DINNER PARTY MENU

(Please Note: We can add additional courses, Amuse Bouche, pre-desserts, etc)

 - SAMPLE MENU -

 
 

- STARTERS -
 

Ballotine of guinea fowl, ham hock, rabbit + truffle, piccalilli gel, brioche toast
 

Whipped Ragstone goats’ cheese, chilli candied beets, tapenade flutes
 

Forest mushroom risotto, Reggiano crumb, cep foam

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Tartlet of red onion jam, blue cheese + celeriac puree

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Beetroot cured chalk-stream trout, horseradish + crème fraiche parfait, watercress puree

 

 

- MAINS -
 

Slow-Cooker lamb shoulder, potato ‘risotto’, maple roasted heritage carrots
 

Spiced duck breast, confit leg bhaji, sweet potato + orange puree
 

Seared black bass, Orzo with lemongrass, ginger + coriander
 

Roasted celeriac + truffle pithivier, wilted garlic baby spinach, asparagus tempura
 

Mushroom fricassee stuffed piquillo pepper, parsnip + Yukon Gold rosti, fine herb pesto

 

 

- DESSERTS -
 

Banana Tarte Tatin, toffee ice cream
 

Valrhona chocolate delice, textures of raspberry
 

Deconstructed lemon meringue pie with pandan curd
 

Hazelnut praline souffle, ‘pour in the top’ bitter chocolate sauce
 

Selection of fine British cheeses, home-made walnut bread + chutney, celery, grapes, apple