Example fine dining evening menu

Home cured honey and juniper gravadlax with grenoblies salad
Caesar salad of corn-fed chicken, foccacia croutons and pancetta crisps
Poached asparagus spears with a warm hollandaise sauce
Scallops and baby octopus with a chilli drizzle on wild rocket and watercress
Warm sauté of wild mushrooms, ciabatta croute and cepe sauce


Fillet of beef on a beetroot and potato cake
surrounded with sautéed trompettes, finished with a balsamic and redcurrant reduction

Roast guinea fowl set with a fennel risotto parcel,
surrounded by Red Romano pepper sauce

Smoked bacon wrapped monkfish tails
on a salad of chard, enhanced with Salsa Verde and Vine Pomodoro tomatoes

Yellow fin tuna dressed with a Wasabi drizzle
Set on a salad of mooli, scallion and sesame


Bourbon bread and butter pudding with sauce Anglaise
Chocolate and chilli brulee with shortbread
Eton mess with cappuccino soaked bourdain fingers and chocolate flakes
Treacle tart with a mint and lime créme fraiche
Baked white chocolate and orange cheesecake with Seville orange syrup


English cheeses and celery wafers


Coffee and Petit fours

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