Page 12 - Olive Tree Brochure 2024

Menu D

Starters
Smoked Salmon and Nicoise Salad
Oak Smoked Salmon with a Salad of New Potato, Olives, Capers, Baby Plum Tomatoes
and Crème Fraiche
Baked Camembert (v)
Oven Baked with Rosemary Focaccia and Spiced Plum Chutney

Gorgonzola and Pancetta Arancini
with Creamed Portobello Mushrooms, Basil Pesto and Wild Rocket and Parmesan Salad
Caramelised Pear and Beetroot Salad
with Whipped Goats Cheese, Soft Herbs and Candied Walnuts

Main Courses
A Duo of Celtic Pride Sirloin and Sticky Beef Short Rib
Roast Sirloin and Slow Cooked Beef Short Rib with Black Cabbage, Girole Mushrooms,
Caramelised Onions, Crispy Beef Fat Potatoes with Parmesan Truffle and Beef Jus
Roasted Loin of Cod
Paella Seasoned Roasted Loin of Cod with Chorizo, Sweet Potato, Steamed Tenderstem Broccoli,
Confit Plum Tomato and Fire Roasted Paella Sauce
Pave of Welsh Lamb
with Mini Shepherd’s Pie, Buttered Green Beans, Maple Glazed Carrot and Lamb Jus
Handcrafted Homemade Pie
Choose one From: Slow Braised Lamb Shoulder and Merlot, Roast Chicken, Pancetta and Leek
or Slow Braised Steak and Cheshire Pale Ale all made in Short Crust Pastry
With Creamy Mash, Glazed Carrots, Buttered Beans and Rich Gravy
Desserts

Black Forest Pavlova
Homemade Chocolate Meringue, Filled with Kirsch Cherry Compote. Vanilla Cream
and Frozen Cherry Yoghurt
Strawberry and Prosecco Panna Cotta
Vanilla Cream Panna Cotta with Wilted Strawberry and Meringue
Assiette of Desserts
Spring - Rhubarb and Custard Tart, Warm Honey and Stem Ginger Cake
and White Chocolate, Coconut and Lime Mousse
Summer - Lemon Meringue Tart, Mini Jam Roly-Poly and Strawberry and Lime Bavarois
Autumn - Boozy Cherry Frangipane Tart, Limoncello Drizzle Pudding
and Raspberry and White Chocolate Mousse
Winter - Pear and Belgian Chocolate Tart, Sticky Toffee Pudding
with Butterscotch Sauceand Salted Caramel Bavarois