• Warm Duck Salad with Mango Dressing.
• “Posh” Prawn Cocktail.
• Roasted Red Pepper and Tomato with Garlic Croutons.
• Fans of Honeydew and Galia Melon , Lemon Sorbet and Fresh Raspberries, served with a raspberry coulis.
• Thai Fish Cakes with Sweet Chilli Sauce.
• Chicken Liver Parfait served with onion marmalade and warm brioche.
• Salad Nicoise.
• Smoked Salmon Cheesecake.
• Warm Chicken Salad with balsamic dressing.
• French Bean, Warm Beetroot, Roquefort, Walnut and Chive Salad with a walnut oil dressing and crème fraiche.
• Baked Egg in a Wild Mushroom Tartlet.
• Mackerel Tartare with Poached Quails Egg with a Peppercorn Dressing.
• Oven Roasted Flat Mushroom Stuffed with Spinach and Ricotta served with Wild Rocket.
• Spiced Carrot and Coriander Soup.
• Baked Goat’s Cheese and Walnut Bruschetta served on a bed of tossed salad leaves.
• Gazpacho served with olive bread crostini.

Download pdf of Starters menu

Fish.

Seafood Profiteroles - prawns, smoked haddock and tuna bound in lemon mayonnaise.(c)
Mini Thai Fish Cakes with a chilli and coriander dip. (h)
Smoked Salmon Triangles with fresh lemon and black pepper.(c)
Mini Fish and Chips served in a paper cone. (h)
Smoked Salmon and Cream Cheese Croissants.(c)

Meat.

Homemade Spicy Meatballs with a salsa dip. (h)
Mini Yorkshire Puddings with roast beef and horseradish. (h)
Mini Choux Buns filled with stilton and crispy bacon. (h/c)
Honey Mustard Cumberland Sausage Pieces served with a Cumberland sauce. (h)
Cumin Scented Mini Lamb Koftas with a fresh mint riata. (h)
Aromatic Duck Pancakes with Hoi Sin Dip. (h)
Coconut Chicken Skewers with a fresh mango salsa. (h/c)
Mini Lamb Kebabs with fresh mint mayo. (h)
Lime and Coriander Chicken Skewers. (h/c)
Honeydew Melon Balls with smoked ham rosettes.(c)
Asparagus, Proscuitto and Goats Cheese Cigars. (h/c)

Vegetarian.

Quails Eggs with celery salt.
Filo Cups filled with guacamole and salsa.
Cherry tomato, mozzarella and fresh basil sticks.
Mini Quiches with goats cheese and red onion, salmon and watercress or stilton and leek.
Potato Cakes topped with brie and cranberry.
Pumpernickel Crostini with avocado and pea hummus.
Baby Bakers with Gruyere cheese.

Sweet Selection.

White Chocolate Mint Mousse served in a shot glass.
Mini Fruit Pavlovas.
Flourless Chocolate Brownies.
Crème Brulee China Spoons.
Dark Chocolate Cups with Cream and Fresh Fruit.
Sliced Fresh Fruit Platter.
Moist Carrot Cake Cubes.

KEY (H) Best served hot (h/c) Great Hot or Cold.

Some items subject to availability and seasonal changes.

Download pdf of Canapés menu

Finger.

Sandwich Selection: Egg mayonnaise, tuna and cucumber, roast turkey, mustard and spinach
Cocktail sausages baked in honey and mustard
Spicy chicken tortilla wraps
Smoked salmon and cream cheese croissants
Honeydew melon wrapped in parma ham
Cherry tomato, mozzarella and fresh basil
Baby baked potatoes with olive oil, rosemary and garlic. Served with garlic mayo dip
Fruit bowl/platter
A selection of sliced cakes.

Cold Fork.

Cold beef stroganoff - strips of roast beef, raw mushrooms, sour cream and gherkins
Tarragon chicken - boneless Chicken bound in Tarragon, cream cheese mayonnaise and celery
Tower of mediterranean prawns - with a rich tomato, basil and crème fraîche sauce
Smoked chicken- mango and pine nuts with a mango dressing
Poached salmon fillet - served with a lemon and dill mayonnaise
Rare roast beef - with horseradish sauce
Goats cheese and red onion tart
Hot minted new potatoes
Green salad
Sliced tomatoes, black olives and mozzarella
Traditional coleslaw
Moroccan rice salad
Fresh berry basket - strawberries, raspberries and blueberries, served with créme fraîche and shortbread crisp
Lemon and lime tart - with raspberry compote
Cheese and biscuits
Traditional teas and filter coffee


Hot Buffet.

