Please select from the following options;
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Sample Menu B - Winter Menu
2010
(Menu for 100+ guests)
Selection of rustic breads, olive oil and balsamic, or butter on each table.
Please choose one of the following starters:
Hot smoked salmon with tomato, cucumber, avocado and chilli salsa with limes.
Homemade gravadlax made with lemon and fresh ginger, on a bed of oriental avocado salsa.
Creamy carrot and ginger soup served with croutons.
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Please choose one of the following main courses which would be served with appropriate potatoes or rice and vegetables (to be discussed):
Slow cooked pheasant breasts on the bone, with a creamy sauce of reduced cider,caramelised apples and chestnuts.
Wild rabbit jointed and slow cooked in a white wine, mustard, tarragon and cream sauce.
Rich Thai Masman curry, made with aromatic spices and slow cooked with coconut,served with rice and prawn crackers.
Lamb tagine with apricots and warming spices.
A vegetarian alternative that would compliment the main dish would of course be available. For example a vegetarian masman curry or green thai vegetable curry would go with the Masman curry.
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Please choose one or two of the following puddings:
Creme brulee served with autumn fruit compote with a wild damson base.
Spiced mango and papaya salad with lychees and a dressing of cointreau, lime and green chilli.
Torta di Zucca (Italian pumpkin cake) with almonds, and candied lemon and lemon zest - a very moist cake served warm with marscapone icecream.
Tarte aux citron
Individual chocolate fondants - rich gooey warm chocolate cake in ramekins or individual small kilner jars, with a chocolate crust, served with local cream whipped with fromage frais.
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Coffee, tea, tisane.
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