We appreciate that each occasion is unique to the individual and therefore find it beneficial to meet our clients early in the planning stage so that we can recommend the right menu for the occasion. We can then forward our menu proposals tailored to suit your own tastes and budget.


Menu 1
A selection of Hot and Cold Canapés
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Smoked Chicken and Parma Ham Roulade with a Red Onion Dressing
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Pot Roasted Guinea Fowl with Madeira and Fresh Lime
Served with Dauphinois Potato and a Medley of Fresh Market Vegetables
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Blackcurrant Delice with Summerberry Compote

Menu 2
A selection of Hot and Cold Canapés
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Crisp Tartlet of Plum Tomato, Parmesan and Basil on a Lambs Lettuce Salad
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Roast Fillet of English Lamb with a Rosemary and Thyme Jus,
served on a Crisp Rösti Potato with Extra Fine French Beans
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Blood Orange Torte with Dark Chocolate Sauce

Menu 3
A selection of Hot and Cold Canapés
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Lobster and Shrimp Gateau with Mango Salsa
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Prime Fillet of Beef with a Rich Burgundy Sauce
served with Fondant Potato and Fresh Asparagus
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Grilled Peaches Soaked in Amaretto and served with Pistachio Ice Cream

Finger Buffet Menu
Canapés of:

Smoked Salmon and Dill on Bruschetta
Roasted Red Peppers with Pesto Dressing on Crostini
Canapés of Goose Liver Pate
Cantaloupe, Galia and watermelon kebabs with mint
Tartlets of Wild Mushrooms with Thyme
Duck Liver Pate on Toasted Ciabatta with Onion Jam
Sun blushed Tomato and Feta Cheese on Bruschetta
Ciabatta with Buffalo Mozzarella, and a Tomato and Basil Puree
Goat’s Cheese Blinis
Giant Mediterranean Prawns

Seared Fillet of Beef on Bruschetta
Mini Beef and Sweet Pepper Kebabs
Thai Crab Cakes with a Sweet Chilli Sauce
Roasted Asparagus wrapped in Prosciutto
Mini Honey Glazed Newmarket Sausages with a Whole Grain Mustard Dip
Mini Fish and Chips
Mini Yorkshire Puddings with Roast Fillet of Beef and Horseradish
Sweet Potato Cakes with Cranberry Relish
Sesame Prawn Toast

Hot and Cold Buffet Menu
A Substantial Selection of Hot and Cold Canapés as a first course
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From the Buffet Station
Roast Leg of English Lamb with Rosemary and Thyme (carved in the room)
Stir Fried Fillet of Beef with Oriental Vegetables and Fresh Egg Noodles
Baked Sea Trout with Coriander and Fresh Lime
Wild Mushrooms and Asparagus in Crisp Puff Pastry

A Medley of Mange Tout, Sugar Snap Peas and Fine Beans
Rosemary and Garlic Roasted New Potatoes

Breast of Suffolk Chicken with Coronation Sauce
Baked Honey Roast Ham with Peach Preserve
Cold Rare Fillet of Scottish Beef with Horseradish Sauce
Terrine of Norfolk Duck with Autumn Fruit Chutney
Terrine of Chargrilled Chicken and Roasted Peppers

Seafood Platter to include
Scottish Lobster, Spider Crab Claws, Shrimps, Giant Mediterranean Prawns,
Dressed Cromer Crab and Cold Poached Salmon

Greek Style Salad
Spicy Penne Pasta Salad
Roasted Vegetable Cous Cous
Tomato, Mozzarella & Pesto Salad
Bowls of Crispy Mixed Salad Leaves
Saffron Rice Salad

A selection of Freshly Baked Continental Breads
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From the Pudding Table
Salad of Summer Berries with Thick Devonshire Cream
Trio of Chocolate Mousse with a Baileys Sauce
Tarte au Citron with Fresh Raspberries
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Cheese Table offering
A selection of Farmhouse Cheese with Biscuits, White Grapes and Celery
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