & lime gel (GF)

Eton mess with compressed strawberries and berry sauce (V) (GF)

Pistachio crème brûlée with wild honey parfait and shortbread (N) (GF)

White & dark chocolate mousse with chocolate sorbet, hazelnut brittle
and orange syrup (N)

Selection of cheeses (N)

Tea or filter coffee

£55.00 per person

Please select one choice per course for your entire party. Alternatives are available for your guests with dietary requirements.

STARTERS

Celeriac & apple soup with caramelised apple (V) (GF)

Butternut squash soup with toasted pumpkin seeds (V) (GF) (DF)

Blue cheese mousse with candied walnut, rocket purée, poached pear and greens (N) (V) (GF)

Pheasant terrine with pickled wild mushroom, fresh blackberries and smoked garlic purée (GF) (DF)

Guinea fowl terrine with pickled red cabbage, orange purée and crispy kale (GF) (DF)

Leek terrine with crème fraîche, tomato purée and sun dried tomato (V) (GF)

Pressing of smoked salmon with lime jelly, crispy quail egg, watercress & green apple remoulade and melba toast

Tian of white & brown crab with mango, chilli & red onion salsa and red endive salad (GF) (DF)

Double baked Gruyère cheese soufflè with garlic espuma (V)

Crispy shin of beef with spinach purée, apple glazed turnips and pickled chicory

Slow cooked pig’s cheeks with celeriac purée, baby apple, Romanesco cauliflower and jus (GF)

Pan fried curried scallops with cauliflower purée, toasted almonds and crispy kale (£3 supplement) (N) (GF)

MAINS

Pan fried salmon fillet with walnut crumb, cauliflower purée, pickled & poached globe artichoke and salsa verde (N)

Sea bass with clams, charred onions and turmeric potatoes (GF)

Roasted cod fillet with smoked fish chowder

Conchiglie with spinach & ricotta mousse and herb emulsion (V)

Roasted shallot tart with baby vegetables and Spring truffle (V)

Beetroot gnocchi with baby beetroot, pecorino sauce and smoked almonds (V) (N)

Chicken breast with braised red cabbage purée, Gruyère & potato terrine and salt baked swede (GF)

Roasted supreme of chicken breast with pomme purée, creamy leeks and shiitake mushrooms (GF)

Venison loin with girolle mushrooms, Duchess potatoes, pickled blackberries and butternut squash purée (GF) (£5 supplement)

Duo of lamb rack and belly with leek & potato gratin, feta cheese croquettes and black olive powder

Slow cooked blade of beef with roasted shallots, dauphinoise potato, goose fat cooked baby carrots and red wine jus (GF)

Fillet of beef with potato rosti, caramelised Spanish onions, charred spring onions and bone marrow sauce (£7 supplement) (GF)

DESSERTS

Egg & nutmeg custard tart with star anise and plum sorbet (V)

Banana & walnut cake with caramel crémeux and coffee ice cream (V) (N) (GF)

Dark chocolate & blackberry trifle with chocolate soil and almond sponge (N) (GF)

Baked vanilla & Oreo cheesecake with drunken cherries (V)

Pear frangipane with plain tonka bean ice cream (V) (N) (GF)

Chocolate financier with clementine sorbet and salted caramel (V) (N) (GF)

Bailey’s bread & butter pudding with warm custard

Bramley apple plum & blackberry crumble with crème anglaise (V) (GF)

Apple tart tatin with vanilla ice cream and toffee sauce (V)

£55.00 per person

Please select one choice per course for your entire party. Alternatives are available for your guests with dietary requirements.

Creole chicken wings

Turner’s Hair of the Hog sausage

Lamb kofta with raita

Homemade beef burgers with tomato relish

Buttered corn on the cob

Grilled peppers with aubergine, courgettes & halloumi kebabs

Baby baked potatoes

—

Tomato & shallot salad with basil dressing

Secretts leaves

Harissa cous cous with toasted almonds and sultanas

—

Sour cream & chive dip

Grated cheese

Brioche buns

Ranch, balsamic and house dressings

—

Fresh fruit plate

Selection of miniature desserts

£45.00 per person

Creole chicken wings

Cumin spiced Barnsley lamb chop

Turner’s Hair of the Hog sausage

Turner’s Dragon Fury sausage

Blackened Texan brisket of beef with gherkins and red cabbage

Halibut on the bone with lemon grass & tiger prawn skewer

Buttered corn on the cob

Grilled peppers with aubergine, courgettes & halloumi kebabs

Baby baked potatoes

—

Salad Caprese

Secretts mixed leaves

Harissa cous cous with toasted almonds and sultanas

Grilled pitta bread with mint leaves, cucumber, shaved asparagus and roasted lemon oil

