sit down menu slither

sit down menu

Starters

Roast balsamic tomato soup with a Gorgonzola crouton.

 

Cream of wild mushroom soup with truffle vinaigrette.

 

Goats cheese and sunblush tomato tartlet with red pepper marmalade and parsley oil.

 

Antipasti platter with pickled vegetables, olives and caper berries.

 

Caesar dressed salad with marinated anchovies and grilled chicken.

 

Smoked salmon with chive crème fraiche.

 

Smoked trout with polenta blini and chilli crème fraiche.

 

Marinated field mushroom salad.

 

Tandori beef Carpaccio with rocket and horseradish vinaigrette.

 

Duck breast salad with raspberry vinaigrette and dressed leaves.

 

Duck Pate with cranberry and melba toast.

 

 

Mains

Goats cheese and Parma ham tart with herb rice and sunblushed tomato dressing.

 

Poached Salmon Ballottine with split bean and red onion salad.

 

Marinated Chicken with Moroccan style cous cous salad with mango relish.

 

Smoked chicken and cherry tomato and mixed leaf salad with herb oil.

 

Clove and honey Roast Ham on caraway potato salad with mustard dressing.

 

Selection of thinly sliced meats with coronation potato and mixed vegetable salad.

 
Please note that the following are menu ideas, for full details and more information contact us via email, telephone alternatively call on 07737 889951.
Mains continued

Roasted chicken supreme with beetroot risotto, green beans and new potatoes.

 

Char-grilled chump of lamb with dauphinoise potatoes, seasonal vegetables and rosemary jus.

 

Pork tenderloin marinated in marjoram and fennel seed with creamy Parmesan and herb polenta.

 

8oz Scotch beef fillet with griddled flat capped mushrooms, roasted beef tomato, béarnaise and red wine jus.

 

Char-grilled 8oz rib eye steak with seasonal vegetables, sauté potatoes and herb oil.

 

Pan-fried salmon with lemon crushed potato cake and basil pesto.

 

Wild mushroom herb risotto with pecorino and rocket.

 

Char-grilled balsamic marinated Mediterranean vegetables with creamy parmesan polenta and herb oil.

 

Creamed spinach and Ricotta risotto with Parmesan shavings and sunblushed tomato relish.

 

Courgette and red pepper strudel with thyme cream.

 

Linguine with artichoke, pesto and parmesan shavings.

 

 

Desserts

Strawberry and Raspberry Pavlova with chantilly cream.

 

Summer fruits pudding with clotted cream.

 
Panettone bread and butter pudding with vanilla ice cream.  

Summer fruits crème fraiche brulé.

 

Chocolate fondant cake with crème anglaise.

 

Double chocolate brownie with vanilla ice cream.

 

Sticky toffee pudding with toffee sauce and vanilla ice cream.

 

Sharp lemon tart with kirsch marinated cherries.

 

Passion fruit, lemon and forest fruit sorbet.

 

Apple tart tartan with vanilla ice cream and butter scotch sauce.

 

Seasonal fruit salad.

 

Selection of cheese served with biscuits (French Brie, St Agur blue and cheddar).

 

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