Banqueting Sample Menu
Banqueting Sample Menus
We ask all your guests to have the same starter, main course and dessert with an alternative
starter and main course for vegetarians within your party.
Smoked salmon mousse, honey and soy, cucumber and dill
Cod, lemon puree, samphire chorizo, and shellfish consommé
Chicken terrine, truffle mayonnaise and green bean salad
Ham hock ravioli, parsley puree, pork jus
Confit duck liver terrine, spiced apple puree and candied hazelnuts
Braised veal ravioli, tomato fondue and sherry cream sauce
Crab salad, crab mayonnaise and tomato jelly
Red mullet, tomato risotto and fennel cream
Terrine of foie gras, madeira jelly and green bean salad
Quail ravioli, wild mushroom and truffle risotto, quail jus
Tuna tartar, scallop and lime and wasabi
Langoustine cannelloni, tomato fondue and shellfish bisque
Chicken breast, crispy winglet, tarragon puree, wild mushrooms and white wine sauce
Pork loin and cheeks, smoked bacon and savoy cabbage, potato press
Salmon, sorrel herb butter sauce spinach and baby vegetables
Bream, Thai puree stir-fry vegetables and lemon grass foam
Pigeon, potato rosti, celeriac puree and rimoulade
Lamb, boulangere potato, braised fennel and lamb jus
Monkfish, leeks, mussels and saffron consommé
Halibut, shellfish nage , parsley crumb
Beef fillet truffle potato puree, horseradish confit, roast shallots and red wine jus
Duck breast, pan fried foie gras confit, leg braised chicory and orange sauce
Turbot, scallops with a potato and caviar herb butter sauce
Sea bass, bouillabaisse soup and roasted langoustines
Beetroot and goats cheese salad
Artichoke soup, white truffle oil
Herb gnocchi, tarragon puree and rosemary foam
Celeriac salad, celeriac puree, rimoulade, crispy celeriac with truffle
Caramelised cauliflower, cauliflower puree, sweet raisin and cumin veloute
Spinach and parmesan ravioli, herb puree and truffle egg yolk
Wild mushroom risotto
Braised fennel and confit tomato salad, Thai spices and lemongrass
Duck egg, fricassee of button onions, and seasonal vegetables
Potato and leek salad, lemon vinaigrette and herbs
Lemon tart, lemon sorbet and candied lemon
Vanilla pannacotta, exotic fruit salad
Rhubarb crumble, And mousse, clotted cream (seasonal) could do other flavour
Crème brulee, caramelised pear and pear sorbet
Poached pineapple, ginger and vanilla foam and meringue
Apple mousse, Granny smith sorbet
Chocolate Fondant, pistachio ice cream
Orange parfait, warm chocolate sponge and almond tuille
Trio of chocolate mousse with blackcurrant sorbet and a salted caramel foam
Coffee and Petit Fours at £6.50
Please note that some dishes may vary due to seasonality and are subject to change
but you will be advised Of this when choosing your menu.
All menus are a minimum of three courses. We do not offer a two course option.
Please feel free to mix and match between price brackets.
All menus are restricted to one choice for everyone with an alternative for any vegetarians or dietary requirements.
Please call 01798 831 992 or email firstname.lastname@example.org
to make your reservation.
Allergy Information: Some of our foods may contain nuts and other allergens. If you have any special dietary requirements, please speak to our restaurant team who can advise you on your choice.