canapes
Smoked salmon on blinis with sour cream and chives

Roasted new potatoes stuffed with a Portabello mushroom & thyme gratin V

Vegetable Samosas with a mint yoghurt

Thai fish cakes with a dipping sauce

Prosciutto & sage chicken skewers with red pepper aioli

Venison sausages with juniper and apple glaze

Bowl food
Wild mushroom risotto with toasted pine nuts (v)

Fragrant green Thai chicken curry

Lamb Tagine with cous cous

Puddings
Mini Apple crumbles served with clotted cream

Raspberry Cranachan served in shot glasses V

Starter
Twice baked cheese soufflé with a red pepper sauce

Main
Farm reared chicken breast with sun dried tomatoes, pine nuts and homemade pesto

Main Vegetarian
Stuffed aubergine rosace with mushrooms and chestnuts flavoured with cinnamon


Dessert
Chocolate roulade filled with cream and red fruits.

Cheese course

Canapes
Yorkshire pudding with roasted beef and horseradish
Monkfish wrapped in Pancetta served on an attractive china spoon
Mini shepherd pie in pastry case
New potatoes with smoked haddock and crème fraiche
Scallops wrapped in chorizo

Starter
Egg Florentine

Main course
Fillet of beef with Bearnaise sauce served with gratin Dauphinois
and green beans bundle

Vegetarian Option:
Stuffed aubergine rosace with mushrooms and chestnuts flavoured with cinnamon

Dessert
Pear Frangipane served with vanilla pod ice cream and Valrhona chocolate sauce.

Cheeseboard
Unpasteurised Brie, Stilton, vintage Gouda and Mont d’or, with grapes, celery oat biscuits

Evening food
Mini rolls with bacon, sausage and black pudding
Served with mustard and tomato sauce

Canapes
Goat cheese& onion jam on French toast
Smoked salmon Blinis with cream cheese with lemon and black pepper
Thai fish cake with sweet chilli dip
Mini Yorkshire pudding with rare beef and horseradish

Starter
Hot chicken liver parfait with a devilled sultana sauce, warm brioche and leek crisps

Vegetarian option: Roasted tomato and mozzarella tart tatin topped with fresh pesto and wild rocket

Main course
Chicken fillet on a potato rosti with a creamy watercress and spinach sauce with bundle of green beans and asparagus and leek string and canelle provencal courgette

Vegetarian option: wild mushroom risotto served with courgette sliver and parmesan shaving

Dessert
Apple and Toffee crumble tart with crème Anglaise and vanilla pod ice cream

Coffee and Cake

Evening food
Bacon and sausage rolls with caramelised onions
Portobello sandwiches for vegetarians

Canapes
Toasted goat’s cheese and onion jam crostini
Duck liver parfait on a crispy crouton with gherkins
Thai fish cake with sweet chilli dip
Roasted vegetables mini choux with mozzarella and fresh pesto

Starter
Tian of salmon gravadlax, avocado and potato with chive dressing

Rustic bread
Unsalted butter

Main course
Daube of beef braised with lardons, button onions and cumin
served with creamy mashed potato and julienne of seasonal vegetables

Vegetarian Main
Roasted butternut risotto topped with courgette slivers and grated parmesan cheese


Dessert tower
Vanilla crème brulee
Chocolate marquise shot
Mini lemon cheese cake
Boozy oranges in Grand Marnier
Eaton mess

Coffee and Bendicks mints

Cheeseboard
Red Leicester, Mature Cheddar, Colston basset stilton, unpasteurised brie served with celery, grapes and oat biscuit

Starters
Tian of Salmon Gravadlax, avocado and potato with chive dressing
or
A layered tian of goats cheese, roasted tomato and rocket with a basil dressing (v)
or
Roasted tomato & red pepper Soup (v)

Main Courses
Rack of lamb with redcurrant jus
Rosti potatoes
Ratatouille vegetables
or
Pan fried salmon with roasted peppers and a balsamic dressing
Rosti potatoes
Ratatouille vegetables

