Brown Goose

The caterer can supply this menu for:

Canapes and two courses: £50 per person
Canapes and three courses: £55 per person

[Includes VAT. Menu and price last confirmed to Deans Court on 2-May-26]

Starter

(Choose one)

Choice of Soup, Smoked Cheddar Toasty (V)
Courgette and Onion Bhaji, Charred Mango Salsa (V/Vg)
Tomato and Olive Bruschetta, Herb Salad (V/Vg)
Marinated Feta Cheese Tart, Pesto and Pine Nut Salad (V)
Smoked Aubergine Tartlet, Minted Yoghurt (V)
Goats Cheese Mousse, Pickled Beetroot, Toasted Walnuts (V)
Pea and Halloumi Fritter, Confit Tomato, Parsley Sauce (V)
Spiced Portland Crab, Apple Jelly, Parmesan Crisp (+£4)
Smoked Salmon, Capers, Horseradish, Lemon Vinaigrette
Sauté Chili Prawn, Apple Salad, Ginger Dressing
Pickled Mackerel, Piquant Potato Salad, Saffron and Tomato
Poached Salmon Flake, Lemon, Dill and Yoghurt
Smoked Venison Carpaccio, Tarragon Vinaigrette
Ham Hock Roulade, Piccalilli, Brioche
Smoked Chicken, Mango, Pine Nuts
Traditional Pork Rillette, Toasted Brioche, Pickled Cornichon 

Sharing Platter for all guests (inc. Fresh sliced Charcuterie, Cheeses, Olives, Homemade Dips)

Main

(Choose one)

Served with a Selection of Vegetables suitable for all guests

- 

Roast Chicken Breast, Dauphinoise, Chicken Sauce
Rolled Shoulder of Lamb, Minted Crushed Potato, Lamb Jus
Braised Beef Flank, Garlic Mash, Bourguignon Sauce
Pork Tenderloin, Vegetable Pearl Barley, Cider Jus
Roast Loin of Pork, Roast New Potatoes, Braised Cabbage
Confit Leg of Duck, Olive Potato Cake, Caramelised Shallot Sauce

-

Crusted Fillet of Cod, Truffled Green Beans, Salsa Verde
Salmon en Croute, Horseradish Sauce, Watercress
Marinated Fillet of Hake, Slow Cooked Moroccan Style Vegetable Stew
Crispy Bream Fillet, Crushed Potato, Gribiche Dressing
Cured Sea Trout, Saute Samphire, Crab Sauce

-

Stuffed Portabella Mushroom, Rosti, Spinach, Mushroom Bourguignon (V)
Vegetable Pearl Barley Risotto, Rocket and Vegetarian Hard Cheese (V)
Goats Cheese and Butternut Squash Wellington (V)
Marinate Aubergine Steak, Vegetable Tagine, Piquant Sauce (V)
Chargrilled Cauliflower Pithivier, Saffron and Pinenut Dressing (V)
Asparagus and Blue Cheese Turnover, Kale and Almond Salad (V)

(All Vegetarian Dishes can be made Suitable for Vegan Guests)

Dessert

(Choose one)

Dark Chocolate and Raspberry Tart, Vanilla Ice Cream
Eton Mess in a Brandy Snap Basket
Yoghurt Panna Cotta, Poached Fruits, Cinnamon Tuile
Lemon Tart, Raspberry Compote, Raspberry Sorbet
Strawberry “Cheesecake”, Meringue Ice Cream, Strawberry Sauce
Milk and Dark Chocolate Mousse, Sable Biscuit
Apple Cheesecake, Blackberry Ice Cream, Poached Blackberries
Poached Pear and Salted Almond Tart, Caramel Ice Cream
White Chocolate Mousse, Passion Fruit Curd, Shortbread Crumb
Vanilla Crème Brulee, Seasonal Fruits
Pineapple Mousse, Chargrilled Pineapple Salsa, Rum Ice Cream
Mango and Raspberry “Eton Mess”
Chocolate and Amaretto Brownie, Cointreau Ice Cream, Peanut Brittle
West Country Cheese Plate, Chutney

*dietary needs will always be catered for separately