Sit Down Menu

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Wine List

Fine Dining Suggestions

 

Starters     

Warm Crab Gateau & Provencal Vegetables with a

Ginger Beurre Blanc Sauce

Chicken Liver & Foie Gras Pafait with a liquid Madeira Jelly

Pear, fresh Fig & Roasted Pine Nut Salad topped with Grilled Halloumi with a Lime & Caper dressing

Canadian Lobster with a Roasted Pepper & Mango salad, accompanied with an aged Balsamic reduction

Pepper Basket filled with Black Grapes, Feta Cheese, Rocket, Curly Endive & Sun Dried Tomatoes

Creamy Cauliflower Soup with Pan fried Paprika Potatoes & crumbled Blue Cheese 

A hot large flat Mushroom filled with Garlic, Peppers, toasted Almonds, Red Onions & Blue Cheese served with a fresh herb & Wild Mushroom Tapenade

Warm Stilton, Walnut, & Grape Quiche topped with a dressed baby Spinach Salad

A hot Tomato filled with Mozzarella, Shallots, & a Green Pesto Rice.

Spinach, Ricotta & Red Pepper Roulade with a Cucumber vinaigrette

Ceviche

(a delicate combination of Peppers, Red Onion, Avocado, Fresh Coriander, Lime Juice, Tabasco & Smoked Fish).

Smoked Haddock & Blue Cheese Flan with a Wild Mushroom Salad

Red Lentil Cumin & Apricot Soup with toasted Ciabatta

Salmon Mousse, Gravad Lax with toasted Brioche & a Mustard & Dill sauce

Tomato & Roast Pepper Gazpacho with condiments & wild Rocket

Smoked Salmon with Fresh Pineapple salsa

Avocado & Sweet Red Peppers Pate with Sesame Filo Wafers 

Main courses              

 

Moroccan Lamb stuffed with Cous Cous, Aubergine, Peppers, Rosemary, Harissa, Garlic & Red Onion. served with a Rosemary Jus

Loin of Lamb stuffed with Stilton, Shallots, Bacon, Garlic & Spinach

served on a bed of Garlic & Herb Mash with Roast Vegetables & Red Currant Sauce

Noisettes of Lamb with a Parmesan & Basil crust married together with Cinnamon Red Cabbage & Crushed Potatoes

Breast of Chicken stuffed with Spinach, Garlic, Wild Mushroom, Smoked Bacon & Shallots wrapped in Parma Ham & served with Butter Beans sautéed in White Wine, Garlic, Bacon & Black Olives.

Chicken Breast stuffed with Stilton, Garlic, and Shallots.  Served on a Cabbage parcel of Saffron Rice, Chorizo Sausage, Peppers and Garlic with a Morel & Champagne Sauce.

Fillet of Beef with a Wild Mushroom & Thyme stuffing wrapped in Shortcrust Pastry

Fillet of Beef sautéed in Red Wine served with honey glazed Carrots, Garlic & Chive Mash, topped with a Red Onion Marmalade and Barolo Jus

Lamb Cutlets with sweet Gravy, roasted vegetables, Potato Rosti & Parsnip Puree

Loin of Pork stuffed with Prune, purple Sage & Shallots

 accompanied by a Port & Sage Cream Sauce

Breast of Duck with a Calvados & Apple Chutney accompanied with a Savoy Cabbage, Chestnuts & Smoked Bacon

Roast Duck with Honey, Lavender & Thyme

Pan Fried Duck Breast served with Roast Parsnips & a Port, Brandy & Vanilla Sauce

Pot Roast Boneless Quail with a Plum & Raisin Stuffing

Braised Lamb with Minted Red Cabbage & a Wild Mushroom Sauce

Chilli Marinated Lamb with Parsnip Mash and Cinnamon Onions

Lamb stuffed with Olives, Almonds, Sherry soaked Raisins & Orange served with Dauphinoise Potatoes and Lavender Honey Scented Gravy

Chicken Leg stuffed with Walnuts, Chicken Livers, Nutmeg and freshly grated Parmesan served with Ratatouille Nicoise

Pan Fried Sea Bass with Sautéed new potatoes, Chorizo and Aubergine Caviar corralled by a Red pepper Purée

Vegetarian Main Courses

 

Penne with Rocket, Radicchio, Feta Cheese, Black olives, Anchovies & Toasted Almonds

 

Aubergine stuffed with Roasted Vegetables, Italian Herbs & topped with Brushcetta & Buffalo Mozzarella

 

Salmon Fillet with a Pepper & Herb crust served with Green Beans & Cherry Tomatoes

 

Creamy Chablis, Courgette & Wild Mushroom Risotto drizzled with saffron oil and a Parmesan & Basil Mayonnaise

 

Tomato, Roast Pepper & Smoked Cheese Tartlet with an Oven Baked tomato & Wild Rocket salad 

 

Smoked Haddock in a White Wine Sauce & topped with Stilton Ice Cream

 

Mushroom Risotto with Garlic, Parsley & Thyme

 

Ratatouille with Crispy Parmesan Potatoes

 

Sweet Pepper stuffed with Dates, Cous Cous and Moroccan spices topped with Garlic Brushcetta and complimented by Fresh Figs

 

Homemade Goats Cheese & Roasted Vegetable Pizza with a Pistachio & Fresh Basil Pesto.

 

Courgette, feta & Parmesan Fritters with an Avocado Salsa

 

Desserts

Belgian Chocolate Mould filled with Summer Fruits, Vanilla Ice Cream

(This is then served to the table where Champagne is then poured over the fruits)

Banoffee Pie with whipped Cream & Strawberry Coulee

Lime & Mint Cheese Cake

Glazed Lemon Tart with a fresh Mint Crème Fraiche

Apple & Apricot Crumble with Limon cello Anglaise

Summer Pudding with Clotted Cream and a Sweet Red Berry Sauce

Summer Fruits in a Muscat Jelly Served with a Chantilly Cream & Raspberry Sauce

Brioche & Bacardi soaked Fruits Bread & Butter Pudding

Chocolate Tart served with a Crushed Strawberry Cream

Passion Fruit Syllabub with Ratafias

Toffee & Banana Crumble topped with Vanilla Ice Cream & Raspberry compote

Cranachan with Cinnamon Shortbread

(A delicate blend of oatmeal, whipped cream, raspberries, strawberries & Disaronno)

Sweet Lemon Baked Apples with an Anglaise Sauce

Pancakes filled with Cinnamon Apples, topped with rum & Raisin Ice Cream & maple Syrup 

Meringue Gateau with Rosewater Cream & Summer Fruits

Stuffed Apples with Rhubarb Crumble & Lavender

Profiteroles filled with a white Chocolate & Butterscotch Cream sat on a moat of Caramel Sauce

Tiramisu with a coffee & Tia Maria Sabayon

A Selection of Cheeses with Grapes, Celery, biscuits & Warm Crusty Bread

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