Example Menus
Meat and Poultry
HOT
–
Pull Pork Croquette
with Spiced Hot Apple Sauce
–
Bar of Pressed Pork Belly
with Apple Chutney and Black Pudding Puree
–
Crispy Pork Belly
with Crab Salad and Tomato Fondue
–
Mini Braised Shoulder of Lamb Shepherd’s Pie
–
Soft Potato Fondant
with Juniper crusted Venison and Redcurrant Jelly
–
Baby Jersey Royal Jacket Potatoes
with Braised Chicken, Spiced Bread Sauce and a Crispy Sage Leaf
–
Pepper Crusted Beef Fillet
with a Potato Rosti Cake and Béarnaise Sauce
–
Rare Roasted Fillet of Beef on a Watercress Pancake
with Béarnaise Sauce
–
Spiced Turkish Lamb Kofta
with Coriander and Mint Yoghurt on a Bamboo Skewer
–
Harissa Lamb
with Smoked Babaghanoush Puree served on Bamboo Skewers
–
Curried Lamb and Cumin Spiced Spinach Samosa
with Lime Pickle
–
Mini Cumberland’s
with Sweet Mustard Dip
–
Fried Polenta
with Tuscan Sausage and Molten Gorgonzola
–
Spanish Frittata
with Smoky Chorizo and Roasted Red Pepper Salsa Malaysian
–
Chicken Bamboo Skewers
with Peanut Satay Sauce
–
Pea and Ham Hock shots
with Parma Ham Tuiles
–
Mini Steak and Ale Pies
–
Mini Ham and Leek Pies
–
Selection of Dim Sum
–
–
Meat and Poultry
COLD
–
Vietnamese Rice Paper Rolls
with Plum Roasted Duck Breast and Carrot and Pomegranate Salad
–
Smoked Chicken and Foie Gras Mini Terrine on Toasted Ginger Bread
with Pear and Apricot Chutney
–
Foie Gras Parfait
with Muscat Gelee on Brioche
–
Tandoori Style Chicken
with Red Onion and Coriander Salsa and a Mango Chutney
–
Bang Bang Chicken Salad
with Toasted Cashew Nut Praline and Satay Sauce in Filo Cups
–
Duck Liver Parfait
with Spiced Currant Jam in a Pastry Cigar
–
Shredded Duck, Scallion and Pickled Cucumber Pancake Wraps
–
Mini Steak Sandwich
with Sweet Onions and American Mustard
–
Beef Carpaccio
with Shaved Parmesan, Truffle Oil and Rocket on Parmesan Sable
–
Rabbit Rillette
with Apricot Chutney on Toasted Pumpernickel
–
Smoked Venison, Sweet Pickled Beetroot and Sour Cream on Melba Toast Rare
–
Roasted Beef
with a Baby Yorkshire Pudding and Horseradish Cream
–
–
Fish and Shellfish
HOT
–
Pan seared Queen Scallops
with Smoked Pancetta, Fennel Pollen and Minted Pea Puree Dip
–
Seared Scallop
with Truffled Parsnip Puree and Sherry soaked Raisins
–
Goan Spiced Crusted Salmon
with Mango Salsa Tartlets
–
Langoustine Scampi
with Tartare Sauce
–
Squid, Haricot and Chorizo stew
with Parsley and Parmesan Crumb served in an Endive Leaf
–
King Prawn Skewers
with Pancetta and Sage with Artichoke Puree
–
Mini Smoked Fish Pies
with Parmesan Mash Top
–
Maryland Crab Cakes
with Lime Mayonnaise
–
Mini Crab and Saffron Tortellini
with Sweetcorn Puree and toasted Kernels
–
Poached Lobster
with Curried Butternut Puree
–
Lobster Bisque shots
with Gruyere Cheese Straws
–
Truffled Omelette
with Caviar and freshly Shaved Black Truffle on Parmesan Sable
–
Selection of Chinese style Dim Sum
–
–
Fish and Shellfish
COLD
–
Smoked Salmon and Caper Berry Mouse on Shredded Pumpernickel
–
