Carrot and coriander soup (V)

Spinach and pea soup (V)

Sea food tom yum

Smoked haddock and cumin chowder

Smoked mackerel, chorizo, capers and blushed tomato on pan fried baby gems

Honey roast fig, parma ham and crumbly feta

Salt and pepper squid on rocket with chilli dip

Chicken liver pâté and apricot chutney with melba toast

Pancetta wrapped Cumberland pork terrine, cornichons and pickle

Boudin noir and field mushroom crostini with salsa verde

Devilled lamb's liver and onion marmalade bruschetta

Roast beetroot, goats' cheese, walnut and caramelised endive (V)

Oven roasted peppers stuffed with spiced bulgar, chestnuts and fruit (V)



Main Courses

Pan-fried sea bass filet, laver seaweed, spinach with crab sauce, basmati rice

Filet of salmon teriyaki and wild saffron rice, mangetouts

Seared tuna steak in wasabi crust, french beans, mooli croquettes

Whole stuffed baked trout en papillote, flaked almond rice and broccoli

Herb roasted baby poussin, aloo jeera (spicy Indian style potatoes)

Duck breast with rich plum sauce, red cabbage and potato dauphinoise

Filet of lamb brochettes with citrus and herb couscous and roasted aubergines

Rare roast beef, baked winter root vegetables and horseradish sauce

Stuffed chicken breast wrapped in parma ham with lentils

Cider glazed gammon steak and caramelised pineapple and cannellini beans

Baked pork cutlets, white cabbage and apple, cauliflower and potato crush

Escallop of pork schnitzel, aioli, crispy capers, sugar snaps and sautéed potatoes

Slow baked lamb shanks with rosemary, anchovy and garlic with chick peas

Vermouth braised celery hearts and fennel in parmesan gratin, sweet potato mash (V)

Artichoke hearts and ceps in a filo parcel, courgette tagliatelle (V)




Pears poached in Port and red wine, star anise, cinnamon and crème fraîche

Frangipane tart and vanilla ice cream

Lemon posset with butter shortbread


Apple tarte tatin and cream

Apricot, nectarine and plum broschetta with marscapone cream

Bitter chocolate roasted hazelnut torte

Raspberry mousse with fruit compote



incredibly fed

sample menu for dining at home

Call Kieron on 07812 252002
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incredibly fed