Seasonal Menu 26/27

Autumn/winter menu 2026/27

Tuna bites marinated in lime, soy, ginger, garlic

Beef steak with chimichuri

Lamb kofta with minted yoghurt dip

Sweet potatoes with avocado dip

Bruschetta with a roasted tomato topping

Mushroom Arancini, truffle mayonnaise dip

Mini smoked haddock fishcakes, tartare sauce

Prawn cocktail tartlets

Red onion and feta tartlets (v)

Pine nut shortbread, salsa verde and whipped feta cheese (V)

Halloumi fritter, sweet chilli sauce (V)

Pea and potato samosa, minted yoghurt dip (V)

Tempura Prawns with a soy dipping sauce

Gochguang chicken skewers

Mini Yorkshires, roast beef, horseradish

Mini burgers, gherkin, brioche bun, sriracha mayo

Starters

Butternut veloute, sage oil, croutons,

Chicken liver parfait, red onion marmalade, with toast and micro herbs,

Pork or vegetable spring rolls with Asian side salad and dipping sauce

Coquille st Jacque (scallops with a Parmesan cream, mash)

Carpaccio of Yorkshire beef, caper mayonnaise, parmesan and rocket

Deep fried Onion Bhaji, mint yoghurt dressing

Tarragon chicken ravioli, mushroom veloute, croutons

Warm pigeon salad, walnut salsa

Charred pork skewers with a crunchy Asian salad and a dipping sauce

Spiced bean Nicoise with pan seared tuna and brushetta

Mains

Seared chicken breast with a herb filling wrapped in parma ham, potato and tarragon croquettes, white wine and cream sauce, spring greens, glazed carrots

Partridge breast wrapped in panchetta with apple and thyme, thyme bon bons, mash, roasted parsnips, green beans

Chicken Inasal, Filipino smoked chicken, served with rice and an Asian warm salad

Fillet of Yorkshire beef, mushroom duxelles bon bons, potato lyonnaise, roasted carrots, charred tender stem broccoli, red wine jus (£3 supplement per person)

Beef cheeks in red wine sauce, dumplings, pomme puree, roasted shallot, kale, carrots

Duck confit with a lentil cassoulet, pan seared red cabbage

Pork fillet, pulled pork bon bon, cider jus, roasted carrots, pomme puree

Roast hake with chorizo, chickpeas and coriander

Sweet potato and kimchi fritters, chargrilled courgette, parsley and cashew salad, pickled carrot (VG)

Beetroot and goats cheese basket, crispy kale (V)

Desserts

Lemon and rosemary polenta cake, rosemary syrup, honey icecream

Chocolate and orange delice, biscuit base, blackcurrant sorbet

Rice pudding and spiced pears, ginger biscuits

Coconut and mango panacotta, mango coulis, lemon biscuits

White chocolate and raspberry cheesecake, sorbet

Mini lemon drizzle cheesecakes with pear compote and thyme-infused honey

Trio of puds, banoffee pie, chocolate brownie, berry compote

Lemon sponge puddings, lemon sauce, clotted cream ice cream

Turin (banana wrap like a spring roll) with caramel sauce and clotted cream

£68 per person including canapés, starter, main and pudding

Waiting staff can be supplied at a cost of £65 per waitress (excluding travel) we recommend 2 waitresses for groups of more than 12.

 Please note we are only able to cater in house for a minimum number of 8 guests you must all order the same dish with the exception of vegetarians.

Group sizes of more than 8 can order 2 choices