CORPORATE DINING MENU
CHOOSE ONE DISH AT EACH COURSE TO COMPILE YOUR MENU
Vegetarians & food intolerances can be catered for separately
(Prices ex VAT)
FIRST COURSE
Pressed terrine of guinea fowl, celeriac remoulade, toasted hazelnuts, truffle mayonnaise
Crispy pigs head, apple ketchup, Granny Smith
Heritage tomato tartlet, young basil salad, walnut pesto (v) (May – October)
Eridge Estate game terrine, cranberries, spiced apple chutney (October – May)
Oak smoked salmon, traditionally garnished with warm stout bread
Cured salmon, beetroot & apple relish, whipped crème fraiche
Truffle brie, pear & walnut pesto (v)
Velouté of celeriac, olive oil, chive crème fraiche (v)
Roasted vine tomato soup, crispy bocconcini, basil pesto (v)
Leek & potato soup, toasted onion crumbs (v)
Butternut squash velouté, Parmesan cream, toasted pumpkin seeds (v)
Vegetable minestrone, fine herbs, orzo pasta (v)
Pea & ham velouté, crispy ham hock (May – September)
Red pepper gazpacho, prawn brochette, orange gremolata (May – September)
English Asparagus, poached hen’s egg, hollandaise sauce (v) (May – July)(£3.00 supplement)
Shellfish cocktail, avocado & red pepper (£3.00 supplement)
Carpaccio of Dexter fillet, pickled mushrooms, Parmesan salad (£3.00 supplement)
Cured duck, pickled cherries, pain d’epice (£3.00 supplement)
Smoked salmon terrine, cucumber salad, cream cheese (£3.00 supplement)
MAIN COURSES
Pot roast shin of beef, Alsace bacon, pearl onions, creamed spinach
Chalk stream trout, crushed new potatoes, brown shrimp butter
Confit leg of duck, braised red cabbage, preserved lemon
Pan fried black bream, crab & fennel gratin, étuvèe of leeks, lobster velouté
Almond crusted cod, cauliflower cous cous, rock samphire, green beans, warm tartare sauce
Butternut gnocchi, tender stem broccoli, toasted hazelnuts, cêpe cream
Braised lamb shank, basil potato purée, ratatouille, steamed bok choy
Poached & roasted chicken, chicken osso bucco, celeriac gratin, creamed leeks
Slow roast sirloin of Surrey farm beef, beef dripping potato, creamed spinach, Alsace bacon
(£3.00 supplement)
Wild mushroom & goats cheese strudel, creamed Savoy cabbage, boulangère potato
Fish of the day, fennel boulangère, bok choy, crab bisque
Slow roast belly of pork, fondant potato, green beans, pancetta bacon
Crown of guinea fowl, Pommes nna, poached celeriac, hispi cabbage (£3.00 supplement)
Roast halibut, charred leeks, mussel & cider sauce, celery root purée (£6.00 supplement)
Stuffed saddle of lamb, crispy shoulder, ratatouille, basil potato, baby spinach
(£8.00 supplement)
Slow roast fillet of beef, Bordelaise sauce, creamed spinach, dauphinoise pithivier
(£12.00 supplement)
DESSERTS
Frangipane & poached apple tartlet, Calvados Chantilly
Warm chocolate brownie, popcorn ice cream
Sticky toffee pudding, rum ice cream, banana caramel sauce
Salted caramel tart, passion fruit curd
Organic lemon tart, crème fraiche & raspberry salad
Opéra torte, chocolate décor
English strawberries and cream (May – September)
Mansari & caramel tart, chilli chocolate ice cream
Milk and dark chocolate bar, Griottine cherry
Apple crumble, tonka bean ice cream
Passion fruit cheesecake, freeze dried passion fruit, lemon balm
Caramelised white chocolate delice, Alphonso mango
Cheese To Finish (£7 supplement)
Selection of Artisanal cheese, oatcakes & chutney
OR
Truffled Baron Bigod, truffle honey
AND FINALLY … SIT BACK AND RELAX AND TAKE IT ALL IN HAVING CREATED MEMORIES THAT WILL LAST A LIFETIME
Coffee or tea & petit fours
£75 per person
(Prices ex VAT)
Extra courses can be added if required, such as fish or middle course, pre dessert, sorbet, etc
Minimum of 50 people or booking will be subject to a surcharge.
Staff are charged as required for party size in addition to menu price.
Any equipment hired is at party organiser’s expense.
