| Hot
Meals - Several Courses |
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Menu
1
(Make one selection from each course).
Fresh bread roll with butter.
Chicken liver parfait with salad garnish and
toast.
Tomato, avocado and mozzarella salad with herb dressing.
Homemade soup with croutons or parmesan biscuits - choose
from celery, tomato and basil, vegetable, mushroom, cream
of cauliflower, French onion, leek onion and potato.
Chicken paprika served with a selection of
fresh vegetables and timbale of savoury rice.
Traditional steak and kidney pie served with a selection of
fresh vegetables and buttered new potatoes.
A trio of sausages served with flavoured mash, a selection
of fresh vegetables and a robust onion gravy.
Fruits of the forest cheesecake.
Lemon lush pie.
Country apple pie served with fresh cream.
Coffee/tea with after dinner mints can be added for an additional
charge.
Menu
2
(Make one selection from each course).
Fresh
bread roll with butter.
Mini
lamb koftes with salad garnish and minted yoghurt.
Prawn, avocado and rocket salad with lemon and dill dressing.
Spinach, bacon, feta and olive salad with olive oil and herb
dressing.
Goats cheese and tomato tartlet served with dressed mixed
leaves.
Pork
tenderloin wrapped in Parma ham in an apricot and cider sauce
served with a selection of fresh vegetables and new potatoes.
Braised beef stroganoff served with a selection of fresh vegetables
and timbale of savoury rice.
Plump breast of chicken stuffed with brie and bacon and coated
in a dijonnaise sauce served with a selection of fresh vegetables
and new potatoes.
Luxury fisherman’s pie - Pieces of fresh salmon, cod
and mussels in a rich cream and dill sauce topped with fluffy
mashed potato served with a selection of fresh vegetables
and new potatoes.
Slow cooked lamb shank served in a roasted pepper and rosemary
sauce with a selection of fresh vegetables, roast and buttered
new potatoes.
Treacle
tart served with custard.
Chocolate coated profiteroles filled with fresh cream.
Raspberry Pavlova served with fresh cream.
Chocolate fudge cake served with fresh cream.
Coffee/tea with after dinner mints can be added for an additional
charge.
Menu 3
(Make one selection from each course).
Fresh bread roll with butter.
Fresh melon fan served with Parma ham.
Smoked salmon roulade served with salad garnish and toast.
Platter of Italian cured meats with Mediterranean dips.
Chicken liver and bacon salad on a bed of mixed leaves with
honey and mustard dressing.
Fresh salmon fillets topped with garlic and herb crust served
on a lemon beurre blanc with a selection of fresh vegetables
and new potatoes.
Thick slices of roasted mustard beef in a rich red wine gravy
served with Yorkshire puddings and a selection of fresh vegetables
and buttered new potatoes.
Lemon and rosemary flavoured chicken breast served with roasted
vegetable couscous and a selection of fresh vegetables and
buttered new potatoes.
Loin of pork with apple confit wrapped in filo pastry served
with a selection of fresh vegetables and buttered new potatoes.
Lemon and lime rippler cheesecake with fresh cream.
Banoffi cream pie with fresh cream.
Sticky toffee pudding with caramel sauce.
Coffee/tea
with after dinner mints can be added for an additional charge.
Menu 4
(Make one selection from each course).
Fresh
bread roll with butter.
Thai beef salad on a bed of shredded leaves and chillies tossed
in a Thai style dressing.
Smoked fish platter with rocket salad and lemon mayonnaise.
Large open mushrooms stuffed with spinach and goats cheese
garnished with mixed leaves in a honey and mustard dressing.
Duck leg confit with spring onions and cucumber served in
tortilla wraps.
Duck breasts in a cassis flavoured jus served on a bed of
braised puy lentils with a selection of fresh vegetables and
new potatoes.
Rack of lamb baked with Mediterranean vegetables flavoured
with mint oil and accompanied by buttered new potatoes.
Roasted fillet of sea bass presented on roasted fennel with
a lemon dressing and served with a selection of fresh vegetables
and buttered new potatoes.
Beef Wellington in a wild mushroom and brandy sauce served
with a selection of fresh vegetables and new potatoes.
Summer pudding with fresh cream.
Triple chocolate cheesecake with fresh cream.
Sticky toffee meringue with fresh cream.
Coffee/tea
with after dinner mints can be added for an additional charge. |
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| Sample
Finger Buffet Menus |
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Menu1
Assorted cocktail sandwiches on wholemeal and white bread.
Selection of homemade cake - carrot cake/filled sponge/chocolate
cake/fruit cake.
Fresh fruit bowl.
