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Sample Menus
Starters
Pea
and summer mint soup with lemon oil
Chilli squid with crispy vegetable salad served with a
mango salsa
Mule marina (line caught mussels with white wine, garlic
and herbs
Goats cheese terrine with roasted beetroot, apple and
walnut salad and charred herb ciabta
Chicken and wild mushroom served with garlic and herb
slice
Mains
Pan
fried chicken supreme stuffed with a mushroom muses
served with chump mashed potatoes, garlic and thyme
corggetts,
baby carrots and finished with a tarragon pancetta jus
Stuffed saddle of lamb (spinach, pine nuts herbs)
served with baby corn, baby carrots and Thai asparagus
with luonaise potatoes
Pan fried salmon with oyster and garlic pok choi
served with vegetable spaghetti
Sea food risotto
with saffron, parmesan and roquet
Field mushroom wellington
(roasted mushroom stuffed with buttered leeks, black
olives, roasted garlic, thyme)
covered in puff pastry and served with new potatoes
Dessert
Tropical
fruit salad
Raspberry and white chocolate cheese cake
Apricot tart with sweetened cream
Chocolate gateaux served with crunchy chocolate bites
Eton mess with summer fruits and whipped cream |
