Sharing platters

 

Mains 

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• 5-hour lamb shoulder with mint & cumin and harissa yoghurt

• Brisket of beef with a sweet ‘n’ smoky sauce

• Slow roasted shoulder of pork with honey chipotle

• Spanish chicken with black olives

• Braised beef with salsa verde & pickled walnuts

• Rosemary marinated bavette with chimimichurri

• Braised shoulder of lamb with onions, rosemary & balsamic

• Beef cheeks slow roasted in red wine with parsnip crisps

• Chicken & apricot ballotines with a mushroom and tarragon saue

• Antipasti platter of meats and local cheeses

 

Vegetables & sides 

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• Roasted vegetables with infused herb oil

• Parmentier potatoes with fresh rosemary

• Minted new potatoes

• Potato wedges with oregano and feta

• Sweet potato mash with lime salsa

• Zesty cous cous salad

• Cucumber & lambs lettuce salad

• Spring greens

• Tabbouleh

• Carrot & mint salad

• Spring onion & herb salad

• Beef tomato carpaccio with spring onion and ginger salsa

 

 

Puddings for sharing

 

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• Cotswold mess – crushed raspberry infused meringue with a local berry coulis & Chantilly cream

• Chocolate brownie with summer fruits

• Lemon tart

• A wedding roulade!

• Blackcurrant ombre cheesecake

• Italian bakewell tart

 

 

Individually plated

 

Starters

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• Beetroot carpaccio, crumbled feta, roasted pine kernels & rocket

• Seasonal soup with artisan breads

• Beetroot marinated salmon with fennel pollen cream

• Chicken and ham terrine, tarragon mayonnaise and honey mustard dressing

• Potted mackerel with cranberry jelly and toasted soda bread

• Cervice of seas bass with sweet potato crisps

• Goat's cheese and onion soufflé tart with seasonal chutney and leaves

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Mains

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• Supreme of chicken with crushed new potatoes, shredded cavolo nero and a red wine jus

• Lemon chicken with roasted garlic mash, seasonal vegetables and salsa verde

• Individual beef wellingtons with tender stem broccoli

• Roast lamb with parsley and pine nut stuffing and a lamb jus

• Slow roasted pork belly with green pepper relish

• Cod with chorizo, samphire & scampi with a Provençal sauce

• Rack of lamb with a garlic, parsley and pistachio crust

• Vegetable tagine with saffron, preserved lemons, apricots and fluffy cous cous

 

Puds

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• Pimms and strawberry pavlovas

• Lemon custard tart, blackcurrant sorbet and chocolate soil and strawberry gel

• Bakewell slice with meringue shards, macerated berries

• Chocolate torte with summer berries

• Blueberry tea and yoghurt panna cotta with thyme macerated fruit

• Raspberry & lavender crème brulee

• Vegan / non vegan Eton mess

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Looking for evening food?  How about our taco menu!

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Tacos with all the trimmings!

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• Pulled salmon with coriander sourced cream

• Baja fish tacos

• Chicken tikka

• Vegan tikka tofu

• Vegan jerk corn & black beans

• Mexican falafel

• Pulled pork

• Pork belly with rhubard salsa

• Barbacoa beef brisket

• Scampi with jalapeno tartare sauce

 

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