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What ever the function we are happy to discuss your individual requirements and tailor our menus to fit around your requirements and budget. Below is a small example of what we can provide. As far as possible we use locally sourced ingredients Canapés Served by waitresses with drinks To be followed by 3 Course Meal Choose any 5 items Sesame Prawn Toasts Gravadlax Rolls with Dill Dip Asparagus Tips in Serrano Ham Marinated Olives and Feta Cheese (V) Pesto Crostini with Parmesan shavings (V) Anchovy, roast Pepper and Caper Crostini Smoked Salmon on Brown Bread Triangles Rare Roast Beef and Grainy Mustard on Bread Circles Wild Mushroom and Sun Dried Tomato Tartlets (V) Spinach, Ricotta and Pine Nut Filo Parcels (V) Baked Brie with Crudités and Bread Sticks (V) Green Lip Mussels with Hollandaise Sauce Baby Sausages with Mustard Mayonnaise Thai Crab Cakes with sweet Chilli Sauce Chicken Saté with Peanut Dip Bacon and Banana Rolls Peking Duck Pancakes Cheese Sables (V)
Canapés Served by waitresses where there is no sit down Party Choose 10 items
Cold Selection of sushi Chicken liver parfait crostini Asparagus tips rolled in Serrano ham Gravadlax rolls with a sweet dill mustard dip Smoked tuna rolls with spring onion and cucumber Smoked chicken avocado and walnut on herbed toasts Cherry tomatoes stuffed with crab and avocado mousse Carpaccio in chicory leaves with salsa Verde mayonnaise Smoked salmon parcels with smoked salmon mousse filling Celery sticks piped with Marinated olives and feta served with Rare roast beef and grainy mustard on seeded bread circles Chicken tikka cups with mango chutney and soured cream Smoked salmon on triangles of Oysters with Marinated Button mushrooms with Prawns Anchovy roast pepper and caper crostini Smoked haddock and prawn filo tartlets Marbled oriental quails’ eggs (V) Spanish tortilla wedges (V)
Hot Scampi and chips Aromatic King Prawns Peking duck pancakes Cheese and walnut sables (V) Angels and devils on horse back Thai crab cakes with sweet chilli dip Green lip mussels with béarnaise sauce Spinach, ricotta and pine nut filo triangles (V) Baby sausages with mustard mayonnaise dip Mini Thai vegetables in filo cups with ginger and sesame (V) Wild mushroom and sun dried tomato tartlets (V) Greek style meatballs with yoghurt and mint dip Baked brie and walnuts with crudités (V) Mini salmon fish cakes with tartar sauce Garlic mushrooms in breadcrumbs (V) Chicken sate with peanut dip Crispy prawn wontons Sesame Prawn toasts Mini eggs Benedict
Seated PartyServed to the table Choose one dish from each course StarterSmoked mackerel Pate Tomato, basil and mascarpone soup (V) Asparagus and pine nut tart with baby leaf salad (V) Prawns in a Marie rose sauce with avocado and lettuce Chicken liver, port and thyme pate Melon with
Served with fresh locally made bread
Main coursePeppered beef stroganoff Roast sirloin of beef with salsa Verde Chicken breast with calvados and pears Lamb shanks with port and redcurrant sauce Crispy duck leg confit with Pork tenderloin with gruyere and watercress sauce Slow roast pork belly with cider and cinnamon sauce Chicken breast in a mushroom, white wine and tarragon sauce Italian stuffed quail with sun dried tomato, olive and thyme sauce Porcini stuffed chicken with creme fraiche and wild mushroom sauce Timbales of red pepper with roasted vegetable and feta cous cous (V) Tenderloin of pork with a Gruyere and watercress sauce Chicken Curry with popadums and mango chutney Crepes with artichoke and mushroom filling (V) Pesto crusted racks of lamb with red wine jus Salmon with fennel, cucumber and dill salad Boned leg of lamb with rosemary gravy Duck breast in a port and berry sauce Salmon fillet in an herb hollandaise
Served with new potatoes or flavoured rice and a selection of seasonal vegetables
DessertsCrème brulee Syrup sponge pudding Chocolate orange mousse Lime and ginger cheesecake Individual meringue nests with strawberries Summer fruit compote with Lemon roulade with raspberries Lime mousse with shortbreads Chocolate and cherry tart Sticky toffee puddings Coffee and mintsCheese and biscuits can be added at a supplement
Buffet
StarterServed to the table Choose oneSmoked salmon mousse Warm Brie and cranberry tartlets (V) Mushrooms in a Salad of Prawns and quails eggs with a tomato dressing Country terrine with spiced pepper chutney Carrot and coriander soup (V)
Served with fresh locally made bread
Main courseChoice of four on the buffet tableHotMoroccan beef tagine Thai chicken and aubergine curry Chicken with pancetta white wine and mushrooms Rich braised beef with herb dumplings Baked Melanzane Parmigiano (V) South African lamb with apricots
Cold
Honey roast Wenlock edge ham Barbecued beef with horseradish and mustard Poached salmon with dill sauce and mayonnaise Chicken with a lime and coriander mayonnaise Roasted red pepper and Finn cheese tart (V)
Choice of four saladsGreen salad Potato and chive salad Tomato and mozzarella salad Couscous with roasted vegetables Chicory, blue cheese and walnut salad Spinach, feta and roasted aubergine salad with pine nuts Shredded carrot and raisin salad with peanuts Fennel and orange salad Rice and herb salad Mixed bean salad Greek salad
OR
Hot seasonal Vegetables and potatoes and rice
DessertsChoose 3 to be served from the buffet table
Chocolate torte Chocolate roulade Pavlova with seasonal fruits Baked orange and sultana cheesecake Strawberries with shortbreads and cream Hazelnut and raspberry roulade Apple tart with clotted cream Lemon cheesecake Key lime pie
Coffee and fudge
Cheese and biscuits can be added
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