2012 Menu Selection

All food is proudly prepared and served by Complete Catering

Starter

 

A: Caramelized onion tartlet with a Camembert glaze served on a bed of baby leaves

B: Pressed ham hock & parsley terrine, brown bread croutons & red onion & beetroot marmalade

 

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Main Course

 

A:  Pan-roasted chicken stuffed with spinach, mozzarella and sun-blushed tomato, served with a panache of summer vegetables and new potatoes tossed in herb-scented butter

B:  Slow braised Lamb Shank served on a parsnip mash with a mint port jus

C:  Asparagus & broad bean risotto with Parmesan shavings, toasted Ciabatta & truffle oil

 

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Dessert

 

A: A Trio of Desserts (Rich chocolate tart with Crème Anglaise; Summer fruit Pavlova with raspberry coulis; Caramelised lemon tart with Crème Fraiche and fruit compote)

B:  An English & Continental Cheeseboard served with Celery, Grapes & Water Biscuits

                                                

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Coffee & Tea

After Dinner Mints

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Please note: due to the location of the event, we are unable to provide tap water for the tables. Still and Sparkling Mineral Water will be available to pre-order, or to purchase on the night.