To Start

English charcuterie board from Weald Smokery; Chalk Stream smoked trout pate, Belazu roasted veg and pickles. 

Selection of Breads from the SODT bakery

 

To Follow

Sirloin of beef with Chimichurri

Lightly spiced salmon sides, preserved lemon tartare

Coal roasted stuffed squash (V)

Heritage tomatoes, toasted fregola, tarragon oil

Beer braised carrots and toasted hazelnuts

Roasted new potatoes, chicken skin crackling or rosemary oil (V)

Secrett’s leaf salad

 

To Finish 

Meringues, berries, cream

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To Start

Crab, Lime and Chilli Crostini

 

Mozzarella, Sun-dried Tomato & Prosciutto Skewers with Pesto Oil

 

Sesame & Halloumi Bites with Honey Drizzle

Filo Basket with Truffle Mushrooms

 

To Follow

 

Whole Lamb Roast cooked over the coals. Marinated with Rosemary and Garlic served with Late Summer Beef Tomato Carpaccio with Spring Onion and Ginger

Roasted Asparagus with Toasted Almonds & Salsa Verde

Sumac Sweet Potato with Smoked Sea Salt

Beetroot & Cumin Hummus with Warm Flat Breads

 

To Finish

 

Trio of Desserts

 

Dark Chocolate and Pistachio Fridge Cake, Lemon Posset with Raspberry Coulis, Set Honey

 

Cheesecake with Honey & Thyme Drizzle

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To Start

 

Crab & Avocado Blinis with Lime Oil

Savoury Cannoli filled with Smoked Mackerel Mousse

Crostini with Date & Ale Chutney Topped with Goats Cheese

Croustade Filled with Truffled Wild Mushrooms

Coriander, Chilli & Lime King Prawn with Sweet Chilli Dipping Sauce

 

To Follow 

 

Lightly Spiced Corn-Fed Chicken on Mixed Superfood Salad.  Served with Cherry Tomatoes, Olives & Preserved Lemons with Yogurt & Citrus Dressing.

 

Hot Smoked Side of Salmon on Warm New Season Potatoes, Wholegrain and Dill Dressing served with

Sautéed baby chard with pine nuts & golden raisins over warm quinoa

Late Summer Beef Tomato Carpaccio with Spring Onion and Ginger

Roasted Asparagus with Toasted Almonds & Salsa Verde

Sumac Roasted Squash with Smoked Sea Salt

Beetroot & Cumin Hummus with Warm Flat Breads

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