Menu 1

Amuse – Bouche
(single intensely flavoured hor d’oeuvre of the chef’s choice)

Starter
Pan Seared Fillet of Mackerel
Crushed Potatoes Spring Onion & Crème Fraiche

Main Course
Honey & Soy Glazed Belly Pork
Bok Choy Tenderstem Broccoli & Beanshoots
With Thyme Roasted Dauphinoise

Palate Cleanser
Champagne & Mango Sorbet
& Crushed Pomegranate Meringue

Dessert
Caramelised Lemon Tart Raspberry Syrup
& Roasted Hazelnuts


Plate of English Cheeses Water Biscuits
Date & Walnut Chutney

Medium Ground Coffee with Petit Fours

Menu 2
Hors D’oeuvres
Selection of Hot & Cold Canapés

Starters
Rosemary Monkfish & Chorizo Kebab

Main Course
Roasted Fillet English Beef with Spinach & Blue Cheese
Creamed Potatoes & Sauce Béarnaise

Desserts
Vanilla Bean & Blueberry Crème Brulee
and Blueberry Shortbread

Quicke’s Farmhouse Double Gloucester & Cashel Blue Cheese with
Spiced Cranberry & Apple Chutney & Sesame Seed Biscuits

Medium Ground Coffee with Petit Fours