3 Course options and sides Organic option available on all menus

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Clinton Morgan
5 years ago
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1 3 Course options and sides Organic option available on all menus Starters Prawn, whisky and Gruyère tartlet on a bed of rocket Traditional potted shrimps or crayfish with Melba toast Classic prawn cocktail with Marie Rose sauce Grilled mussels with a coriander and almond butter Brandade of fresh & smoked salmon and capers with buttermilk dill scones Bundles of roast asparagus and rosemary, wrapped in pancetta with a buttery lemon dressing Courgette and Parmesan terrine with a tarragon vinaigrette Chicken and ham terrine with pear or tomato chutney Salmon, prawn and parsley terrine with herb dressing or caper relish Smoked trout and caper filo pastry served on mixed leaves with a lemon and herb dressing Smoked trout and salmon with pickled cucumber on mixed leaves with a caper and lemon dressing Smoked salmon and Gravadlax, dill and mustard sauce, rye bread and soured cream Thai chilli, coriander and crab salad with a coconut milk and lemon grass dressing Cornish crab and Parmesan OR crayfish, tarragon and clotted cream tartlet, on a bed of lightly dressed mixed leaves Caesar salad with marinated white anchovies, quails egg and pecorino shavings Pork or duck rillettes served with toast, and cornichons, shallots & capers or pickled green chillies Game terrine with croutes and cornichons Parma ham and rocket salad with a balsamic vinegar dressing and toasted pine nuts Parma ham and roasted peach & rocket salad

Vegetarian starters Soup Sunblush tomato, watercress and Gruyère tart OR sunblush tomato, dolcelatte and rocket tart on lightly dressed mixed leaves Mushroom, leek, tarragon, Gruyère & brie tart on

2 Vegetarian starters Soup Sunblush tomato, watercress and Gruyère tart OR sunblush tomato, dolcelatte and rocket tart on lightly dressed mixed leaves Mushroom, leek, tarragon, Gruyère & brie tart on dressed mixed leaves Goat s cheese and leek tart, mixed leaves & roasted red pepper dressing Grilled goat s cheese and fresh herb croutes, topped with sundried tomato and chill oil, served on a bed of lightly dressed mixed leaves Baked goat's cheese on baby spinach leaves with a pomegranate, black cherry or raspberry dressing Mozzarella, tomato, basil and black olive bruschetta Mozzarella & pecorino with chilli jam and toasted ciabatta Marinated chilli and lemon mozzarella Pan-fried paprika halloumi with a honey, mustard, garlic, chilli & mint dressing on mixed leaves Pear, Oxford Blue or Gorgonzola, walnut and mixed leaf salad Feta & toasted walnuts with a sticky spiced black cherry dressing on baby spinach and watercress Balsamic baked beetroot and goats cheese with dressed watercress Marinated mushrooms with garlic and smoked paprika mayonnaise Pan-fried mushrooms in a creamy tarragon sauce on toasted sourdough Chicken soup with light Parmesan & tarragon dumplings French fish soup with rouille, Gruyère and croutons Mushroom, thyme and dry sherry soup Cream of cauliflower and almond soup with a drizzle of tarragon oil Celeriac and Stilton soup Butternut squash and rocket soup Carrot and coriander soup Roquefort and watercress soup

3 Soup continued: Courgette, tomato and thyme soup with pecorino shavings Courgette and tarragon with pecorino and parsley croutons Tomato and roasted red pepper soup with pecorino croutons Moroccan spiced lentil soup with courgette, feta & mint fritter, & coriander salt flat-bread Gazpacho or chilled cucumber and dill soup topped with crème fraiche Chilled leek and potato soup garnished with toasted almonds Main Courses Fish Bouillabaisse with rouille and Gruyère croutons ( 4 supplement charge per guest) Lobster paella ( 8 supplement charge per guest) Salmon en croute - served with new potatoes and parsley butter -layers of seasoned salmon, rice and spinach, wrapped in puff pastry and served with a creamy mushroom sauce OR layers of salmon, tarragon butter and spinach Cod Wellington layers of cod, mushrooms, shallots and thyme, wrapped in puff pastry, served with a light herb sauce and new potatoes with parsley butter Baked fillet of sea bass with roasted potatoes, wild mushrooms and salsa verde ( 3.50 supplement charge per guest) Seafood cannelloni with a saffron sauce, with mixed leaf salad Bourride - with seabass, monkfish and bream Ligurian fish stew served with sunblush tomato bread

