Starters

Spring & Summer

Please contact us to discuss quantities & pricing.

Vegetarian

  • Baked Ricotta Soufflé & Asparagus Salad with Asparagus Pesto, Watercress Dijon Vinaigrette
  • Summer Salad with Homemade Goats Curd & Radishes
  • Salad of Roasted Tomatoes, Leeks, Grilled Dorsten Goats Cheese & Watercress Herb Vinaigrette
  • Pea, Bean & 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 & Garden Peas

Meat & Poultry

  • Figs with Prosciutto & Rocket Salad Vinaigrette
  • Beef Carpaccio with Dijon Vinaigrette & Capers
  • Old School Smooth Chicken Liver Parfait with Caramelised Onion Confit & Cornichons
  • Ham Hock, Watercress & Carlin Pea Salad with Rapeseed Dressing
  • Meze Sharing Platter – Dried Cured Hams with English Charcuterie, Parmesan, Hummus, Baba Ganoush, Tzatziki, Feta, Olives & Breads

Autumn & Winter

Please contact us to discuss quantities & pricing.

Vegetarian

  • Spiced Pumpkin Velouté with Ricotta Ravioli, Parmesan & Truffle Oil
  • Salt Baked Heritage Carrots, Golden Beet & Goats Curd Salad
  • Gorgonzola, Cranberry & Pecan Tart with Bitter Leaf Salad
  • Long Stem Broccoli, Blue Burder Cheese, Pear & Cobnut Salad
  • Roasted Butternut Squash Salad with Chickpeas, Falafels & 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 Arancini with Quails Eggs & Curry Sauce
  • Cured Salmon Salad with Celeriac Remoulade, Beetroots & Baby Leeks

Meat & Poultry

  • Serrano 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 & Chicory Salad
  • Carpaccio of Beef with a Tonnato Dressing
  • Rabbit, Pork & Pistachio Terrine with Pickled Vegetables