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Home > Conferences & events > Event planning > Lunch and dinner

LUNCH AND DINNER

To view dinner menus in full please click here to download PDF

Starters

Tian of char grilled scallop and tiger prawns, Oriental cress and dipping sauce
Fillet of sea bass with pesto noodles and red pepper coulis
Peppered tuna steak with marinated vegetable salad
Sea bass fish cake on wilted spinach and a choron sauce
Timbale of oak smoked salmon filled with saffron and chive potatoes finished with a yoghurt and mint dressing

Main Course

Char roasted guinea fowl with sauteed cabbage and pancetta, roasted chestnuts and smoked bacon
Corn-fed chicken supreme with horseradish and watercress, crushed new potatoes, finished with a tomato, basil and black olive salsa
Roasted Pollock with a warm baby octopus and chorizo salad and rissole potatoes
Seared supreme of salmon with saffron mash potato, wilted spinach and a tomato, bail and mussel broth
Tenderloin of pork marinated in smoked paprika on a bed of polenta and parmesan mash with aubergine, tomato and black olive salsa
Rump of lamb marinated in cumin and coriander, on a bed of sweet potato mash with wilted spinach and a pine nut and basil jus
Fillet of beef with onion tart tatin, celeriac mash and bordelaise sauce
Loin of venison with braised red cabbage, pumpkin ravioli, rosti potatoes and a blackcurrant jus

Dessert

Tian of strawberries with citrus mascarpone, short bread and lemon syrup
Mango tart tatin with coconut ice cream
Pineapple carpaccio with a lemon and cracked black pepper sorbet
Glazed Lemon tart with a lavender and raspberry cream
Summer berry compote with Greek yoghurt and basil sugar

£29.75 per person

All prices are quoted excluding VAT

RFU