Lunch Parties

To Start With

• Melon, mozzarella, and prosciutto wrap with basil
• Smoked salmon with avocado mousse and cucumber pickle
• Baked mussels, spinach and smoked bacon with a light garlic cream sauce and garlic bread
• Chicken liver parfait, red onion jam, sourdough bread
• Red cabbage and celeriac terrine, charred little gem, red onion jam, bread sticks (V)
• Deep-fried brie in a crisp rosemary crumb, with dressed leaves and a lightly spiced pear chutney (V)
• Seasonal steamed asparagus with parmesan, deep fried poached egg and asparagus volute (V)

• Many soups to choose from – the list is endless
• Soups can be made gluten free, dairy free, vegetarian and vegan

Main Course Suggestions

• Sea bass with sauté potatoes, beetroot, parsnip, crispy ribbons, homemade pesto
• Spiced fish cakes; haddock, chilli, lemongrass, ginger, coriander and lime with a crunchy Asian salad
• Baked fillet of haddock with sautéed potatoes, french beans, mange tout and peas, tossed in a light mint and lime butter
• Chicken breast stuffed with wild mushrooms and tarragon, served with seasonal asparagus, peas, with mushroom beurre blanc sauce and finished with truffle oil
• Braised shin of beef in a red wine sauce served with mustard mash and roasted root vegetables
• Boeuf bourguignon: braised beef with shallots, red wine, mushrooms and bacon, served with seasonal vegetables and parsley potatoes
• Slow-cooked marinated medallions of pork with honey and grain mustard glaze, Morteau sausage, caramelised apples and Dijon beurre blanc fondant potato and seasonal greens
• Salad of quinoa, broccoli, beetroot, cauliflower couscous, watercress, parsley and pomegranate topped with toasted seeds, spiced chickpeas and mint yoghurt dressing with marinated halloumi (V) or grilled chicken
• Moroccan spiced tart of roasted vegetables, feta, chickpeas, apricots, harissa and toasted pine nuts, with mint yoghurt dressing, bulgur and lentil salad (V)
• Roasted red pepper filled with spinach, ricotta, mushrooms and toasted hazelnuts served with dressed watercress and garlic parmentier potatoes (V)
• Pasta with artichokes, mushrooms, roasted red peppers, Fontal cheese and olives, dressed with rocket leaves and finished with herb oil (V)
• Butternut squash and hazelnut risotto with mushroom croquettes (V)

And to Finish Your Meal

• Steamed sponge with fresh berries and crème anglaise
• Warm baked pear and raspberry frangipane with vanilla crème anglaise and pistachios
• Strawberry and balsamic cheesecake
• Lemon posset
• Chocolate tart with salted caramel vanilla ice cream
• Vanilla and elderflower crème brûlée
• Lemon tart with raspberry ice cream
• Chocolate brownie and clotted cream

Coffee and petit four

• Nougat
• Pear and vanilla jelly
• Vanilla and white chocolate fudge
• Chocolate truffles
• Lemon drizzle fondant fancies
• Chocolate brownies with salted almond

All menus are individual and can be tailored to your requirements, tastes and budget.

Please contact Clive on 01380 840912 or through the Contact form to discuss your requirements.