Corporate

THE STARTER

• Roast Pumpkin Risotto with Flaked Confit Rabbit Leg and Tarragon
• Warm Salad of Crispy Chicken Beetroot, Spinach and Orange Vinaigrette
• The Caterers Game Boudin Wild Mushroom and Venison Boudin, Truffle and Potato Mousse with Madeira Essence
• Smokies Baked Smoked Haddock with Tomato, Cream and Gruyère Cheese
• Crostini of Roasted Red Peppers Topped with Mozzarella and Fresh Basil
• Salad of Roquet Bolie Goats Cheese with Marinated Tomato Fondant and Pesto Dressing
• Split Pea Soup with Smoked Paprika Crème Fraîche
• Roast Celeriac Soup with Black Truffle Oil
• Cream of Curried Parsnip Soup with Coriander

THE MAIN COURSE

• Slow Braised Shoulder of Lamb with Apricots, Golden Raisins, Parsley, Almonds, Creamed Mashed Potato and Lamb Jus
• Slow Cooked Daube of Beef Mushroom, Pearl Onion and Smoked Bacon Fricassée, Horseradish Mashed Potato and Hollandaise Sauce
• Cous Cous Crusted Fillet of Irish Salmon Grilled Mediterranean Vegetables and a Roast Garlic and Cherry Tomato
• Pan-Fried Fillet of Sea Bass Prawn, Razor Clams, Citrus and Ginger Risotto with Fennel Cream
• Roast Fillet of Hake Shaved Fennell, Baby Potato and Watercress Salad with Caper and Raisin Dressing
• Confit Belly of Pork with Black Pudding, Creamed Savoy Cabbage, Champ Potato and Orange Star Anise Jus
• Roast Loin of Venison Celeriac Purée, Truffle, Morel and Sweet Bread Croquette with Roast Beetroot Jus
• Roast Corn Fed Chicken and Leg Cauliflower Purée, Fondant Potato and Port Wine Jus
• Mushroom and Pea Risotto with Truffle Oil, Aged Balsamic and Parmesan Shavings
• Cassoulet of Haricot Blanc with Roast Red Pepper and Garden Herbs in a Light Jus du Nage
• Mediteranean Chickpeas Waxey Potatoes, Vine Ripe Tomato and Sweet Peppers served with Crème Fraîche and Aged Gruèyre

THE DESSERT

• Vanilla Crème Brûlée with a Chilled Tia Maria Milk Shake Shot and Langue de Chat Biscuit
• Winter Panna Cotta with Spiced Fruit, Caramelised Nuts and Bordeaux Reduction
• Profiteroles Choux Pastry filled with Vanilla Cream and a Sweet Milk Chocolate Sauce
• Poached Seasonal Fruit in Bourbon Vanilla and Cote du Rhone Jus, Balsamic, Black Pepper with White Chocolate Ice Cream
• Spiced Apple Crumble Cinnamon Syrup and Apple Crumble Ice Cream
• Valrhona Chocolate Brownie Candied Pistachio Nuts and Sea Salt Ice Cream
• Classic Tiramisu with Valrhona Cocoa, Tia Maria and Mascarpone Cheese
• Rocky Road Our Take on a Rocky Road with Guinness Ice Cream and Shake Shot
• Cinnamon and Ginger Parfait Apricots, Raisins Marinated in Whiskey ,Toasted Almonds and Caramelised Poached Pear