4 Chicken and game Coq au Riesling chicken, mushrooms and shallots in a creamy white wine sauce served with new potatoes and French beans with fresh herb butter Bacon wrapped an fried breast of free range chicken with a sage and chive stuffing, served with potatoes, creamed savoy cabbage and a rich thyme gravy Pan fried breast of free range chicken breast with a chorizo and black olive stuffing in an almond, parsley, chilli and pepper sauce Pancetta wrapped chicken breast with a spinach, rosemary and feta stuffing and a light white wine jus Thai green curry with chicken or beef or prawns or aubergine, served with fragrant Thai rice and stir-fried broccoli Spanish chicken in an almond, parsley, chilli and pepper sauce, served with buttered papardelle and green beans Chicken Basque baked chicken, peppers, chorizo, black olive and paprika, served with sauté potatoes and a mixed leaf salad Chicken and apricot tagine served with roasted Mediterranean vegetable couscous and green bean and cucumber salad with a lemon, garlic and paprika dressing Roast poussin with leek, olive, bacon and garlic stuffing served with new potatoes and green beans Oregano roast poussin served with lemon & olive sauté potatoes and Greek salad Guinea fowl roasted with 40 cloves of garlic and served with watercress butter croutons, sauté potatoes and buttered spinach( 3.50 supplement charge per guest) Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest) Duck in a dry sherry and olive sauce served with Lyonnaise potatoes and mixed leaf salad

5 Chicken and game continued: Game pie topped with golden puff pastry, Parmentier potatoes and fine green beans with herb butter Canard aux petit pois casserole of duck, bacon, thyme, diced carrots and peas, served with sauté potatoes Thai red curry with duck, fragrant Thai rice and stir-fried broccoli Beef Fillet of beef and wild mushroom gratin with Dauphinoise potatoes and a mixed leaf and Roquefort salad ( 7 supplement charge per guest) Daube de boeuf Provencal French casserole of beef, bacon, new potatoes, thyme, parsley, olives and red wine and French beans Ravioli of beef and Parmesan with a rich prosciutto, chicken, garlic and parsley sauce with a mixed leaf salad ( 5 supplement charge per guest) La gran lasagne - beef and pork meatballs, tomato sauce, ricotta, mozzarella, boiled eggs and Parmesan, with rocket and spinach salad, balsamic vinegar and Parmesan shavings Beef, garlic and parsley meatballs in a rich tomato sauce, served with buttered papardelle and mixed leaf salad Beef and pork meatballs in a chilli and green olive sauce with saffron and parsley rice and mixed leaf salad Beef mushroom and Guinness pie topped with golden puff pastry, with seasonal vegetables Beef olives - with a pork, anchovy, parsley and horseradish stuffing braised in a tomato sauce, served with sauté potatoes and buttered curly kale

6 Pork Medallions of pork fillet on a bed of butter beans and red pepper infused with chill and thyme Pot roasted belly of pork, garlic, rosemary, Fino sherry & green olives, served with patatas panaderas, alioli, and mixed leaf salad with shallot & sherry vinegar dressing Pork and Serrano ham meatballs braised in a dry sherry sauce with creamy mashed potato and mixed leaf salad Cassoulet casserole of belly pork, bacon, duck, Toulouse sausages, haricot beans, wine and mixed herbs, served with a mixed leaf and rocket salad Suffolk pork - pork and mushrooms, thyme, shallots in a cider, mustard and cream sauce, served with mashed or roast potatoes and spring greens Lamb Carbonnade Nimoise slow-cooked lamb, bacon, new potatoes, fresh herbs, and tomatoes, served with French beans and fresh herb butter Lamb shanks in a red wine, rosemary and garlic sauce with creamy mash and mixed vegetables Roast leg of lamb with garlic & rosemary served with patatas panaderas, romesco sauce, and mixed leaf salad with shallot & sherry vinegar dressing Lamb Kleftiko served with lemon & olive sauté potatoes and Greek salad Lamb and prune tagine served with roasted Mediterranean vegetables and couscous Moroccan spiced roast lamb, harissa jus, roasted Mediterranean vegetables and tabouleh

