MENU EXAMPLE
STARTERS
MAINS
DESSERTS
Chicken Liver Parfait
Redcurrant spiced cordial & Crackers
Tuna Tataki & Quail Eggs (GF)
Teriyaki sauce & Sesame
Pan Seared Scallops (GF)
Cauliflower puree & Bacon
Roasted Vegetable Terrine (VG)
Pickled shredded Slaw
Grilled Courgette & Feta Salad (V)
Tapenade, pepper & Chilli
Heirloom Tomatoes (V)
Charred watermelon & Goats cheese
Braised Fillet Steak
Shallots, dijon & Porcini Mushrooms
Herb Crusted Lamb Rump
Potato Gratin, carrots & Jus Glaze
Roasted Chicken Supreme (GF)
Herb roasted fondant & Merlot Vinegar
Seared Duck breast (GF)
Spring greens & Gooseberry Sauce
Grilled Seabass Fillet (GF)
Charred broccoli & Brown butter sauce
Curried Monkfish Tail (GF)
Spiced Mussels, cauliflower & Spinach
Tagliatelle of Wild Mushrooms (VG)
Rocket, truffle & Parmesan (V)
Pea & Garlic Risotto (VG)
Sherry Dressing
Banana Katsu (V)
Spiced caramel Sauce
Key Lime Pie Tart (V)
Chantilly
Tiramisu
Tuille & Chocolate sauce
Sticky Toffee Pudding (V)
Vanilla ice Cream
Salted Caramel & Chocolate Tart
Vanilla ice Cream
Toffee Apple Bread & Butter Pudding (V)
Fresh cream
Optional additions
Chef selection of canapes £4.00 per head
Cumbrian Cheese Platter £5.00 per head
Coffee & Mints course £3.00 per head
All dishes can be tailored to cater for all allergens
Allergens are to be included with pre order
Nuts are NOT used within this menu