Sample Menu.
Canapes, Starters, Main Courses, Desserts.

CANAPES HOT

Warm leek tartlets with fried leek topping
Selection of honey and herb cocktail sausages in a brown loaf basket
Honey cocktail sausages on a potato mash tartlet
Apricots wrapped in bacon
Seared marinated fillet of beef
Croutes of chicken and roquefort mousse
Baby baked potato with sour cream and caviar
Lemon chilli prawn sticks
Mini spring rolls with dipping sauce
Crab cakes on seaweed

CANAPES COLD

Parmesan shortbreads with parsley pesto and goat's cheese
Parmesan shortbreads with roasted cherry tomato and feta cheese
Herb pancakes with creme fraiche and red onion confit
Tomato and basil crostini
Aubergine and caviar crostini
Cheese and herb pate in mangetout
Smoked salmon on potato pancakes
Crostini of kiln smoked salmon and horseradish cream
Quails eggs on red pepper crostini
Asparagus wrapped in parma ham
Smoked oysters on rye bread with sour cream and tarragon

STARTERS

Baby spinach, avocado and crispy pancetta salad
Roasted quorn and berries salad
Three cheese terrine and salad
Tomato, anchovy and olive tart
Bacon, stilton and avocado kedgeree
Crostini with chicken livers, cognac and ginger butter
Marinated goat's cheese and roasted tomato salad
Roquefort tart with pears in lemon vinaigrette
Prawn, grapefruit and watercress salad
Thai fish cakes with dipping sauce
Kiln smoked salmon with cucumber and asparagus salad with lemon vinaigrette
Smoked duck breasts with tossed salad leaves
Roasted Mediterranean vegetable terrine

MAIN COURSES HOT

Smoked haddock creamy fisherman's pie
Super salmon, tomato and basil stack
Filleted salmon filled with julienne of leeks, fennel and courgettes in pastry with lemon butter
Roasted turbot on a bed of turned vegetables in nage sauce
Roasted cod on butter beans with tomato and herb sauce
Roasted saville minted chicken
Roasted poussin on a bed of Mediterranean vegetables
Oven roasted quail breast on a potato cake with wild mushrooms
Roasted guinea fowl with thyme, wild mushrooms and garlic bubble and squeak
Guinea fowl in lime and ginger sauce
Roasted spiced duck breast with honey and soy sauce
Crispy confit of duck with Chinese spices
Galantine of duck Lamb shank with garlic, rosemary and butter beans
Rack of lamb with wild mushrooms and red wine sauce
Roasted best end of lamb on a crosti
Fillet of beef with pesto and Mediterranean vegetable ragout
Roasted split sirloin of beef with wild mushrooms
Roasted joints of various meats

COLD

Fresh poached salmon with cucumber and dill sauce
Salmon in a brioche crust
Kiln smoked salmon with a mango salsa
Rare roasted rib of beef with mustard crust
Peppered fillet of rare beef with stilton and red onion salad
Honey roasted gammon on the bone
Galantine of chicken filled with Mediterranean flavours
Chicken, pawpaw, wild rice, pine nuts and lime salad
Coronation chicken
Boned duckling stuffed with chicken, pork, lentils and herbs

Selection of home-made bread

DESSERTS

Vanilla bavarois with seasonal fruits
Almond meringue with apricot sauce
Summer pudding with raspberry coulis
Bread and butter pudding with apricot compot and clotted cream
Orange and lemon tart
Creamed sweet rice with fruits
Pannacotta with raspberries
Honey and pine kernel semi-freddo
Lemon polenta cake with rosemary syrup and raspberries
Chocolate nut torte with seasonal fruits
Chocolate pots with orange and polenta biscuits
Lemon jellies with passion fruit sauce
Frozen white chocolate mousse, fruits and honey wafers
Pecan shortbreads with strawberries and strawberry coulis