Smoked Salmon on Dill Blini
with Lemon and Caper Crème Fraiche
–
Smoked Mackerel Parfait
with Horseradish
–
Beetroot Gelee on Rye Sweetcorn Fritter
with Guacamole and Marinated Crayfish
–
Tuna Tartar
with Wasabi Mayonnaise and Pickled Ginger in Cucumber Cup
–
Sashimi Tuna
with Wasabi Mayo and Pickled Ginger on Fried Wontons
–
Salmon Tartar
with Sour Cream and Crispy Shallots in Croustades
–
Lobster and Chervil Salad
with Lime Mayonnaise and Caviar on Skewers
–
Smoked Mackerel Parfait
with Horseradish, Beetroot in a Baby Cone
–
Saffron Crab
with Avocado and Lime Puree, Fennel Pollen and Dill Pancake
–
Sashimi Tuna rolled on Bamboo
with Black Sesame Seeds with Mirin and Soy Dip
–
Potted Salmon on Toasted Granary Base
with Crème Fraiche and Deep Fried Capers
–
Crayfish and Smoked Salmon mini Terrine on Melba Toast and Caperberry Crème Fraiche
–
Tuna Sashimi on Bamboo with Mirin and Ginger Dipping Sauce
–
–
Vegetarian–
HOT
–
Mini Cheddar and Stout Tartlets
with Onion and Mustard Seed Chutney
–
Pesto, Camembert and Sunblushed Tomato Paste on Toasted Rosemary Foccacia
–
Warm Spanish Frittata with Crème Fraiche and Smoked Paprika
with or without Chorizo
–
Goat’s Cheese and Chive Beignet
with Aioli Dip
–
Courgette and Gruyere Beignet
with Roasted Tomato Dipping Sauce
–
Dolcelatte and Red Wine Risotto
with Walnuts served in a Baby Cone Cambozola and Fig Tarte Tatin
–
–
Vegetarian–
COLD
–
Marinated Mozzarella on Parmesan Sable
with Slow Dried Baby Plum Tomato and Basil Puree
–
Mini Caesar Salads in Filo Cups
–
Whipped Goats Cheese
with Black Olive Tapenade in a Mini Basil Croustades with Salsa Verde
–
Vietnamese Style Summer Rolls
with Asian Style Sweet Pickled Salad
–
Mini Green Olive and Goat’s Cheese Scone
with Rosemary and Crème Fraiche
–
Selection of Vegetarian Maki Rolls
–
Beetroot Muffin
with Whipped Goats Cheese, Courgette Salsa and Beetroot Crisp
–
Wild Mushroom and Truffle Tartlets
with Roasted Garlic Aioli
–
–
Pudding
–
Mini Cupcakes Blondies
–
Brownies
–
Coloured Macaroons
–
Stacked Shortbread
–
Fresh Fruit Tartlets
Starters
–
Hot
–
Pan Seared Scallops
with Pancetta Wafer, Fennel Pollen and Minted Pea Puree
–
Chargrilled Asparagus
with Brown Shrimps, Poached Duck Egg and Citrus Butter Sauce
–
Lobster and Crab Ravioli
with Creamed Leeks and Shellfish Bisque
–
Angel Hair Pasta
with Clams, Chilli and Garlic
–
Jerusalem Artichoke Veloute
with Wild Mushroom Ragu and Warm Walnut Bread
–
–
Cold
–
Asian Style Tuna Tartar
with Pickled Ginger and Wasabi Cream
–
Picked Crab
with Granny Smith Apple and an Avocado and Lime Puree
–
Picked Crab
with Citrus Mayonnaise, Chargrilled Asparagus and Poached Duck Egg
–
Poached Lobster Salad
with Grapefruit and a Citrus Dressing
–
Salmon Sashimi
with Pickled Mouli and Ginger Salad, Wasabi Dressing and Fresh Chilli
–
Confit Duck
with Pomegranate, Carrot and Asian Daikon Shredded Salad
–
Peppercorn Crusted Beef Carpaccio
with Rocket, Parmesan and a Truffle Dressing
–
Smoked Venison Carpaccio
