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)

• Rich chocolate and salted caramel tarté with vanilla cream

• Lemon posset, elderflower Jelly, honeycomb

• Toffee apple pie with butterscotch sauce and vanilla crème.