Vegetarian Option
Wild Mushroom Risotto

Dessert
Vanilla Panna Cotta with poached raspberries and tuille biscuit

Cheese and biscuits
with grapes and celery

Coffee & Mints

Starter
Scottish lobster roasted with crushed coriander & black pepper, served hot with lime butter sauce

Main Course
Fillet of Venison on juniper apple puree
and a red wine jus

Dessert
Vanilla Panna Cotta with a small diced
Exotic fruit salad and passion fruit coulis

Coffee
With Bendicks mints

Canapes
Smoked salmon and cream cheese wraps with rocket and cracked black pepper
Sun blushed tomato, boccacini mozzarella, roasted yellow pepper and basil leaf on a skewer V
Duck liver parfait on homemade brioche
Thai shredded beef in a refreshing cucumber cup

Individual tian of shaved Parma Ham with Vegetables a la Greque
& Parmesan Crisps

Vegetarian option
Individual tian of chargrilled aubergine with Vegetables a la Greque
& Parmesan Crisps V

Main Course
Noisette of Lamb with fresh Rosemary jus
Served with a bundle of asparagus and sprouting broccoli, corkscrew carrots on a mini rosti and Minted New Potatoes

Vegetarian option
Wild mushroom goulash with basmati rice and bundle of asparagus and sprouting broccoli, corkscrew carrots V

Desserts
Chocolate fondant with orange sorbet and Valrhona chocolate sauce
Garnish of half a strawberry

Cheese selection
Isle of mull cheddar
Barkham blue
Wigmore
Served with oat cakes and water biscuits grapes and celery

Canapes
Mini Focaccia topped with chargrilled vegetables
Smoked salmon blinis with soured cream and chives
Toasted goat’s cheese and onion jam crostini
Mini Yorkshire puddings with roast beef and horseradish


Starter
Tian of salmon gravadlax, avocado and potato with chive dressing

Main course
Roast sirloin of beef with Madeira sauce served with roasted potatoes and seasonal vegetables

Vegetarian option
Layers of Mediterranean vegetables topped with feta cheese and olive tapenade wrapped in filo pastry


Dessert
Assiette of dessert
Lemon cheesecake, chocolate marquise and red fruit Pavlova with raspberry coulis


Coffee and Bendicks mints

Canapes
shetland crab, saffron crème fraiche and keta on melba toast

‘hot shot’ of smoked haddock veloute finished with creamed parmesan
warm hoisin duck and spring onion pancake

hot mini beef wellington

smoked chicken, crème fraiche and mango salsa tartlet

tartlet with artichoke, garlic and truffle oil pate with shaved parmesan


Sweet Canapes
warmed blinis with lemon marmalade and lavender sugar

mini chocolate cup filled with zesty lemon and amoretti cream

canapés
Feta, melon, olive and mint skewers
Mini Focaccia with vegetable tapenade and mozzarella
Tartlet of duck liver parfait with golden sultanas soaked in brandy-small chive across the top
Whole grain mustard and Parmesan cheese palmiers

Appetisers
Prawn cocktail tian with lemon and paprika dressing
Mix of large and small prawns with shredded iceberg and topped with rocket
or
Grilled mushroom Caesar salad with croutons V (no anchovies)

Main
Braised Shank of Lamb on the bone in a Redcurrant Jus
or
Salmon en Croute lattice topped with a plum tomato hollandaise
Mashed potato
Courgette stuffed
Glazed carrot
Beans wrapped in pancetta

Vegetarian option
Roasted vegetable lattice with feta cheese and plum tomato hollandaise
Dessert

Strawberry shortbread with vanilla whipped cream

Cheese and biscuits
A selection of cheeses with grapes, celery and cheese biscuits

Coffee and Mints

Canapés
Potted pork on a crostini with whole grain mustard and crackling
Smoked salmon and rocket wraps
Cheese Palmier V

