Canapés

 

Chicken, Leek & Tarragon Vol au Vents

w/ cranberry gel and crispy chicken skin

 

Cheese Gougéres

w/ rarebit sauce and bacon jam

 

Negroni-Cured Chalkstream Trout
On pumpernickel w/ crème fraiche, pickles and dill

 

Peking Duck Cones
crispy duck served in pancakes with hoisin sauce, cress,

cucumber and spring onion

 

Swiss Chard Falafel
w/ mint yogurt sauce

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Starters

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Seared Scallops
w/ leeks, celeriac purée and black pudding crumb

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Chicken Liver Parfait
w/ cobnut granola and a date, fig and apple chutney

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Tataki Beef/Venison
thinly sliced, rare slices of beef/venison with wasabi mayonnaise,

crispy noodles and a fragrant soy and sesame dressing

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Autumnal Burrata Salad 
w/ fresh figs, crispy Parma Ham, radicchio and truffled pan grattato

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Beetroot-Cured Salmon
w/ pickled vegetable salad, apple, horseradish emulsion and dill oil
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Main Courses

 

Herb-Roasted Suprème of Chicken 
w/ truffled polenta, glazed wild mushrooms, kale and almond pesto, crispy cavolo nero and a brown chicken jus

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Laquered Duck Confit  

w/ parsnip purée and a green olive and Armagnac salsa

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Slow Roasted Lamb Shoulder

w/ caramelised lentils de puy,

  a pistachio, coriander & preserved lemon pistou,

greens and a red wine jus

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Red Wine, Rosemary & Pancetta-Braised Venison Ragu

w/ paccheri pasta, truffled pan gattato and shaved Old Winchester cheese

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Roasted Pheasant

w/ creamed spelt, rainbow chard and chanterelles

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Desserts

 

Apple Terrine

w/ blackberry sorbet and hazelnut granola, apple ganache and arlett tuille

 

Salted Caramel Pumpkin & Pecan Pie

w/ quince sorbet and set vanilla custard

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Lime & Coconut Drizzle Cake

w/ coconut sorbet and lime curd

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Chai-Spiced Cheesecake Dome

w/ slow gin jelly, spiced plum compote and meringue shard

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Baked Chocolate Mousse 
w/ blackberry gel, chocolate soil and cacao tuille​​

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Family-Style Sharing Menu Sample

 

Grilled Venison Haunch Steaks
w/ café de Paris butter

 

Supréme of Whole Roast Chicken
w/ roasted pumpkin, cavolo nero, nduja chicken sauce and gorgonzola

 

Whole side of Baked Salmon 
w/ parsley, caper, preserved lemon and pistachio salsa verde

 

Mexican-Spiced Baked Cod Loin
w/ tacos, guacamole, salsa and pickled cabbage

 

Sloe Gin-Cured Chalkstream Trout
w/ fennel and watercress slaw

 

Baby Gem Salad
w/ avocado, radish and micro herbs

 

Feta & Blackberry Salad 
w/ rocket, radish, balsamic and pistachio

 

Avocado, Beetroot, Carrot & Spinach Rainbow Salad

 

Celery, Walnut & Dukka Tabouleh

 

Greek-Style Broccoli Salad
w/ almonds, sun-dried tomatoes, pickled red onions and Feta

 

Italian Cauliflower Salad
w/ capers, black olives, parsley, chilli and Parmesan

 

Broccoli Slaw
w/ cabbage, apple, radish, spring onions, mint, parsley and walnuts

 

Fennel & Carrot Slaw

 

Burrata & Blistered Grapes
w/ radicchio, pickled shallots and dukka

 

Roasted Pumpkin
w/ hemp seed tabouleh

 

Orange, Fennel & Walnut Salad
w/ dill and chilli

 

Thai Pumpkin Salad
w/ satay sauce and lime

 

Hasselback Sweet Potatoes
w/ salmoriglio

 

Roasted Jerusalem Artichokes
w/ watercress and olives

 

Roasted Red Cabbage
w/ coriander, lime and jalapeno salsa

 

Fennel & Kale Panzanella
w/ tomatoes, red onion and a caramelised balsamic dressing

 

Smoky Babaganoush 
w/ roasted Cauliflower, crispy chickpeas, pomegranate

and a charcoal and rose petal dukka

 

Za’tar Roasted Carrot Salad 
w/ whipped Feta, purple sprouting broccoli

and a blood orange-maple dressing

 

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