Virgil Naslenas

Starter

Buffalo mozzarella and grilled Mediterranean vegetable salad, sauce Romesco with almonds and hazelnuts

Or

Smoked haddock fishcake with poached free-range egg, creamed leeks, smoked pancetta and hollandaise

Or

Rare roast blue fin tuna salad Nicoise with quail's eggs

Main course

Rosemary and garlic marinated rump of lamb with seasonal vegetables and rosti potatoes, red wine jus

Or

Supreme of Gressingham duck with braised lentils de Puy, celeriac fondant, Chantenay carrots, sherry reduction

Or

Roast fillet of salmon with butternut squash, broad beans and samphire, vermouth velouté

Dessert

Apple tart Tatin with Chantilly cream and caramel sauce

Or

Sticky toffee pudding with hot toffee sauce and vanilla cream

Or

Mixed berry Savarin with Chantilly cream

Sweets

Petit fours

Starter

Smoked haddock fishcake with poached free-range egg, creamed leeks, smoked pancetta and hollandaise

Main course

Supreme of Gressingham duck with braised lentils de Puy, celeriac fondant, Chantenay carrots, sherry reduction

Dessert

Mixed berry Savarin with Chantilly cream

Sweets

Petit fours

Starter

Lobster raviolo with lobster bisque

Or

Seared diver scallops with braised belly of pork, black pudding crumb, pea puree, cider jus

Or

Rare roast blue fin tuna loin salad Nicoise with quail’s eggs

Or

Gratined scallops (Coquilles St-Jacques)

Main course

Roast fillet and braised shin of grass fed Scotch beef, chateau potatoes, caramelised parsnips and Chantenay carrots, port jus

Or

Roast rack and slow cooked shoulder of Cornish lamb with potatoes dauphinoise and seasonal vegetables, Madeira jus

Or

Pan fried fillet of Cornish halibut with butternut squash, broad beans and samphire, vermouth velouté

Or

Free range chicken cooked three ways with roasted autumn vegetables and thyme jus

Dessert

Apple tart tatin with Chantilly cream, hazelnut praline and caramel sauce

Or

Passion fruit crème brûlée

Or

Lavender souffle

Sweets

Home made Caneles de Bordeaux and chocolate truffles

Canapés

Smoked salmon blini with crème fraiche

Cornish crab crostini

Hoisin chicken skewers

Parmesan cheese straws

Starter

Seared scallops with braised belly of pork, pea puree and black pudding crumbs, cider jus

Or

Lobster raviolo with lobster bisque

Main course

Tornedos Rossini - (Roast fillet of grass-fed beef, seared foie grass on toasted brioche, shaved truffle, Port jus. Served on a side - chateau potatoes and sautéed winter vegetables)

Or

Roast rack and braised shoulder of Suffolk lamb with potatoes Dauphinois, caramelised parsnips and buttered Chantenay carrots, Madeira jus

Dessert

Passion fruit crème brûlée

Or

Apple tart Tatin with Chantilly cream, hazelnut praline and caramel sauce

Sweets

Canelés de Bordeaux

Canelés de Bordeaux

Canapés

Smoked salmon blini with crème fraiche

Cornish crab crostini

Hoisin chicken skewers

Parmesan cheese straws

Appetiser

Pan fried duck foie grass on sour dough toast, red onion marmalade, sherry glaze

Starter

Seared scallops with braised belly of pork, pea puree and black pudding crumbs, cider jus

Main course

Roast crown and stuffed leg of free range Norfolk Bronze turkey with all the trimmings and Port gravy

(pigs in blankets, honey roast parsnips and buttered Chantenay carrots, sautéed Brussels sprouts with smoked bacon, sage and onion stuffing, braised red cabbage,

Crispy roast potatoes, cranberry sauce)

Dessert

Sharing board of Christmas pudding with brandy custard

Mini Pavlova with Bayley’s cream and strawberries

Mince pies

Chocolate truffles