Samples menus

Starters

• Celeriac Veloute
• Cauliflower crème brulee
• Pear, blue cheese and walnut salad
• Tuna tartare with orange and fennel salad, mint yoghurt
• Carrot, ginger and coconut soup with lime and red chili
• New England crab cakes with chunky avocado salsa
• Seared sesame duck with oriental style salad

 Mains

• Prosciutto wrapped pork fillet with cinnamon and port red cabbage
• Fried potato gnocchi, chorizo sausage and roast pumpkin
• Seafood linguine with saffron sauce
• Beef bourguignon, pearl onion, lardons and sauté baby potatoes
• Mushroom stuffed chicken with creamy mash, bacon and cabbage and paprika sauce
• Pan fried duck breast, fondant potato and mulled wine reduction

Desserts

• Mixed berry bread and butter pudding with vanilla ice cream
• Lemon posset, berry compote and raspberry sorbet
• Vanilla crème brulee with shortbread and poached apricot
• Frozen blueberry parfait
• Baked vanilla and honeycomb cheesecake
• Hot chocolate fondant with vanilla ice cream

Vegetarian options

• Roast pepper, blue cheese and buttered leek baked in puff pastry
• Provencal tian of vegetables
• Selection of stuffed vegetables
• Roast pumpkin gnocchi in a white wine and parmesan sauce
• Asparagus, pea and mint risotto
• Parmesan potato cake,  spinach & oyster mushrooms