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With coriander, chilli, ginger and

Tomato fondant (V) Option

With lemongrass and sweet chilli, accompanied by a selection of Artisan breads, unsalted butter and pesto

Filled with potato and fine herbs, set on a crouton of goat’s cheese, with roasted garlic and red pepper rouble

With crisp parmesan tuille and herb oil , accompanied by honey glazed roasted vegetables and parmentier potatoes (v) option

With raspberry compote, dark chocolate stick and fresh mint

Tea Coffee
Herbal teas
Petit fours

 

With baby spinach leaves, pink grapefruit, lime scented crème fraiche topped with parsnip crisps and fresh chives

With crisp vegetables and sweet chillies

Accompanied by a selection of artisan breads unsalted butter and pesto

Tender fillet of beef with mushroom ravioli, seared fois gras, celeriac puree with veal and truffle oil jus Served pink

With roquet pesto and parmesan shavings, accompanied by a medley of minted baby vegetables and baby parsley potatoes (v) Option

With white chocolate and soft apricot ganache Passion fruit glaze

Tea, Coffee
Herbal teas
Petit fours

of grilled peaches, parma ham, fresh mozzarella, asparagus tips, balsamic shallots and dressed roquet

grilled peaches, fresh mozzarella, asparagus tips, balsamic shallots and dressed roquet

With chive cream, accompanied by a selection of artisan breads, unsalted butter and pesto

Filled with Mediterranean vegetables, roasted garlic, lime scented cous cous with salsa verde and red pepper rouille

Accompanied by a chefs selection of vegetables and potatoes

Caramelised citrus tart
with pistachio ice cream and fresh berries

Tea, Coffee
Herbal teas
Petit fours

with Frize salad, quince jelly & roasted vine tomato

topped with mozzarella fresh sage (v) option

Parmesan croutons, accompanied by a selection of artisan breads unsalted and pesto

Set on rosti oberlander topped with a brioche herb crust with sauce navarin

With poached egg wilted spinach glazed with sauce béarnaise (v) Option

Accompanied by wilted greens and black pepper roasted potatoes

with sticky Jamaican cake a shot glass of blackberry smoothie

Tea, Coffee
Herbal teas
Petit fours

with carrot, leek, sage, dressed roquet, roasted peppers and horseradish cream

Filled with blue cheese and walnuts (v) Option

Accompanied by a selection of speciality breads

with stuffed field mushroom, béarnaise sauce, bacon and potato terrine with four peppercorn cream. Beef served pink

With basil scented cous cous and sunblushed tomato (v) Option

Accompanied by chefs combination of vegetables and potatoes

With rhubarb compote and bourbon vanilla ice cream

Tea, Coffee
Herbal teas
Petit fours

filled with fresh herbs on a bed of spring onion champ, glazed with rosemary and red wine jus,

and walnut with red onion confit (v) Option

Accompanied by a selection of artisan breads unsalted butter and pesto (v) Option

Lobster and Tomato Butter Sauce, Salsa Verde

Accompanied by Lemongrass and Lime Stir-fry Vegetables, Buttered Chive New Potatoes

With fresh mint, balsamic vinegar, muscavado brown sugar, with homemade rum and raisin ice cream

Tea, Coffee
Herbal teas
Petit fours