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Seated Banquet & Fine Dining

totally D'vine image

Sample Menu

from £25.00 per person

Starters

Chicken liver parfait – Red onion marmalade – Dressed endive – Salt and pepper croute
Ham hock – Pickled vegetables – Smooth piccalilli – Toasted ciabatta
Confit salmon rillette – Dill crème fraiche – Lemon gel
Beetroot cured smoked salmon – Celeriac remoulade – Rocket – Ciabatta
Panko breaded king prawns – Mango salsa – Sriracha mayonnaise
Duck spring roll – Asian slaw – Plum sauce – Micro coriander
Ham, Egg & Chips – Ham hock – Pea puree – Quail egg – Pomme pailles
Bury black pudding croquettes – Apple and pear chutney – Endive – Smoked bacon crisps
Whipped goats cheese – Apple – Candied walnut – Balsamic pearls (v)
Trio of melon – Mint syrup – Fresh fruit (Vegan)

Soups

Watercress – Minted pea (Vegan)
Roast butternut squash – Curry oil – Sweet potato crisps (Vegan)
Honeyed roast parsnip – Herb oil (v)
Roast vine tomato – Basil oil – Herb croute (Vegan)
Minestrone – Italian classic (v)
Leek and potato – Deep fried leeks – Crème fraiche (v)

Main Course

Sage butter chicken – Dauphinoise potato – Carrot – Leek wrapped fine beans – Red wine jus
Sun-dried tomato and goats cheese stuffed chicken – Fondant potato – Roast Mediterranean vegetables – Cream reduction
Sauté chicken breast – Wild mushroom and bacon risotto – Truffle oil
Lamb rump – Potato rosti – Shepherds pie – Tender stem – Roast carrot – Rosemary & red currant jus
Lamb shank – herb mash – Sausage bean cassoulet – Panache vegetables
Barbecue pork belly – Fondant potato – Chantenay carrot – Charred baby gem – Chorizo and black pudding jus
Roast pork loin – Pistachio & apricot stuffing – Cider cream – Roast new potato – Savoy cabbage – Buttered carrots
Roast Sirloin of beef – Yorkshire pudding – Roast potatoes – Carrot and suede purée – Braised red cabbage – Pan gravy
Herb crusted cod – Wilted greens – Crushed new potatoes – Cream sauce
Salmon fillet – Lemon parsley potatoes – Asparagus – Creamed spinach – Hollandaise sauce
Risotto – Broad bean – Pea – Mint – Charred asparagus – Poached egg (v)
Herb gnocchi – Butternut squash – Wild mushrooms – Sage butter (Vegan)
Goats cheese and ratatouille tart – Tomato pesto – Wilted spinach – Creamed potatoes (v)

Desserts

Vanilla crème brulee – Shortbread biscuit – Strawberry consommé
Chocolate tart – Orange zest – Chantilly cream
Sticky toffee pudding – Toffee sauce – Blueberry Chantilly – Pistachio crumb
Vanilla cheesecake – Fresh berries – Fruit gel
Eton Mess – Toasted meringue – Strawberry consommé
Lemon tart – Sweetened cream – Lemon coulis
Salted caramel tarts – Honeycomb pieces – Toffee sauce
Lemon posset – Toffee popcorn – Passion fruit