Plated Menu

Plated Menu

Below you will find a sample of our Plated Menus

Click here to download our complete Plated Menus



PLATED MENU 1


STARTER

Roasted Parsnip, Swede & Parsley Soup with Fresh Bread (v)

Chicken Liver Parfait with Toasted Brioche, Salad Leaves & Red Onion Chutney

Fan of Melon with Fresh Fruit Garnish & Passion Fruit Coulis


MAIN COURSE

Roast Chicken Breast in White Wine & Tarragon Sauce, Fresh Seasonal Vegatables & Buttered New Potatoes

Penne Pasta with Roasted Mediterranean Vegetables, Toasted Pine Nuts, Rocket, Fresh Parmesan with Rocket  & Roasted Red Pepper Sauce (v)

Salmon & Herb Cheese En Croute with a Dill Sauce, Fresh Seasonal Vegetables & Buttered New Potatoes


DESSERT

Individual Sherry Trifle

Sticky Toffee Pudding with Toffee Sauce & Whipped Cream

Baked Apple Tart with Vanilla Ice Cream & Toffee Sauce



PLATED MENU 2


STARTER

Cream Of Roast Tomato & Thyme Soup with Fresh Bread (v)

Chicken Satay Skewers with Peanut Sauce & Toasted Cashew & Noodle Salad

Lamb Kofta Kebab, Cucumber Tzatziki, Tomato & Onion Salsa & Couscous


MAIN COURSE

Chicken Breast wrapped in Bacon with Dauphinoise Potatoes & a Madeira Jus'

Mushroom Puff Pastry Mille Feuille, Fresh Herbs & Walnuts, Seasonal Salad & Port Cream Sauce (v)

Handmade Shropshire Beef Burger with Bacon, Shropshire Cheddar, Caramelised Onion Mayonnaise & Chunky Chips

 

DESSERT

Crème Brûlée with Strawberry & Vanilla Biscuits

Banoffee Pie with Crunchy Caramel & Chocolate Fudge Sauce

Lemon & Strawberry Meringue Tart, White Chocolate & Strawberry Shortbread with Berry Coulis



PLATED MENU 3


STARTER

Creamy Asparagus Soup with Parmesan Croutons, Crispy Pancetta, a Drizzle of White Truffle Oil with Fresh Artisan Bread

Handmade Braised Lamb & Ricotta Ravioli, Roasted Vegetable Tian, Red Wine & Rosemary Jus'

Mixed Game Terrine, Granary Toast & Quince Chutney (subject to availability of game meats)


MAIN COURSE

Roast Butternut Squash & Sage Risotto, Fresh Parmesan & Rocket Leaves (V)

Roast Corn Fed Chicken Breast with Pea Puree, Mushrooms, Wild Garlic Mash, Crispy Smoked Bacon & Thyme Jus'

Overnight Roasted Belly Of Local Pork, Crackling, Sage & Apple Lyonnaise Potatoes, Buttered Cabbage with Cider & Mustard Sauce


DESSERT

Milk Chocolate & Praline Torte, Strawberry Syrup & Vanilla Bean Ice Cream

Vanilla Cheesecake, Orange Jelly & Grasmere Gingerbread

Steamed Treacle Pudding , Clotted Cream, Honeycomb & Berry Compote


 


PLATED MENU 4

 

STARTER

Pea & Mint Soup, Radish Chips with Leek, Goats Cheese & Thyme Rarebit

Belly of Pork & Shiitake Mushroom Miso Soup with Vegetable Wontons

Poached Salmon, Marinated Beet Root, Rocket & Herb Cheese Salad with a Drizzle of Thyme Infused Olive Oil


MAIN COURSE

Grilled Fillet of Shropshire Longhorn Beef, Roasted Elephant Garlic Purée, Baby Vegetable Confit, Rosemary & Pinotage Jus'

Roast Loin of Pork & Confit Belly, Apple Puree, Thyme Fondant Potato, Caramelised Onions & Thyme, Wild Mushroom Jus

Baked Fillet of Loch Duarte Salmon, Crayfish Sautéed in Pernod, Lemon & Caper Potato Rosti, Baby Carrots & Bagna Cauda Sauce


DESSERT

Lemon Posset in a Honey & Oat Biscuit Tart, Raspberry Tuile & Strawberry Jelly

Vanilla Bean Panna Cotta, Poached Strawberries, Hazelnut Biscuit & Caramel Snap

Crème Brûlée & Apple Cake, Lemon Macaron & Crème Chantilly


ASSIETTE DESSERTS

Belgian Chocolate Mousse

Lemon Posset with Honey & Oat Biscuit

Vanilla Panna Cotta, Mulled Wine Jelly, Grasmere Gingerbread, Chocolate Sauce