Sample Menus

To Begin

Charcuterie of meats and olives

Marinated mozzarella in chilli oil served on tomato and basil bruschetta

Curried infused vegetable samosa

All of the above served with freshly baked bread, lemon mayonnaise, red pepper aioli, hummus and mango yogurt

Main Course

Turkey wellington layered with cranberry jam, smoked bacon and sage and onion stuffing

Cajun chicken escalope served with savoury rice

All above served with creamed potatoes, thyme roasted potatoes, buttered carrots and courgettes, root vegetable slaw in lime vinaigrette

To Conclude

Chinese 5 spice chocolate cake with roasted almonds

Profiteroles filled with butterscotch cream and finished with chocolate sauce

Mini apple turnovers finished with cinnamon sugar

All above served with clotted cream and vanilla custard

Bar grilled vegetable skewers (VEGAN)

Finger licking sticky chicken wings

Teriyaki cauliflower wings (VEGAN)(GF)(DF)

Lamb and mint kofta on homemade flatbread with tomato and mint salsa

Handmade beef burgers with red onion chutney in flour baps

Handmade hot dogs with mustard

relish served in rolls

(DF) (VEGAN) (GF)

Bargrlled aubergine topped with garlic tomato salad

(GF) (VEGAN) (DF)

Classic Victoria sponge

(GF) (VEGAN) (DF)

All served with a selection of salads

Starter

Pan fried Lobster tails finished with lemon and roasted garlic butter, served with mixed leaves

Main course

Venison steak served on black pudding soil, topped with crispy smoked bacon, garnished with fondant potatoes, wilted greens and blackberry sauce

Dessert

Home baked chocolate shortbread, topped with crushed meringue and vanilla cream, finished with strawberry coulee