Banqueting Menus

AUTUMN/WINTER 2019

Starters

Smoked Pancetta & Butter Bean Croquette
Wholegrain Mustard Leeks, Smoked Oil

Dill Poached Salmon Ballotine
Celeriac Remoulade, Confit Lemon & Shellfish Dressing

Confit Duck Leg
Plum Jam, Pickled Baby Onions, Blood Orange & Walnut Salad

Slow Braised Confit Chicken & Red Pepper Terrine
Smoked Ratatouille Relish, Candied Pumpkin Seeds

Wild Mushroom & Stilton Tart (v)
Celeriac Purée, Fine Beans, Pickled Shallot Salad

Spicy Marinated Jackfruit (v)
Root Vegetables, Pearl Barley Salad, Crispy Corn 

Main Course

Braised Smoked Lamb Neck
Creamy Mashed Potato, Roasted Red Onions, Buttered Cabbage, Thyme Sauce

Pan-fried Chicken Breast
Boulangère Potatoes, Parsley Purée, Young Carrots, Pickled Winter Berries, Sage Sauce

Slow Braised Smoked Brisket of Beef 
Fondant Potato, Red Onion Jam, Young Carrots, Chargrilled Leeks, Thyme Sauce

Devon Pork Chop
Sweet Potato Anna, Crushed Brussels Sprouts, Honey Glazed Parsnips, Madeira Jus

Smoked Cheddar (v)
Roasted Butternut Squash and Red Onion Strudel, Cumin Roasted Carrots, Thyme Gravy 

Roasted Pumpkin & Beetroot Risotto (v)
Parmesan Crisp, Spiced Dukkha, Chive Oil 

Desserts

Pear & Belgium Chocolate Almond Tart
Vanilla Mascarpone Cream

Vanilla & Muscovado Poached Pear
Pistachio Nut Crumb, Orange Compôte, Apple Brandy Cream

Traditional Vanilla Panna Cotta
Winter Berries, Cinnamon Granola

Dark Chocolate Brownie 
Salted Caramel Crumb, Glazed Cherries, Whipped Cream

Carrot Cake Cheesecake
Caramelized Oranges, Coffee Cream

Dark Chocolate Delice
Salted Caramel, Fresh Raspberries, Chocolate Shards

Freshly brewed coffee, tea & after dinner mints to finish 

Sign up to our Newsletter

To receive a copy of the Sandy Park Newsletter, please enter your email address below. You will then receive an email to confirm that you wish to receive it. You can unsubscribe at any time simply by following the link at the bottom of the email.