Three course set menu 1

Served with Italian breads and extra virgin olive oil (v)

Starters

• Smoked salmon served with capers and sour cream on the side
• Salad of slow roasted guinea foul with apples and hazelnuts dressing
• Carpaccio of beef with shaved parmesan and mixed leaves with balsamic dressing
• Ravioli of wild mushroom and fontina with red pepper dressing (v)

Main Course

• Pan fried salmon, saute potatoes, green beans served with a dill sauce garnished with lime
• Roast breast of chicken, stuffed with mushrooms served with a potato puree and braised baby leeks
• Roast rack of lamb, served with pommes dauphinoise, seasonable vegetables served with a redcurrant jus

Desserts

• Warm chocolate tart served with cold vanilla cream (v)
• Tiramisu with fresh fruit (v)
• Warm pecan pie served with vanilla cream (v)

Coffee and petit fours served after dessert (v)

Three course set menu 2

Served with Italian breads and extra virgin olive oil (v)

Starters

• Scallops with lime and pine nut dressing
• Smoked chicken, apple and pear salad on baby leaves
• Selection of sliced Italian meats, roasted Mediterranean vegetables and olives
• Portabello mushroom with goats cheese & roasted vegetables (v)

Main Course

• Roasted cod on a bed of spiced lentils and green vegetables
• Roast breast of guinea fowl served on creamy mashed potatoes with turned vegetables and a red wine sauce
• Braised lamb shank green beans, creamy mashed potatoes served with a rich jus

Dessert

• Chocolate and amaretto mousse (v)
• Fresh fruit trifle with amaretto served in a tall Martini glass (v)
• Vanilla panacotta with fresh red berries (v)

Coffee and petit fours served after dessert (v)

Three course set menu 3

Served with Italian breads and extra virgin olive oil (v)

Starters

• Large prawns served with a citrus dressing
• Smoked duck with cranberry jelly served on rocket
• Potted salt beef served with dill pickles and toasted rye sourdough bread
• Smoked mozzarella with glazed figs and rocket salad (v)

Main Course

• Fillet of sea bass served with a stack of crushed potatoes, roasted tomatoes and courgettes drizzled with a light lemon sauce       
• Honey roasted duck with crushed potatoes, red cabbage served with duck jus
• Fillet of beef, creamed spinach and pommes dauphinoise served with a red wine sauce

Dessert

• Zuppa inglese (v)
• Lemon tart served with red berries (v)
• Glazed crème brulee (v)

Coffee and petit fours served after dessert (v)

Vegetarian options

Please select one starter and one main vegetarian alternative

Starters

• Buffalo mozzarella with avocado mousse and vine tomato salsa (v)
• Smoked mozzarella with glazed figs and rocket salad (v)
• Afetato misto with an aged balsamic & parmigiano reggiano (v)

Main Course

• Portobello mushroom with goats cheese and spinach stuffing en croute (v)
• Asparagus and caramel onion tart with warm salad of baby spinach and potato fritter with balsamic dressing (v)
• Feuillette of goats cheese with a hazelnut sauce and spring vegetables (v)
• Char grilled vegetable tart with olive and cherry tomato tapenade and dauphinoise potatoes (v)