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