Fine Dining

Here are some examples of our latest menus fine dining menus enjoyed at dinner parties, but also as wonderful wedding breakfasts! These are just to give you an idea of how imaginative and interesting dishes, but of course we can create something completely unique for your occasion!

Fine Dining Starters

  • Pumpkin & ricotta ravioli, cardamom & cheese crumbs with wild rocket
  • Sea bass wrapped in crisp pancetta with fennel & orange salad
  • Slates of prosciutto served with watermelon & mint salsa, goats cheese fondant in hazelnut crunch
  • Crispy duck wontons served with sweet chilli, mango & coriander salsa
  • Three Tomatoes’ – Tomato & bruised basil panna cotta, cherry tomato & balsamic roast onion tartlet and tomato rassam & cumin biscotti
  • Honey roast figs wrapped with goat’s cheese fondant, crisp pancetta, sticky fig & lemon dressing and almond brittle
  • Lightly spiced crusted sea trout with chilli, mango & burnt lime salsa, coriander & coconut gravy
  • Flakes of Palma ham, charred rack of fresh asparagus with soft poached bantam eggs, flaky parsley & burnt lime
    and hollandaise broth
  • Thai fishcakes with wok fried Pak choy & ginger with lime, chilli & stock jus
  • Tomato & feta Tart Tatin bulging with pesto infused feta, sweet baby roast heritage tomatoes with Greek basil & mint salsa Verde

Fine Dining Main Courses

  • Charred fillet of beef, mustard & fennel mash, spring vegetable gratin with red wine & stock jus
  • Charred fillet of lamb nicoise with sun soaked Mediterranean vegetables, minted feta crumbs & flat bread, warm bruised herb, tomato & balsamic dressing
  • Charred fillet of Shropshire beef, aauce béarnaise or au poivre, baked tomato & fries, qarm spring salad
  • Charred leg of local Estate lamb, seared Mediterranean vegetables, feta & bruised mint with rosemary tempura
  • Charred Shropshire lamb tandoori, lemony Bombay potatoes, Indian summer salad (very mild)
  • Barbecued breast of chicken on fennel & caramelised shallot compote, red wine jus with a hint of redcurrant
    with dauphinoise
  • Breast of chicken wrapped in pancetta, rosemary and thyme, roast Mediterranean vegetables’ and sweet potato roast
  • Comfit of duck, sage & onion mash, sweet roast allotment vegetables, port & wild berry gravy
  • Pan-fried medley of fish, bruised Spinach & Lemon mash, warm pea and sugar snap salad, crispy red onion & fennel hair  with minted pea jus fennel pollen dust
  • Local chicken with wild mushrooms and red onions roasted vegetables in your own pot with a buttery flaky pastry top hat, sage & onion gravy and new potatoes
  • Breast of guinea fowl Served in its own stock, timbale of roasted sun- soaked provincial vegetables with baby roasted new potatoes with a hint of garlic
  • Comfit of duck, sage & onion mash, sweet roast allotment vegetables and port & wild berry gravy
  • Charred fillet of lamb, jersey royals, minted peas & pods with redcurrant & port jus
  • Loin of local estate Pork, wild mushroom & truffle, baby roast garlic & rosemary potatoes’, preserved lemon & balsamic beans with apple cider & stock jus
  • Seared fillet of chicken, stuffed with fresh asparagus, wrapped in crisp pancetta with baby cardamom crushed carrots and local new potatoes

Followed by a fabulous choice of desserts, cheese and coffee.

 

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