Dining Menu

For your more formal occasions

3 courses from £38 per person

Starters

Meat

Bacon and Sweet Potato Soup with Almond Butter

Free-Range Pork Scotch Duck Egg with Mustard Mayo

Ham Hock Terrine, Purée Picalilly, Radish, Pickled Onion, Gerkin and Dressed Leaves 

Duck Parcel, Pickled Cucumber and Pepper Salad

Fish

Smoked Haddock Croquettes with Pea Purée

Seared Mackerel, Beetroot Relish, Beetroot Purée, Picked Onion and Horseradish Cream

Pan-Fried Scallops with Pea Purée, Crispy Pancetta and Samphire

Fish Tacos, Picked Chilli and Onion and Harissa Sour Cream

Vegetarian

Two-Onion, Two-Cheese Potato Tart and Dressed Salad Leaves

Vegetable and Goat's Cheese Filo Flan

Arancini with Rich Arribiata Sauce

Spiced Samosa, raita and Sweet Mango Chutney

Or why not choose one of my sharing starter platters? See My Menus

 

Main Courses

Meat

Ballotine of Chicken with a Grain Mustard Velouté
Free-range chicken stuffed with herby sausage meat, pan-fried with a creamy mustard sauce

Beef Fillet with a Gratin of Wild Mushrooms and Red Wine Jus
Tender fillet topped with fresh wild mushrooms and parmesan

Slow-Cooked Beef Short Rib, Horseradish Mash and Seasonal vegetable

Chateaubriand Steak, Loaded Potato Skins, Blue Cheese Salad, Onoin Rings (min 2 person)

Stuffed Saddle of Lamb
Roasted saddle stuffed with apricots, cumin and pine nuts, rolled and wrapped in parma ham

Slow Roast Belly of Pork, Apple Purée, Dauphinoise Potatoes, Red Cabbage and Broccoli

Confit Duck Leg, Blackberry Sauce, Boulangére Potatoes, Green Beans and Red Cabbage

Tenderloin of Pork with a Cider Jus
Stuffed with mushroom and herbs, and wrapped in bacon. Served on a bed of pomme purée

Fish

Pan-Roasted Cod with Pancetta, Samphire and Lemon Butter Sauce
Seaside flavours of cod and samphire, mingled with potatoes and pancetta

Paprika Sea Bass with Red Pepper Relish
A taste of Spain with smoked paprika and a wonderful warm red pepper relish

Pan-roasted Salmon with Marinated New Potatoes, Dill and Crab salad
A light fresh dish with Asparagus

Pan- Roasted Cod Loin with Pea and Asparagus Risotto

Vegetarian

Aubergine and Goats Cheese Timbales
a colourful mixture of vegetables layed with aubergine slices and goats cheese

Peppered Mushroom and Stilton Pie
mushrooms in a tasty sauce of tomato, soy sauce, green peppercorns and stilton topped with pastry

Vegetable en Croúte with an Aubergine Sauce
spiced sweet potatoes, chickpeas and spinach filo parcels, with a delicious sauce

Wild Mushrooms Risotto
plump arborio rice with a hint of saffron, wild mushrooms, and parmesan shavings

All mains are served with appropriate side dishes

Desserts

Vanilla Panna Cotta with Fruit Compote (GF)

Chocolate and Coffee Pots (GF)

Fresh Fruit Tartlets

Sticky Toffee pudding with Toffee Sauce and Ice-Cream

Steamed Ginger Pudding with Vanilla Custard

Chocolate Fondants with Ice-Cream

Orange Créme Brulée with Hazelnut Biscuits

Raspberry Frangipane Tart (nuts)

Pear Tarte Tatin with Ice-Cream

Please refer to my advice on allergens