Example Menu

Some of our specialities and popular favourites

Nibbles

Walnut and Raisin Bread

Cep Bavarois

Parmesan Feuillete

Anchovy Straws

Entree

Duck Terrine with cranberries and Walnuts

Monkfish Cheeks with saffron, Cauliflower and Aniseed

Beetroot Carpaccio with Honeyed Chestnuts

Caramelized Red Gems, Paneer and Macerated Peach Salad

Caramel Macchiato

Poisson/Fish/Seafood

Sea Robin with Fennel Butter Sauce and Herbed Pink Firs potatoes

Steamed Lemon Sole with Golden Beetroot and Pink peppercorn Gratin topped with an Hazelnut Aillade

Cod flakes, Octopus and Squid pesto dressed Minestrone Soup

Red Bream with Shiitake Mushrooms Stock, Black Rice, Runner Beans and Sea Kale

Meat Mains

Goat Meatballs, Celeriac Mash, celery Salted Butter and Mustard Greens

Confit Duck Legs, Roasted Duck Breast with Blueberries Sour Reduction Sauce, Shallots, Lentils and Glazed Carrots

Roast Sirloin Beef, Bordelaise Sauce, Cavalero Kale and Cauliflower Mousseline

Vegan and Vegetarian Mains

Wild Mushrooms and Spelt Pressed terrine with Black Cabbage and glazed Beetroots and Watercress Oil

Asparagus with Toasted Sesame and a Butternut Squash Veloute (V)

Masquerade of vegetable and Herbs in Papillote and a Hollandaise Sauce and Sumac

The Forbidden Fruits

White Raspberry, Loganberry and Coconut Yogurt Terrine with Lemongrass Confit

Elderflower Sorbet with Fennel Sherbet and Mulberries

Rhubarb and Custard Jelly

Greengage, Nectarine and Gooseberry Fool

Chocolates du Jour

Chocolate Torte with Cherries and Elderflower Sauce

Chocolate and Pear Frangipane with Cardamon dust

Chocolate and Avocado Mousse with sweet Vanilla Croquant

Chocolate Mess

Raw Bittersweet Chocolates and Machiato Coffee

Fresh Lemon balm and Mint Tea

 feastsdonegood, All rights reserved.
facebook-squareinstagrammap