Fine Food Matters

Menu 1

  • Pork and leek chipolatas stuffed with whole grain mustard mash.
  • Rosette of salmon gravlax, cream cheese and caviar.
  • Smooth duck liver pâté, red onion marmalade, pickled orange.
  • Marinated Boccaccini, pesto butter on a Parmesan biscuit.
  • Ludlow Blue cheese mousse, poached pear and walnut.
  • Balti marinated chicken, garlic naan, mango chutney.
  • Roasted new potato stuffed with Bosworth Ash.
  • Roasted cherry tomato Tarte Tatin.
  • Goats cheese royal croute, roasted fig, beetroot caviar.
  • Pea, lemon and mint blinis with smoked salmon and cream cheese.
  • Ham hock terrine with piccalilli butter.
  • Confit of crispy duck.
  • Roasted fig and Parmesan.
  • Caramelised onion and Parmesan tartlet.
  • Sticky fig, Ludlow Blue wrapped in Parma ham.
  • Mediterranean vegetable tempura, Humus dip.
  • Savoury profiteroles stuffed with wild truffle and mushrooms.
  • Red pesto and Boccaccini Parmiers

Menu 2

  • Chargrilled sirloin steak burger in a brioche bun.
  • Skewered fish and chips.
  • Tempura battered cod and chips in a cone.
  • Sea salt and ginger infused king prawn skewer.
  • Seared monkfish wrapped in basil and Parma ham.
  • Baby Yorkshire pudding, rare roasted beef, horseradish cream.
  • Slow cooked shredded duck spring roll with Hoi Sin sauce.
  • Potato fondant with Thyme garlic, onion chutney, seared rare beef.
  • Slow cooked pork belly braised in Chinese five spice.
  • Open Wonton stuffed with crab, mango chutney.
  • Beetroot macaroon with creamed goats cheese.
  • Prawn and crayfish salad cones.
  • Asian pork belly, shredded gingered vegetables.
  • Moroccan lamb lolly pops.
  • Slow cooked venison and port pasties.
  • Black pudding Scotch eggs
  • Char grilled asparagus wrapped in Serrano ham with Hollandaise sauce.
  • Bubble and squeak cakes with a fried quails eggs.
  • Confit of duck spring rolls, Hoi Sin dipping sauce.
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