Menus - Medieval Theme


1. Game and port broth
2. Crab and tarragon mousse
3. Egg and bacon flan
4. Braised eels
5. Pickled herrings
6. Fresh oysters (per half dozen)
7. Potted shrimps with herbs
8. Cured fresh salmon
9. Steamed mussels with white wine and herbs

Main Courses

1. Suckling Pig, spit roasted and served with stuffed apple (minimum 100 guests)
2. Chicken Suprème en croute with tomato sauce
3. Spring Lamb roasted, fresh mint jus
4. Poached Suprème of Salmon with spinach and sorrel sauce
5. Whole baked Plaice
6. Honey roasted Gammon Ham
7. Fillets of Sole with a seafood sauce
8. Roast Sirloin of Beef
9. Braised Beef and vegetable stew with herb dumplings
10. Roast haunch of venison
11. Jugged Hare
12. Game Pie with shortcrust pastry
13. Half stuffed Pheasant with chestnuts and sultanas
14. Vegetarian nut and vegetable terrine


1. Poached pears in mulled wine
2. Apple dumpling
3. Bread and butter pudding
4. Crème Caramel
5. Sherry Trifle
6. Rhubarb and gooseberry fool

Spit Roast