—

Sour cream & chive dip

Grated cheese

Brioche buns

Ranch, balsamic and house dressings

—

Fresh fruit plate

Selection of miniature desserts

£55.00 per person

CANAPÉS

Beef tartare with cured egg yolk on toast (DF)

Goat’s cheese tart with spiced tomato chutney (V)

Smoked salmon and chive roulade with keta caviar

Roasted pepper and feta quiches (V)

Old bay spiced scallop skewer

Lamb koftas with mint yoghurt

Grilled sirloin with chimichurri (DF)

Jerusalem artichoke soup with artichoke crisp (V)

Pea soup with mint crème fraiche (V)

Crispy prawn with sweet chill sauce (DF)

Vegetable crisps with saffron aioli (V) (DF)

Cheddar croquettes with wholegrain mustard (V)

Ham hock croquettes with gherkin ketchup

Roasted aubergine arancini (V)

DESSERT CANAPÉS

Ruby chocolate & pistachio Paris breast (N) (V)

S’more tart, chocolate, and meringue (V)

Matcha and lemon madeleines (V)

Carrot cake éclair (V)

Honey and lavender cake (V)

Chamomile fudge (V)

CORNETTO CANAPÉS

Selection of a minimum of 3 per person, please select from the following:

Smoked salmon tartar with wasabi

Smoked aubergine with ras el hanout (V)

Tandoori chicken with mango

Avocado & lime mousse with black onion seed (V)

Blue cheese with dried fig and walnut (N)

Coconut, rum and pineapple (V)

Peanut and caramel (N) (V)

Whipped kalamansi ganache with raspberry

Strawberry crémeux dipped in dark chocolate

£27.00 per person

BOWL FOOD

Confit duck salad with dandelion, orange, game crisps, shallots & hoi sin dressing

Classic king prawn & crayfish cocktail with crisp leaves & Marie Rose sauce

Char-grilled chicken or smoked chicken Caesar salad with parmesan shavings, croutons, anchovies & dressing

Salad of goats cheese with piquillo pepper, pomegranate & molasses

Thai crab salad with coriander, chilli & lime

Olive oil poached tuna niçoise salad

Blue cheese & chicory salad with caramelised walnuts & blue cheese dressing

Mini cottage/shepherd’s pie with potato espuma

Mini venison cottage pie with truffled potato

Braised lamb with Moroccan couscous, harissa & tahini

Thai green chicken/vegetable/beef/prawn curry with jasmine steamed rice & coriander

Beef bourguignon with creamy mash, bacon lardons, baby onions & truffle croutons

Butternut squash risotto with pecorino cheese, crisp seeds & salad

Oriental vegetable stir fry with marinated tofu

Sausage & mash with onion gravy

Beef & ale pie with puff pastry

Chicken, leek & cockle pie with puff pastry

Game pie with puff pastry

Tiger prawn with ginger, spring onion & soba noodles

Plum, apple & almond crumble with custard

Triple chocolate brownie with chocolate fudge sauce & milk ice cream

Lemon meringue pie

Croissant & white chocolate bread & butter pudding

Chocolate profiteroles

Strawberry, raspberry or banana Eton mess

Lemon or grapefruit possets

Vanilla crème brûlée with seasonal fruits & shortbread biscuits

Homemade doughnuts with hot chocolate sauce

£35.00 per person

EVENING BUFFET

SALADS

New potato salad with red pepper, chive and chervil (v)
Classic Caesar salad
Couscous with cucumber & mint yoghurt (v)
Mixed leaf salad (v)
Heritage tomato salad with mozzarella, spring onion and balsamic reduction (v)
Charcuterie and fromage board

DRESSINGS

House dressing (v)
Balsamic vinegar (v)
Olive oil (v)
Citrus dressing (v)

HOT FOOD

Pork slider with red cabbage and sriracha
Chicken & chilli taco with guacamole and sour cream
Lamb kofta with coriander
Honey & mustard glazed cocktail sausage
Roasted pepper arancini with tomato chutney (v)

DESSERTS

Lemon meringue pie
Key lime pie
Chocolate financier with raspberry crémeux

£35.00 per person