Catering Sample Menu B



STARTERS

Tuna and wasabi spring rolls with soya and lime dipping sauce

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Citrus marinated scallops with local herb salad and Dijon mustard vinaigrette

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Grilled figs wrapped in Proscuitto di Parma with marscapone and wild rocket salad

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Venison carpaccio with winter berry vinaigrette, rocket and Parmesan crisps

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Marinated fig, glazed shallot and proscuitto salad with Parmesan crisps



MAIN COURSES

Roasted Pork Tenderloin on Potato Galette with Rosemary and Apples

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Pan-fried tuna steak on roasted butternut squash and sugar snaps with mild green chilli and mint salsa

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Grilled Lamb Cutlets with Green Chilli and Mint Salsa on Roasted Sweet Potatoes and Sugar Snaps

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Pancetta wrapped free-range chicken breast on a plum tomato tart tatin with roasted pepper and basil coulis

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Barbary duck breast with crushed peppercorns with honey and served with bacon and thyme potato cake with Caremelised baby onions and cassis sauce

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Pan-fried sea bass on sea salt roasted new potatoes, baby leeks and a shallot beurre blanc sauce

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Pan fried Aldeburgh cod on herb crushed herb new potatoes with roasted pepper, balsamic, basil and red onion salsa



DESSERTS

Self-saucing chocolate pudding with vanilla pod ice cream with seasonal winter berries

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Belgian chocolate and blackberry mousse with blackberry coulis and berries

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Vanilla crème brulee with tuille biscuits

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Rich chocolate and raspberry tart with raspberry sorbet

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Warm pear and amaretti tart with vanilla crème anglaise

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Hand rolled truffles to serve with coffee