Brochure 2019-21 (V01/01) - Page 11

At the Table
Artisan focaccia, sour dough and ciabatta breads served with olives, mozzarella, dipping oil and
balsamic vinegar
(May be exchanged for 6 canapés as a standing starter)
Serrano ham, burrata, pistachio biscotti and figs with balsamic and extra virgin olive oil
Prawn and crab bisque with rosemary croûtes
Sizzling scallops, pancetta and sage with pea purée
Pan fried duck breast on a bed of bok choi with carrot purée and hazelnuts
Venison carpaccio with parsnip purée, parsnip crisp, baby beets and parmesan
Toasted Rosary goats’ cheese on a crostini with blackened sherry vinegar onions, pancetta and
truffle oil
Individual antipasti of chorizo, bresaola and serrano hams, mixed marinated vegetables, buffalo
mozzarella, Manchego cheese, stuffed piquanté peppers and rocket
Any of the sharing menu starters
All served with seasonal heritage vegetables
Medallions of lamb on a potato rosti with
Peppered duck breast with a pea, wild
a mint and chilli dressing
mushroom and Marsala ragù served with
Spatchcock poussin with roast potato,
garlic and herb hasselback potatoes
chorizo, apple, tomatoes and thyme
Breast of Guinea fowl with parsnip mash
Pan fried seabass with a herb rosti, kale,
and a lemon and rosemary jus
capers and a prosecco hollandaise
Roast sirloin of beef with roast potatoes
Beef two ways: soy braised short rib of
and parsnips, Yorkshire puddings and
beef and oven roasted fillet of beef served
horseradish sauce served sharing style
with a potato gratin
Please select an option from the dessert menu
Coffee Bar
Coffee, English breakfast, Earl Grey and
herbal teas with a luxury biscuit trolley served
in the East Barn
£74.00/£75.50/£77.00 per guest
(2019 / 2010 / 2021)
Prices exclude VAT

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