PARTY MENU
Meat
Chicken and Tarragon Terrine, Smoky Bacon Mayo, Pickle Mushroom, Ciabatta Crisp and Honey Mustard dressing
Cured Smoked Duck Breast, Foie Gras, Lamb Lettuce, Raspberry and Brioche Croutons
Mustard and Pepper Beef Carpaccio, Yorkshire Pudding, Parmesan Shaving and Black Olive Oil
Ham Hock in Parsley Crumb, Homemade piccalilli, Broad Bean and Pea Shoot Salad
Fish
Beetroot & Gin Cured Salmon, Candy Beetroot and Radish, Baby Fennel and Ciabatta Shards
Pan-fried Diver caught Scallops, Pea Puree, Chorizo and Pickle Cauliflower
Dorset Crab Salad, Apple, Cucumber and Bisque Mayonnaise
Tuna Tartare, Wasabi Mayo, Mirin Cucumber, Daikon, Honey and Soy glaze
Vegetarian
Mediterranean Vegetables and Quinoa Stuffed Courgette Flower, Pea Puree and Pine Nuts. (Vegan)
Asparagus on Brioche, Crispy Duck Egg and Truffle Hollandaise.
Goat Cheese Fig and Onion Tart with Frisee Lettuce
Meat
Pistachio crusted Lamb Rump, Minted Pea Puree, Broad Beans, Wild Mushroom and Rosemary Jus
Pork Loin and Black Pudding Wellington, Apple & Celeriac Puree, Kale and Morels sauce
Cornfed Chicken Supreme, Sweet Potato Dauphinoise, Seasonal Vegetables and Madeira jus
Braised Beef Cheek, Fondant Potato, Piquillo Parsnip, Buttered Savoy Cabbage
Pan-fried Duck Breast, Pomme Anna, Sorrel, Turnips, Baby Leeks and Cherry Jus
Fish
Pan-fried Salmon, Crayfish Spelt Risotto, Baby corn and Sugar Snap Peas
Red Mullet, Jersey Royal, Peperonata, Smoked Aubergine Caviar and Gremolata
Sea Bass Filet, Braised Fennel, Courgette Spaghetti, Saffron and White Wine Sauce
Roasted Cod Loin, Carrot Puree, Heritage Carrots and Broccoli Sprouting
Vegetarian
Sweet Potato, Spinach, Goat Cheese and Red Onion Pithivier and stroganoff sauce
Aubergine Parmigiana Roll, Minute Ratatouille, Chilly Jam and Oyster Mushroom Tempura
Squash and Mushroom Fritters with Escalivada (Vegan)
Dessert
Coconut Panna Cotta with Exotic Fruits and Brandy Tuile
Strawberry and Pistachio Bavarois
Vanilla and Stem Ginger Cheesecake with Poached English Rhubarb
Chocolate and Hazelnut Mousse on Dacquoise Biscuit, Salted Caramel Popcorn
Pimm's Trifle, on Vanilla Panna Cotta with Rosemary Shortbread