3 course dinner menu
£55 per person, service staff & transport charges apply
Minimum numbers 10, for less please contact us directly
The ultimate private dinner menu menu; three courses of delicious handcrafted food, delectably designed to create a true culinary experience. Choose from an extensive selection of starters, mains and desserts to create your own bespoke wedding menu.
You will also get complimentary use of our 5* equipment, including Churchill & Artisan crockery.
Parties of 10 people and less will have a choice of two dishes for each course from the menu.
The menu includes three courses to be chosen from the following:
Starters
Toasted Pant-Ys-Gawn goats cheese, heritage beetroot, dressed leaves, pine nuts and honey mustard dressing (V)
Pressed ham hock and leek terrine, piccalilli flavours, toasted sourdough
Sicilian smoked haddock, capers and pecorino fishcake, spiced avocado, dressed leaves, smoked paprika aioli
Roast tomato and red pepper soup, parmesan crostini (V)
Grilled asparagus, hot smoked salmon, brown shrimp, asparagus puree and Luca’s vinaigrette
Smoked duck salad, torched peach, mango salsa
Hot smoked salmon, cajun brown shrimp, grilled asparagus, crispy Burford Brown egg
Juniper-cured Wild Venison carpaccio, pickled cranberries, parmesan shavings, wild rocket
Organic chicken liver parfait, red onion marmalade, toasted bread
Home-cured beetroot and juniper salmon gravlax, pickled cucumber, heritage beets
Spiced sweet potato wedges, fragrant tabbouleh salad (Ve)
Caramelised cauliflower, rhubarb, pink grapefruit, fresh herbs (Ve)
Vegan mushroom & quinoa – stuffed Portobellos (Ve)
Mains
Rump of lamb, carrot puree, dauphinoise potatoes, heritage carrots, tenderstem broccoli, rich lamb jus (£2 supplement)
Fillets of seabass, saffron and courgette risotto, sauce vierge, fine cresses
Roast chicken breast, fondant potato, carrot puree, tenderstem broccoli, herby chicken & thyme jus
Crispy breadcrumbed pork belly, carrot puree, confit potato, tenderstem broccoli, heritage carrots, creamy cider sauce
36-day aged 6oz Beef Fillet, fondant potato, confit cherry tomatoes, tenderstem broccoli, green peppercorn sauce (£4 supplement)
Braised beef cheek, pomme puree, tenderstem broccoli , heritage carrots and a rich red wine jus (£2 supplement)
Pan-fried cod, West Indies chickpea curry, capers and spring onion potato cake, crispy Burford Brown egg
Confit duck leg, squash puree, tenderstem broccoli, potato confit, heritage carrots, blueberry sauce
Pumpkin and ricotta tortellini, rich basil, tomato and pine nuts sauce (V)
Teriyaki roasted courgette, spiced bean bon bon, poppadum crisps, courgette & basil puree, fine cresses
Grilled aubergine and Asturian chickpea “lasagna”, wild rocket salad, aged Pedro Ximenez reduction
Vegan Beetroot Wellington, fondant potato, heritage carrots, onion gravy
Desserts
White chocolate and vanilla panna cotta, berries and cherry liquor compote
Chocolate panettone bread and butter pudding, creme Anglaise
Sticky toffee pudding, whiskey toffee sauce, vanilla ice cream
Chantilly Tart au Citron, lemon sorbet
Traditional Italian tiramisu
Malted milk and Irish Cream torte, Chantilly cream
Tangy orange and passion fruit cheesecake, passion fruit ice cream
Vanilla cream profiteroles, chocolate sauce, strawberries
Chocolate fondant, salted butter caramel, clotted cream ice cream
Cheese board – a selection of local and continental cheeses, celery, grapes, artisan chutney, breads and crackers
Apple & blackberry crumble, vegan custard (Ve)
Chocolate and raspberry tart, raspberry sorbet (Ve)
Lemon meringue pie, lemon sorbet (Ve)
Belgian chocolate brownie, fresh berries, raspberry sorbet (Ve)
Not just catering – expertise and passion