d
o
o
F
r
Ou
Menu One
O
£55pp
S TA R T E R S
Carpaccio of local beef, Dijon mustard aioli
and lambs leaf salad
Smoked salmon gravlax, shaved fennel
and caper dressing
Caprese salad
Italian tomatoes, buffalo mozzarella,
basil and aged balsamic
MAINS
Ro a s t e d l a m b r a c k s e r v e d p i n k, s a g e p o t a t o c a ke,
baby vegetables and redcurrant sauce
Goat ’s cheese and beetroot risotto, beetroot crisp
and shaved parmesan
Ro a s t e d c o d l o i n w r a p p e d i n p r o s c i u t t o s e r v e d
with saffron linguini and olive crumb
DESSERTS
Chocolate ganache cake with roasted pistachios
and vanilla ice cream
Ginger and passionfruit panna cotta
A selection of Italian gelati and sorbets
Menu Two
O
£55pp
S TA R T E R S
Butternut squash velouté, maple syrup and toasted seeds
Cured belly pork, apple and vanilla purée,
celeriac ribbons and dressed salad
Peppered mackerel, horseradish and celeriac
remoulade and watercress
MAINS
Corn-fed chicken breast stuffed with goat ’s cheese
and spinach mousse and seasonal greens
King prawn and chorizo gnocchi, pimento peppers,
peas and chicor y leaf
Brie and leek tart with rosemar y new potatoes,
seasonal vegetables and caramelised onion chutney
DESSERTS
Amalfi lemon mousse with berr y compote
Classic tiramisu with shaved chocolate
Wa r m ch o co l a te b row n i e w i t h va n i l l a p o d i ce cre a m
Menu Three
O
£55pp
S TA R T E R S
Ham hock and smoked chicken terrine,
piccalilli and sou r dough
Wild mushroom risotto with celer y shoots
Sesame rolled tuna loin, wasabi crème fraiche
and artichoke wafer
MAINS
Baked salmon fillet with Medit erranean caponata,
saffron mayonnaise and basil dressing
Beef Wellington, cumin spiced carrots, pickled
mushrooms, fondant potato and red wine sauce (S)
Dolcelatte and spinach agnolotti, basil pesto
and crushed pistachios
DESSERTS
Dark chocolate delice, amaretti biscuit
and marinated cherries
Clotted cream cheesecake with raspberr y crumble
Amalfi lemon tart with vanilla pod ice cream
(S) supplement charge P O A
Prestige Menu
O
£65pp
S TA R T E R S
Pr o s c i u t t o a n d g r i l l e d a s p a r a g u s s a l a d, s a l s a v e r d e
and grana padano cheese
Truffle and wild mushroom risott o, mushroom ketchup,
celer y and grated truffle
Grapefruit cured salmon, cauliflower textures,
salmon bon bon and citrus
MAINS
Pork tenderloin rolled in cep powder, crispy belly,
fondant potato, rainbow carrots, curly kale and apple jus
W h o l e b a ke d s e a b re a m, p o m m e p u ré e, s q u a s h,
braised fennel and sauce verde
Aubergine, courgette and feta cheese pithivier,
cherr y tomatoes and pimento sauce
DESSERTS
Hot chocolate fondant, orange jelly,
hazelnut ice cream and sesame brittle
Va n i l l a p a n n a c o t t a, s t r a w b e r r y s a l s a, d r i e d m i n t
and balsamic reduction
Pistachio cake, marinated cherries and vanilla cream
Weekday Menu
O
Choose one starter, one main and one dessert
from the following:
S TA R T E R S
Butternut squash velouté, maple syrup and toasted seeds
- Caprese salad Italian tomatoes, buffalo mozzarella,
basil dressing and aged balsamic
Cured belly pork, apple and vanilla purée, celeriac
ribbons and wild rocket
MAINS
Roasted corn-fed chicken breast, rosemar y new potatoes,
seasonal greens and whole grain mustard sauce
Baked salmon fillet with Medit erranean caponata,
saffron mayonnaise and basil dressing
Goat ’s cheese and pea risotto with pecorino crisp
DESSERTS
Amalfi lemon mousse with seasonal berries
A selection of sorbets and gelati
Wa r m ch o co l a te b row n i e w i t h va n i l l a p o d i ce cre a m
Canapés
O
H OT C A N A P É S
- V i n e to m a to, m oz za re l l a a n d b a s i l p iz zet ta - Ch a rg r i l l e d fl a t i ro n s te a k , p a r s l ey a n d Fre n ch b r i e - ‘Ham, egg and chips’ gammon steak, yolk and t wice cooked chips - D u ck a ra n ci n i w i t h h o m e m a d e p l u m ch u t n ey - Te m p u ra k i n g p ra w n s w i t h g a r l i c a i o l i - Pa p r i ka cu re d b e l l y p o r k , a p p l e a n d va n i l l a p u re e CO LD C A N A P É S
