starters
sample menu
Serrano Ham and Pan Seared Fig served on a Petit Herb Salad with a Light Pepper Dressing
Char Grilled Asparagus Draped with Prosciutto, served on a bed of Wild Rocket and Drizzled with a Lemon Hollandaise Foam
Crisp Parmesan Pastry Topped with Tomato Fondue, Black Olives, Feta and Basil on a Bed of Baby Leaves
Grilled Goat’s Cheese Tart in Brick Pastry with Roasted Peppers and Caramelized Red Onion Confit, served on a Salad of Mixed Leaves and Herbs with a Parmesan Tuille
Pear, Roquefort and Toasted Hazelnuts with Baby Spinach Salad and Foccacia Croute and Balsamic Reduction
Napoleon of Smoked Salmon Roulade with Whole Wheat Pancakes and a Caper Vinaigrette
Asian Tiger Prawns with Chili, Ginger, Lemon Grass, and Lime served on a Lambs Lettuce and Chicory Salad
Twice Baked Stilton Soufflé, Grilled Pear, Hazelnut and Stilton Salad and a Port Glaze
Please contact Catherine Skates to discuss your requirements