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Category (field_menu_category)
Salmon

Classic Herefordshire

  • Canapés
    Pea, Pecorino & Mint Purée served on a Crostini

    Beetroot Cured Salmon served on Pumpernickel Bread with Sour Cream & Chives

    Rare Herefordshire Beef & Celeriac Rémoulade served on a Truffled Croute
  • First course
    Tîan of Salmon served with a Citrus Dressing
  • Main course
    Beef Two Ways.
    Braised Shin & 54°C Sous Vide Sirloin served with Celeriac Dauphinoise Potatoes, Fine Green Beans & a Rich Red Wine Jus
  • Dessert
    Herefordshire Pear & Frangipane Tart served with Vanilla Bean Ice Cream
Pork Loin

Modern Classics

  • Canapés
    Panko Breadcrumb Smoked Haddock Mini Croquettes served with Pea Purée

    Crispy Buttermilk Chicken served with a Creole Mayonnaise

    Celeriac & Herefordshire Apple Velouté Shots topped with Crushed Candied Walnuts
  • First course
    Confit Duck & Pistachio Terrine served with Pickled Kumquat & Shizo Leaf Salad
  • Main course
    Tenderloin of Herefordshire Pork served with Parsnip Purée, Poached Baby Apple, Fondant Potato & a Thyme Jus
  • Dessert
    Vanilla Panna Cotta served with a Black Cherry & Vanilla Bean Compote & a Bitter Chocolate Tuile
Med Veg Terrine

Summer Elegance

  • Canapés
    Seared Halloumi & Watermelon Skewers served with a Mint Dressing

    Duo of Salmon.
    Poached & Cold Smoked Salmon served with Crème Fraîche & Onuga Caviar

    Tempura of Prawns served with Sweet Chilli & Cucumber Dipping Sauce
  • First course
    Goats' Cheese, Mediterranean Vegetable & Basil Pesto Terrine
  • Main course
    Roasted Loin & Rib of Marches Lamb served with Rosemary Pommes Anna, Braised Peas, Bib Lettuce and a Sage Scented Jus
  • Dessert
    Glazed Lemon Tart served with a Raspberry Coulis
Duo of Salmon

Stylish Pescatarian

  • Canapés
    Duo of Salmon.
    Poached & Cold Smoked Salmon served with Crème Fraîche & Onuga Caviar

    Pea, Pecorino & Mint served on a Crostini

    Seared Halloumi & Watermelon Skewers served with a Mint Dressing
  • First course
    Cajun Crab Cake served with a Mango, Avocado & Coriander Salsa & a Fresh Lime & Mizuna Leaf Salad
  • Main course
    Pan Roasted Fillet of Salmon served with Crushed Dill New Potatoes, Charred Leeks & Green Sauce
  • Dessert
    Earl Grey Tea Parfait served with Honey Jelly & Chai Espuma
Pea Canapé

Classic Vegetarian

  • Canapés
    Seared Halloumi & Watermelon Skewers served with a Mint Dressing

    Pea, Pecorino & Mint Purée served on a Crostini

    Ricotta, Roasted Cherry Tomato & Fresh Basil Pesto served on a Parmesan Shortbread
  • First course
    Beetroot Risotto served with a Parsley Salad & Horseradish Crème Fraîche
  • Main course
    Vegetarian Wellington.
    Caramelised Red Onion Layered with Baby Spinach, Wild Mushrooms & Thyme served with a Braised Cherry Tomato Sauce
  • Dessert
    Classic Lemon Posset served with Fresh Strawberries
Baked Camembert

Classic Continental

  • Canapés
    Ricotta, Roasted Cherry Tomato & Fresh Basil Pesto served on a Parmesan Shortbread

    Langoustine Bisque Shots topped with Vanilla Foam

    Parmesan & Prosciutto Arancini served with Roasted Tomato Relish
  • First course
    Rosemary & Garlic Baked Camembert served with Sourdough Bread
  • Main course
    Lemon & Thyme Roasted Chicken Breast served with Niçoise Vegetables & a Roasted Cherry Tomato Sauce
  • Dessert
    Home Made Tiramisu Pots served with Coffee Granita & Mascarpone Sorbet
Tuna Ceviche

Asian Inspired

  • Canapés
    Chicken, Mango & Lime Noodle Salsa served on a Thai Cracker

    Mini Duck Terrine served on a Crisp Rice Flour Pancake topped with Sweet & Sour Plum Ketchup & Chervil

    Tuna Ceviche served with Sesame Seeds, Wasabi & Avocado Salsa
  • First course
    Langoustine Tom Yam
  • Main course
    Crispy Duck Breast served with Pak Choi & Black Bean Salad dressed with a Lime & Ginger Vinaigrette
  • Dessert
    Passion Fruit Brûlée Rice Pudding served with a Mint & Mango Sugar
Braised Pork Belly

Autumnal Abundance

  • Canapés
    Slow Braised Herefordshire Pork Belly served with Apple & Vanilla Compote and Crispy Crackling Matchsticks

    Gruyère & Chive Croquettes

    Wild Mushroom Soup Shots topped with Tarragon Foam
  • First course
    Warm Shropshire Blue Tartlet served with a Saffron Infused Williams Pear Salad & Candied Walnuts
  • Main course
    Pan Seared Guinea Fowl wrapped in Smoked Bacon served with Thyme Roasted Anya Potatoes, Tenderstem Broccoli and a Creamy Wild Mushroom Sauce
  • Dessert
    Chocolate Trio.
    Milk Chocolate Jelly, 85% Cocoa Chocolate Pavé & White Chocolate Ice Cream
Tankards

Old English Heritage

  • Canapés
    Mini Herefordshire Pork Sausages served with Wholegrain Mustard Mashed Potato

    Rare Herefordshire Beef Sirloin & Celeriac Rémoulade served on a Truffled Croute

    Parsnip Custard Tartlets served with Seared Pigeon & Diced Rhubarb
  • First course
    Herefordshire Ham Hock Terrine served with Home Made Piccalilli and Sourdough Bread
  • Main course
    18 Hour Slow Braised Ox Cheek served with Horseradish Mashed Potato, Whole Baby Carrots and a Rich Red Wine Gravy
  • Dessert
    Strawberry & Lemon Posset topped with Mint Sugar
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