Sample Menus
Starters
Chicken Liver Pate with Red Onion Marmalade
Ox Cheek Croquettes with Mustard Aioli
Classic Beef Tartare
Venison Carpaccio
Ham Croquettes with Aioli
French Onion Soup with Gruyere and Mustard Croutons
Beetroot and Orange Cured Salmon, Citrus Creme Fraiche
Sea Bass Ceviche with Grapefruit, Coriander and a Citrus Dressing
Crab Cakes with a Lime and Paprika Mayonnaie
Smoked Mackerel Pate with Pickled Cucumber
Tuna Tartare
Filo Wrapped Feta with a Honey, Mint and Chilli Dressing
Roasted Butternut Squash Ravioli with Sage Butter
Celeriac and Stilton Soup with Truffled Croutons
Mains
Loin of Venison, Pommes Anna, Charred Hispi Cabbage and Blackcurrant Jus
Beef Rump Cap, Potato Terrine, Cauliflower Puree, Charred Leeks and Marsala Jus
Traditional Beef Wellington
Lamb Rump, Caramelised Shallots, Anchoiade, Potato Terrine and Red Wine Jus
Rack of Lamb, Butterbean Mash, Cumin and Honey roasted Carrots with a Walnut and Chilli Dressing
Duck, Orange and Mint Ragu with Handmade Pappardelle
Pan Fried Chicken Breast on a Lemon, Asparagus and Basil Orzo
Prosciutto Wrapped Pork Tenderloin with Crushed New Potatoes and Marsala Jus
Pan Fried Sea Bass with Cherry Tomato Butterbeans and Salsa Verde
Lemon Sole with a Tomato Caper Dressing and Crushed New Potatoes
Butternut Squash Tortellini with a Walnut and Sage Brown Butter Sauce
Wild Mushroom and Truffle Linguini
Desserts
Apple Tarte Tatin with Vanilla Ice Cream
Apricot Frangipane with Mascarpone Ice Cream
Individual French Fruit Tarts
Classic Tiramisu
Pistachio Tiramisu
Poached Pears with Pistachio Creme Anglaise
Chocolate, Cardamon and Pistachio Tart with Sour Cherries
Classic Profiteroles
White Chocolate, Raspberry and Pistachio Profiteroles
Semolina, Pistachio and Lemon Cake with Lemon Curd Cream