Banqueting Menu

• Spiced Potato & Red Lentil Soup (v) Finished with chive cream and over-baked rosemary croutons.

• Caramelised Leek & Celeriac Velouté (V) Enhanced with a signature leek ash oil.

• Butternut Squash & Coconut Soup (V) Served with fresh coriander and crispy onions.

• Smoked Chicken & Prosciutto Filo Pastry Cluster Accompanied by a sage and lemon sauce split with a basil oil.

• Potted Smoked Haddock Coated with a lemon and caper butter, served alongside a crisp wholemeal crouton.

• Scottish Salmon & Soft Herb Fish Cake rolled in panko breadcrumbs, set on a bed of wilted baby spinach with a lemon butter sauce.

• Pesto & Buffalo Mozzarella Arancini (V) Stuffed with pesto marinated buffalo mozzarella, black onion seeded golden panko breadcrumbs, nestled on a spiced tomato sauce finished with pecorino shavings.

• Beetroot & Goats Cheese Curd Salad (V) Beetroot glaze served with roasted red onion and a herb savoury scone.

• Sun-dried Tomato Vegan Pate (V) With oven-baked pumpkin seeds and toasted sourdough bread crouton.

• Lemon Butter Roasted Supreme of Chicken with wild mushroom sauce, buttered fondant potato, and glazed oven-roasted vegetables.

• French Trimmed Breast of Chicken filled with a sage and onion farce, served with crisp skin, buttered potato fondant, asparagus spears, and chicken jus finished with crème fraiche.

• Locally Sourced Pork Loin glazed with an apricot and rosemary crumb, served with pan-fried bubble and squeak, apple puree, and a classic Sauce Robert.

• ‘Beef Two Ways’ slow-roasted Sirloin of beef with a baby steak & ale pie, served with goose fat roasted potatoes, seasonal vegetables, and a beef ale sauce. £3.00 per person supplement + VAT

• 24-Hour Braised Shin of Herefordshire Beef creamy potato dauphinoise infused with wild garlic, roasted Hallow Crown parsnip, and an English horseradish scented sauce.

• Poached Chicken Ballotine stuffed with a mousse of pancetta and chestnut mushroom duxelle, garlic infused green beans, Cashel blue cheese potato gratin, and a red wine sauce to finish.

• Slow Braised Tender Lamb Shank garlic infused mashed potato, honey roasted carrots, and ruby port jus. £4.00 per person supplement + VAT
  

• Warwickshire Leg of Lamb on a bed of red currant glazed cabbage, pressed potato boulangère with a garlic and Dijon mustard sauce. £4.00 per person supplement + VAT

• Grilled Salmon Fillet with creamy caper piccata sauce, parsley crushed new potatoes, and English asparagus spears.

• Butternut Squash & Feta Filo Parcel (V) filled with roasted butternut squash, feta cheese, and peppers served with marinara sauce. Selected seasonal vegetables and potato.

• Spinach & Nutmeg Cannelloni (V) basil tomato sauce, served with selected seasonal vegetables and potato.

• Garden Pea & Edamame Bean Risotto (V) finished with a Parmesan tuille and served with a seasonal salad dressed with herb vinaigrette.

• Rich Millionaire’s Cheesecake shortbread base, mascarpone filling, and a caramel glaze with a spiced strawberry compote.
• Sticky Zesty Lemon Pudding served with vanilla ice cream and a drizzle of vanilla sauce.
• Caramelised Plum Upside Down Cake served with a velvety vanilla custard or vanilla seeded ice cream.
• Rich Dark Chocolate Ganache Tart served with a quenelle of mascarpone cream and a fresh berry compote.
• Morello Cherry & Almond Frangipane Tart accompanied with a cherry brandy custard.
• Classic Lemon Tart half covered in meringue finished with seasonal berries and a raspberry coulis.
• Bramley Apple & Sultana Pie seasoned with cinnamon spice, finished with brown sugar crumble and served with a vanilla custard.
• Mango & Passion Fruit Bavarian Cream accompanied by a pineapple cream and pineapple salsa.
• Vanilla Pannacotta drizzled with strawberry sauce and finished with a glazed strawberry.
• Milk Chocolate & Almond Fondant Pudding accompanied with a pistachio ice cream and sweet orange custard.
• Trio of Miniature Desserts chocolate delice with cold caramel sauce, lemon tart with raspberry garnish, and carrot cake with orange coulis. (£3 per person supplement + VAT)

Served with coffees, teas and after dinner chocolates

Please be advised that the above menu items may contain nuts or extracts of nuts, wheat based products, dairy products or other ingredients which may cause adverse reactions to any guest who has an intolerance to these items and/or their derivatives.

Should you wish to find out more about the ingredients we use, please ask your event planner and they will be pleased to supply the relevant information.