- Fre s h l y b a ke d fo ca cci a, o l i ve o i l a n d b a l s a m i c g l a ze - M i xe d S i ci l i a n p i t te d o l i ve s - G a r l i c a n d ro s e m a r y fl a t b re a d - S m o ke d s a l m o n m o u s s e, cr u s t y b re a d a n d s ev r u g a ca v i a r - Ro a s te d co u rg et te, to m a to p u re e a n d g o a t ’s ch e e s e b o n b o n - Zu cch i n i a n d r i cot ta ta r t w i t h p e co r i n o cr i s p - A s p a ra g u s s p e a r s w ra p p e d i n p ro s ci u t to - Avo ca d o, p ra w n a n d d i l l b l i n i D E S S E R T C A N A P É S (CO LD)
- G i n g e r a n d p a s s i o nfr u i t p a n n a cot ta - Le m o n m o u s s e, b l a ck b e r r i e s a n d l e m o n s h a rd s - Ch o co l a te b row n i e ca ke - W h i te ch o co l a te m o u s s e w i t h ra s p b e r r y cr y s ta l s -
Food & Drink
O
CANAPÉS
- O P T I O N 1 – £10 PP Ch o i ce of t h re e ca n a p é s: T h re e co l d ca n a p e s
T h re e ca n a p é s p e r p e r s o n
- O P T I O N 2 – £12PP Ch o i ce of t h re e ca n a p é s: Two co l d a n d o n e h ot
T h re e ca n a p é s p e r p e r s o n
- O P T I O N 3 – £15 PP Ch o i ce of fo u r ca n a p é s: Two co l d a n d t wo h ot
Fo u r ca n a p é s p e r p e r s o n
EVENING BUFFET
- S ELECT I O N 1 – £15 PP Wo o d fi re d p iz za a n d h ot ch i p co n e s
(p l e a s e n ote t h e t i m i n g s of t h e s e m a y b e re s t r i cte d)
- S ELECT I O N 2 – £15 PP Co l d A m a l fi B u f fet – a s e l e ct i o n fro m o u r co l d b u f fet i te m s
Ch o i ce of t h re e i te m s p l u s b re a d a n d o i l s
- S ELECT I O N 3 – £18 PP H ot A m a l fi B u f fet – ch o o s e t wo h ot a n d t wo co l d b u f fet i te m s
(s u p p l e m e nt o n ch e e s e a n d a nt i p a s t i b o a rd s)
- S ELECT I O N 4 – £12PP D e s s e r t B u f fet – ch o o s e fro m t wo d e s s e r t b u f fet i te m s
Food & Drink
O
E V E N I N G B OW L F O O D
- G i n g e r a n d p a s s i o nfr u i t p a n n a cot ta - Le m o n m o u s s e, b l a ck b e r r i e s a n d l e m o n s h a rd s - Ch o co l a te b row n i e ca ke - W h i te ch o co l a te m o u s s e w i t h ra s p b e r r y cr y s ta l s DRINKS
- PACK AG E 1 – £16 PP Re ce pt i o n D r i n k: Pi m m s Cu p o r T i k i Ru m Pu n ch
1 ⁄ 2 B ot t l e W i n e Pe r Pe r s o n: A m a l fi W h i te H o u s e W i n e
To a s t: S p a r k l i n g W i n e
- PACK AG E 2 – £25 PP Re ce pt i o n D r i n k: B e l l i n i o r K i r Roya l e
1 ⁄ 2 B ot t l e W i n e Pe r Pe r s o n: A m a l fi W h i te T i e r 2 W i n e s
To a s t: Pro s e cco
- PACK AG E 3 – £ 4 0 PP Re ce pt i o n D r i n k: Ch a m p a g n e o r B e s p o ke Co ck ta i l
cre a te d e s p e ci a l l y fo r yo u
1 ⁄ 2 B ot t l e W i n e Pe r Pe r s o n: A m a l fi W h i te T i e r 3 W i n e s ch o s e n
by o u r w i n e ex p e r t to p e r fe ct l y co m p l e m e nt yo u r m e a l
To a s t: Ch a m p a g n e
Buffet Menu
O
CO LD B U F F E T S E LE CT I O N
- S m o ke d s a l m o n b l i n i w i t h d i l l a n d ca p e r s - Avo ca d o, p ra w n a n d d i l l b l i n i - S t i l to n a n d p o r k H u nt s m a n p i e - I n d i v i d u a l Pl o u g h m a n p i e s - H o m e m a d e S cotch e g g s - Fre s h l y b a ke d fo ca cci a w i t h o l i ve o i l a n d b a l s a l m i c g l a ze - M i xe d S i ci l i a n p i t te d o l i ve s - Ca p re s e s a l a d B u f fa l o m oz za re l l a, S a n M a r za n o to m a to e s, fre s h b a s i l
- To m a to a n d b a s i l p a s ta s a l a d - B a by b e l l p e p p e r s w i t h feta ch e e s e - A nt i p a s t i b o a rd s A s e l e ct i o n of cu re d m e a t s (£1p p s u p p l e m e nt)
- Ch e e s e b o a rd s A s e l e ct i o n of En g l i s h a n d Eu ro p e a n ch e e s e s w i t h
ch u t n ey a n d cra cke r s (£1p p s u p p l e m e nt)
Buffet Menu
O
H OT B U F F E T S E LE CT I O N
- Wo o d fi re d p iz za - Fre n ch fr i e s - M i n i b e ef a n d ch e d d a r b u rg e r s w i t h ch i l l i re l i s h - S u g a r b a ke d h a m a n d p i m e nto q u i ch e - O we n Ta y l o r s s a u s a g e ro l l s - M a r i n a te d ch i cke n s kewe r s w i t h s we et ch i l l i d i p - G a r l i c b re a d w i t h ro s e m a r y a n d s e a s a l t - Ve g eta b l e s p r i n g ro l l s - G o a t ’s ch e e s e a n d re d o n i o n ta r t -
D E S S E R T B U F F E T S E LE CT I O N
- Cl ot te d cre a m ch e e s e ca ke w i t h s e a s o n a l b e r r i e s - Va l h ro n n a ch o co l a te p ot s w i t h w h i te ch o co l a te s n ow - Le m o n p o s s et - Eto n m e s s w i t h ra s p b e r r y cr u m b l e - D a r k ch o co l a te a n d h a ze l n u t b row n i e -