The Savouring Menu
Menu
Hors d’oeuvre
Host to choose 4 hors d’oeuvre
Buckwheat Blini, smoked salmon, crème fraiche
Bucheron gnocchi, spiced tomato chutney, basil
Beetroot and horseradish salsa, chervil (GF, Vegan)
Tefteli meatball, marinated aubergine (GF)
Potato and prosciutto croquettes
Pirozhki with a choice of cabbage/minced beef/mushrooms
Burford brown eggs, salmon roe, lemongrass (GF,DF)
Courgette Patties, dill soured cream
Buckwheat Blini, caviar and dill, crème fraiche
Velvet Crab cake, lemon mayo (DF)
Chanterelle and garlic tartlets
Coastal lamb Tefteli, pomegranate sauce (GF, DF)
Starters
Host to choose 3 starters
Pumpkin risotto, feta cheese, sage (GF)
Pelmeni with beef (DF)
Roasted cauliflower, smoked burrata, kale (GF)
Onion and chestnut Oladiyi
Confit Lachs, olive, salsa verde (GF,DF)
Red beet salad, creme fraiche (GF)
Charred aubergine, sun dried tomatoes, black garlic (GF,DF)
Olivier salad, smoked duck (GF, DF)
Roasted bluefin, veal tartare, turnip, bonito (GF)
Sides
Host to choose 4 sides
Honeynut squash purée, pomegranate sauce (GF)
Roasted pots, apple vinaigrette, mint (GF,DF)
Creamy baked leeks, parmesan crust (GF)
Kasha, chestnut mushroom, tarragon (GF)
Crispy Boulangère (GF)
Salt baked celery root, caramelised onion (DF)
Mains
Host to choose 2 mains
Norfolk chicken with dried fruit, braised endives
Salt cod patties with dill, salted white cabbage
Sirloin of Aberdeen Angus, caramelised shallots (GF)
Cornish rack of lamb, roasted red onion (GF)
Wild caught seabass or turbot, vin Juan sauce and salsify (GF)
Desserts
Guest to choose 1 with a choice of above and below list
Pavlova with mango and passion fruit
Chocolate torte, cherries
Grandma’s apple pie
Napoleon Cake, raisins
Tiramisu with orange blossom honey
Gluten free and dairy free options on request.
Drinks
A bottle of champagne will be served to accompany your hors d’oeuvre.
Followed by a selection of red and white wine to accompany your meal, ranging from 3 bottles of each for a party of six people.