BANQUET MENUS – CORPORATE & PRIVATE DINING
Please choose two dishes from our starters, main course & desserts listed below for alternate serve. Why not try an additional course to elaborate your menu by adding sorbet or soup course. Dietary requirements can be catered for if arranged in advance. If you are concerned about food allergies, e.g. nuts, you are invited to talk with our chef for assistance when selecting items.
STARTERS
Tarragon & caper mayonnaise
Marinated mozzarella, caper shallot dressing, aged balsamic
Marinated peppers, coriander vinaigrette
Mascarpone, broad beans, truffle oil, toasted sour dough bread
Red pepper piperade, artichokes, langoustine oil
Petit salad and toasted garlic bread
Seasonal Availability of Lemon, Mango, Natural etc.
MAINS
Crushed new potatoes, green beans, sauce antibois
Wild mushroom polenta, Savoy cabbage, truffle oil and red wine jus
Rocket, parmesan, pesto
Smoked salmon bubble & squeak, green beans, chive butter sauce
Chorizo fritters, rosemary crush potato, apple slaw, natural gravy
Boccocini, roast cherry tomato, fresh basil
Chef choice of potato, spinach, carrot, Sauce diane
Truffle dressing, parmesan tuile
Cajun baked potato, braised cos lettuce and vegetables, thyme jus
Sweet potato mash, bok choy, baby carrot and chilli Sauce
Daumphinoise Potato , Ratatouille, spinach and rosemary lamb jus
DESSERTS