Menus
Prices start at £27.95 for a three course meal

STARTERS

Artichoke and crispy Proscuitto salad
Smoked trout & crème fraiche topped blini
Aubergine, feta and broad bean salad (Summer only)
Tiger Prawn and wild rocket salad
Spiced butternut squash soup
Goat’s cheese and tomato tartlet
Thai style crab terrine
Poached salmon and dill mousse served with crostini
Creamy leek and Rocquefort tartlet served with poached pear
Red onion and Marmalade tartlet with stilton and pine nuts
Parfait of chicken livers with thyme, port and Madeira
Rillettes of duck with confit of cranberries
Gleneagles Pate with granary crostini
Creamy Mushrooms on garlic ciabatta toasts
Tomato and rosemary soup
Cured Gravalax with roast beetroot with herb salad
Lemon Chicken, Rosemary & fig salad

MAIN COURSE

Chicken, Turkey and Duck

Roast chicken breast forestiere with balsamic roasted potatoes and buttered spinach
Breast of chicken rich tomato sauce with olives, bacon and mozzarella served with olive oil mashed potato and roasted courgettes
Mediterranean baked chicken with Mediterranean vegetables, served with basil couscous
Lemon chicken with tarragon dressing served with new potatoes and watercress, cucumber and radish salad
Turkey Saltimbocca with balsamic glaze served with Boulangere potatoes and creamed Savoy cabbage
Seared duck breasts with balsamic vinegar, rosemary and shallot sauce served with sweet potato and ginger mash and selection of green vegetables
Duck tagine with clementines served with fruity couscous and mint raita

Fish

Salmon en croute – salmon fillet with horseradish and beetroot wrapped in a puff pastry, served with gratin Dauphinois and selection of seasonal vegetables
Pan-fried fillet of Red Mullet with seared oranges and spring onions, served with fragrant jasmine rice and steamed pak choi
Luxury fish pie served with a selection of seasonal vegetables
Roasted Monkfish wrapped in Parma Ham with creamed Savoy cabbage and crushed new potatoes

Pork

Peppered pork with cider and mustard sauce, served with mashed potatoes, green beans and sautéed leeks
Balsamic pork with watercress served with roasted Mediterranean vegetables and pesto potato mash
Medallions of pork tenderloin wrapped in pancetta with cider jus served with Boulangere potatoes and braised red cabbage

Beef

Beef Carbonnade with wholegrain mustard croutons, served with mashed potatoes and seasonal vegetables
Beef Bourguignon served with leek and potato mash and seasonal vegetables
Beef en croute served with gratin Dauphinois, roasted root vegetables and purple sprouting broccoli
Butter braised beef fillet with a wild mushroom gratin and seasonal vegetables
Fillet steak, poached in a port reduction, served with gratin Dauphinois and seasonal vegetables

Lamb

Baked rack of Lamb with aubergines, tomatoes, olives, garlic and mint oil and roasted new potatoes with rosemary
Moroccan style cinnamon lamb in a rich tomato and harissa sauce served with fruity couscous
Butterflied leg of lamb slow-roasted with tomato, basil and olive confit served and served with pesto potato mash and roasted Mediterranean vegetables
Lamb cutlets with herb crust served with crispy roasted potatoes, carrots and buttered green beans

Guinea Fowl

Seared guinea fowl with apricot glaze served with crispy roasted potatoes and a selection of seasonal vegetables
Seared breast of guinea fowl with crushed new potatoes with rocket and broad beans

Vegetarian

Red onion tart tatin with a polenta and parmesan pastry
Five- veg lasagne
Couscous with spicy baked aubergines and chickpea stew
Butterbean and squash crumble
Spicy root and lentil casserole
Wild mushroom stroganoff
Mushroom and olive tatin
Halloumi wrapped in red pepper with lemon and chilli
Halloumi with broad beans and artichokes

DESSERTS

White and dark chocolate cheesecake
Baked Belgian dark chocolate tart
Crunchie chocolate roulade
White chocolate and raspberry tart
Double chocolate mousse
Fallen chocolate soufflé tart
Mango and passion fruit trifle
Banoffee pie
Lemon Tart
Bakewell tart with fresh raspberries
Blueberry shortcake tart
Passion fruit, mascarpone and meringue trifle
Baked lemon cheesecake with mixed berry coulis
Pecan pie with cinnamon crust
Fruit Pavlova
Treacle tart
Red fruit salad with pink sparkling wine
Frangipan and rhubarb tart
Classic Eaton Mess
Individual sticky toffee puddings with toffee sauce
Homemade chocolate brownie served with warm chocolate sauce

Selection of fine cheese & biscuits with homemade chutney

Prices exclude service and equipment hire