Large Parties
"THERE IS NO LOVE SINCERER THAN THE LOVE OF FOOD"
PRE ORDERS & 3 COURSES ONLY
STARTERS
Beef Carpaccio
with Parmesan Ice Cream, Rocket and Sundried Tomato Dressing
Carrot Schnitzel with Creamed Feta
Toasted Walnuts and a Wild Garlic Zhoug Sauce
Gin & Tonic Battered Prawns
with Lime Aioli
Mezze Plate with Flat Bread
Chickpea Falafel, Hummus, Beetroot Tahini, Carrot & Pinenut Salad, Pickled Vegetable and Tzatziki (V)
Miso and Beer Glazed Pork Belly
on a Red Cabbage Slaw with Green Apple Puree
MAIN COURSE
Roast Beef (cooked Medium-Rare)
with Dauphinoise Potato, French Beans and Port Wine Jus
Panfried Fillet of Bass
with Scallop Pie topped with Crab Mash, Mange Tout and Lemon Caper Butter
Pink Roast Duck Breast
with a Warm Salad of Sweet Potato, Black Pudding and Figs - Hazelnut Hollandaise
Roast Cornfed Chicken Breast
with an Aubergine, Courgette and Lentil Mousakka - Pesto
Dukkah Spiced Grilled Halloumi
with Roast Pumpkin and a Cauliflower, Sweet Potato, Chickpea, Apricot and Almond Tagine (V)
PUDDINGS
Sloe Gin Plum Meringue
with Fresh Cream and Lemon Curd
Rich Chocolate Nemesis
with St Clements Posset and Shortbread
Hazelnut Parfait
with Hot Toffee Sauce
Plate of English Cheese
with Condiments and Biscuits
VEGAN OPTIONS
STARTERS
Thai Jackfruit and Corn Cake
with Asian Slaw and Chilli Jam
Mezze Plate with Flat Bread
Chickpea Falafel, Hummus, Beetroot Tahini, Carrot & Pinenut Salad and Pickled Vegetable
PUDDINGS
Chocolate Orange Tart
with Bourbon Vanilla Ice Cream
Warm Ginger Sponge
with Ginger Syrup and Peanut Chip Ice Cream
MAIN COURSE
Dukkha Spiced Violife Halloumi and Roast Pumpkin
with a Cauliflower, Sweet Potato, Chickpea, Apricot and Almond Tagine
Chilli Glazed Tempeh
on a Stir-Fry of Wild Organic Mushrooms, Pak Choi, Mange Tout, Cashew Nuts and Charcoal Noodles