To assist you in planning your event this is a selection of dishes that can be incorporated into your menu. Please note all produce is subject to market availability.
First Courses
Salad of Devon Crab with New Potatoes, Avocado & Saffron Mayonnaise
Chilled Tomato Consommé with Crab & Chilli oil
Jambon de Persillé
Oeuf en Cocotte with Tomme de Fleurette & Black Truffle
Pissenlits au Lardons: (Dandelion)
Salad of Endive with Picos di Europa, parsley & honey mustard dressing
Watercress soup
Tortellini of Scallop & Crab with a Shellfish ‘broth’
Brandade de Morue with Poilane Toasts
Risotto of Black Rice with Scallops & Peas
Roast piedmont red peppers served with hot Bagna Cauda (anchovy sauce)
Pea Soup with Ham Hock ‘ravioli’
Chilled Gazpacho with avocado cream or olive oil with toasted almonds
Risotto of white onion & summer truffle
Rare Grilled Tuna with Tomato & Avocado Salsa
L'Escargot Anglais snails from Hereford cooked in garlic butter
Homemade Soused Herrings with Beetroot in Crème Fraîche & Dill with Rye Bread
Main Courses
Navarin of Spring Lamb with Asparagus, Peas & Baby New Potatoes
Pan-fried Lemon Sole with homemade tartare sauce, wilted spinach & new potatoes
Cote de Boeuf with Bernaise
Pot au Feu: light beef stew with Charlotte potatoes
Fish Grenobloise (served with parsley & butter sauce finished with capers & lemon) & sauté potatoes
Roast Halibut with an olive crust served with hollandaise & mashed potato
Normandy Fish Stew: Langoustines, Scallop, Cockles, Mussels, Clams & Oysters cooked in a light beurre blanc
Classic Coq au Vine with mashed potatoes & seasonal vegetables
Coufidou with Aligot: Classic Auvergne dish of Rich Daube of Beef with Creamy Mashed potato mixed with Tomme Fraîche
Osso Bucco: braised shin on veal with Potatoes, carrots, leeks etc.
Bollito Misto with Mostarda or Salsa Verde: A northern Italian speciality; particularly piemonte and Emilia Romagna. An assortment of ‘boiled’ meats served in their broth with various condiments
Braised Rabbit leg with Parmesan Polenta & pan-fried Girolle & Wilted Erbette
Roast Saddle of Rabbit with Grain Mustard Sauce
Roast Saddle of Lamb with Rosemary with Herbed Couscous & Spiced Houmous
Stuffed Courgette Flower with Sairass Ricotta, Lemon, Anchovy & Chilli
Beef Wellington with Green Beans
Grilled Plaice with Mint pea puree & Girolle
Roast Devon Lamb with Gratin Dauphinois & Spinach
Roast Middle White pork with Crackling apple sauce Savoy cabbage & Grain Mustard Sauce
Rare Grilled Tuna with Spiced Castelluccio Lentils & Roast San Marzano Tomatoes
Roast Guinea Fowl with Porcini, Sage & Pumpkin Gnocchi
Cheese Pairing Courses are Decided on the day - depending on what is ripe
Seasonal dessert suggestions are available on request
Cafetiere Coffee & Mint are served at the end of all dinners
