Pastry Pots Menu

Starter
Homemade soup with crusty bread

A choice of…
Tomato & basil, leek and potato, stilton and broccoli
Creamy chicken and chestnut mushroom risotto flavoured with vermouth, mascarpone and aged Parmesan
Fine duck and port pate served with seasonal leaves, crusty bread and plum chutney
Classic Bruschetta, with a tangy tomato salsa, rocket salad and pesto oil
Smoked salmon and haddock fish cakes flavoured with coriander and horseradish served with a sweet chilli sauce
Crispy duck salad with spring onion, pak choi and a plum and honey dressing

Main
Individually baked, freshly made pies, in a deep pie dish with puff pastry top
Steak and kidney suet pudding
Beef and onion pie
Beef and ale pie
Beef burgundy pie
Chicken and mushroom pie
Creamy Tarragon chicken pie
Chicken and wild mushroom pie
Chicken and spinach pie
Shepherds pie
Cottage pie
Chunky fish pie
Smoked haddock, potato and Dijon pie
Salmon with fresh herbs en croute
Salmon fillets topped with herbs and wrapped in pastry
Spinach and feta pie (V)
Spicy butterbean and vegetable pie (V)
Chunky leek and potato pie (V)

Served with table bowls of;
New potatoes, Roast potatoes, Seasonal vegetables or Salad

Desserts
Classic crème brûlée with vanilla shortbread
Lemon posset with fromage frais and honeycomb
Vanilla cheesecake with a mixed berry compote and candied lemon
Traditional apple or rhubarb crumble with crème anglaise
Dark chocolate marquise with vanilla bean ice cream and salt caramel
Traditional Eton mess with fresh strawberries and vanilla meringue