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