Cost inclusive of all food, site chef, service, cutlery & crockery if required as well as V.A.T wherever applicable
(based on a minimum of 6 Attending Guests) Travel cost may apply
Before it Begins
A mixed selection of Seasonal Amuse bouche
Hand Picked Crab, Lime Dressing & Sea Pearls In Spoon
Yorkshires, Beef & Horseradish
Salmon & Lemon Cream
Duck & Orange Parfait
To Start
Crab & Seafood Cake, Dill Hollandaise
Panfried scallops, Proscuitto Crisps & Seafood Cream (GF)
Beetroot & Radish Carpaccio(V) (GF) (DF)
Caramelised Onions & Goat Cheese “Tarte Carrée” V)
28 days matured Beef Carpaccio & Horseradish (GF) (DF)
West Country Chicken Caesar (GF) (DF)
To Follow
Baked Loch Duart Salmon Poached asparagus & Hollandaise (GF)
Grilled Tuna Steak “ Au Poivre” Sundried Tomato Mash (GF)
Baked French Camembert On warm Green Puy Lentils With a fig & BalsamicDressing (V) (GF)
Gratin de Legumes, Aubergine, courgettes, tomatoes & pesto Gratin with side salad (V)
Seared Duck Breast Cherry Sauce & Pomme Au Four (GF)
Roast Rump of Lamb Thyme Jus & Lavender Vegetables (GF)
21 day Mature Fillet of Beef Shallot Fondant Potatoes & Bearnaise Sauce (GF)
To Finish
Chocolate Assiette Trio of Chocolate Entremets (V)
Café Gourmand Coffee shot accompanied by 3 mini Desserts (V)
Berry Cheesecake (V) (GF) (DF)
Biscoff Praline & Salted butter Caramel Parfait (V)
British Mint & Belgian Chocolate Mis-cuit (V)
Mojito Tart, Lime & Mint Crème Anglaise (V)
| Number of Guests | Price per guests | Total menu price |
| 2 | £ 150.00 | £ 300.00 |
| 4 | £ 75.00 | £ 300.00 |
| 6 | £ 50.00 | £ 300.00 |
| 8 | £ 50.00 | £ 400.00 |
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