Sample Menus

Main Courses

NB Prices will vary and some dishes only suit certain events.

Fish

Roast halibut, caramelized fennel, oranges & hollandaise
Meurette of Sea Bass button mushrooms, button onions, lardons, parsley, croutons & red wine sauce
Sea Trout, marsh samphire (summer only), red & white wine beurre blanc
Simon Letzer’s chilled half or whole lobster salad with saffron mayonnaise & new potatoes (Price on application)
Thai-buttered giant tiger prawn, noodles with spring onions, coriander & sweet chilli dip
Butterfish steak satay, with sesame seed aubergines, coriander, soy & peanut sauce
Sea Bream wrapped in cured ham, ratatouille & tapenade
Salt Pollock, butterbean & chorizo cassoulet, cockles & romesco sauce
Monkfish & rosemary ‘osso bucco’, saffron risotto & gremolata
Lemon sole, puy lentils & salsa verde
Whole Dover sole with parsley, lemon & garlic butter
(Price on application)
Seafood lasagne, new potatoes & salad
Skate wing, oatmeal crust, capers, parsley & brown butter
Turbot steak, shallot tatin & wild mushrooms (Price on application)
Bourride of seasonal fish. A delicate Mediterranean seafood stew with zesty orange, courgettes, slow roast tomato & garlic mayonnaise
Wolf-fish with macaroni cheese
Smoked haddock, spinach, poached egg & hollandaise

Meat

Howard’s of Gayton Beef Wellington, rosti, spinach & wild mushroom jus
Fruit pig company pork belly salad with Mediterranean vegetables & tomato fondue
Houghton Hall Venison steak ‘au poivre’ cream sauce & spinach & celeriac puree
Slow roast shoulder of lamb with fennel, rose harissa & cous cous
Butterflied Chicken wrapped in parma ham, sweet potato puree & pesto
Gressingham sesame seed duck breast, kumquats, chilli & coriander noodles
Pheasant breast, bubble & squeak, wild mushroom & red wine sauce
Tagine of lamb with apricots & cous cous
Gloucester Old Spot pork chops, scallion mash, caramelized apples &
grain mustard & cider cream sauce
Confit duck, braised red cabbage with walnuts & raisins, pommes Anna
Salmi of guinea fowl with roast chestnuts & savoy cabbage
Coq au vin
Beef bourgignon
Choucroute d’Aslace
Irish stew
Pot au feu
Tandoori chicken tikka kebab, jeweled rice, aubergine bharta, mango chutney, raita & a poppadum

Vegetarian main courses

Sweet potato, spring onion & goat’s cheese galette
Wild mushroom lasagne
Aubergine, dukkah & parmesan bake
Veget abl e pas t y
Vegetable samosas with cucumber & mint yoghurt
Vegetable spring rolls with sweet chilli dip
Selection of stuffed vegetables with pesto
Caramelized red onion & thyme tart
Roast butternut squash filled with cherry tomatoes, feta & tapenade
Potato, onion, piquillo pepper & manchego cheese tortilla