The following items can be compiled to create a classic 3-course English Menu.

All items are produced by our own chefs using only the finest cuts and freshest ingredients.

To Begin

Hearty Soups, all served with crusty bread and butter:

• Celeriac, Leek and Sweet Potato Soup
• Tomato
• Onion
• Leek and Potato
• Muligatawny
• Country Vegetable Soup
• Curried Parsnip
• Broccoli and Stilton

To Follow

Choose one of the following main courses:

• Award Winning Sausages with Creamy Mash
• Prime Steak and Kidney Pie with golden Shortcrust Pastry
• Cottage Pie
• Farmhouse Beef Stew with Herby Dumplings
• Lancashire Hot Pot

To Finish

All served with cream or custard:

• Bakewell Tart
• Spotted Dick
• Traditional Trifle … with sherry of course
• Lemon Meringue Pie
• Apple and Blackberry Crumble

FORMAL LUNCHEONS AND DINNERS

Starters

• Course Game Pâté with Granary Bread
• Tian of Duck and Cous Cous with a sweet plum sauce
• Smoked Chicken Breast on a raspberry and balsamic salad
• Antipasto Platter of Cured Meats

The following starters are all suitable for vegetarians:

• Sundried Tomato and Spinach Tartlet topped with Tiskey Meadow cheese served on a bed of rocket leaves
• Potted Cornish Crab and Brown Shrimp, salad of rocket, giner and mango
• Smoked Salmon garnished with Caper Berries and Lemons
• Scottish Oak Smoked Salmon with apple and watercress salad, zingy horseradish cream
• Tower of Melon with Raspberry and Mint Vinaigrette
• Fan of Charentais Melon with Sticky Prawns, Plum and Mizzuna Salad with coriander and lime dressing
• A salad of Poached Pears, Walnuts and Dolcelatta Cheese
• Mushroom and Fresh Thyme Pâté served with Granary Bread
• Greek Salad of Feta Cheese, Black Olives, Cherry Tomatoes and Red Onion Rings
• Home Cured Gradvalax with a Crème Fraîche and Herb Dressing

SOUPS

All served with bread rolls:

We can make any soup to your request, our suggestions are:

• Creamy Leek and Potato
• Roasted Carrot and Fresh Coriander
• Cream of Broccoli and Cheddar
• Celery and Stilton
• Mild Curry and Parsnip
• Fresh Tomato and Basil
• Green Pea and Ham Broth
• Tuscan Bean Soup
• Fennel and White Bean Minestrone
• Hearty Red Lentil and Tomato

FORMAL LUNCHEONS AND DINNERS

Main Courses

• Supreme of Scottish Salmon, Cream of Hampshire Watercress Sauce, wilted Spinach and Baby New Potatoes
• Roast Fillet of Salmon on a warm Salad of Asparagus and Fine Bean served with Seafood Panache
• Medallions of Monkfish wrapped in Bacon with a coarse grain mustard and cream sauce


• Braised Scottish Rib-eye Beef with a Burgundy Sauce, Crushed New Potatoes and Roasted Chantenay Carrots
• Prime Scottish Fillet of Beef in a rich Madeira Sauce, Dauphinoise Potatoes and Fine Green Beans and Roasted Cherry Vine Tomatoes


• Supreme of Chicken with Wild Mushroom Pâté, Red Wine Glaze, melange of Vegetables
• Corn-fed Breast of Chicken on a Spinach and Potato Rosti with a Panache of Vegetables and a Chardonnay Cream Sauce
• Breast of Chicken set on Roasted Mediterranean Vegetables with a Piquant Tomato Sauce
• Traditional Crispy Roast Chicken Breast Somerset Snorkers in Bacon, thyme, garlic and orange stuffing, served with Scallion Crushed Potatoes
• Seared Breast of Maigret Duck Caramelised Apple, Red Cabbage and Baby Chateau Potatoes
• Roast Breast of Barbary Duck with Crispy Red Onion Hash, beer gravy and orange curd carrots
• Traditional Roast Norfolk Turkey with a Sage and Smoked Chestnut seasoning, Chipolata and Rich Gravy, Roasted Chateaux Potatoes and Seasonal Vegetables
• Roast Pheasant with Garlic and Rosemary Glazed shallots and Chestnuts port wine sauce, Cocotte Potatoes (we serve 1/2 roast pheasant)


