Main Course Banquet

This style of party has proved very popular over the years. If you’re looking for something relaxed, informal and entertaining without buffet queues or the formality of a plated dinner then sit down, relax and let your guests serve themselves from a selection of grilled meats, fish and vegetable dishes passed around the tables.

Menu 1

Whole Beef Sirloin Devilled in the Old English Tradition
with Mustard, Allspice, Worcestershire Sauce, Honey and Horseradish served with Wood-roasted New Potatoes with Garlic and Rock Salt
Wood-roasted Fillets of River Trout
cooked with Fresh Herbs and Lemon served with an Anise Salsa Verde and a Shaved Fennel, Orange, Pink Peppercorn Salad
Artichoke, Pea & Courgette Salad
with Mustard Seeds and Fresh Parsley served with a Sharp Lemon & Lime Dressing
Tomato Salad
with Basil, Spring Onions, Deep Fried Capers dressed with Extra Virgin Olive Oil and Vintage Balsamic Vinegar

Served with Horseradish Poppyseed Crème Fraiche and Anise Salsa Verde

Menu 2

Slow-roasted Leg of Lamb
cooked with Garlic, Rock Salt, Rosemary and Lemon Zest served on a Bed of Farro all’Amatriciana – wheat cooked with Pancetta, Chilli and Pepper
Skewers of Monkfish & Red Onions
with Sumac, Lime and Herbs with Pomegranate & Mint Molasses (£2 Surcharge)
Mediterranean Wood-roasted Vegetables
with Pinenuts, Shavings of Parmesan and Basil
Whole Yellow & Green Beans
with Baby Chard, Rocket, Frisée, New Potatoes, Feta and Lemon Thyme Dressing

Served with Mint Mojo, Tomato Salsa, Sweet Mustard Dill Sauce

Menu 3

Cajun Chicken Skewers
marinated in Warm Spices and served with Fresh Coriander and Lime on a bed of Wood-roasted Baby New & Sweet Potatoes with Caramelised Red Onions and Thyme
Tiger Prawns
basted with Garlic, Ginger and Lemon Oil (Or King Prawns for a £2.00 Surcharge)
Slow-roasted Aubergine
with Red Onion, Coriander, Chilli and Tomato Salsa
Watercress, Rocket, Sugar Snap Peas, Roast Red Peppers, Feta and Pinenuts
with Lemon & Walnut Oil Dressing

Served with a Fresh Tomato Salsa, Garlic Mayonnaise

Menu 4

Whole Beef Sirloin Hong Kong style
rubbed with Szechwan Peppercorns and Chinese Five-Spice marinated in and basted with Soy Mirin served on a bed of Noodle Salad with Peppers, Bok Choy, Coriander and Spring Onions
Skewers of Tiger Prawns
basted with Garlic, Ginger and Lemon Oil
Chargrilled Courgette
with Charred Red Onions and Homemade Parsley and Mint Pesto
Baby Leaf Salad
with Mushrooms, Water Chestnuts and Chinese Broccoli

Served with Wasabi Sour Cream and Chives, Sweet Soy Star Anise and Ginger, Sweet Chilli Jam

Menu 5

Tangy Cranberry Loin or Belly of Pork
marinated in Sherry, Orange Zest, Marjoram, Garlic & Bay basted with Cranberry & Orange Sauce and served on a bed of Vibrant Rice Salad with Basmati & Wild Rice, Pomegranate, Dried Fruits, Mint, Parsley & Olive Oil
Seared Tuna
marinated in Light Lime Marmalade with Lime Leaves, Mango Powder & Fresh Mint
Slow-baked Aubergine
with Tomatoes, Red Onions, Coriander and Lime
Vivid Green Salad
with Sugar Snap Peas, Green Beans, Mangetouts, Cucumber, dressed with Lime, Rice Vinegar, Palm Sugar and Mint

Served with a Rose Petal, Ginger & Chilli Jelly and Homemade Apple Chutney

Menu 6

Wood-roast Fillet of Sea Bass & Roast Fennel
with a Honeydew, Kiwi & Pernod Salsa topped with a Skewer of Chargrilled Tiger Prawns & Chargrilled Limes
Slow cooked Shoulder of Lamb falling off the bone
marinated with Rosemary, Red Wine, Juniper & Garlic
Farro Salad
Organic Wheat with Silver Skin Anchovies, Mint, Parsley, Parmesan & Oven Dried Cherry Tomatoes
Rocket, Yellow Beans, Grape & Tarragon Salad
with a Pomegranate & Lime Dressing

Served with a homemade Mint Mojo and Apple Chilli Jelly