Build your own Menu Samples

50 Euro Dinner Menu Sample

Starters:

Tartare of oak smoked salmon, red onion, selection of pickleds, black fish roe

Toasted Brioche, wild mushrooms, poached egg, truffle oil

Seefood plate(5 euro extra per person)

Tian of Crab& Avocado, honey-lemon drizzle

Green asparagus, prosciutto, wilted rocket,pine nuts, sherry dressing

Main Course:

Herb crusted Loin of Lamb, fondont potato, rosemary jus

Spiced rubbed Beef Tenderloin, red wine demi glace creamy horseradish mash

Pan-fried Chilli& lime monkfish, garden pea and coriander guacamole, lime sauce

Pan-fried scallops, celeriac puree, broad bean, herb emulsion

Desserts:

White wine poached Pear with Espresso Mascarpone Cream

Tuille basket filled with selection of fresh berries& warm white chocolate sauce

Mango& passion fruit roulade with mango coulis& creme anglaise

Traditional warm apple tarte tatin served with fresh cream

All main courses are served with selection of vegetables

Please choose one of each section

Buffet Style Menu Sample

Hot dishes (please pick two):

Beef Bourguignon

Thai green chicken curry

Beef stroganoff

Moroccan Lamb Tagine

Chilli con carne

Beef lasagne

Chicken Devolay

Sweet&Sour pork

Sides (please pick two):

Boiled rice

Garlic potatoes

Creamy mash potatoes

Salads (please pick three):

Coleslaw

German baby potato salad

Mix leaf salad, cucumber, tomato, red onion

Cos lettuce, apple, walnuts

Rice salad

Baby spinach and sun-dried tomato salad

Dessert (please pick one):

Eaton mess

Warm chocolate brownie

Apple pie with crumble

 

Caterring Lunch Menu Sample

Starters:

Soup

Seafood chowder

Goat cheese, toasted brioche, beetroot puree, candied walnuts

Smoked salmon, crème fraiche& potato salad, honey-lemon drizzle

Warm asparagus, prosciutto, wilted rocket, sherry vinegar dressing

Main Course*:

Pan fried fillet of hake, sautéed spinach, caper cream

Roast Sirloin of beef, Yorkshire pudding, red wine jus

Chicken Supreme, celeriac puree, mushroom& shallot gravy

Sweet potato-garden peas risotto with artichokes and parmesan cheese

Honey mustard glazed collar of bacon, buttered savoy cabbage , parsley sauce

*Selection of veg and potatoes are served with main course

Desserts:

Green tea panna cotta, toasted pistachio

Lemon tart, fresh cream, raspberries coulis

Worm chocolate brownie, vanilla ice cream

Pecan pie, vanilla cream ,maple sauce