Sample menu 3


  • Ceviche of brill¬† [tender slivers of raw fish marinated in lime juice]
  • Pork terrine or chicken liver parfait with granary toast
  • Mushroom risotto


  • Roast shoulder of pork with stuffed apples
  • Fillet of turbot with lemon & caper butter
  • Duck breast on celeriac mash with red currant sauce


  • Dried figs poached in jasmine tea & 2 sauces
  • Sticky toffee pudding & butterscotch sauce
  • Raspberry parfait & shortbread biscuits

All main courses served with seasonal vegetables, rice or potatoes.

Price for ten guests £450 including all food, 4 bottles of wine, food preparation, serving and clearing up afterwards.

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