March 2018
March 1st, 2018
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Sample Menu for March 2018

  (special diets incorporated)

 Dinner for 20  7.30pm

 

Starters

Double baked cheese soufflés with spiced apple relish (can be made g/f)

Hot smoked salmon salad with fennel, lime and horseradish dressing (d/gf)

Free range chicken liver pate with white wine and herbs (g/f)

home-made breads and toasts (g/f included)

 

Main Course (all can be made d/gf on request)

Fillet of locally reared beef with rich red wine gravy

Ballotine of Stretton pork with vine fruit, Swiss chard and pancetta stuffing

Grilled sea bass with salsa verdi

all with seasonal vegetables

Puddings

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St Clements almond cake with passionfruit coulis (d/gf)

Chocolate, hazelnut and pear tart with stem ginger ice cream

The cost – £28.000 per head


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