This is a sample menu card edited with the template “carte”, you can edit a similar menu card or click on the “XML” button to see its source content

Conference Dinner

Starters

  • Cauliflower veloute, smoked cheddar scone (v)
  • Crayfish and prawn mille-feuille
  • Goats cheese and caramelised red onion tart

    with baby leaves

  • Parma ham

    with a celeriac remoulade and saute apple

  • Smoked chicken press

    with a mango and chilli salsa

  • Smoked mackerel

    with a watercress and apple salad

Mains

  • Braised brisket

    with a horse radish mash potato and glazed root vegetables

  • Braised pork belly & chorizo risotto

    with a smoked garlic & white wine cream sauce

  • Butternut squash & truffle risotto (v)

    with a dressed ruby chard

  • Chargrilled chicken breas

    with roasted peppers and artichokes, sauté potatoes

  • Confit duck leg

    with a sweet potato mash, pancetta and puy lentil Cassoulet

  • Goats cheese and caramelised red onion tart

    with baby leaves

  • Grilled Halloumi (v)

    with roasted Mediterranean vegetables and mint Tabbouleh

  • Navarin of lamb

    with celeriac, potato mash and crispy leeks

  • Roast loin of beef

    with a carrot puree, parsnip and potato rosti

  • Seared salmon, smoked haddock and cockle chowder
  • Seared sea bass

    with a warm potato salad and green bean Provençale

  • Smoked mackerel

    with a watercress and apple salad

Desserts

  • Apple and sultana pudding

    with vanilla ice cream

  • Bread and butter pudding

    with rum and raisin ice cream

  • Egg Custard tart, lemon curd and clotted cream
  • Orange Pannacotta

    with a lemon snap and berry compote

  • Sticky toffee pudding

    with a butterscotch sauce