with Beetroot Puree and Shaved Horseradish
—
Smoked Chicken Terrine
with Pear and Apricot Chutney and Warm Ginger Bread
–
Chargrilled English Asparagus
with Serrano Ham Lemon Vinaigrette and Shaved Parmesan
–
Smoked Lardon, Dandelion, Caramelised Walnut and Poached Egg Salad
with French Vinaigrette
–
Serrano Ham, Pea Puree and Smoked Chorizo Crouton Salad
with Mint and Lemon Dressing
–
Mozzerella, Fresh Figs and Parma Ham
with Basil Dressing
–
Macerated Beetroot
with Goats Cheese, Hazelnuts and Horseradish
–
Heritage Tomatoes
with Burrata and Chilli Dressing
–
–
Main Courses
–
Fillet of Beef on a Potato Rosti, Wild Mushrooms and Rich Madeira Sauce
with Fine Green Beans
–
Rib Eye Steak
with Béarnaise Sauce, Pont Neuf Chips, Braised Shallots and Watercress
–
Herb Crusted Rack of Lamb
with Broad Beans, Carrot Puree, Baby Leeks and Fondant Potato
–
Rump of Lamb
with Merguez Sausage and Flageolet Beans Cassoulet, Wilted Spinach and Salsa Verde Provencal Crust
–
Loin of Lamb
with Boulangere Potatoes, Pan-fried Baby Leeks, Spinach Puree and Lamb Jus
–
Fillet of Pork wrapped in Sage and Serrano Ham Farce
with Apple and Celeriac Dauphinoise, Creamed Savoy Cabbage and Cider Sauce
–
Veal Medallions
with Wild Mushrooms and Pancetta, Sautéed Cavolo Nero and Madeira Jus
–
Roast Chicken stuffed
with a Pine Nut and Spinach Farce, Garlic Pomme Puree, Wilted Spinach and Rich Chicken Jus
–
Roasted Guinea Fowl
with Pancetta and Celeriac Puree, Fondant Potato, Cavolo Nero and Marsala Sauce
–
Pan Roasted Sea Bream
with Sautéed Leeks, Saffron Pomme Puree and Mussel Cream Sauce
–
Pan Roasted Sea Bream
with Black Olive and Sunblushed Tomato Salsa, Crushed New Potatoes and an Olive Oil and Lemon Dressing
–
Miso Glazed Sea Bream in an Asian Broth
with Bok Choi, Squid and Clams
–
Sea Bass
with Braised Baby Fennel, Broad Beans and Wilted Courgettes
–
Harissa Marinated Monkfish
with Aubergine Puree and Spinach, Tomato and Wild Rice Pilaf served with Sumac and Mint Yoghurt
–
Pan Fried Brill
with Parsnip Puree, Sautéed Clams, Sunblushed Tomatoes and a Sweet Shallot Dressing
–
Halibut Poached in Red Wine
with Bourginon Sauce, Caramelised Button Onions and Smoked Lardons
–
Oven Baked Turbot
with Wild Mushrooms, Olive Oil Pomme Puree, wilted Swiss Chard and Mushroom Veloute
–
Classic Lobster Thermidor
–
Crab Linguine
with Roasted Cherry Tomatoes, Chilli and Lemon
–
–
Desserts
–
–
Dark Chocolate Crème Brulee, Drunken Fruits and Hazelnut Biscotti
–
Chocolate Truffe with Griottine Cherries and Cashew Nut Praline
–
Tiramisu
with Shavings of Dark Chocolate
–
Honey and Pecan Tart
with Honeycomb Ice Cream
–
Rhubarb Mille-Feuille
with Stem Ginger, Chantilly Cream and Rhubarb Ginger Syrup
–
Eton Tidy
with Macerated Summer Strawberries Brioche Summer Pudding with Elderflower Sorbet
–
Lemon Trifle
with Lemon Curd and Lemon Jelly
–
Classic Lemon Tart
with Crème Fraiche and Berries
–
Vanilla Panacotta
with Peach and Basil Salsa
–
Sparkling Elderflower Jellies
