- 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.