Each occasion is unique to the individual and therefore it is beneficial to meet clients early in the planning stage so that the right menu can be recommended for the occasion. Menu proposals can then be forwarded, tailored to suit your own tastes and budget.
SAMPLE MENUS
Menu 1 A selection of Hot and Cold Canapés • • • Smoked Chicken and Parma Ham Roulade with a Red Onion Dressing • • • Pot Roasted Guinea Fowl with Madeira and Fresh Lime Served with Dauphinois Potato and a Medley of Fresh Market Vegetables • • • Blackcurrant Delice with Summerberry Compote
Menu 2 A selection of Hot and Cold Canapés • • • Crisp Tartlet of Plum Tomato, Parmesan and Basil on a Lambs Lettuce Salad • • • Roast Fillet of English Lamb with a Rosemary and Thyme Jus, served on a Crisp Rösti Potato with Extra Fine French Beans • • • Blood Orange Torte with Dark Chocolate Sauce
Menu 3 A selection of Hot and Cold Canapés • • • Lobster and Shrimp Gateau with Mango Salsa • • • Prime Fillet of Beef with a Rich Burgundy Sauce served with Fondant Potato and Fresh Asparagus • • • Grilled Peaches Soaked in Amaretto and served with Pistachio Ice Cream
Finger Buffet Menu Canapés of:
Cold 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
Hot 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 • • • From the Buffet Station Hot 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
Cold 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 • • • 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 • • • Cheese Table offering A selection of Farmhouse Cheese with Biscuits, White Grapes and Celery • • •