WM-Served Dinner Menu

15-19 - £ 50.00 per person

20-24 - £ 45.00 per person

25 - £ 40.00 per person

Select 1 starter, 1 main course & 1 dessert for your catering event.

Starters

Duck & Orange Pate

Rich and smooth duck liver pâté infused with sweet orange and served with caramelised red onion or onion chutney alongside Melba toast and a salad garnish

Traditional Prawn Cocktail

Plump, succulent prawns layered over a bed of crisp, shredded baby gem lettuce, generously coated in a rich and tangy Marie Rose finished with a dusting of smoked paprika and served with a lemon wedge and buttered brown bread

Caprese salad

Creamy buffalo mozzarella, hand torn fresh basil & vine tomatoes with a balsamic vinegar drizzle

Chilled Prawns & Artisan Crab Pâté

Delicate, wild-caught prawns served alongside a rich, Devon crab pâté. Accompanied by pickled cucumber ribbons, caper and crisp, sourdough crackers

Chicken & bacon salad

Tender chicken fillet and crispy streaky bacon over a fresh bed of mixed leaves

Montgomery Cheddar & red onion baked tart (V)

A rich and savoury baked tart featuring deep, robust Montgomery’s Cheddar paired with slow-caramelized red onions. Encased in a crisp, buttery pastry shell and served alongside a dressed seasonal leaf salad

Mains

Stuffed chicken fillet with Philadelphia cheese spinach & wrapped in parm ham with spinach sauce

Tender chicken fillet stuffed with smooth Philadelphia cream cheese and wilted spinach, wrapped in crisp Parma ham, and finished with a rich, velvety spinach cream sauce.

Coq au Vin

Tender, bone-in chicken braised slowly in a rich red wine and chicken stock reduction.

Chicken Alexander

Marinated higher-welfare British chicken breast with mushrooms and peppers in a luxurious white wine and sherry sauce.

Beef Bourguignon

Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.

Steak & Stout Stew with Cheese Scone Dumplings

A hearty stew of tender top rump beef and dark stout with Cheddar scone dumplings

Scottish salmon fillet with watercress sauce

Poached Scottish salmon fillet served over a vibrant, velvety watercress and white wine cream sauce,

Vegetable and Chickpea Tagine (V)

Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

Colourful roasted peppers stuffed with creamy risotto (V)

Vibrant, oven-roasted peppers packed with a rich, slow-stirred Arborio risotto, aged Parmesan, sweet roasted garlic, and a hint of fresh basil

Roasted Pepper and Goat's Cheese Quiche (V)

Roasted red peppers with sliced and crumbled goat’s cheese in a deep, free range egg quiche.

All Mains served with Chef’s Seasonal Vegetables & potato

Puddings

Lemon meringue pie

Apple pie

Trillionaires tart

Luxury Chocolate Fudge Cake

Vanilla & Biscoff Cheesecake

Fresh fruit tart with sweet cream