SAMPLE MENUS
SAMPLE MENUS
CANAPES
SAVOURY
Beetroot blinis with Inverawe smoked salmon & dill creme fraiche
Lime marinated sea bass cerviche with mango salsa
Skewers of fig, dolcelatte, Parma ham & mint
Parsnip blinis with blue cheese, spiced walnuts & honey
Seared lamb fillet with minted béarnaise
Brixham Chilli crab baskets
Truffled wild mushroom arancini
SWEET
Little lemon & lime meringue pies
Blueberry & crème patissiere tartlets
Salted fudge brownies
LUNCH/DINNER
STARTER
Shallot, bacon and thyme tatin
Korean seared sirloin of beef with kimchi and baby herbs
Seared scallops with fennel, walnut and salsa verde
Wild mushrooms on toast with walnut and parsley pesto and truffle oil (vegan)
Home cured vodka & dill gradvalax with pickled cucumbers, quails eggs and pea shoot salad
Cumbed St. Tola goats' cheese with confit tomatoes and wild rocket (v)
MAIN COURSE
Roasted cod with pea puree, pea shoots, baby fennel and crispy quails' eggs
Fillet of sea bream with olive & basil crushed new potatoes, griddled baby courgettes and sauce vierge
Rare sirloin of beef with skin on rosemary potato chips, caramelised hispi cabbage, chimichurri sauce and micro rocket garnish
Pan fried loin of lamb with risotto, charred shallots and sautéed wild mushrooms
Roast chicken breast with shallot puree, roasted shallots, sautéed sprouts with pancetta, parsnips and rosemary chicken sauce
Roasted aubergine with parmesan crust, lemon and dill cous cous and charred tenderstem broccoli with a watercress pesto (v)
Vegetable wellington with crushed new potatoes and ariabatta sauce (vegan)
DESSERT
Chocolate mousse with fresh and dried raspberries, honeycomb and chocolate soil
Blackberry and apple pavlova with walnuts and calvados cream
Sticky gingerbread with bitter caramel ice cream
Ginger syrup sponge with crème Anglaise
BUFFET
Hot smoked Inverawe salmon, sun blush tomatoes, green beans with a tapenade dressing
Charred cauliflower, pomegranate & hazelnut salad (vegan)
Chicken and bulgar wheat salad with dill & poppy seed yoghurt
Braised lentils with sour cherry, pancetta & goats cheese
Slow cooked lamb in a chermoula marinade with a harissa yogurt dressing
Spiced crispy pork belly with spiced rhubarb salsa
Mexican spiced chicken thighs with pumpkin, feta & a pumpkin seed pesto
Portobello mushroom, tarragon, goats cheese & caramelised onion tartlet (v)
Chilli crab cakes with sweet chilli jam & cucumber & mint salad
Cous cous with pimenton peppers, smoked almonds, fresh herbs and a red pepper dressing (vegan)