with Macerated Berries
–
Pineapple Carpaccio
with Mango Sorbet with Vanilla and Mint Syrup
cold buffet
Salads
Roasted Cauliflower,Apricot and Almond Quinoa with za’atar
Griddled Pear, Blue Vinny, Candied Walnut and Endive with Pear and Mustard dressing
Red cabbage, Apple, Fennel and Orange Slaw
Heritage Tomato and Black Olive Salad with Pickled Shallots and Parsley
Harissa Roasted Pumpkin, Onion and Aubergine with Tahini and Spiced Chickpea Puree
Roasted Baby Beetroot, Hazelnut and Soft Goats Cheese Salad
Crushed Peas, Courgette, Mint and Ricotta Salad with Chilli Dressing and Sour Dough Croutons
Tender Stem Broccoli, Blanched Almonds and Orange Salad with Sumac and Extra Virgin Olive Oil
Peach, Parma ham and mozzarella salad with chilli and oregano
Lentil, Roasted Cherry Tomato Salad with Charmoula Dressing (addition of roasted Salmon optional)
Light New Potato Salad with Whole Grain Mustard and Mint Dressing
Orzo Pasta and Pesto Salad with Toasted Pine Nuts and Shaved Parmesan
Roasted Cauliflower with Toasted Hazelnuts and Sunflower Seeds Lemon Dressing, Bulgur Wheat and Parsley
Basmati and Wild Rice Salad with Chickpeas, Golden Raisins and Coriander
Pomegranate Tabouleh
Celery Hearts, Apple, Walnuts and Smoked Pancetta Salad
Feta, Mint and Pomegranate Tabouleh with Orange Dressing
Jersey Royals with Horseradish, Chive, Walnuts and Celery
Marinated Feta, Roasted Aubergine and Squash Salad with Toasted Flaked Almonds
Quiona, Pomegranate, Pistachio and Soaked apricot salad with coriander and orange dressing
Fattoush Salad with Sumac and Lemon
Light bites, finger food and side dishes
Apple and Cheese Scones
Spinach and Feta Filo Rolls
Courgette and Goats Cheese Fritters
Smoked Haddock and Leek Tartlets
Falafel with Butternut Squash Hummus
Braised Spiced Lamb and Spinach Samoa with Minted Yoghurt and Cumin Dressing (served in pots)
Roasted Squash, Gorgonzola, Pear and Pickled Walnut Tartlets with Salsa Verde
Savoury Goats Cheese, Olive and Rosemary Muffins
White Onion, Parmesan and Anchovy Tartine
Smoked Salmon Terrine with Melba toast and Crème Friache
Char grilled Baby Leek and Smoked Haddock Tartlets
Duck, Pomegranate and Spring Onion Rice Rolls
Parma Ham, Peach and Basil Skewers
Indian Spiced Prawns with Mango and Chilli Salsa
Chorizo, Roasted Tomato and Oregano Frittatas with Crème Fraiche
Homemade Scotch Eggs with Piccalilli
Homemade Smoked Haddock Scotch Eggs
Homemade Pork Pies with Red Currant Jelly
Cold Fish
Roasted Salmon with Roasted Purple Sprouting Broccoli, Almonds, Chilli and Orange
Beetroot and Orange Cured Salmon Gravalax with Sweet ,Mustard and Dill Sauce
Salted Cod with Marinated Red and Yellow Pepper and Black Olive Tapenade, Caper Berries and Parsley
Chorizo and Salmon Kebabs with Roasted Vine Tomatoes
Crayfish, Grapefruit and Avocado Salad with Baby Gem
Tandori Crusted Salmon with Mango and Black Mustard Seed Chutney
Poached Salmon with Shaved Fennel, Blood Orange and Dill
