

Our Sample Menus...
Below you will find a select few dishes from our sample menus. To view the whole list, please email Rob Stevens at Chef@ventrus.org.uk.
Cold Starter Canapés:
• Pork terrine with plum jam on toasted crostini
• Fresh crab with chilli, lime and coriander on focaccia toasts with micro herbs
• Mini savoury scones with soft goat’s cheese, fig and chives (v)
Hot Starter Canapés:
• Chorizo sausage, halloumi and olive tapas skewers.
• Mini duck pancake rolls with spring onion dip
• Mini Yorkshire pudding with stilton and garlic mushrooms (v)
Hot Starters:
• Soup: leek & potato, smoked bacon and chives
• A vibrant king prawn salad with citrus leaves and a sweet chilli dressing
• Rillette of beef with piccalilli, onion jam and toasted focaccia
Main Courses:
• Twice cooked slow roasted shoulder of pork, apple puree and cider gravy
• Pan fried cod, cauliflower cheese puree and sauce vierge
• Gruyere and caramelised onion, soft set tart (v)
Desserts:
• Rich chocolate and salted caramel tarté with vanilla cream
• Lemon posset, elderflower Jelly, honeycomb
• Toffee apple pie with butterscotch sauce and vanilla crème.