Crisps.
Menu
2
Assorted cocktail sandwiches.
Assorted filled bridge rolls.
Mini pizzas with vegetarian and meat toppings.
Selection of bite size savoury pastries filled with mushroom/cheese
and ham/ chicken curry.
Slice of homemade quiche - mushroom/cheese and tomato.
Chicken satay sticks.
Cocktail sausage rolls.
Cheese and pineapple skewers.
Crisps.
Menu
3
Selection of dips with fresh vegetables and breadsticks (garlic,
devilled, spicy cheese).
Assorted filled bridge rolls.
Spicy chicken wings.
Snack size Mediterranean tortillas.
Mini pasties - Cornish/cheese and onion.
Selection of cocktail vol-au-vents -prawn and cucumber, egg
mayonnaise and tomato.
Bite size savoury tartlets - pizza and olive/salmon fillet/cheese,
herb and almond/egg and bacon/cheese and walnut/sausage and
mustard.
Cocktail sausage skewers.
Fresh fruit kebabs.
Menu 4
Assorted cocktail sandwiches.
Assorted filled bridge rolls.
Slice of homemade quiche - cheese, leek and mushroom/cheese
and tomato.
Bite size savoury choux buns - cheese and ham/cheese and herb/cheese
and salmon.
Stuffed nachos with salsa dip.
Selection of savoury bite size pastries - stilton and apple/feta
cheese/Mediterranean vegetables.
Selection of smoked salmon canapes.
Skewered cocktail sausages with mustard wrapped in bacon.
Homemade cake - carrot cake/chocolate cake/spiced apple cake/marmalade
fruit cake.
Menu
5
Selection of bite size Chinese dimsum (cocktail spring roll,
cocktail samosa, etc).
Selection of mini appetisers - cheese and chive nests/prawn
pate toasts/smoked salmon en croute/cheese pizza.
Skewered spicy chicken.
Rolled gammon with asparagus.
Assorted open sandwiches with vegetarian and meat topping.
Mini pizzas.
Selection of cocktail vol-au-vents filled with salmon and
cucumber/egg mayonnaise with tomato.
Savoury mini croissants filled with ham and cheese/salami/spicy
sausage.
Cheese and pineapple/cheese and grape skewers.
Mini chocolate eclairs filled with cream.
Menu
6
Selection of cocktail sandwiches.
Mini savoury pastry cups filled with Emmenthal and olives/turkey
and mushrooms/ham and Gouda/turkey curry.
Bite size Mediterranean tortillas.
Cheese and pineapple skewers.
Selection of Indian mini snacks - onion bhaji/vegetable and
spinach pakora/vegetable samosa.
Skewered tiger prawns.
Chicken satay sticks.
Skewered fresh melon wrapped in ham.
Selection of savoury canapes - ham and gruyere/chilli chicken
salsa/Thai beef.
Fresh fruit kebabs.
Homemade cake - carrot cake/chocolate cake/spiced apple cake/marmalade
fruit cake.
|
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| Sample
Fork Buffet Menus |
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Menu
1
Selection of speciality breads.
Chicken liver parfait with salad garnish and toast.
Goats cheese and tomato tart.
Honey and mustard glazed ham.
Goujons of chicken in a tarragon mayonnaise garnished with
grapes.
Lemon and herb couscous.
Potato and chive salad.
Mixed leaves in olive oil and garlic dressing.
Chunky coleslaw.
Belgian apple flan with fresh cream.
Menu 2
Selection of speciality breads.
Homemade soup - tomato and basil or leek, potato and onion
or fresh vegetable.
Glazed gammon with honey and mustard relish.
Cajun marinated fillets of chicken on a bed of shredded leaves.
Caramelized onion tart.
Waldorf salad.
Pasta with green pesto, peppers and poppy seeds.
Tomato, basil and onion salad with herby dressing.
Baby new potatoes tossed in olive oil and mint.
Fruits of the forest cheesecake.
Menu 3
Selection of speciality breads.
Galia and honeydew melon slices garnished with strawberries
and oranges.
Marinated whole salmon with mustard and dill mayonnaise.
Roast silverside of rare beef with horseradish crust.
Confit of duck served on a bed of salad leaves.
Leek, mushroom and cheese flan.
Mini pizzas with vegetarian and meat toppings.
Mushrooms a la Greque.
Potato and chive salad.
Bacon, avocado and lettuce salad.
Salade Nicoise.
Fresh cream chocolate filled profiteroles.
Menu
4
Selection
of speciality breads.
Hot and spicy tiger prawns with Thai dressing on a bed of
rocket.
Salmon and roasted pepper brochettes.
