Sample Menus 2008

Please note, these menus are samples to illustrate the type of dishes on offer. 

A tasting event will take place in September for clients to make their menu choices.

From an extensive menu, each party will need to select 1 option for each course, plus a vegetarian alternative. 

Additional courses or choices may be available as an upgrade.  Please enquire.

Sample Seated Dinner Menu

STARTER
Passion fruit cured Scottish salmon
with ratte potato salad, herb salad & passion fruit Dressing

Caponata and mozzarella salad with seared rustic mediterranean vegetables, tornbasil and rocket leaves (v)

MAIN COURSE
Roasted breast of Barbary duck
with an apple and pea mash, buttered bok choy & a five spice scented jus

Jerusalem artichoke and mushroom pithiviers
on savoy cabbage and crème fraiche with a celeriac Dauphinoise and a cèpe jus (v)

DESSERT
Rich chocolate truffle cake with a mulled wine syrup
and a compote of winter berries

Sample Buffet Menu

SAVOURY

Thai Green Chicken Curry With Steamed Rice

Roasted Shoulder Of Lamb, Leek Mash, Roasted Carrots And A Rich Red Wine Sauce

Noodles Tossed With Roasted Duck, Peppers, Spring Onions And Garlic With A Hoi Sin Sauce

Sautéed White Fish, Tomato And Herb Hot Pot On Long Grain Rice Tossed With Peas

Bubble and squeak topped with seared courgettes and crispy leeks

SWEET

Warm Chocolate Brownie With Rich Chocolate Sauce

Sticky Toffee Pudding With Cream

During service, selections of dishes are served from a buffet point whilst the remaining dishes are served to guests
offering an innovative dining experience.