We have created a set of seasonal menus for you to entertain your guests. They are suitable for family celebrations, weddings, corporate dinners and much more.
These menus offer spectacular plates of seasonal food for you to share. We provide the staff to cook, serve and clear away for you. We can look after all your drinks and equipment needs. They are intended for a minimum of 20 people and we require 2 weeks advance notice.
Please see our seasonal menus below: Spring, Summer, Autumn, Winter and Christmas.
Winter
To Start
Leek, potato and truffle soup
Potted duck with onion marmalade
Served with wood-fired sourdough breads and butter
Main Course
Roast turbot with haricot beans, fennel and a warm herb dressing
Roast haunch of venison from Rhug estate with braised spiced red cabbage and redcurrant jelly
Served with
Jerusalem artichoke and potato gratin
Wilted winter greens with garlic
Medley of root vegetables with roasted red onions
Dessert
Clementine and cointreau trifle
Chocolate bread and butter pudding with vanilla custard
Concord pears poached in marsala and star anise with vanilla crème fraiche
Rhubarb crumble with cinnamon ice cream
Cheeses
British cheese selection with cheeses form Neal’s yard dairy, English quince paste, chutney and oatcakes
Monmouth coffee
Selection of teas from the Rare Tea Company
Fresh chocolate truffles
Spring
To Start
Salad of warm ruby and golden beetroot with sorrel, Peroche goat’s cheese, walnuts and walnut oil
Dorset crab cakes with lemon mayonnaise
Main Course
Whole wild seabass baked in salt
Slow roast shoulder of spring lamb from Rhug estate with a wild garlic and mint sauce
Served with
Jersey royals with herbs and butter
Char-grilled asparagus
Medley of heritage carrots from Secrets farm
Dessert
Crème caramel
Champagne rhubarb trifle
Sicilian lemon tart
Valhrona choc mousse
Cheeses
British cheese selection with cheeses form Neal’s Yard Dairy, English quince paste, chutney and oatcakes
Monmouth coffee
Selection of teas from the Rare Tea Company
Fresh chocolate truffles
Summer
To Start
Salad of smoked trout, green beans and chervil
Tasting plates of roast violetti aubergines, roasted romano peppers, wild boar salami and buffolla Mozzarella from Laverstock farm
Served with wood-fired baguettes
Main Course
Beef Wellington
Whole poached and dressed sea trout with lemon mayonnaise
Served with
Roasted Isle of Wight tomatoes with new season's garlic and thyme
Runner beans with a shallot dressing
Warm salad of Ratte potatoes with mustard vinaigrette, parsley and lemon zest
Dessert
Roasted peaches with vanilla yoghurt.
Champagne jelly
Summer berry pavlova
Cherry pie with vanilla ice cream
Gooseberry fool
Cheeses
British cheese selection with cheeses form Neal’s Yard Dairy, English quince paste, chutnes and oatcakes
Monmouth coffee
Selection of teas from the Rare Tea Company
Fresh chocolate truffles
Autumn
To Start
Wild mushroom and chervil soup
Tasting plates of marinated artichoke hearts, roasted tomatoes, Berkswell and spiced pumpkin dip
Served with warm sourdough breads and butter
Main Course
Roast loin of Gloucester Old Spot pork with apple sauce
Confit duck with roast quinces
Served with
Roasted onion squash with a paprika crème fraiche
Celeriac and rosemary gratin
Medley of chard, kale and cavalo nero
Dessert
Bramley apple pie with hot vanilla custard
Damson crumble with organic double cream
Roasted figs with honey, almonds and curd cheese
Spiced poached quinces with organic vanilla yoghurt
Cheeses
British cheese selection with cheeses form Neal’s Yard Dairy, English quince paste, chutney and oatcakes
Monmouth coffee
Selection of teas from the Rare Tea Company
Fresh chocolate truffles
Christmas
To Start
Spiced Parsnip soup
Game and pistachio terrine with pear chutney
Main Course
Sutton Hoo chicken stuffed with cranberry and sage stuffing
Roast Goose from Judy Goodman with pickled pears
Served with
Brussel sprouts and tops with chestnuts and lardons
Braised red cabbage
Roast potatoes and parsnips
Buttered carrots with thyme
Dessert
Apple and calvados trifle
Vahlrona choclate tart with crème fraiche
Christmas pudding with brandy custard
Cranberry and almond tart with organic double cream
Cheeses
British cheese selection with cheeses form Neal’s Yard Dairy, English quince paste, chutney and oatcakes
Monmouth coffee
Selection of teas from the Rare Tea Company
Fresh chocolate truffles
Additional information
Minimum 20 people/Confirmation of booking must be at least 14 days in advance/Deposit to be paid at time of booking/Cancellation Charges apply /Staff Charges will be applied at our current rates/Hire charges will be applied for any equipment
For a full quotation please contact Josh Talmud by email josh@melroseandmorgan.com or telephone 020 7485 1600.
For full details see our Terms and Conditions available on request.
