First Course
Suggested menu
Our first course options feature three menu choices, with alternative dishes inspired by French, Italian, and other classic cuisines, including vegan and vegetarian options.
Menu One: Please choose one option.
Menu Two: Please choose one option.
Menu Three: Please choose 1 option.
All dietary requirements will be catered for.
Menu One
Please choose one option. All dietary requirements will be catered for.
Free Range Chicken Terrine
Sweetcorn Velouté, Chorizo Oil & Sourdough Bread
Chicken Liver Parfait
Kumquat Marmalade, Micro Leaf & Artisan Breads
Thai Spiced Salmon & Cod Cakes
Coconut & Lime Gel, House Pickled Red Onion Ribbons
Home-made Garlic & Herb Focaccia
Whipped Brown Butter, Rosemary & Orange
Marinated Olives
Aged Balsamic & Olive Oil
Crayfish, Prawn & Avocado Tian
Mixed Baby Greens with Pink Peppercorn Dressing
Creamy Dijon Mushrooms
Toasted Brioche (V)
Ricotta, Charred Spring Onion, Dill Pickled Cauliflower, Toasted Sourdough Tartine (V)
Warm Tart of Blue Cheese
Ruby Port Infused Williams Pear Salad & Candied Walnuts (V)
Lemon, Vodka & Mascarpone Risotto
Thyme Butter & Toasted Almonds (V)
Jerusalem Artichoke Soup
Parsnip Crisps (Vg)
Thai Scented Acorn Squash Soup
Roasted Pumpkin Seeds (Vg)
Menu Two
Please choose one option. All dietary requirements will be catered for.
Thai Crab Cakes
Asian Slaw & Burnt Lime Mayonnaise
Pork Rillettes
Sourdough Melbas & a Cornichon, Caper & Radish Salad
Confit Duck & Pistachio Sausage Roll
Cranberry & Port Ketchup
Slow Cooked Pulled Beef Bon Bon
Black Garlic & Celeriac Purée, Parmesan Crisp
Buffalo Burrata
Wood Fired Red Pepper Pesto, Green Herb Oil & Sourdough Crisp
Twice Baked Butternut Squash & Smoked Cheddar Soufflé (V)
Caponata Dressing
Onion Bhaji (V)
Cucumber, Hot Honey & Mint Sauce
Buffalo Burrata
Herefordshire Pear, Caramelised Orange, Cranberry, Pomegranate
Honey & Wild Rocket Salad (V)
Jerusalem Artichoke & Roasted Root Vegetable Rösti (Vg)
Horseradish & Chive Vegan Cream & Crisp Garlic
Menu Three
Please choose one option. All dietary requirements will be catered for.
£1.00 supplement
Beetroot Cured Salmon, Asparagus Velouté
Mint Oil & Soft Leaf Salad
£1.00 supplement
£5.00 supplement
Carpaccio of Herefordshire Beef Fillet
Pulled Shin Croquette & Celeriac Remoulade
£5.00 supplement
Pan Fried Scallop, Braised & Pressed Belly of Pork
Sweetcorn Purée, Chorizo Vinaigrette & Coriander Micro Cress
Smoked Chicken
Apple & Celeriac Remoulade, Peach Gel & Crispy Chicken Crumb
Hot Smoked Salmon
Charred Lime Mayonnaise, Black Sesame, Nori Flakes & Asian Slaw
Sourdough Bruschetta, Burrata, Cherry Tomato (V)
Guacamole, Charred Courgette Ribbons & Basil Oil
Cep, Chestnut & Truffle Risotto Parmesan Tuile (V)
FRENCH
French Charcuterie
Salami & Saucisson
Rustic Country Pâté
Whole Camembert Baked (V)
White Wine, Garlic & Rosemary
Cornichons & Capers
Artisan Breads
with Herb Butter
ITALIAN
Selection of Italian Meats
Prosciutto & Italian Salami
served with a Balsamic Dressing
Sun Blushed Tomato, Buffalo
Mozzarella & Wild Rocket Salad (V)
served with a Balsamic Dressing
Chargrilled Artichokes &
Red Peppers (V)
Marinated Olives (V)
Italian Breads
Extra Virgin Olive Oil & Balsamic Vinegar
HEREFORDSHIRE PICNIC
Quail’s Egg Scotch Eggs
Crispy Crackling
Little Hereford Cheese
Pickled Onions
Home-made Pork Sausage Rolls
Country Breads
SEAFOOD
Shell on Prawns served in 1⁄2 Pint Pots, Garlic Butter
Smoked Mackerel & Horseradish Pâté
Poached Trout Mousse
Beetroot Cured Salmon
Dill Pickled Cucumber Ribbons
Black Treacle & Caraway Seed Bread