• Rump of Welsh Lamb with orange and port glaze, Cruahed New Potatoes
• Slow Roasted Leg of Lamb, with a Rosemary and Red Currant Sauce, Crushed Minted New potatoes and Seasonal Vegetables
• Slowly Cooked Shoulder of Lamb with redcurrant jelly and balsamic glaze
• Honey Glazed Loin of Pork, Chive Champ Mash, Sugar Snap Peas and Cream of Calvados Sauce
• Slow Roast Loin of Pork with Somerset Apple and Leek Tart, Fine Beans, Crispy Mashed Potato Timbale

VEGETARIAN MAIN COURSES

• New Forest Capped Mushrooms layered with Roasted Sweet Peppers and Gruyere Cheese served with a Cream and Tarragon Sauce
• Char-grilled Mediterranean Vegetable Stack, served with a Sweet Chilli Jam
• Red Pepper, Asparagus, Somerset Brie Tatin with Sweet Tomato Sauce
• Warm Tartlet of Caramelised Red Onion and Cherry Vine Tomatoes, topped with a Norbury Blue Rarebit
• Steamed Wild Mushroom Gateau, Rich Porcini Sauce, Basil, Tarragon and Parmesan Crisp
• Creamy Mushroom Risotto with Fresh Thyme and Polenta Wedges
• Red Pepper, Roast Squash and Coconut Curry with Ginger and Lemon Grass served with Wild Rice
• Spinach and Sundried Tomato Tartlet on a bed of Roquette, with Sweet Yellow Peppers and chilli dressing

DESSERTS

In addition to the desserts listed below we can provide bowls of fresh fruit such as strawberries and cream when in season, or a Tropical Fresh Fruit Salad as an alternative. Seasonal fruits can also be prepared as a mousse or tart, please just let us know your preferences

The following desserts are nut free and suitable for formal seated luncheons or dinners:

• Lemon and Lime Charlotte
  A sharp and refreshing bavarois with fresh cream finished with a fruit garnish

• Viennese Strawberry Mousse
  Strawberry mousse with Viennese biscuit

• Rich Chocolate Mint Parfait
  Rich chocolate and mint truffle finished with a fresh cream ganache

• Chocolate Pyramid Mousse
  Silky smooth chocolate mousse set on a sponge base dusted with cocoa

• Trio Chocolate Mousse

Chocolate sponge base with a layer of white, milk and dark chocolate mousses

• Summer Fruit Pudding
  This all time great, perfect for a summers day. Summer fruits encased in soaked bread, perfect with clotted cream

• Apple Tart Tatin – served hot
  Caramelised apple baked in puff pastry. Served with cream and fresh mint garnish

The following desserts are nut free and would be suitable for formal seated luncheons and dinners and also for meals served buffet style:

• Bitter Tarte au Citron
  A classic rich short pastry topped with a glazed lemon cream
  
• White and Dark Chocolate Cheesecake

Crunchy biscuit base topped with white and dark chocolate cheesecake

• White Chocolate and Raspberry Cheesecake

Rich biscuit base with a creamy white chocolate and raspberry filling

The following deeserts contain nuts or nut traces and would be suitable for formal seated luncheons and dinners and also for meals served buffet style

• Apricot and Amaretto Delice
  Fresh cream bavarois flavoured with amaretto liqueur and apricots, topped with apricots and chocolate fan


• Baileys Irish Cheesecake
  Crunchy almond biscuit base filled with baileys cheesecake

CHEESES

If you have any preferences for specific or local cheeses please discuss your requirements with us and we will do our best to source your requests.

Menu A:

Mature English Cheddar
Stilton Wedges
Somerset Brie

Served with Celery, Grapes and Biscuits

Menu B:

Mature English Cheddar
Stilton Wedges / Cornish Blue
Camembert
Red Leicester

Served with Celery, Grapes and Biscuits

Menu C:

Montgomery Cheddar
Norbury Blue
Hereford Hop
Y Fenni
Camembert

Served with Celery, Grapes and Biscuits

T0 FINISH

Coffee with Chocolate Thins
Coffee with Petit Fours