Menu 6


Butternut squash ravioli – toasted pine nuts – sage butter


Roast breast of duck – cherry bigarade sauce

Pan-fried cabbage

Pommes noisettes 


Exotic fruit terrine – lime sorbet




Vegetarian Menu Ideas




Menu 8


Filo cigars stuffed with beans and garlic

Spicy sun dried tomato sauce


Puy lentil casserole - croutons

Glazed baby vegetables


Poached pear in red wine, cinnamon & ginger

Berry sorbet – ginger tuille



Menu 9


Spicy veg and chick pea samosas

Cucumber mint salad – celery root remoulade


Wild mushroom stuffed pancakes

Tomato salad


Passion fruit cheesecake

Passion fruit jelly

Black cherry coulis



Menu 10


Tomato and mozzarella stack  -rocket salad – basil oil


Lentil croquettes

Sweet potato mash – onion purée – fried wild mushrooms with peas

Red pepper coulis


Roast figs with honey, lime and ginger

Soya yoghurt and mint dressing

Menu 1


Trio of cured, moussed and smoked salmon

Melba wafer, dill mustard sauce


Roast poussin breast, confit leg - thyme & rosemary jus.

Puy lentil casserole.

Glazed baby vegetables


Poached pear in red wine, cinnamon & ginger – berry sorbet – ginger tuille



Menu 2


Salad of Fois Gras, Green Beans & Mango with smoked duck breast


Moroccan spiced lamb fillet, couscous, apricots and roasted almonds - ratatouille


Sorbet trio givrée (lemon, orange, passion fruit)



Menu 3


Pea, leek and broccoli filo tartelettes with a goat’s cheese glaze


Oven baked halibut with pesto mashed potato

white bean and roast tomato casserole

roast tomato sauce


Ginger crème brûlée with red berry salad



Menu 4


Sole & salmon terrine – watercress beurre blanc

Roasted fillet of Limousin beef, with griotteonions, artichokes and cep purée, onion puree - beef jus – thrice cooked chips

Pineapple Carpaccio with sorbet and ginger honey syrup




Menu 5


Red mullet salad

Poached turbot fillet in a white wine nâge velouté – baby carrots, leeks, asparagus & turned potatoes

Passion fruit cheesecakePassion fruit jelly – Black cherry coulis

Dinner Menus