Smoked mackerel with charlotte potatoes, horseradish crème fraich and chive salad
Platters of Smoked Salmon with Caper Berries, Crème Fraiche, Cucumber and Shallot Dressing and Mini Rye Croutons
Rare Pepper Crusted Tuna Loin with “Nisoise” Style Salad
Poached Salmon with Watercress and Char grilled Baby Leeks
Pan Seared Mackerel with Shaved Fennel, Orange and Almond Salad
Lime and Chilli Prawns with Coconut, Spring Onion and Bean Sprout Salad
Salmon or Tuna sashimi with mouli, pickeled ginger and wasabi
Assorted platters of Sushi inc, maki, Tamaki, uramaki, sushi and sashimi served with pickled ginger and wasabi
Cold Meat
Lamb Koftas with Griddled Courgettes Ribbons, Fresh Mint and Roasted Garlic Taziki
Char grilled chicken, Asparagus and Baby Leeks with Parmesan Dressing
Bang bang Chicken Salad with Roasted Peanuts
Ras el Hanout infused Chicken and Salmon Sheesh (one of each)
Lime and Peanut Marinated Chicken Satay with Peanut and Soy Dipping Sauce
Rare Roast Beef, Caramelised Red Onion and Parmesan
Pancetta wrapped Chicken Breast with Sun Blushed Tomatoes, Oregano and Puy Lentils and Yogurt Dressing
Seared Teriyaki Beef Satay with Sticky Rice and Pickled Cucumber
Saffron Chicken, Orzo and Herb Salad with Pistachios
Anti-Pasti with Cured Meats, Pecorino, Marinated Olives, Char grilled Artichokes and Olives
Smoked Chicken, Lardon, Avocado Artichoke and Basil Salad with Parmesan Dressing
Shredded Asian Duck Salad with Cucumber, Spring Onion and Sweet Soy Dressing
Confit Duck, Roasted Plum and Hazelnut Salad with Watercress
Desserts
Dark chocolate and ginger torte, kumquat compote and ginger crumb.
Selection of delicious Baklava
Chilli, mint and vanilla marinated Pineapple.
White chocolate and cardamom mousse with hazelnut brittle
Peanut butter brownie with peanut tuille
Muscat poached pear with vanilla and star anise, cinnamon and vanilla ice cream.
Apple crumble pie with double cream
Plum, almond and ginger cake
Black cherry brownies
Ginger Parkin with damson puree and clotted cream ice cream
English and French Cheese Boards
Mini Tiramisu
Mini Chocolate Mousse with a Caramel and Praline Crunchy Top
Lemon Posset with Raspberry Jelly
Eaton Mini Passion Fruit Pavlovas
Mini Vanilla Panna Cottas with Elderflower Jelly
Mini Chocolate Mouse with Caramel and Praline Crunchy Top
Eaton Mess with Rose Secented Meringues
Sparkling Berry Jellies
Chocolate Pots with Amaretto with Amareti biscuits
Meat
–
Cumin spiced Lamb Meatballs
with butternut squash and apricot Ragu and Pomegranate Cous Cous
–
5hr Braised Beef Daube
with truffle creamed potatoes
–
Rare Seared Rib Eye
with Béarnaise and Match stick chips
–
Venison croquette with sticky onions and butternut squash puree
Pork belly with Black pudding mash and apple sauce
–
5 hour cooked Shoulder of Lamb
with Puy Lentils and sunblushed tomatoes
–
Shredded lamb
with garlic and thyme wilted wild mushrooms, penne pasta and truffle oil
–
Chicken, lemon and olive Tagine with Parsley Tabouleh
–
Mini wild boar sausages
