Starters Menu

MULLED PEARS WITH GORGONZOLA AND PROSCIUTTO

Pears poached in red wine and served with Gorgonzola, prosciutto, toasted pine nuts and pecans, served on a bed of rocket and watercress with a balsamic dressing

STILTON, PEAR AND WATERCRESS SALAD (V)

Delicious Williams pear poached in red wine, set on baby leaf and watercress sprigs, topped with soft, crumbled Stilton and finished with roasted pecans

CHICKEN CAESAR SALAD

Chicken with sweet maple smoked bacon and garlic croutons on a bed of crisp Cos lettuce, topped with Parmesan flakes and complemented by a light Caesar dressing

MOZZARELLA, TOMATO AND BASIL STACK (V)

Fresh beef tomatoes layered with Mozzarella, finished with pea shoots and fresh basil leaves, drizzled with a balsamic glaze

DUO OF MELON (VE)

A fan of refreshingly sweet seasonal melon, garnished with sweet berries and coulis

CHICKEN AND ROASTED PEPPER TERRINE

A handmade delicate terrine of chicken layered with roasted red peppers, wrapped in smoky bacon and finished with a dressed salad and sweet pepper coulis

GAME TERRINE WITH SLOE GIN AND ONION CHUTNEY

Slow cooked mixed game terrine wrapped with smoked pancetta and served cold with a chicory and fresh rocket salad and sloe gin and onion marmalade

SPICED DUCK AND MANGO SALAD

Thinly sliced succulent duck breast rubbed in star anise, cinnamon and Szechuan pepper, seared and roasted, and topped with fresh mango, coriander, toasted pine nuts and sweet chilli dressing

CHICKEN LIVER AND BRANDY PARFAIT WITH RED ONION CONFIT

Chicken liver and brandy parfait laced with Cognac and served with a lightly toasted ciabatta and handmade red onion marmalade

SMOKED SALMON AND CUCUMBER TIMBALE

A julienne of smoked salmon in a zesty lemon, cucumber and dill dressing finished with a baby leaf salad

SMOKED SALMON, KING PRAWN AND SMOKED TROUT MEDLEY

The finest oak smoked Scottish salmon and trout with succulent king prawns served with crisp mixed leaves and a light olive oil and balsamic dressing

THAI FISHCAKES AND ASIAN SLAW

Spicy succulent cod fishcakes with a crisp salad of cucumber, carrot, coriander and cabbage in a zesty dressing, served with a sweet chilli and coriander dipping sauce

LEMON PRAWN AND WATERCRESS SALAD

Atlantic cold water prawns on a bed of crisp Iceberg lettuce and watercress leaves napped with lemon mayonnaise and a hint of cracked black pepper

MONKFISH WRAPPED IN PARMA HAM

Oven roasted monkfish wrapped in Parma ham drizzled in a caperberry and brown nut butter, served with Jersey Royal potatoes

INDIVIDUAL SALMON EN CROUTE WITH HOLLANDAISE SAUCE

Fillet of Scottish salmon topped with basil pesto, wrapped in a crisp buttery puff pastry and served with handmade hollandaise and Jersey Royal potatoes

*Maximum 100 persons

COD LOIN WITH CORIANDER, LIME AND CHILLI CRUST

Roasted cod loin coated in a lightly spiced crust, accompanied by a sweet chilli and fresh coriander sauce with crushed new potatoes

PARSLEY AND DILL CRUSTED SALMON FILLET

Baked Scottish salmon topped with a parsley and dill panko crust, served with a lemon beurre blanc and buttered Jersey Royal potatoes

BRIE AND RED ONION PURSE (V)

A crisp puff pastry purse filled with Brie and topped with handmade red onion marmalade, garnished with a crisp Cos lettuce, crunchy celery and grape salad

CHICKEN WITH PANCETTA AND LEEK

Crispy pancetta and soft leek filled chicken breast, served with a light Dijon mustard sauce accompanied by crushed buttered new potatoes

Lemon Thyme Crisp Roast Chicken

Succulent chicken breast marinated in fresh lemon thyme, served with gratin dauphinois with a light cream, Cognac-infused sauce

Soups

CREAM OF LEEK AND POTATO SOUP WITH HERB CROUTONS (V)

Handmade fresh leek and potato soup laced with cream, garnished with chives and served with oven baked herb croutons

ROASTED TOMATO AND BASIL SOUP (V)

Ripened vine tomatoes with roasted garlic, red onions and olive oil, finished with fresh basil and Parmesan coated croutons

ROASTED BUTTERNUT SQUASH AND RED PEPPER SOUP (V)

A smooth blend of rich, roasted butternut squash and fresh red peppers finished with thyme oil

CARROT AND CORIANDER SOUP (V)

Handmade smooth carrot soup delicately flavoured with garden fresh coriander

WILD MUSHROOM AND ARMAGNAC SOUP WITH TRUFFLE OIL (V)

Fresh woodland mushrooms pan-fried with onions and garlic, flamed with Armagnac, finished with cream and drizzled with truffle oil

TRIO OF STARTERS

• Cream of leek and potato soup
• Smoked salmon and cucumber timbale
• Chicken liver and brandy parfait