The Oakley Selection
| Appetisers |
Pan Seared Crab Cakes with a Mango & Avocado Salsa
Chicken Liver Pâte served with Melba Toast & Apricot Chutney
Cream of Celeriac & Cumin Soup with Parsnip Crisps (v)
Classic Salad Caprese dressed with Balsamic Vinegar & Olive Oil (v) |
| |
|
Main
Courses |
Thyme Roasted Cornfed Chicken served with a Tarragon Potato Crush & Sauce Forestiere
Honey Glazed Supreme of Salmon served with Pommes Duchess, Asparagus & Lemon Butter Sauce
Pan Seared Belly of Pork served on a bed of Egg Fried Noodles with a Spring Vegetable Stir Fry
Risotto of Chestnut Mushrooms & Artichokes topped with Roasted Cherry Tomatoes (v)
All of the above served with Seasonal Vegetables & Roasted New Potatoes |
| |
|
| Desserts |
Champagne & Raspberry Bavarois with a Light Mint Crisp
Dark Rum & Chocolate Torte with a Blackberry Coulis
Rosette of Galia & Ogen Melon with a Raspberry Compote served with Orange & Mint Syrup
Classic “Tart au Citron” served with Chantilly Cream |
| |
|
| |
Tea/Coffee & Mints |
| |
|
| |
£42.00 Per Person |
Please select one item from each course to set a menu for your guests. Please note that all of the above dishes may contain nuts. (v) Vegetarian
The Deane Selection
| Appetisers |
Terrine of Duck Confit & Foie Gras with Toasted Broiche & Red Onion Marmalade
Tian of Scotch Salmon & Shrimp with Saffron Crème Frâiche & Avruga Caviar
Butternut Squash & Beetroot Soup served with Basil Croutons (v)
Tartlet of Toasted Almonds & Brie with Redcurrant Syrup (v) |
| |
|
Main
Courses |
Cornfed Chicken Breast with Creamed Cabbage, Pancetta & A Dijon Beurre Blanc
Traditional Roasted Sirloin of Beef with Yorkshire Pudding & A Rich Red Wine Jus
Breast of Duck with mixed Spicy Baby Leaf served with a Griottine & Port Sauce
Chargrilled Mediterranean Vegetable Tart Tatin served with Buffala & Parmesan Tuilles (v)
All of the above served with Seasonal Vegetables & Roasted New Potatoes |
| |
|
| Desserts |
Baileys Crème Brulee with Pistachio Biscotti
Chocolate & Orange Bread & Butter Pudding wih Bourneville Crème Anglaise
Passion Fruit & Mango Bavarois served with Redcurrant Coulis
Selection of English Cheeses served with Biscuits, Grapes, Celery & Chutney |
| |
|
| |
Tea/Coffee & Mints |
| |
|
| |
£48.00 Per Person |
Please select one item from each course to set a menu for your guests. Please note that all of the above dishes may contain nuts. (v) Vegetarian
The Steventon Selection
| Appetisers |
Scotch Smoked Salmon served with Asparagus Salad with Lemon wrapped in Muslin
Tian of Smoked Pheasant & Guinea Fowl with a Port & Apple Compote
Traditional Greek Salad topped with Chargrilled Tuna Steak
Wild Mushroom Casserole with Crispy Parma Ham served on a Toasted Ciabatta |
| |
|
Main
Courses |
Medallions of Beef served on a Horseradish Rosti in a Burgundy & Chestnut Mushroom Sauce
Pan Fried Fillet of Pork served with a Grain Mustard Potato Gallete with a Cider Beurre Blanc
Pancetta wrapped Loin of Cod with Cauliflower Mornay on a Mustard Coulis
Spinach & Ricotta Jalousie with Red Pepper & Onion served with Roasted Shallot & Hollandaise Sauce (v)
All of the above served with Seasonal Vegetables & Roasted New Potatoes |
| |
|
| Desserts |
Baileys & Ammaretti Cheesecake with a Tia Maria Coulis
Blueberry Clafoutis served with Lemon Scented Ice Cream
Light, Dark & Milk Chocolate set in Tulip Cup with Toffeed Physalis
Baked Brie studded with Rosemary served with Honey Roasted Figs |
| |
|
| |
Tea/Coffee & Petit Fours |
| |
|
| |
£54.00 Per Person |
Please select one item from each course to set a menu for your guests. Please note that all of the above dishes may contain nuts. (v) Vegetarian
|