with apple mash and cider gravy
–
Herb Crusted lamb cutlet
with creamed celeriac and rosemary jus
–
Thai Green curry
with coconut rice (available as veggie, chicken or prawn)
–
Indian style Lamb and potato sag aloo curry
with braised basmati rice
–
Merguez and white bean stew
with Salsa Verde
–
Soft Polenta
with dolcelatte and Tuscan sausage and sage ragu with shaved Parmesan
–
Beef Casserole
with chantenay Carrots, lardons and Horseradish dumplings
–
Steak and Kidney suet puddings
with Beef Jus
–
Chilli con carne
with spicy guacamole and deep fried tortilla chips to dip
–
Chorizo and squid stew
with chickpeas, roasted peppers and braised onions
–
Ham and Leek puff Pastry pies
–
Mini Beef Hamburgers
–
Mini Hot Dogs
with Caramelised onions and sweet American mustard
–
–
Fish and Shellfish
–
Smoked Salmon and Pea fish cakes
with melting garlic centre and chive hollandaise
–
Poached Monkfish
with Saffron potatoes and creamy bisque sauce
–
Cray fish, smoked Haddock and salmon fish pie
with gruyere and whole grain mustard creamed potato top
–
Crab tortilinis
with saute samphire and Saffron cream sauce
–
Smoked Paprika risotto
with Clams and Chorizo
–
Smoked Haddock Kedgeree
with soft boiled egg
–
Beer batter Sole goujons and hand cut chips and Tartare sauce
–
Gnocchi
with hot flaked smoked salmon and dill cream sauce
–
Seared king scallop
with spring vegetable spaghetti and wilted samphire with vermouth sauce
–
–
Vegetarian
–
Wild Mushroom risotto
with shaved truffle and poached hens egg
–
Gorgonzola, walnut and radicchio red wine risotto
–
Goats cheese beignet
with wild roast pesto risotto
–
Mushroom and leek puff Pastry pies
–
Mozzarella and Jalopeno cheese fritters
with spiced tomato hot sauce
–
Courgette, basil and tomato confit Gratin
Meat
–
Asparagus, Smoked Lardons and bitter leaves salad
with poached hens egg and dijon mustard vinaigrette
–
Salt Beef and cornishon
with English mustard sauce with rocket
–
Beef Tartare, shaved parmesan, rocket and truffle Oil
–
Rare roasted venison
with balsamic roasted beetroots, grated horseradish, capers and roasted hazelnuts
–
Shredded duck confit
with roasted plums, pickled walnuts and blackberry balsamic
–
Parma ham, borate and fig salad
–
–
Fish and shellfish
–
Crab, mango and spring onion salad
with chilli and fresh coriander
–
Seared Swordfish
with 3 bean medley and coriander chermoula
–
Sliced seared Tuna
with slow roasted cherry tomatoes, black olives
and capers with crushed new potatoes and sweet shallot salad
–
Scallop Ceviche
with lime and chili and pickled Mouli and pink grapefruit
–
Poached Lobster
with avocado puree and lime mayonnaise
–
Soused mackerel
with pickled fennel and orange salad
–
Gin cured Salmon
with cucumber ribbons and heather honey dressing
–
–
Vegetarian
–
Watermelon, feta and mint salad
with Pomegranate and pumpkin seeds
–
Green beans, broad beans and asparagus
with parmesan and mint crème fraiche dressing
–
Spicy thai salad
