Sample Standard Menu 
• Pressed Ham Hock Terrine with Celeriac Remoulade, Calvados Apple Puree & Mustard Dressing 
• Rosary Goats’ Cheese with Marinated Tomatoes, Pickled Beetroot, Caramelised Onion & Balsamic. 
• Soup of Your Choice 
• Oak Smoked Salmon & Cream Cheese Roulade, Capers & Horseradish Sauce 

• Chicken Ballantine wrapped in Serrano Ham, Sage and Onion, Dauphinoise Potato & Leek Fondue. 
• Succulent Pork Belly served with Gratin potato, Creamed Leeks &  Bramley Apple Sauce. 
• Local Beef Ballantine served with Gratin Dauphinoise, Tenderstem Broccoli, Mushroom Fricassee & Red Wine Sauce. 
• Seared fillet of Sea Bass with Provençal Vegetables with Dill & Lime Emulsion. ( £5 Supplement) 

• White Chocolate Panna Cotta with Fresh Berry Compote
• Raspberry & Vanilla Cheesecake with Port Reduction
• Triple Chocolate Fudge Brownie with Chocolate Sauce
• Chocolate Torte with fresh Raspberries & Belgium Chocolate Sauce. 

Option for Vegetarian / Vegan Guests
Starter
• Sun Blushed Tomato & Hummus Bruschetta with aged Balsamic Reduction (V,Ve)
Main
• Baked Pepper stuffed with  Provençal vegetables with Red Onion & Chickpea Puree (V,Ve)
Dessert
• Vanilla Cheesecake with Port Reduction (V,Ve)

Sample Deluxe Menu
• Crab Rillette with King Prawn, Pink Grapefruit Salad & Chipotle Mayonnaise 
• Pressed Confit Duck Terrine with Brioche Croutons, Plum Puree & Burnt Orange Syrup 
• Free Range Chicken Liver Parfait with Toasted Brioche & Caramelised Shallots 
• Poached Pear with Candied Walnuts, Blue Cheese Salad & Port Reduction 

• English Lamb Rump with Provençal Vegetables, Dauphinoise Potato, Minted Pea Puree & Rosemary Jus 
• Pan Roasted Gressingham Duck Breast with Potato Cake, Butternut Squash Puree & Blackberry Sauce 
• Wiltshire Pork Fillet Ballotine Wrapped in Serrano Ham with Fondant Potato, Leek Fondue & Calvados Apple Puree
• Pan-Fried Fillet of Hake with Potato Terrine, Baby Spinach, Piperade & Citrus Emulsion (£5 Supplement)

• Chocolate Pavé with Salted Caramel Ice Cream 
• Tiramisu with White Chocolate & Espresso Sauce
• Classic Vanilla Crème Brûlée with Homemade Biscuit 
• Pear & Frangipane Tart with Vanilla Ice Cream 

Option for Vegeterian / Vegan Guests
Starter
• Char-Grilled Vegetable Puff Pastry Tartlet with Caramelised Red Onion Marmalade & Basil Dressing (V,Ve)
Main
• Baked Avocado with Piperade, topped with Applewood Smoked Vegan Cheese & Vegetable Sauce (V,Ve)
Dessert
• Vanilla Cheesecake with Port Reduction (V,Ve)

Sample Premium Menu 
• Pan-Fried Scallops with Succulent Pork Belly, Stornoway Black Pudding Croquette & Sweetcorn Puree (£4 Supplement)
• Corn Fed Chicken Terrine with Baby Leeks, Mushrooms & Tarragon Dressing 
• Pressed Oak Smoked Salmon, Asparagus, Caviar & Horseradish Cream 
• Roasted Pepper & Rosary Goats Cheese Terrine, with Tomato & Basil Pesto 

• Local Beef Fillet, with Braised Shallot Marmalade, Mushroom Fricassée, Potato Cake & Horseradish Sauce 
• Pan Roasted Rack of Lamb Served with Fondant Potato, Piperade, Pea Fritter & Rosemary Jus 
• Duck Two Ways with Leek Fondue, Sweet Potato Puree & Blackberry Sauce 
• Pan Fried Sea Bream Served with Braised Fennel, Tomato Fondue & Lemongrass Reduction (£5 Supplement)

Danny’s Selection of Favourite Desserts 
• Cappuccino Crème Brûlée
• Chocolate Torte
• Clementine Posset
• Salted Caramel Ice Cream 

Option for Vegeterian / Vegan Guests
Starter
• Tartare of Avocado & Tomato with Pepper Hummus (V,Ve)
Main
• Mediterranean Vegetable Wellington with Fondant Potato & Vegetable jus (V,Ve)
Dessert
• Vanilla Cheesecake with Port Reduction (V,Ve)