Weddings and formal functions

Spring and summer menu

Canapés: Gazpacho soup shot with bloody mary snow / char grilled tiger prawn with Parma ham and tapenade / Seared scallop with green apple and horseradish / rosemary and parmesan palmiers / tea smoked beef carpaccio with pine oil

Char grilled red mullet with Asparagus, saffron aioli, red pepper oil and pea shoot salad

Saddle of Hampshire lamb with wild garlic and rosemary, caramelised potato gallette, sprouting broccoli, lamb jus and sorrel

Elderflower and summer berry jelly, lemon sorbet and raspberry macaroon

Coffee and petit fours

Autumn menu

Canapés: Wild mushroom and quail egg tartlet / Roast quail Ballantine / Green tea smoked salmon crostini, beetroot and dill jam / Cured foie gras Ballantine, sauternes jelly

Pressed ham hock and apple terrine, char grilled leeks, pear compote and sage brioche

Roast duck breast and confit leg with red onion tatin, caramelised beetroots and wilted spinach

Dark chocolate mousse, cinnamon brulee and spiced poached pear

Coffee and petit fours

Winter menu

Canapés: Yorkshire pudding with roast beef and horseradish / Smoked mackerel and orange rillettes on toasted sourdough / Beetroot and vodka cured salmon / Mini crab cakes with Thai basil and lime/ Mini shepherds pie

Ballantine of quail and cured foie gras with spiced plum chutney, hazelnut and merlot vinaigrette, apricot and thyme sourdough.

Hampshire venison wellington with braised red cabbage, curly kale and glazed chestnuts, Armagnac jus

Sticky toffee pudding with honeycomb, roast apple and calvados cream

Coffee and petit fours