Jamaican jerk chicken.
Medallions of beef served on a bed of shredded chillies and
herbs.
Goats cheese and cherry tomato tart.
Meat/vegetable samosas.
Ceasar salad.
Spicy rice salad.
Homemade coleslaw.
Mange tout and baby tomatoes with olive oil dressing.
Hot buttered new potatoes.
Raspberry Pavlova with cream.
Menu 5
Selection of speciality breads.
Platter of smoked salmon, trout and mackerel with chilli jam.
Honey and mustard glazed ham.
Chicken fillets wrapped in Proscuitto.
Platter of Italian cured meats with Mediterranean dips.
Filo parcels stuffed with spinach, ricotta and parmesan.
Hot baby new potatoes tossed in olive oil and mint.
Greek salad with Feta and olives.
Pasta salad with prawns, salmon and tuna.
Endive, orange and walnut salad.
Tomato, mozzarella and avocado salad .
Banoffi Cream Pie.
Coffee/tea with after dinner mints can be added for an additional
charge.
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| Caribbean
Style Barbecue Menus |
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Menu
1
Orange and basil/mint kofte (lamb kebabs)
Cajun marinated chicken breasts
Grilled orange marinated salmon fillets
Spicy sausages
Selection of four freshly made salads
Garlic bread/French sticks
Menu 2
Peppered tuna steaks
Chicken satay sticks
Pork and pineapple kebabs
Lamb and mint patties
Selection of four freshly made salads
Garlic bread/French sticks
Menu 3
Devilled chicken breasts
Peppered 4oz sirloin steaks
Skewered tiger prawns
Marinated gammon steaks
Selection of freshly made salads
Garlic bread/French sticks
Menu 4
Large open mushrooms stuffed with spinach and melted cheese
Minted aubergine wedges
Vegetable kebabs
Chargrilled corn on the cob
Chargrilled potato skewers |
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| Barbecued
Desserts |
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Fruit kebabs with honey and lemon sauce |
| Fired
strawberry parcels with Kirsch |
| Chargrilled
bananas with rum butter glaze |
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| Big
Pan Menu - Meals for 50
guests cooked in a large 'paella pan' over a gas fired
burner. |
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Menu 1
Medley of mushroom risotto topped with spinach and shaved
parmesan and served with a selection of freshly made salads
OR
Mixed vegetable stir fry served on a bed of lemon couscous
with a selection of freshly made salads.
Menu 2
Thai
style chicken or fish curry served on a bed of pilau rice
with nan bread and a mixed salad
OR
Pork cassoulet served with crusty bread and butter and
a selection of freshly made salads
Menu
3
Canton stir fried strips of beef fillet served with saucy
noodles and a selection of freshly made salads
OR
Chicken paella - chicken, chorizo sausage, diced ham,
vegetables, saffron rice - served with a selection of
freshly made salad
Menu 4
Shellfish paella - mussels, squid, smoked ham, tiger prawns,
sacllops, saffron rice - garnished with tail-on king prawns
and served with a selection of freshly made salads. |
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| Barbecued
Spit Roast (Indoor or Outdoor) - Ideal
for informal events, our spit roasts will really impress
your guests! |
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Menu
1
BARBECUED HOG ROAST Whole
English porker spit roasted in a special roasting unit
in front of your guests. Served with fresh bread rolls,
apple sauce and stuffing, and a selection of freshly
made salads.
Menu
2
BARBECUED
LAMB ROAST
Prime
tender lamb spit roasted in front of your guests in
a special roasting unit. Served with fresh bread rolls,
mint sauce, and a selection of freshly made salads.
Menu
3
BARBECUED
CHICKEN ROAST
Succulent
chickens spit roasted in a special roasting unit in
front of your guests. Served quartered with fresh bread
rolls, cranberry sauce and stuffing, and a selection
of freshly made salads. |
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| Vegetarian
Suggestions |
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| Vegetable
pasta bake - pasta twists in a spicy tomato sauce with chunky
vegetables |
| Aubergine
and tomato bake - topped with melted cheese |
| Vegetable
lasagne |
| Mediterranean
Wellington - roasted vegetables mixed with mozzarella cheese
encased in puff pastry |
| vegetarian
Goulash - selection of vegetables in a rich tomato sauce flavoured
with paprika and finished with soured cream |
| Leek,
stilton and walnut pie |
| Vegetable
Bourguignon - with herb dumplings |
| Vegetable
stir fry - in a tangy sweet and sour sauce |
| Spiced
mushroom and aubergine medley - with apricot and almonds |
| Mushroom
and mascarpone cheese filo parcels |
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