Glass of fizz and selection of canapés on arrival
Seared king scallops lightly spiced parsnip puree, toasted pine nuts Roasted butternut squash soup v sourdough Goat’s cheese and caramelised red onion filo tart v dressed rocket Venison and cranberry terrine rye melba toast, dill pickle, quince jelly starters Roast fillet of beef Anna potato, heritage carrots, spiced red wine jus Goosnargh duck breast fondant potato, creamed Savoy cabbage and pancetta, plums and red currants Portobello mushroom wellington v herbed sweet potato mash, wilted spinach, red wine jus Baked halibut dauphinoise potato, potted shrimp, pea puree, crispy kale mains
desserts
Blackberry and sloe gin posset rosemary and spiced shortbread
Caramel panna cotta homemade gingerbread Baileys and dark chocolate fondant Bourbon vanilla ice cream Selection of cheese biscuits, grapes, celery and apple with a cider and brandy chutney
Tea or coffee and chocolates
13
Made with FlippingBook - Online Brochure Maker