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
