Banquet Menu

Starters

Haddock Florentine Ramekins
Salmon and Asparagus Terrine
Crab Fishcake with Lime and Coriander Dressing
Smoked Chicken and Avocado Salad
Tuna Carpaccio
Spinach Leaves with Warm Lemon Mushrooms
Crab, Avocado & Pink Grapefruit Salad with Sweet Chilli Dressing
Warm Monkfish, Orange & Thyme Salad
Gravadlax with Avocado salsa
Trout, Tomato & Lemon Salsa
Timbale of Crab & Smoked Salmon with Cucumber & Fennel Salad
Salmon Fishcakes with Sorrel & Watercress Sauce
Roasted Asparagus & Fillet Steak Salad with Horseradish Dressing
Prawn & Avocado Tian on Rocket Leaves
Chicken Terrine with Avocado Sauce & Red Pepper Sauce
Quenelle of Crabmeat on Watermelon & Asparagus Salad
Salad of Beetroot, Asparagus, Lambs Lettuce & Goats Cheese
Chilled Lemon Grass & Coriander Vichyssoise
Salmon & Asparagus Tart with Leaves
Scallop, Mango & Avocado Salad
Chilled Two Pea Soup & Mint Soup

Main Courses

Aberdeen Angus Fillet, Red Wine and Mushroom Jus
Béarnaise Sauce, Dauphinois Potatoes

Roast Stuffed Pork Fillet with Cranberry and Madeira Jus,
Potato & Celeriac Gratin

Crispy Corn Fed Chicken Breast in Shallot, Apple and Calvados Sauce
Herb Infused Baby Roast Potatoes
Summer Vegetables

Apricot and Pinenut Stuffed Chicken Breast with a Zesty Orange, Tarragon Glaze,
Baby New Potatoes, New Season Vegetables

Crispy Duck Breast with Spiced Orange and Red Wine Sauce,
Potato & Celeriac Gratin, Pak Choi

Duck Breast Limoncello
Fondant Potatoes, Baby Spring Vegetables

Confit of Salmon with Pea Puree, Braised Fennel, Pernod and Orange Sauce
Tiny New Potatoes

Roasted Monkfish with Red Salsa
Braised Gratin of Vegetables

Escalope of Salmon with Champagne & Chive Sauce
Sauté Potatoes, Medley of Market Vegetables

Poached Duo of Cod & Salmon with Fresh Prawn, White Wine and Herb Sauce
Medley of Spring Garden Vegetables

Escalope of Salmon with a Saffron Couscous Crust
Fondant Potatoes, Braised Gratin of Vegetables

Wild Irish Salmon with Fresh Sorrel Sauce
Asparagus, Broad Bean and Peas
Minted New Potatoes

Noisettes of Spring Lamb with Herb Crust & Redcurrant Jus,
Minted New Cheshire Potatoes & Medley of Spring Vegetables

Chargrilled Seabass with Summer Vegetables & Saffron Jus
Fondant Potatoes

Seared Duck Breast with Pinot Noir Sauce, Served with Potato & Apple Galette
Stir fry Green Vegetables

Duck Confit with Big Chips, Red Wine Shallots & Sauce
Baby Summer Vegetables

Corn Fed Chicken Breast, Asparagus, Broad Beans, Wild Mushrooms
With Somerset Cider, Brandy & Cream Sauce
Fondant Potatoes

Corn Fed Chicken Stuffed with Garlic, Parsley & Lemon
Roasted Baby New Potatoes
Braised Vegetables

Garlic Stuffed Corn Fed Chicken Breast with Thyme & Chive Sauce
Sauté Potatoes, Summer Vegetables

Corn Fed Chicken Breast with Herb & Cumin Stuffing, Fresh Thyme Sauce
Orange Scented Vegetables, Fondant Potatoes

Vegetarian Options (V)

Vegetable Dauphinois
Wild Mushroom Fricass
Tomato & Caramelised Onion Tart Tatin

Puddings

Pear and White Chocolate Pudding With Warm Chocolate Sauce
Italian Almond Cake with Fresh Raspberries
Fresh Lemon Meringue Roulade
Lime and Ginger Cheesecake
Raspberry and Chocolate Tart
Bruleed Lemon Tart
Strawberry Pavlova with Raspberry Coulis
Fresh Plum and Almond Tart
Tiramisu
Bitter Chocolate Tart with Cointreau Sorbet
On White Chocolate Sauce
Chocolate Mousse with Fresh Berries
Raspberry Risotto with Coconut Ice-cream & Shard of Bitter Chocolate
Poached Strawberries, Mint & Champagne with Shortbread Biscuit
Baileys and White Chocolate Cheesecake with Summer Berries
Raspberry Coulis

To Conclude:

Freshly Brewed Coffee
With Handmade Petit Fours

All prices are exclusive of VAT

Menus

Vegetarian Menu
Buffet Menu
Banquet Menu
Canapé Menu
Evening Menu