National Motor Museum - Beaulieu

Please choose one table and your dessert.

Ploughman’s table

Handmade scotch eggs
Freshly baked sausage rolls
Mature cheddar and caramelised onion tarts
Sliced British ham
Crusty bread rolls with salted butter
Seasonal leaves
Tomatoes three ways

Mediterranean table

Salami Milano
Parma ham
Sliced chorizo
Roasted Piquillo and dill frittata
Feta and olive bowl
Chargrilled vegetable antipasti
Tomato, mozzarella and basil skewers
Grissini breadsticks

Vegan Table

Roasted vegetable and walnut pate
Maple glazed sprout skewers
Chargrilled watermelon slices, pomegranate and sesame seeds
Mini vegetable garden, beetroot hummus, baba ghanoush and toasted seeds
Seasonal leaves
Crusty bread rolls with olive oil
Root vegetable crisps, mango chutney

A choice of one of the following desserts:

Fresh berry and lavender mess
Homemade Mocha brownie
Blueberry and oat slice
Sliced lemon loaf

All served with a seasonal fruit platter, a selection of British cheeses and water biscuits

A choice of 2 of the following hot selections:

Pan seared bream, lemon and herb crushed potatoes,
roasted fennel and crushed garden peas
Cider infused pork belly, champ potatoes, braised red
cabbage, roasted apples and cider gravy
Slow cooked beef madras, fragrant rice, poppadum shards
and mango chutney
Mushroom wellington, steamed new potatoes, roasted
roots and pan gravy
Chargrilled chicken supreme, pan-fried gnocchi, tomato and
basil sauce, pecorino crisps
Beetroot and dill risotto, fresh watercress and black pepper
croutons

A choice of two of the following barbecue options
(May to September):
Butchers’ sausages served in a pretzel roll, homemade
ketchup, musters crispy onions and jalapenos
Buffalo chicken skewers topped with toasted sesame seeds,
fresh chilli and spring onions
Char-grilled beef burger, brioche bun, crisp leaves and
tomato chutney
Mushroom shawarma, toasted Khobez, sticky fig chutney,
crisp leaves and spring onions
Maple glazed sweetcorn ribs, Asian dipping sauce, toasted
sesame seeds, lime wedges and coriander

A choice of three of the following salad
selections:

Confit tomato penne, basil pesto, rocket and toasted
pine kernels
Red cabbage slaw, pumpkins seeds and spring onions
Fresh mint and lemon tabbouleh
Seasonal leaves, citrus dressing
Salted cucumbers, fresh ginger, lime, sesame and chilli
flakes
Sweet potato and fennel salad, soft green herbs and
Lemon dressing

A choice of one of the following desserts:

Fresh berry and lavender mess
Homemade Mocha brownie
Blueberry and oat slice

All served with a seasonal fruit platter, a selection of British cheeses and water biscuits.

Weddings, Corporate and Celebrations
(minimum 25 guests)

Hot smoked mackerel and caper pate crostini
Crispy fried calamari, lemon and dill mayonnaise
Beetroot cured salmon tartare, cucumber cup, herring roe and
fresh dill*

Handmade scotch quail’s eggs
Hand cut game terrine, fig chutney, peppery radish and watercress
Crushed garden peas and Parma ham cup*

Gruyere fondue, crispy leeks
Blue cheese mousse, port jelly and toasted walnuts
Baby vegetable maki, sriracha and wasabi mayonnaise*

Berry pavlova, rose Chantilly
Vanilla fudge
Mocha and white chocolate brownie

*Available as an enhancement for your wedding.
Weddings – 3 canapes per person £12.50pp.
Corporate and Celebrations - 5 canapes per person
£15.50pp.

Starters

Smoked salmon and gravadlax mousse with a medley of beetroot
Cured game terrine, pickled vegetables
Indian spiced king prawn brochette, pilau rice salad, chunky raita
Spiced butternut squash soup, shards of ham, toasted seeds
Pear and walnut salad with goats cheese pearls (V)
Red onion tarte tatin, green pesto dressing (V)

Main courses

British lamb rump, parsnip dauphinoise, fine beans, redcurrant madeira jus
Lemon and thyme rubbed chicken, vine tomatoes, black olives, basil crushed potatoes
21 day fillet of beef, pan fried wild mushrooms, crisp rosti potato, rich port wine jus
Duo of pan-fried duck breast & confit leg croquette, buttery Mash, tender stem broccoli, black cherry jus
Roast loin of pork, black pudding crumb, root vegetable puree, sage crusted chateau potatoes, cider glaze
Pan fried sea bass, warm minted new potatoes and pea salad, white wine cream sauce

Desserts

Cherry crème brulee tart, morello cherry compote
Summer berry pudding, clotted cream
Warm sticky toffee pudding, caramel sauce, crème anglaise
Vanilla pannacotta, panache of tropical fruit
Chocolate truffle torte, hues of chocolate
Baked cheesecake, textures of hazelnut

Sandwich Buffet

Selection of sandwiches and wraps
Freshly cut crudites & dips
Crisps

A choice of one of the following desserts

(a supplement of £4.95pp)

Fresh berry & lavender mess
Homemade Mocha brownie
Blueberry & oat slice
Sliced lemon loaf