WORKING LUNCH

Selection of breads

Warm sausage rolls

Smoked duck & beetroot salad

Roast vegetable & goats cheese quiche

Tomato & mozzarella salad with basil

Goujons of lemon sole

Handmade Pork pies

Fresh fruit platter

Chocolate pot

TWO COURSE BRASSERIE LUNCH

Baked Pollack with saffron, leek and crab

Cider baked salmon with pressed celery, apple, chive and cider butter

Butternut squash and goats cheese Pithiver with ginger and pumpkin purée

Roasted local pheasant with crispy pancetta, crushed swede, baby leeks

Rump of beef roasted Cepe, buttered spinach, red wine and shallot

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Dark chocolate tart with sea salt caramel ice cream

Lime tart with ginger purée and bitter chocolate sorbet

Poached pineapple coconut ice cream galangal and lime foam

Winter spiced parfait with roasted fig, cinnamon & honey

Blood orange trifle

LOCALLY SOURCED BUFFET

Secretts leaves

Beetroot & tunsworth salad

Cucumber & horseradish salad

Winter coleslaw of Secretts brassicas

Braised daube of local beef with watts farm carrots & herb dumplings

Watts farm apple & blackberry crumble with custard

Dark chocolate pots

£5.00 supplement per person

STARTERS

Watercress and Barkham blue cheese soup

Dorset crab cakes with sweetcorn, chilli salsa and wild rocket salad

Pressed terrine of corn fed chicken and ham hock with truffle mayonnaise

Crispy duck leg salad with plum sauce, orange and sesame

Black fig tatin with goat's cheese and port glaze(v)

MAINS

Loch Duart salmon with cauliflower cheese and red wine jus

Braised blade of Hampshire beef, horseradish risotto, red spring onions and nettles

Poached and roasted free range chicken with wild mushroom risotto, English asparagus and wild garlic foam

Plum tomato and Hampshire buffalo mozzarella tart with aged balsamic and pesto dressing(v)

Wild cod with balotti bean and chorizo stew and Pennywart salad

DESSERTS

Iced mint and white chocolate aero

Baked vanilla cheesecake with seasonal berries and sorbet

Rhubarb, gooseberry and elderflower crumble with ginger ice cream

Glazed pistachio crème brûlée with shortbread (n)

Treacle tart with creme anglaise and violet ice cream

Tea or filter coffee

£55.00 per person

STARTERS

Tian of Dorset crab, mango and avocado with garden herb salad

Mosaic of free range chicken and fois gras with baby leek salad and summer truffle

Carpaccio of Hampshire beef fillet with pickled mushrooms, parmesan and rocket

Heritage tomato salad with Hampshire buffalo mozzarella and basil (v)(n)

Crown of English asparagus with avocado and lemon creme fraiche (v)

MAINS

Sea trout with cauliflower puree, pea broad bean and smoked bacon dressing

Pave rump steak with dauphinoise potato, green bean bundle and bordelaise sauce

Black bream with wild samphire, dorset crab stuffed courgette flower and sauce vierge

Risotto of fresh English pea and broad beans with pea cress and pine nut salad (v)

Poached and roasted guinea fowl with crushed potatoes, spinach and baby carrots

DESSERTS

Baked vanilla pavlova with wild berries and rippled cream

Brioche summer pudding with clotted cream ice cream and summer berries

Chocolate delice with peanut butter mousse, salted caramel ice cream and raspberry

English strawberry shortbread with Chantilly cream and wild strawberry leaves

Pink grapefruit posset with cardomon cream and garibaldi biscuits

Tea or filter coffee

£55.00 per person

STARTERS

Duck liver and fois gras parfait with grape chutney and truffle brioche

Whole baked brixham scallops in the shell with julienne vegetables and chorizo

Salad of marinated baby artichoke with green beans, ratte potatoes and crisp poached duck egg (v)

Smoked trout with pickled cucumber, chargrilled potatoes and roacket, lemon mayonnaise

