Sample Menus

BANQUET MENU 1

Baked camembert with rustic bread and crispy pomegranate salad

Seared fillet of Sea bream with sauté wild mushrooms and white truffle oil

(v)Gateaux of Provencal vegetables with red peppers sauce

Ostrich steak with red currant and orange sauce

(v)Spiced spinach tofu on a saffron potato cake with crispy vegetables and Madeira sauce

Rich chocolate marquis with Amaretto biscuit and homemade rum and raisin ice cream

Roasted garlic and peppered goats cheese with tomato cake and lemon sabayon

Chargrilled Sea bass with sesame and ginger served on a bed of pak choi

(v)Coriander ravioli with butternut squash on spaghetti vegetables

Fillet steak on a parsnip and truffle potato cake with a wild mushroom sauce

(v)Tian of globe artichokes peppers and spinach with wild mushroom sauce

Basil summer berry terrine with vanilla ice cream and blackcurrant coulis

Avocado and prawn mille feuille with lemon dressing

Confit braised guinea fowl with butterbean potato cake and sherry jus

(v)Spicy vegetable blinis with tomato chutney and basil sauce

Raspberry and white chocolate tart with mango sorbet

Ragout of seafood with herbed white wine sauce on linguine

Lemon and basil sorbet

Roast loin of lamb on Mediterranean vegetables with thyme and garlic jus

(v)Summer herb ricotta flan with minted potato cake and sorrel sauce

English strawberry vaccherin with strawberry coulis

All main courses served with a selection of seasonal vegetables and potatoes

Assorted cold meats

Smoked fish platter

Tapas selection

Vegetarian platter

Assorted seasonal salads

Hot potatoes

Selection of rustic breads

Assorted dressings

Fresh fruit salads