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Tel: 01451 850265 or 07970 985650
Sample Lunch & Dinner Party Menu
Starters:
Taleggio & Basil Twice Baked Soufflé, Pea Shoots & Balsamic Glaze
Pan Fried Scallops on Parsnip Puree, Crispy Pancetta & Romaine Salad
Fricassee of Wild Mushrooms on Toasted Brioche with a Tarragon Cream
Warm Crab & Asparagus Tart, Chive Hollandaise Sauce
Smoked Chicken & Guacamole Tian, Chilli Oil, Tomato Concasse, Bitter herb Salad
Cherry Tomato, Black Olive & Basil Tart Tatin with Mozzarella & Pesto Crème Fraiche (v)
Roasted Asparagus, Crispy Duck Egg, Chorizo & Herb Oil
Confit Duck Salad, Pecan Nuts, Blue Cheese Dressing
Summer Pea Soup, Minted Crème Fraiche, Parmesan Tuile (v)
Mints’ Signature Starter – Twice Baked Cheese Souffle, Spinach & Grain Mustard (v)
Cured Salmon, Horseradish Snow, Beetroot & Crème Fraiche
Pan Fried Pigeon Breast, Celeriac Puree, Crispy Pancetta (seasonal)
Warm Italian Gnocchi, Truffle Cream, Wild Rocket & Pecorino Cheese (v)
Seared Sesame Tuna, Asian Salad, Wasabi Cream
Salmon & Cod Fishcake, Pea Veloute, Watercress
Roquefort Tartlet, Waldorf Salad (v)
Main Course:
Lamb Shanks Braised in Balsamic, Rosemary & Garlic served with Parsnip Puree & Roasted Root Vegetables
Roasted Hake Fillet with Braised Fennel, Creamed Potatoes, Mussel & Dill Veloute
Roasted Gressingham Duck Breast, Celeriac Dauphinoise, Blackberry & Red Wine Sauce
Roasted Confit of Duck on Braised Puy Lentils with a Port & Red Wine Jus
Roast Fillet of Lamb on Wilted Spinach, Onion & Garlic Puree, Roasted Vine Tomatoes Red Wine & Thyme Jus
Pan Fried Halibut with Herb Crust, Chorizo & Mixed Bean Cassoulet
Fillet of Beef en Croute with Mushroom Duxelle, Baby New Potatoes in Parsley Butter, Madeira Sauce
Pan Fried Salmon Roulade, Mussels & Samphire, Lemon Beurre Blanc
Fillet of Beef au Poivre, Potato Gratin, Seasonal Greens
Venison Wellington, Celeriac Puree, Rosemary & Redcurrant Jus (seasonal)
Slow cooked Pork Belly, Caramelised Apples, Apple Puree, Cider Jus
Goats Cheese, Cranberry & Toasted Hazelnut Tart (v)
Roasted Aubergine Involtini, Cherry Tomato & Basil Sauce (v)
Butternut Squash Tortellini, Sage Butter, Rocket & Parmesan (v)
Boned Leg of Cotswold Lamb or Rack, Minted Béarnaise & Rosemary Sauce
Roasted Hake Fillet on Crab Risotto, Courgette & Tomato Concasse, Rocket & Lemon Oil
Puddings:
Stem Ginger Crème Brulee, Ginger & Almond Macaroons
Salted Caramel Tart, Clotted Cream
Warm Chocolate Fondant, Pistachio Ice Cream
Pavlova with Seasonal Fruits, Hot White Chocolate Sauce
Individual Poached Pears in Red Wine & Rosemary, Cinnamon Parfait
Fresh Seasonal Berries in Molasses Brandy Snap Baskets, Chilled Honey Zabaglione
Organic Dark Chocolate Marquise, Mixed Berry Compote
Coconut & Lemon Tart, Passion Fruit Cream, Mango Coulis
Dark Chocolate Torte Praline & Mint Gelato
Coconut Panna Cotta, Mango Salsa, Lemon Cigar
Rhubarb & Ginger Cheesecake, Rhubarb Compote (seasonal)
Individual Summer Pudding, Raspberry Sauce, Clotted Cream (seasonal)
Warm Chocolate Fondant, Dark Chocolate Sauce, Jaffa Ice Cream
Warm M’hencha Filo Parcel, Rosewater Syrup, Pistachio Ice Cream
French Tuile Basket, Seasonal Berries, Honey Sabayon
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