Fish
- Pesto crusted salmon supreme, pea mash with a champagne & chive sauce
- Poppy seed coated Monkfish with spinach potatoes and a romesco sauce
- Paupiettes of plaice, parmentier potatoes and lobster sauce
- Grilled lemon sole with lemon & chilli tiger prawns
Meat
- Beef & chestnut bourguignon, creamed potatoes & hazelnut brussels
- Turkey stroganoff with sage, chestnut & cranberry rice salad
- Crispy spiced sautéed breast of duck, raspberry coulis & toasted honeyed almonds
- Lamb & merguez sausage cassoulet with cobnut bread
Deli bar menu 2009
Portabello mushroom and cheddar with roast garlic and mustard mayo
Peppered minute steak and roasted red onions and peppers
Smoked salmon flakes with Wasbi dressing and salad
Chicken shawarma with houmous, pickles and salad
Manchurian crispy lamb with lemon and chilli noodles
Homemade chips, fried egg and cheese
Southern fried chicken, hotslaw, salad and tabasco
Slow roasted plum tomatoes, smoked bacon, lettuce and mayo
Sloppy joe chilli bean and sausage melt
Spring 2009
Lamb
Roast Rump of Lamb with caramilised beetroot, mashed swede, dressed with minted red wine jus and topped with rock salted parsnip crisps.
Olive Crusted Rack of Lamb with Wild Garlic Mash, char grilled Purple Strouting Broccoli and Baked Apples
Beef
Tournedos of Beef with Portobello Mushroom, Pearl Barley, Roasted Plum Tomatoes and a Bearnaise Sauce.
Braised Beef Olives with Roasted Carrot and Creamy Horseraddish Leeks
Potato Galettes
Olive Oil Mash
Truffle Oil Mash
Pork
Pork Fillet Medallions with Puy Lentils, Green Beans and a Lemon Herb Mustard Cream Sauce.
Roast Belly of Pork with White Bean Chorizo Mash, Red Plum and Rhubarb Relish.
Chicken
Pan Fried Breast of Chicken with Artichoke Mash, Green Beans and a Tomato Olive Sauce.
Chicken Roasted on Aubergines served with Sweet Tomato Thyme Sauce and a Stilton and Walnut Scone.
Grilled Mustard and Herb Chicken on New Potato, Choirzo Salad.
Duck
Crispy Duck Lasagne with Cucumber and Poppy Seed Salad
Honey glazed Duck on Potato Gallette with Blood Orange Sauce and Courgettes.
Fish
Poached Salmon Supreme with Hot Roast Fennel Salad and Chilli Lime Dressing.
Herbed Seared Tuna Roll on Sweet Potato Fritters with Radish and Broad Bean Salad
Sesame Sea Trout with Saffron Potatoes, char grilled Asparagus and Samphire.
Slow Roasted Halibut with Braised Artichoke, Roasted Peppers and a Chervil Sauce.
Fish Pie baked the traditional way
Poached Turbot with Cabbage, Barley, Raisins and a Butter Sauce
Pistachio Crusted Monkfish with Fondant Potato and a Roasted Pepper Sauce.
Vegetarian
Starters
Cornish Crab Salad with Cucumber Jelly & Grainy Mustard Vinaigrette
Parma Ham with Red Wine Poached Pear & served with a Pickled Salad
Pea Soup with White Truffle Oil and Parmesan Crisps
Prawn Cocktail Choux Bun with Tomato Tartare and Pea Shoot Salad
Potato Blini’s with Roasted Peppers and Aubergine Caviar
Mushroom, Stilton, Walnut and Watercress Sandwich with Port Cream Sauce
Hot Smoked Chicken and Endive Salad served with a Walnut Pomegranet Dressing.
Desserts
Poached Rhubarb compote and Yoghurt Mousse
Spotted Dick with Sweet Vanilla Cottage Cheese Sauce
Carrot Cake with Cardamom cream
Saffron Poached Pear with Honeyed
Warm and Soft Chocolate Brownie with Vanilla Cream
Rhubarb Pistachio Mergunines with Rose water whip
Weekend Bread
Finger buffet menu - 2008
Miniature Lebanese Chicken Shawarma & Spicy Houmous
Caramelised Peppers & Goat Cheese Crostini’s with Pea Shoots (v)
Croque Monsieur Fingers with Pernod Flamed Cherry Toms
Ham, Mozzarella & Balsamic Olive Basil Bruschetta (v)
Tiger Prawn, Chorizo & Fresh Pea Spears
Moroccan Lamb Cigars with Lemon Minted Yoghurt Dip
Char Grilled Turkey & Sweetcorn Fritters with Red Pepper Mayo
Sweet Chilli & Sesame Cocktail Sausages
Peppered Smoked Mackerel, Beetroot & Horseradish Puffs
Deep Fried Crispy Camembert with Quince
