Starters

Spring/ Summer

Please contact us to discuss quantities & pricing.

Vegetarian

Baked Ricotta Souffle & Asparagus Salad with Asparagus Pesto, Watercress, Dijon Vinaigrette
Summer Salad with Home made Goats Curd & Radishes
Salad of roasted Tomatoes, Leeks, grilled Dorsten Goats Cheese & Watercress. Herb Vinaigrette
Pea, Bean and Feta Salad with Pea Shoots & Basil Dressing
Tomato Tartar with Fine Beans, Smoked Paprika & Crème Fraiche

Fish

Beetroot & Vodka Cured Scottish Salmon Gravadlax with Beet Salad & Celeriac Remoulade
Hendricks Gin Cured Scottish Salmon Gravadlax with Brown Shrimps, Waxy Potatoes & Dill Dressing
Dorset Crab Salad with Cucumber, Tomato Petals, Radish & Lemon Dressing
Tuna Salad with Pickled Cucumber, Sesame Soy Dressing
Russian Salad with Tiger Prawns & Watercress. Lemon & Chive Dressing
Seared Orkney Scallops with Pea Puree, English Asparagus and Garden Peas

Meat & Poultry

Figs with Procciutto & Rocket Salad. Vinaigrette
Beef Carpaccio with Dijon Vinaigrette and Capers
Old School Smooth Chicken Liver Parfait, Caramelised Onion Confit, Cornichons
Ham Hock, Watercress and Carlin Pea Salad with Rapeseed Dressing
Meze Sharing Platter – Dried Cured Hams with English Charcuterie, Parmessan, Hummus, Baba Ganoushe,Tzazaki, Feta & Olives, Breads
Sourdough Bread from Brick House Bakery

Autumn/Winter

Please contact us to discuss quantities & pricing.

Vegetarian

Spiced Pumpkin Veloute with Ricotta Ravioli, Parmesan and Truffle Oil
Salt baked Heritage Carrots, Golden Beet & Goats Curd Salad
Gorgonzola, Cranberry and Pecan Tart with Bitter Leaf Salad
Long Stem Broccoli, Blue Burder Cheese, Pear and Cob Nut Salad
Roasted Butternut Squash Salad with Chickpeas, Felafels and Pomegranate
Caramelised Onion, Fig & Goats Cheese Tart
Salad of Girolles, Parsnips & Gog Magog Beans with Hazelnut Dressing

Fish

Tuna Tartare with Avocado & Soy Dressing
Chilli & Pernod spiked Tomatoes with Feta & Prawns
Rillettes of poached Sea Trout with Braeburn Apple & Horseradish
Cod & Crab Fishcakes with Tartare Sauce
Smoked Haddock & Coriander Arrancini with Quails Eggs & Curry Sauce
Cured Salmon Salad with Celeriac Remoulade, Beetroots & Baby Leeks

Meat & Poultry

Serano Ham Croquettas with Romensco Sauce
Salad of Wood Pigeon with Hazelnuts, Bitter Leaves & Redcurrants
Warm Salad of Jerusalem Artichokes & Bacon Lardons with Baby Leaves
Duck Pastrami, Blood Orange and Chicory Salad
Carpaccio of Beef with a Tonnato Dressing
Rabbit, Pork & Pistachio Terrine with Pickled Vegetables
Sourdough Bread from Brick House Bakery