Premier Menu Ideas


Scallops wrapped in asparagus and pancetta with a Muscatelle and vanilla syrup

Smoked salmon roulade on a bed of roquette with black olive tapenade

Grilled Mediterranean vegetable and feta terrine with mixed leaf salad, pesto and balsamic reduction

Carpaccio of beef with rocket, parmesan and olive oil

Goats cheese cream, pain d’epice, honey truffle oil dressing

Wild mushroom bruschetta, blue cheese, tarragon dressing

Main course

Slow cooked lamb with a red berry jus, parsnip crisps, truffle savoy cabbage and braised shallots

Honey roast breast of duck with five spice, dauphinois potatoes, caramelised fig and a cassis jus

Fillet of beef stuffed with wild mushrooms, carrot puree and a broccoli mousse

 Spice-crusted lamb rack, with spinach-potatoes and a moilee tomato sauce

Roast salmon, warm honey-mustard vinaigrette, with wild rice salad

Roulade of pork belly, braised red cabbage and apple compote


Strawberry millefeuille with strawberry and basil cream

White chocolate and Amaretto Torte

Coconut pannacotta with pineapple carpaccio and chilli syrup

Warm fresh figs, honeyed mascarpone, caramelized walnuts and espresso syrup

White chocolate and cranberry bread and brioche pudding

Rich dark chocolate mousse cake with raspberry sorbet and a caramelized praline

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