Starters

• Pea and Mint Soup with Chive Crème Fraiche
• Individual Deep Filled Tarts with Vintage Cheddar and Roasted Vegetable with a Mixed Salad and Vinaigrette
• Bruschetta with Red and Yellow Tomatoes, Goats Cheese and Mint
• Greek Salad of Oregano Feta, Black Olives, Cucumber and Cherry Tomatoes
• Mozzarella, Tomato and Basil with Balsamic Syrup

All served with Baskets of Artisan Breads and Butter

Main Courses

• Marinated Fennel and Garlic Pork Belly
• Chicken Cacciatore in a Rich Red Wine, Tomato, Olive and Rosemary Sauce
• Terracotta Bowls for each table of Kentish Hop and Ale Sausages or Shepherd’s Pie with Cheddar and Crusted Leeks
• Fillet of Salmon with a Crunchy Herb Topping and Tarragon Aioli
• Roasted Mediterranean Vegetable and Mozzarella Gallette with Rocket Pesto

All served with Seasonal Vegetables

Puddings

• Rich Chocolate Brownie with Homemade Vanilla Pod Ice Cream
• Berry Eton Mess
• Apple, Cinnamon and Almond Crumble with Clotted Cream
• Chocolate or Fruit Roulade
• Strawberries and/or Raspberries with Whipped Cream

Coffee, Tea and Infusions

Starters

• Asparagus with Hollandaise and Parmesan Shavings
• Individual Roasted Tomato and Creamy Gorgonzola Tarts with a Mixed Salad and Homemade lemon Le Pestou Vinaigrette
• Smoked Salmon & trout pate with Cracked Black Pepper and Lemon on seeded bread
• Field Mushroom Gratin with Breadcrumbs, Parmesan and Parsley on watercress & rocket leaves with a mustard punchy vinaigrette
• Charentais Melon, Prosciutto, Wild Rocket and Pecorino

All served with Baskets of Artisan Breads and Butter

Main Courses

• Boned Leg of Lamb with Garlic and Rosemary carved at the table by nominated guest or carved and plated by us
• Braised Lamb Shanks with Red Wine, Tomatoes and Rosemary or Moroccan style
• Chicken Breast filled with Pine Nuts, Spinach and Herbed Cream Cheese wrapped in Prosciutto with a Parsley Sauce
• Loin of Cod with a Chilli, Lime and Scallion Herb Crust served with a Yogurt Cumin Sauce
• Spinach and Parmesan Roulade with a Tomato and Chilli Relish

All served with Seasonal Vegetables

Puddings

• Exotic Fruit Salad with a Lemongrass and Ginger Syrup served with a pistachio biscotti
• Chocolate and Ginger or Chocolate and Raspberry Torte with Clotted Cream
• Individual Pavlovas with Chantilly Cream & Summer Berries
• Lemon Roulade with Blueberries
• Classic English Trifle with toasted almonds
• Cheese course

Coffee, Tea and Infusions

Starters

• Italian Antipasti Slates with bowls of Sundried Tomatoes, Mixed Olives & peppers
• Individual Deep Filled Tarts with Pancetta and Caramelised Leek with a Mixed Salad and Homemade Vinaigrette
• Smoked Salmon and Prawn Parcels with a light salad and lemon garlic vinaigrette
• Cromer Crab with Cress served with wholegrain bread and unsalted butter
  Trio of Crostini to include
• Red and Yellow Tomatoes with shredded Basil
• Aubergine, gooey shallot & Mint
• Mozzarella, Lemon and Chilli

Main Courses

• Sirloin of Beef with Yorkshire Puddings carved at the table by nominated guest
  or carved and plated by us
• Rump of Lamb with a Redcurrant Port Jus
• Stuffed Loin of Pork with Caramelised Apples and Sage wrapped in Parma Ham
• Fillet of Monkfish with Roasted Peppers and Nutmeg Spinach
• Butternut Squash Risotto Cakes with Babaganoosh

All served with Seasonal Vegetables

Puddings

• Trio of Lemon Posset, Creamed Meringue with Passion Fruit and Chocolate and Raspberry Torte
• Trio of Hazelnut & passion fruit Meringue, Chocolate Mousse Shot and Clementine Sorbet
• Sticky Toffee Pudding with Crème Anglaise
• New York Vanilla Cheesecake with Warm Brandied Fruits
• Decadent Chocolate and Grand Marnier Mousse

Coffee, Tea and Infusions