7 Vegetarian Spinach, ricotta, pecorino, mozzarella and toasted pine nut lasagne OR roasted Mediterranean vegetable lasagne, served with a tomato salad with a basil dressing Spinach and ricotta cannelloni with a roasted red pepper and tomato sauce, served with a mixed leaf salad Pumpkin and pecorino ravioli with walnut pesto and rocket Leek & mixed pepper gratin with fresh pesto fusilli and rocket salad Hazelnut, mushroom, spinach and Boursin puff pastry parcels with a roasted red pepper dressing or creamy leek sauce Gnocchi in a fresh red pesto and mascarpone sauce with avocado and green olive salad Gnocchi in a chilli, black olive, caper & tomato sauce & wilted garlic spinach Sweet potato and toasted hazelnut gnochi with mozzarella, chilli pesto and wilted rocket Mixed mushrooms and peppers braised in a tomato and smoked paprika sauce, topped with sour cream and chives served with rice and mixed vegetables Porcini, chanterelle and girolle risotto with chive oil and pecorino crisp Porcini, chanterelle and girolle with chive garlic butter tagliatelle and rocket Layered aubergine, mozzarella, pecorino and basil bake, served with mixed leaf salad Red lentil & aubergine moussaka, served with sautéed courgettes and rice Griddled courgette ribbons in a tarragon, chive and parsley mascarpone sauce with tagliatelle and a lightly dressed watercress and spinach salad Thai aubergine red curry served with fragrant Thai rice & stir-fried broccoli Moroccan spiced chickpea, aubergine, courgette and butternut squash tagine with herbed harissa cous cous

8 Sides Buttered savoy cabbage Buttered spring greens, savoy cabbage or curly kale Green beans Baby sweetcorn, mange tout and sugar snap peas Broad beans, peas and green beans Braised lettuce and peas with bacon and cream Braised celery Celeriac mash Glazed carrots Carrot, swede & chive mash Roast parsnips Brussels sprouts plain, with bacon and chestnuts or with maple butter Sautéed garlic courgettes Broccoli and cauliflower Cauliflower cheese Buttered spinach Butternut squash, rosemary and rocket mash Braised red cabbage Wilted spinach with garlic and olive oil Ratatouille Roasted aubergine, peppers, courgettes, rosemary, garlic and red onions Roast Jerusalem artichokes Buttered new potatoes Crushed new potatoes with fresh herbs and olive oil Roast potatoes Roast new potatoes with rosemary and sea salt Dauphinoise potatoes Mashed potato regular, with whole grain mustard or Cheddar & chives

9 Sides continued: Colcannon Parmentier potatoes Boulanger potatoes Lyonnaise potatoes Roasted sweet potatoes Root vegetable mash Roasted root vegetables Pasta /Noodles Rice Barley risotto Cous cous Desserts Vanilla cheesecake topped with Oloroso sherry soaked raisins Victorian black cherry and pear trifle Raspberry trifle Chocolate muffin, black cherry and rum trifle Tiramisu Lemon posset with shortbread Lemon, Calvados and grape brûlée Chocolate brûlée Chocolate cheesecake with vanilla cream Chocolate brioche bread and butter pudding with vanilla mascarpone cream Prune and Cognac dark chocolate pot Prune and Armagnac tart Dark chocolate and orange pot White chocolate and strawberry pot

10 Desserts continued: Light and dark chocolate torte Vanilla poached pears with chocolate sauce French pear and chocolate tarte with crème fraiche Peaches poached in dessert wine and vanilla served with Amaretto cream and pistachio crisp or biscotti Fresh raspberry or damson Bakewell tart with Greek yoghurt vanilla cream French apple tart with Calvados cream Tarte au citron with cream Chocolate and morello cherry roulade Hazelnut double chocolate Nutella brownies Traditional Spanish lemon magdalenas with vanilla custard cream and toasted flaked almonds Chocolate and orange magdalenas with Grand Marnier syrup, vanilla cream and toasted chopped hazelnuts Vanilla panna cotta with a berry coulis Summer pudding with Cassis coulis and minted vanilla cream Exotic fruit salad with Crème de Cassis OR mango coulis and vanilla cream Strawberries marinated in sweet dessert wine, served with vanilla cream or Cornish clotted cream & shortbread biscuit Individual Pavlovas - forest fruit coulis and whipped Greek yoghurt and cream OR strawberries, kiwis, toasted almonds and cream OR pears, toasted hazelnuts, toffee sauce and cream Fresh figs baked with chocolate and topped with vanilla crème fraiche Spanish lemon and almond tart with turron vanilla cream SugarPepper Cooks

Main courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest)

Main courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest) 3 Courses Starters Prawn, whisky and Gruyere tartlet on a bed of rocket Grilled mussels with a coriander and almond butter Brandade of smoked salmon and capers with buttermilk dill scones Bundles of roast