Autumn and Winter Menu Suggestion
This is a small selection, as all menus are designed individually.
Quotes available on application.
Canapès
* Diver caught Dorset scallops on potato confit & crispy Cumberland bacon
* Espresso cups of saffron laced Cornish fish soup with spicy crouton
* Peat smoked Hebridean Sea Trout served on pea pancakes
* Smoked mackerel pate served in Highland oatcake cups
* Yorkshire puddings with rare roast Galloway fillet & horseradish
* Wild boar sausage rolls in hand made buttery puff pastry
* Cumberland wild boar prosciutto with goats curd cheese
* Air dried Herdwick mutton on potato pancakes with quince preserve
* Parmesan shortbread with soft goats cheese, herbs & balsamic plum chutney
* Beetroot and cashew nut quenelle on toast with fennel ferns
* Perry jelly with wet walnuts, topped with Stilton and caramalised pear
* Chestnut and mushroom sausage rolls in buttery puff pastry
* Nettle & chili goats cheese pesto on toasts
* Spiced pumpkin pancakes with herby raita
* Stilton, fig and walnut mini muffins
* Mushroom & tarragon tarteletts
Bowl Food, Buffet Dishes and Plated Dishes
* Confit of Aylesbury Duck with Creamy mashed potato, port and damson jus
* Slow cooked beef and wild mushrooms in red wine sauce
* Pheasant and Cumbrian pancetta in Madeira sauce
* Chicken and roasted pumpkin spelt risotto with sage and parmesan
* Honey glazed slow cooked belly of pork
* Squid braised in chili tomato sauce served with rice
* White miso grilled salmon with stir fried seasonal vegetables
* Wild mushroom risotto
* Truffle ravioli