with green papaya, peanuts, hot Thai chili and lime
–
Beetroot and young goats cheese
with roasted artichokes and toasted pine nuts
–
Butternut squash, pecan and bitter leaves
with candied orange and whole grain dressing
–
Endive, poached pear and roquefort salad
with walnuts
Desserts
–
Lemon Mousse
with macerated raspberries and lemon sable
–
Coconut Panacotta
with mango, mint and chilli salsa
–
Mango soup
with lychee granita and lychee ice cubes
–
Marinated peaches
with a basil sorbet and strawberry jelly
–
Brioche summer pudding
with spun sugar and caramel dipped berries
–
Melting chocolate fondant
with clotted cream ice cream and black cherry compote
–
Chocolate ganache and passion fruit delice
with passion fruit sorbet and gold leaf
–
Rose Champagne fizzy jelly
with macerated vanilla berries and crystallised baby basil leaves and popping candy
–
Honey and pecan tart
with honey comb ice cream
–
Tonka bean brulee
with drunken autumn fruits
–
Rhubarb Mille-feuille
with vanilla custard, stem ginger ice cream and rhubarb tuile
–
Lemon Trifle
with lemon curd, granita and lemon jelly
–
Mulled wine jelly
with Poached pear and warm syrup soaked ginger bread
–
Lemon Sorbet
with chilled vodka shot and dehydrated raspberries
CHAMPAGNE
–
–
House – Janisson & Fils, Brut NV
£25.00
–
De Bruyne 2003
£29.50
–
Laurent Perrier Brut NV
£32.50
–
Pol Roger NV
£36.50
–
Louis Roederer NV
£36.50
–
Bollinger Special Cuvée NV
£38.50
–
Veuve Clicquot NV
£41.00
–
Laurent Perrier Rose NV
£51.00
–
Billecart Salmon Rose NV
£53.00
–
Louis Roederer Vintage 2004
£72.00
–
Krug Grand Cuvée
£122.50
–
Dom Perignon Vintage 1999
£145.00
–
–
SPARKLING WINE
–
Castillo Perelada Brut Reserva Cava – Spain
£12.50
–
Prosecco – Italy
£15.50
–
–
WHITE WINE
–
HOUSE:
–
Norte Chico, Sauvignon Blanc – Chile
£9.00
–
Chateau Bauduc, Sauvignon Blanc-Semillon – France
£11.00
–
LOIRE:
–
Sauvignon de Touraine, Domaine de La Bergerie 2011
£10.00
–
Pouilly Fumé, Domaine Marc Deschamps 2010
£15.50
–
Sancerre, Domaine Reverdy 2010
£16.00
–
–
BURGUNDY:
–
Macon Montbellet, Domaine Paul Talmard 2010
£13.00
–
St. Veran, Domaine de la Croix Senaillet 2010
£14.50
–
Chablis, Domaine Denis Pommier 2009
£16.00
–
Montagny, 1er Cru Stephane Aladame 2009
£18.50
–
Chablis, 1er Cru Domaine Denis Pommier 2009
£18.50
–
Montagny, 1er Cru Le Vieux Château, Jean Marc Boillot
£21.00
–
Meursault, Jean Philippe Fichet 2009
£35.50
–
ITALY:
–
Pinot Grigio, Il Palu 2011
£10.00
–
Vernaccia di Gimignano 2010
£13.50
–
Gavi, La Rocca, Luigi Coppo 2010
£14.50
–
NEW WORLD:
–
Villaricca Sauvignon Blanc 2011 – Chile
£10.00
–
Mud House Marlborough Sauvignon Blanc 2010 – New Zealand
£12.50
–
Wills Domain, Margaret River Chardonnay 2008 – Australia
£19.00
–
–
ROSE WINE
–
Château St Baillon, Cotes de Provence 2011
£12.50
–
Sancerre Rose, Domaine Bernard Reverdy 2010
£15.50
–
–
RED WINE
–
HOUSE RED:
–
Norte Chico, Merlot – Chile
£9.00
–
Chateau Bauduc, Merlot Cabernet – France
£11.00
–
BURGUNDY:
–
