Buffet Menu. Cold main courses. Mustard rubbed sirloin of beef, Horseradish creme freche. Ham hock terrine, pineapple pickle.

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1 Buffet Menu Cold main courses 16.00/head (please choose two of the following with additional options at 2.50) Mustard rubbed sirloin of beef, Horseradish creme freche. Roast leg of free range packington pork, Apple and whisky chutney. Ham hock terrine, pineapple pickle. Traditional honey roast ham, Spiced apple relish relish and watercress. Cold Charcuterie San danielle ham, coppa di parma, brasaola and morteau sausage take centre stage alongside some other cured meats, chutneys and frutti di mostarda. Whole poached salmon, traditional garnish Chicken fillet wrapped in serrano ham with fresh sage. Salmon en croute Lemon mayo Spiced cauliflower cake

2 Hot main courses per head (please choose two of the following with additional items at 3/head) Thai chicken thigh curry. Braised shin off beef, port and chestnut mushrooms. Traditional paella chicken, chorizo, fish and shellfish. Slow cooked spiced mutton legs cous cous, dipping sauces and flat bread Slow cooked wild rabbit slow roasted tomato and butterbean stew. Confit duck legs black pudding hash Whole roast legs of lamb stuffed with apricots, black pudding and fennel seeds. Italian chicken cacciatore with tomatoes, peppers, capers, olives, tomatoes and red wine. Cassoulet of merguez sausage and butter beans. Slow cooked pork belly roast tomato and black eyed pea ragout. Rigatoni with a sauce of roast onion, tomato, basil and mozzarella. Wild mushroom and olive stroganoff.

3 Portabello mushrooms charred with rosemary and sprinkled with feta. Pastry (please choose one of the following with additional options at 1.50) Maple smoked bacon and watercress tart. Tart of roasted peppers, wild mushrooms and montgomery cheddar. Parmesan egg custard tart with onion confit. Roasted squash, apple and onion tart with lancashire cheese. Poached salmon, dill and cream cheese tart. Sweet onion and goats cheese tart. Creamed leek pie with parma ham. Wild mushroom and parmesan tart. Slow roasted tomato and basil tart.

4 To accompany (please choose four of the following with additional options at 1) New potatoes with fresh herbs, olive oil and lemon juice. New potatoes with an anchovy and olive dressing. Simple leaf salad with croutons and shaved parmesan. Poached salmon, pear and salted broad bean salad. Marinated, roasted red peppers with olives. Asparagus and smoked duck with walnut cress. Confit duck, soft boiled hen eggs, mustard dressing Artichoke and crisp pancetta salad. Aromatic cous cous with saffron oil. Roasted beetroot and Golden cross goats cheese. Salad of walnut, pear and soft English blue cheese on chicory. Roasted mediterranean vegetables. Confit chicken terrine caeser salad. Smoked Morteau sausage, tenderstem brocolli. Honey roast aubergine, duck egg and pea shoots.

5 Slow roasted tomato, fine beans and almonds. Orichiette pasta with poached cod and capers. Braised ham, pickled cauliflower and avocado oil. Shaved fennel and citrus fruit. Rare roast beef with pearl barley and horseradish. Salad of flaked crab meat, shaved celeriac and caeser dressing. Black pudding and Berkswell cheese. Smoked chicken, avocado and mango. Marinated courgette with feta and pecan nuts. Smoked mackerel, roast cherry tomato, baby sorrel and horseradish creme freche. Salad of broad bean, asparagus, soft sheeps milk cheese and fresh mint. Beef tomato, mozzarella and basil. Curried cauliflower, soaked raisons, wild garlic (dressings, relish and handmade bread on the side)

6 Sweets (please choose two of the following to be served to all of your guests) all sweets are served with seasonal berries and relevant sauces. Rich chocolate tart, Sweet plum relish. Dark chocolate, caramel and salted popcorn tartlets.soaked orange cake blackberry macarons, pistachios White chocolate and passion fruit tart, vanilla sauce.. Baked white chocolate cheesecake. Brown sugar tart clotted cream Madagascan vanilla cheesecake nutella flavoured macaron Raspberry ripple cheesecake, freeze dried raspberry creme freche. Lemon tart. Wild strawberry torte. Pistachio cake, marinated cherries. Verrine of white chocolate and ginger bread passionfruit pipettes

7 Pecan pie laced with cinnamon Classic bakewell Pear frangipane, bitter chocolate sauce. Strawberry pavlova, whipped cream, strawberry sauce Chocolate pave lashings of strawberries Gourmet cupcakes Sticky toffee pudding Bagatelle, Traditional french sponge cake, fresh cream and marzipane.

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