Gold Menu
Canapes
Chef’s Selection
Starters
Pan Fried Breast of Pigeon White Onion Puree, Black Pudding and Pomegranate Salad
Smoked Salmon Terrine, Cucumber Salad, Horseradish Cream and Tomato Bread
Roasted Beetroot and Orange Salad with Peppered Goats Cheese and Croutons
Smoked Duck Breast with Apples and Walnut Salad
Beef Carpaccio with Gorgonzola and Rocket
Feta, Caramelised Onion and Rosemary Tartlet
Pan Fried Scallops with Cauliflower Puree and Curry Oil
Mains
Roasted Haddock, Smoked Bacon, Broad Beans, Baby Gem, Potato Croquette and Truffle Fish Cream Sauce
Rack of Pork, Bacon Chive Potato, Spinach with Dried Apricots and Garlic Sauce
Wild Mushroom Risotto with Pesto and Shaved Parmesan
Roast Duck Breast, Confit Duck Legs Celeriac Puree with Fondant Potato Seasonal Vegetables and Blackberry Sauce
Vegetable Wellington, Carrot Puree, Creamed Leeks and Roasted New Potatoes
Chicken Ballotine With Wild Mushroom and Bacon Stuffing, Potato Cake and Pea Puree, Marsala Sauce
Herb Crusted Rump of Lamb, Braised Red Cabbage, Baby Carrots and Herb Shallot Potato
Desserts
Lemon Syrup Pear with Pancake and Sour Cream
Dark Chocolate Delice, Salted Caramel, Praline Crumble Vanilla Ice Cream
Clementine Orange, Thyme and Mint Mousse
Prune and Almond Tart
Caramel Brioche Pudding with Fresh Fruit and Cream
Panna Cotta with Ruby Sauce
Crème Brule