Bourgogne, Pinot Noir, Jean Pierre Chartron 2010
£14.00
–
Haute Cotes de Beaune, Andre Goichot 2009
£19.00
–
St Aubin, 1er Cru Les Rouges Gorges, H Prudhon 2008
£21.00
–
Volnay, Nicholas Potel 2009
£27.50
–
BORDEAUX:
–
Château La Fleur Coterie, Bordeaux 2008
£11.00
–
Château Mille Agnes, Premiere Cotes de Bordeaux 2007
£14.00
–
Château Juguet, Grand Cru St Emilion 2006
£21.00
–
Château Senejac, Haut Medoc 2005
£27.00
–
Château Gloria, St Julien 2004
£40.50
–
RHONE:
–
Cote du Rhone, Domaine Perrin 2010
£12.50
–
Crozes Hermitage, Domaine Barret 2009
£14.00
–
Chateauneuf du Pape, Font de Michelle 2008
£27.00
–
BEAUJOLAIS:
–
Brouilly, Domaine des Roches Bleues 2009
£13.50
–
Brouilly, Château de la Pierre 2009
£16.50
–
Fleurie, Château de Fleurie 2009
£18.00
–
ITALY:
–
Montepulciano d’Abruzzo, Le Salare 2009
£10.00
–
Chianti, Riecine 2009
£16.50
–
Barolo, Revello 2005
£31.50
–
Brunello di Montalcino, Sesti 2006
£45.50
–
NEW WORLD:
–
Reserve Shiraz, Waterstone Bridge 2009 – Australia
£10.00
–
El Cipres Malbec, L Segundo Correas 2010 – Argentina
£13.00
–
Mud House Marlborough Pinot Noir 2010 – New Zealand
£14.50
–
–
COCKTAILS
–
A fun addition to a party, we can provide experienced barman to shake and stir!
–
Mojito
– Rum, crushed lime, mint, sugar topped with soda water served in a hi ball glass with crushed ice
–
Cosmopolitan
– Vodka, Cointreau, cranberry juice, and freshly squeezed lime juice in a
Martini glass with a luminescent pink sugar rim with hints of cranberry and lime
–
Moscow Mule
– Vodka and Ginger Beer, a dash of lime juice and crushed ice
–
Whisky Sour
– Bourbon Whisky, Lemon Juice and Sugar Syrup
–
Peach Bellini
– blends refreshing white peach puree with Italian Prosecco in a champagne flute
–
Sea Breeze
– Vodka, Cranberry juice, Grapefruit juice, Crushed ice and garnished with a lime wedge
–
Sex on the Beach
– blend of Peach Schnapps, Vodka, Cranberry juice and Orange juice
–
Fresh Summer Pimms
– a traditional favourite of Pimms, chilled lemonade and garnished with mint, cucumber, strawberries and oranges
–
–
NON ALCOHOLIC COCKTAILS
–
Cranberry and Ginger Pomegranate,
Raspberry Sparkling Elderflower,
Mint Sparking Elderflower,
Ginger Sparkling Lime,
Lemongrass Sparkling Apple,
Elderflower Blood Orange and Mandarin Presse Pear and
Elderflower Presse
–
Summer Cooler
– Fresh cucumber, fresh mint extract and a hint of geranium blossom
–
–
BEER, MIXERS & SOFT DRINKS
–
Budweiser (Case of 24)
£39.00
–
Becks (Case of 24)
£39.00
–
Freshly Squeezed Orange Juice (Litre)
£5.00
–
Cloudy Apple Juice
£6.00
–
Orange Juice (Litre)
£2.00
–
Mineral Water (Litre)
£2.00
–
Coca Cola (can)
£0.75
–
Mixers (500 ml)
£2.00
–
Elderflower Cordial (500ml)
£6.00
–
White Peach Juice (1kg)
£12.50
–
This price list supercedes all previous price lists.
All Wines (except house wines), Champagnes and Beers available by the case only
All prices exclude VAT. Sophie Wright Catering reserves the right to alter or change the price or vintage of any item without notice.