Kosher Friendly

Menu 1

£60.00 per person

Beef Tomato and Mozzarella with Egg Plant Pesto, served with Salad of baby leaves

Pan Fried Terrine of Goats Cheese with Balsamic Reduction and Young Beetroots

Trio of Melon in Grappa and Purple Grape Syrup

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Saffron Salmon Pilaff in Filo Pastry with Pan Fried Spinach and Baby Roasted Potatoes

South Downs Lamb roasted with Apricots and Prunes in Green Tea on Warm Couscous Salad

Slow Cooked Daube of Beef with Roasted Root Vegetables, Abbot Potatoes, and Merlot Sauce

Piedmont Pepper, slow roasted with Plum Tomatoes and Chilli Flakes, served with Wilted Spinach and Fondant Potatoes

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Pear and Chocolate Clafoutis accompanied by Rich Vanilla Crème Anglaise

Coconut and Lime Cheesecake served with Rum and Raisin Ice Cream and a Pineapple Crisp

Pot Tart au Citron with Vanilla Froth

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A Selection of Tea and Coffee

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Petit Fours

Menu 2

£75 per person

Salad of Roasted Oranges and Beetroot with a Cumin and Coriander Dressing

Pumpkin Ravioli served with a Walnut Dressing and Baby Chard Salad

Haddock Welsh Rarebit over Plum Tomato and Basil Salad

New Season Lamb with Roasted Ratatouille and slow cooked Fondant Potatoes served in a Rich Redcurrant Sauce

Confit of Duck on a Warm Spring Onion and Potato Salad, served with Carrot and Swede Purée

Chestnut Mushrooms in Ale with Parsnip Rosti and Haricot Bean Mash

Cointreau Orange Tarte with Chocolate Crisp and Clotted Cream

Slow roasted Peach and Plum Cocktail served à la Tatin with Mango Foam

A Selection of Tea and Coffee

Petit Fours

Menu 3

£95 per person

Finest Scottish Smoked Salmon with Herd Salad and Champagne Froth

Terrine of Chicken Liver and Roasted Shallots served with Toasted
Walnut Bread and Beetroot and Horseradish Chutney

Brie de Meaux and Watercress Salad with Wild Honey and Sesame Dressing

Timbale of Smoked Mackerel Mousse with Lemongrass and Greek Parsley Potato Salad

Beef Wellington with Madeira Jus accompanied by Anna Potatoes,
Asparagus, and French Bean Bundles

Scottish Salmon Poached in Chablis with Sea Asparagus and
Sweet Pickled Summer Vegetables, served over a Maris Piper Mash

Pot Roasted Cod Fillet over a Warm Beetroot and Sweet Potato Salad,
served with a Flaked Chilli and Lime Dressing

Rack of Lamb with Gin and Juniper Jus with Dauphinoise Potatoes
and Courgette and Mint Spaghetti

Butternut Squash and Mushroom Tagine with Harissa and Couscous Fritters

Twisted Jaffa Cake

Warm Berry Salad Served in a Sugar Cage with Pistachio Ice Cream

A Selection of Tea and Coffee

Petit Fours