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A glass of Prosecco or Kir Royal with The Wharf House canapés
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Scallops with coconut, lemongrass and a hint of chilli
A fan of pink duck, orange segments, with caramelised walnuts and accompanied by a rocket salad
Olives and feta on a bed of Mediterranean Vegetables
Wild and button mushrooms in a creamy tarragon sauce
Carpaccio of beef with grated parmesan, fiery horseradish, celery and rocket
Parsnip and Parmesan soup
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Rose Petal Sorbet
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Main Course
Pasta with a rich creamy sauce of Lobster, red pepper and coriander
Loin of Venison rolled in walnut with redcurrant sauce embellished with a hint of dark chocolate, accompanied by compote of red onion, honey and sultana
Courgette boat filled with mozzarella and red pepper scattered with toasted pine nuts on a bed of parsnip mash
Chicken filled with wild mushrooms and Brie with a parsnip mash and a creamy mushroom sauce
Red Mullet on a bed of mango salsa cous-cous in a sea of red pepper jus
A tartlet of red peppers, aubergine, mediterranean vegetables with mozzarella
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Assiette of desserts:-
Mini Creme Brulee
lemon posset
Petite rocket and raspberry jelly
Baby dark chocolate and orange delice
A wisp of meringue with fresh fruits
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Coffee or Tea and The Wharf House petit fours
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Please be aware that all our dishes may contain nuts or traces of nuts. A discretionary 10% service charge may be added.
