Hot Meal Menu 1

Ham hock terrine
with spiced apple chutney
Chicken liver pate
with plum compote, rocket and melba toast
Goats cheese and red onion marmalade tart
with balsamic reduction and dressed leaves
Homemade soup with croutons or parmesan biscuits
carrot and ginger/tomato and basil/vegetable/roast butternut squash and coriander/French onion/leek, onion and potato/minestrone
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Herb marinated chicken breast

with lemon butter sauce
Pan roasted salmon fillet
with pesto crust and cherry tomato ragout
Roast lamb rump
with rosemary and redcurrant sauce
Slow cooked beef
with red wine, pancetta and button mushrooms
Pork wrapped in prosciutto
with caramelized apple and cider sauce
Roasted aubergine boats
stuffed with courgettes and tomatoes
All served with a selection of fresh seasonal vegetables
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Chocolate mousse
with mixed berries, whipped cream and chocolate shavings
Fresh fruit Pavlova
with fresh mint and fruit coulis
Toffee apple pudding with crème anglaise
Glazed lemon tart with raspberry coulis
Poached pear in citrus syrup

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Pavlovas

 

 

 

 

 

Menu 2

Deep fried breaded brie
with honey and lime dressing
Crayfish, avocado and rocket salad
with lemon and dill dressing
Mushrooms stuffed with spinach and bacon
served on garlic crostini
Caramelised onion, rocket and blue cheese tart
with dressed leaves
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Coriander crusted pork tenderloin
with sage and marsala sauce
Blade of beef with roast beetroot
in rich shallot sauce
Chicken with wild mushroom, cream cheese and olive stuffing
wrapped in Parma ham in creamy herb sauce
Halibut steak
with lemon and caper butter
Pan fried duck breast
with braised puy lentils
Spinach, mushroom and mascarpone filo parcels
with tomato sauce
All served with a selection of fresh seasonal vegetables
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Warm pear and frangipane tart
with crème anglaise
Sticky toffee pudding
with butterscotch sauce and clotted cream
Dark chocolate tart
with pistachio cream
Lemon posset
with mixed berries and almond biscuit
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Menu 3

Valley Smokehouse smoked duck
with rocket salad, orange chutney and port dressing
Cod and pancetta fishcakes
with chive crème fraiche
Braised oxtail ravioli
with gremolata dressing
Asparagus, mint and lemon risotto
with parmesan
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Pan fried fillet of sea bass
on celeriac mash with tomato salsa
Beef Wellington
with wild mushroom and brandy sauce
Rack of herb crusted lamb
with rosemary and port sauce
Breast and confit leg of Guinea fowl
with Madiera jus
Spinach, penne and cheese soufflé
with salsa verde
All served with a selection of fresh seasonal vegetables

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Passion fruit tart
with vanilla crème fraiche
Raspberry Charlotte
with fruit coulis
Belgian chocolate delice
with mint chocolate syrup
Classic tiramisu
with fresh raspberries
Strawberries in champagne jelly
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