Chicken with wild mushrooms and Madeira
Rich beef bourguignon ~ steak braised gently in red wine, bacon, garlic, mushrooms and onions
Sauté of chicken with oyster mushrooms, black olives and sun-dried tomatoes
Escalope of turkey rolled with parma ham in turkey and cranberry jus
King prawns tossed in garlic, spring onions and ginger
Salmon poached in oyster mushrooms and muscadet
Chicken sautéed with red peppers, spring onions and a chilli black bean sauce



Download pdf of Buffet menu

• Greek Salad- Layers of feta, tomatoes, olives, onions, cucumber and fresh mint.
• Chinese salad - bean shoots, peppers, mange tout, carrot, baby corn, sesame seeds, olive oil and soy sauce.
• Cous cous with roasted vegetables.
• Spicy coleslaw with caraway seeds.
• New potatoes and mustard seed mayonnaise.
• Five leaf salad with lemon dressing.
• Tomato and basil citadel or tomato, red onion and chives.
• Pasta, tomato, mint and mayonnaise.
• Cucumber, natural yoghurt and fresh mint.
• Spiced Rice - yellow rice, wild rice, red and green peppers, apricots and almonds bound in a light dressing.
• Waldorf - apple, walnut and celery.
• Shredded Red Cabbage and Crumbly Stilton bound in mayonnaise.
• Fresh spinach with raw mushrooms and croutons.
• Potato Gratin- layers of sliced potato baked in cream and gruyere cheese.
• Minted Buttered New Potatoes.
• Mediterranean Roasted Vegetables.
• Baby Baked Potatoes with garlic and fresh fine herbs.
• Vegetable Medley- baton carrots, baby corn, fine French beans and mange tout.
• Fine French Beans, Garlic, and Spring Onions lightly sautéed in olive oil.

Download pdf of Salads menu

Hot Sit Down.

Escalope of turkey rolled with bacon, served with a turkey and cranberry jus
Roast Pork Steak served on a bed of potato and onion mash with a light Dijon mustard sauce
Supreme of Chicken with a red wine, mushroom and roasted garlic sauce
Casseroled Rump with Port
Traditional Steak and Ale Pie with puff pastry topping
Minted Glaze lamb with Redcurrant Sauce
Loin Pork Chop with Apple and Port Sauce


To accompany the above
Minted new potatoes
Baby roast potatoes with fine herbs (oven required)
Creamed potatoes with mustard seeds or saffron
French beans with shallots and butter
Buttered mange tout
Mange tout, green beans, baby corn and carrots
Saffron rice

Download pdf of Main course menu

Dinner.

Roasted Red Pepper and Tomato Soup with mozzarella crouton
Scallops and Thai Fish Cakes served on a bed of wild rocket and a drizzle of balsamic dressing
Warm Smoked Chicken Salad with Raspberry Dressing

Pimms Sorbet

Medallions of Fillet Beef with a shallot and burgundy jus
Parma Ham wrapped Chicken Breast filled with chicken liver parfait served with a green peppercorn and brandy sauce
Fillet of Salmon wrapped in leeks served with a chablis and shallot cream.
Dauphinois Potatoes
Vegetable Medley ~ baby corn, mange tout, baton carrots and french green beans

Hot Chocolate Fondant Pudding
Champagne and Strawberry Pavlova

Download pdf of Gormet menu

• Chocolate truffle cake laced with Grand Marnier
• Rich Chocolate Mousse in a tulip basket with Crème Anglaise, topped with toasted almonds
• Exotic Fruit Salad
• Fresh Strawberries, Raspberries and Blueberries
• Lemon Meringue Roulade with Raspberry Compote
• Mascarpone Cheesecake with Lemon Curd served with a Blueberry Sauce
• Chocolate Profiteroles
• Butterscotch Profiteroles with roasted almonds
• Raspberry Pavlova
• Lemon Tart with fresh raspberry compote
• Chocolate Marquise with Crème Anglaise
• Individual Summer Puddings
• Nectarine and Blueberry Gallette
• Walnut and Honey Roulade, whiskey cream and toffee sauce
• Cheeseboard with biscuits, grapes and celery

Download pdf of Deserts menu