Mains
Sample mains
Beef and Pork
Roast Fillet of Welsh Beef with Artichoke and Summer Herb Puree, Giant Potato Chips, Shrunken Plum Tomatoes, Fine Beans and Thyme Jus
Char Grilled Fillet of Beef with Crispy Potato Rosti, Roast Shallots, Wild Mushrooms and Béarnaise Sauce
Fillet of Welsh Black Beef with Giollles, Baby Leeks, Foie Gras Bon Bon and a Madeira Jus
Pan Roasted Tenderloin of Beef with a Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese and Fine Beans
Thyme Marinated Tenderloin of Pork with Pear and Potato Rosti, Fine Beans, Caramelized Anjou Pear and Calvados Cream Sauce
Pistachio Crusted Pork Medallions with Green Chili Ginger Rice and a Compote of Glazed Shallots Artisan Sausages on Roasted Garlic Mash with Braised Red Cabbage, Rich Madeira Gravy and Deep Fried Leek Garnish
Vegetarian
Creamy Chablis, Courgette & Wild Mushroom Risotto drizzled with saffron oil and a Parmesan & Basil Mayonnaise
Enoki, basil and ricotta ravioli with champagne and watercress cream and drizzled with truffle
Wild Mushrooms – pithivier of wild mushrooms, grillote onion mousse, leaf spinach, Loupiac glazed carrots and a truffle cream sauce
Cannelloni – Cannelloni of goat’s cheese and spinach with capponata, toasted pinenuts and pecorino crisps
Spiced Spinach Parcel – with paneer, aubergine pickle, tomato and ginger sauce and pumpkin pulao
Cheese and Onion Pie – Montgomery cheddar and Roscoff onion pie with buttered root vegetables, sauté potatoes and a mustard and cider sauce
Aubergine Schnitzel – aubergine, fresh parmesan and tomato schnitzel on a crisp potato cake with a pesto and spiced red pepper
Chicken and Duck
Pan Roasted Gressingham Duck Breast with Vanilla Creamed Potatoes, Baby Leeks, Crispy Girolles, Leek Wafers and Thyme Sauce
Gressingham Duck Breast Caramelized in Honey and Soy with Ravioli of Duck Leg Confit, served on a Chard and Mizuna Salad
Roasted Breast of Chicken with Potato Puree, Wilted Greens, Sauteed Wild Mushrooms, Jerusalem Artichoke Chips and a Tarragon Veloute
Pan Fried Duck Breast with Figs, Roasted Onions, Red Mustard Leaves and Aged Balsamic Dressing
Char Grilled Tandor Chicken Breast, Roast Butternut Squash and a Confit of Red Onion Marmalade with Rocket Leaves and a Spiced Yoghurt Dressing
Lamb
Olive Oil Poached Rack of Lamb with Harissa Ratatouille, Rosemary Gremolata and Rosemary Scented Baby Potatoes Trio of Herb Crusted French
Trimmed Rack of Lamb with Roasted Garlic and Gruyere Dauphinoise Potatoes, Fine French Beans and Rosemary Jus
Braised Lamb Shank in a Moroccan Tagine Sauce with Apricots, Coriander and Mint Flecked Cous Cous and Tamarind Glazed Baby Carrots
Roasted Rack of Lamb with Thyme and Shallot Layered Potato Cake, Garlic Confit, Tender Asparagus and Lamb and Olive Oil Jus
Roasted Rump of Lamb with Cauliflower Puree, Wilted Lettuce, English Peas, Baby Carrot, Mint Essence, Tiny Jersey Royals and Red Currant Jus
Please contact Catherine Skates to discuss your requirements