Blackmoor farm venison cottage pie with truffle potato espuma

MAINS

Fillet of Black bass with salsify puree, fennel two ways & red wine jus

Slow roasted pork belly with bubble and squeak, roasted apple and Calvados sauce

Poached and roasted free range chicken with crushed honeyed parsnip, confit leg, tarragon jus

Braised Hampshire beef cheek with horseradish mash and baby carrots

Red wine, heritage beetroot & goat's cheese risotto with crisp beetroot salad (v)

DESSERTS

Sticky toffee pudding with honey and yoghurt ice cream

Caramelised banana sponge pudding with chocolate sorbet

Dark chocolate tart with pistachio praline and cherry ice cream

Baked lemon tart with chilled citrus souffle and creme fraiche sorbet

Selection of fine cheese (n)

Tea or filter coffee

£55.00 per person

STARTERS

Celeriac and truffle velouté (v)

Pitivier of wild game with Savoy cabbage and juniper jus

Ham hock, honey and mustard terrine, piccalilli and secrets leaves with toasted sour dough

Organic Scottish smoked salmon with warm bellini, horseradish cream and watercress salad

Salad of heritage Beetroots with sheep cheese and caramelised walnuts (v)(n)

MAINS

Loch Duart salmon with buttered spinach and gravalax garnish

Braised lamb shank with wild garlic mash, green beans and cooking juices

Baby onion tart tatin with curly kale, port reduction, chicory and Barkham blue salad (v)

Free range Hampshire chicken, dauphinoise potato, baby leeks and wild mushroom jus

Roast fillet of halibut with crab bisque and celeriac remoulade

DESSERTS

Apple and blackberry crumble with cinnamon custard

Dark chocolate pave with caramelised pear and honeycomb

Triple chocolate brownie with chocolate fudge sauce and marshmallow ice cream

Baked egg custard tart with new forest damsons and brown butter ice cream

Iced vanilla parfait with hazelnut base and English raspberries

Tea or filter coffee

£55.00 per person

CANAPES

Mini wild mushroom quiches

Melon with Parma ham & mint

Prawn toast & sweet chilli sauce

Dill cured salmon with pickled cucumber

Lamb kofte skewers, coriander & mint dip

Slow roast vine tomato & basil soup shots

Potato, sweet potato & parsnip chips with aioli dip

Crispy cheese straws with smoked salmon, cream cheese & chive dip

Thai green curry chicken skewer with yoghurt dip

Prism sticks of baby mozzarella & black olives

Ficelle croutons with tapenade & cured ham

Grilled beef with cracked black pepper

Mini raspberry jelly pots

Lemon meringue shots

Strawberry tartlets

Banoffi pie shots

Chocolate shots

Mini treacle tarts

£32.00 per person

BOWL FOOD

Moroccan herb couscous

Spiced coconut chicken curry

Red wine risotto with parmesan & pea sprouts

Beef Bourguignon with creamy mash & baby carrots

Oriental smoked chicken salad, soy & sesame dressing

Crayfish cocktail in a Marie Rose sauce served on a bed of crisp salad leaves

Grilled chicken Caesar salad served with parmesan shavings, Caesar dressing & croutons

Herb gnocchi with butternut squash purée & pecorino cheese

Bangers & mash cocktail sausages, red onion gravy

Belgian endive with Roquefort cheese & walnuts

King prawn with glass noodles

Blackberry & apple crumble

Chocolate tiramisu shots

Bread & butter pudding

Chocolate profiteroles

£29.00 per person

THE GREAT BRITISH BUFFET

Tomato salad

Wardorf salad

Secretts leaves

Hand rolled sausage rolls

Honey roasted local ham with Branston pickle and piccalilli

Braised beef with herb dumplings

Coronation chicken salad

Bitter chocolate pots

Lemon posset

Eton mess

£35.00 per person

FINGER BUFFET

Lamb koftas

Onion bhajis

Mushroom bhajis

Homemade quiche

Mini Cornish pasties

Cheese & onion pasties

Gruyere cheese gougeres

Black olive, tomato, red onion & goats cheese bruschetta

A selection of salads, olives & dips

Chicken tikka skewers

Teriyaki beef skewers

Chocolate pots

Lemon posset

Cheese cake

Fresh fruit

£29.00 per person