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Savoury Canapés

Beef tartare with cured egg yolk on toast (DF)
Goat’s cheese tart with spiced tomato chutney (V)
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’mores tart, chocolate, and meringue (V)
Matcha and lemon madeleines (V)
Carrot cake éclair (V)
Honey and lavender cake (V)
Chamomile fudge (V)

CORNETTO CANAPÉS

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

Spring & Summer

March - August

STARTERS
Tomato & roasted red pepper soup with tunworth cheese (V)
Burrata cheese with broad beans, green peas, blackberries, radish and pea purée (V)
Ham hock terrine with gherkin ketchup, pickled vegetables and toasted sourdough
Pan fried mackerel fillet with Pink Fir potato salad, lemon mayonnaise and caviar
Ham hock croquette with mustard mayonnaise, rocket and apple and radish salad
Braised short rib with smoked salt, burrata and sourdough
Tian of crab with avocado purée, nasturtium and chilled spinach soup
Hot smoked trout with fennel and apple salad (DF)
Salad of heritage tomato with blackened cucumber, roasted spring onion and black onion seed (V)

MAINS
Pan fried cod fillet with saffron fondant potato, Romanesco cauliflower,
sauce vierge and lovage emulsion (GF)
Pan fried sea bass with Pink Fir potatoes, clams and asparagus
Pea and broad bean ravioli with cheese croquette, grana Padano sauce and chive oil (V)
Roasted corn-fed chicken breast with leek and potato terrine, poached asparagus and a thyme and red wine jus
Confit belly of pork with mashed potato, carrot purée and a baby apple and cider jus
Braised blade of beef with boulangere potato and peas with baby onions and lardons
Rump of lamb with confit belly, spelt, apricot purée and asparagus (£15 supplement)
Heritage tomato tatin with black garlic sauce, ricotta and confit golden beetroot (V)
Parsley and spring vegetable risotto with summer truffle and grated spenwood (V)
Fillet of bream with gnocchi, marinated tomatoes and pesto

DESSERTS
Lemon meringue tart with mandarin sorbet (V)
Crème fraiche panna cotta with roasted apricots, apricot purée and lemon streusel (V) (GF)
Strawberry and clotted cream Eton mess (V) (GF)
Chocolate and rosemary tart with maldon salt and crystallised rosemary (V) Pavlova with mango whipped ganache, passionfruit gel and poached mango (V) Coconut and white chocolate mousse with strawberry sorbet (GF)
Cheese selection with crackers and apple ketchup (£5 supplement) (V)

Autumn & Winter

September - February

STARTERS
Butternut squash soup with toasted pumpkin seeds (V) (GF) (DF)
Leek terrine with crème fraîche, tomato purée and sun dried tomato (V) (GF)
Double baked Gruyère cheese soufflé with garlic espuma (V)
Crispy shin of beef with spinach purée, apple glazed turnips and pickled chicory
Pork terrine with burnt apple puree, crushed hazelnuts and pickled shallot (N)
Confit duck and chicken terrine with carrot chutney, chicory and blackberry and hazelnut salad (N)
Smoked haddock and sweetcorn chowder with confit egg yolk
Old bay spiced scallops with soft polenta and samphire (£3 supplement)

MAINS
Sea bass with clams, charred onions and turmeric potatoes (GF)
Roasted cod fillet with smoked fish chowder
Roasted shallot tart with baby vegetables and Spring truffle (V)
Blade of beef with parsnip puree, thyme dauphinoise and star anise carrots
Fillet of beef with oxtail croquette, grelot onions, mushroom purée and merlot vinegar (£15 supplement)
Roast fillet of Ling with white bean and chorizo stew and girolle mushrooms
Mushroom risotto with tunworth cheese and crispy shallot (V)
Chicken breast with pomme anna, king oyster mushroom and kale
Roasted pork belly with colcannon rosti and roasted apple
Butternut squash ravioli with hazelnut and sage (V) (N)

DESSERTS
Egg & nutmeg custard tart with star anise and plum sorbet (V)
Ginger sticky toffee pudding with vanilla Chantilly and caramel (V)
Poached pear tatin with vanilla ice cream (V)
Chocolate tart with clementine sorbet and honeycomb (V)
Bramley apple and blackberry crumble with crème anglaise (V)
Whiskey fruit cake with bourbon and raisin ice cream (V)
Cheese selection with crackers and apple ketchup (£5 supplement) (V)

BBQ

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

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Tomato & shallot salad with basil dressing
Secretts leaves
Harissa cous cous with toasted almonds and sultanas

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Sour cream & chive dip
Grated cheese
Brioche buns
Ranch, balsamic and house dressings

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Fresh fruit plate
Selection of miniature desserts

Bowl Food

SAVOURY
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

SWEET
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

Buffets

SALADS
Ranch-dressed new potato salad with sweetcorn and spring onion
Classic Caesar salad with pancetta, grana Padano, croutons, and anchovies
Fusilli with olives, fennel, feta, oregano, and red pesto
Roasted courgette with red pepper, poppy seed and rocket
Nacho bar with tortilla chips, guacamole, sour cream, pico de gallo, pickled jalapeños and bacon bits

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

HOT FOOD
Chipotle beef soft shell taco with sour cream and guacamole
Chopped chicken thigh shawarma wrap
Crispy Korean pork belly bites tossed in gochujang BBQ sauce
Spicy Asian prawns with sweet chilli dip
Mac ‘n’ cheese bites and truffle mayo

DESSERTS
Tiramisu choux buns
Millionaire brownies
Trifle tart