Weddings and Large Parties


Starters

Smoked chicken with remoulade, Parma ham and walnut pesto

Duck and chestnut terrine with spiced pear chutney and watercress

Fennel soup with prawn dumpling gyoza

Main Courses

Grilled butterflied leg of lamb with romesco, roast courgette couscous and stuffed tomato

Honey glazed duck breast with fondant potatoes, madeira sauce and balsamic glazed carrots

Aubergine and goat’s cheese ‘en croute’ with red pepper and balsamic sauce and spinach with pine nuts and garlic

Puddings

 

Fig and frangipane tarts with cinnamon ice cream

Dark chocolate marquise with raspberries and white chocolate sauce

Plum, orange anpolenta cakes with orange flower and honey yogurt

Devils on horseback

Parmesan custard with anchovy toast

Quail Scotch egg with mustard

Savouries

Evening Food

Smoky pulled pork wrap with chipotle barbeque sauce and rocket

Berwyn fish finger ciabatta with tartare sauce and gem lettuce

Soft-shelled crab rolls with chilli salsa and mayonnaise