Starter
Cured loin of English Lamb with basil oil fine slivers of Lincolnshire Poacher and a small salad of sautéed lambs sweetbreads

Vegetarian option
A warm English goats’ cheese crostini with onion jam and rocket lettuce
Fish course

Fillet of Sea Bass topped with a scallop wrapped in crispy British bacon, garnish of shredded fennel, spinach puree and saffron butter sauce

Vegetarian option
Wild mushroom risotto with rapeseed oil drizzle

Main course
Fillet of British Beef with a red wine jus
Potato and herb cake
Panache of turned vegetables

Vegetarian option
Roasted root vegetable pie with rosemary and thyme

Dessert
Warm Bakewell tart – Summer pudding – Vanilla pod Ice cream
Raspberry & Passion fruit sauce

Coffee and Bendicks mints

Cold:

Mini cheese scones with cream cheese and chives (v)
Smoked salmon and rocket mini wraps with lemon and black pepper
Thai beef in a refreshing cucumber cup
Cherry tomato, mozzarella and black olive skewers with fresh pesto (v)
Tandoori chicken strips with shaved cucumber

Hot:

Vegetable Samosas with a raita dip (v)
New potatoes stuffed with smoked haddock and crème fraiche
Mini chorizo sausages in red wine
Mini lamb burgers with mint yoghurt
Toasted goats cheese and onion jam crostini (v)
Salmon teriyaki on a bed of julienne vegetables, served in
an attractive china spoon

Sweet:

Vanilla crème brulee pot

Main courses in miniature

Cold Bowl Food:

Anti pasti- Chargrilled Mediterranean vegetables topped with mozzarella and pesto (v)
Chicken Caesar Salad with parmesan and anchovies
Oriental prawns on papaya and bean shoot salad

Hot Bowl Food:

Fragrant green Thai chicken curry
Saffron lamb and sweet potato Tagine with pistachios and sultanas
Cinnamon duck confit with sautéed pak choi
Rich vegetable goulash with sour cream and chives (v)
Peppered sirloin of Scottish beef on a horseradish mash
Chorizo and Zucchini Penne Pasta
Wild mushroom risotto with toasted pine nuts (v)
Savoury roasted vegetables and cous cous with feta cheese (v)


Choose any five of the above

We are passionate about using quality British cheeses

Starter

Tian of Salmon Gravadlax, avocado and potato with chive dressing

Main Course

Slow roasted shank of lamb with redcurrant jus
Champ potatoes
Ratatouille vegetables

Dessert

Vanilla Panna Cotta with exotic fruits, passion fruit coulis and a tuille biscuit

Cheese Board
On every table with grapes, celery and biscuits



Coffee and chocolates

Fillet of beef with Parmesan shavings

Sugar baked ham and fresh asparagus parcels

A selection fish
Smoked salmon- mussels- Gravadlax of salmon- prawns -fresh salmon-
Served with herb and garlic aioli mayonnaise

A pithivier of Mediterranean vegetables with Feta cheese and pesto

Salads

Hot new potatoes with melted butter and chives

A mixture of oak leaf, radicchio, frizzee and lollo rosso lettuce leaves

Beetroot and soured cream

Plum tomato and basil with tapenade

Carrot, apple and sultanas


Desserts

Vanilla panna cotta with raspberries

White and dark chocolate terrine

Lemon tart

Cheese course

Platters of British Cheeses
Grapes, celery and biscuits

Selection of quality sausages
Rump of Beef steaks
Jamaican Jerk chicken
Grilled red pepper and goats cheese (v)
Salmon fillets marinated in white wine and herbs wrapped in foil
Salads:
Hot new potatoes with melted butter and chopped herbs
Beetroot and soured cream salad with chives
Roasted tomato and olive salad
Mixed leaves
Carrot and apple salad with orange and sultana dressing

Desserts
Strawberries and cream
Lemon tart
Chocolate Cheesecake