Canapes

Toasted Goat's cheese & Onion jam crostini V.
Thai Fish cakes with Sweet Chilli dip.
Mini Yorkshire Puddings with roast Beef & Horseradish Sauce.
Smoked Haddock tartlets with Spinich & Hollandaise sauce.
Sausages with Honey & Mustard.

Starter
Smoked Salmon, Avocado & Prawn tian with rocket and Basil Oil.

Main
Loin of Lamb with Rosemary and Red Wine jus served with dauphinois Potatoes, bundles of Green Beans & turned glazed Carrots.

Assiette of Desserts
Lemon tart, Chocolate fondant & vanilla pod Ice Cream.

Cheeseboard with Oat Cakes & Water Biscuits, Grapes & Celery.

Coffee & Bendicks mints.

Canape Recption
Cold
Beef Carpaccio with Parmesan Cheese and Virgin Olive Oil
A Painter's Palate of Mini Cornets filled with Seafood

Hot
Mini Rosemary Focaccia topped with Chargrilled Anti Pasti
Ricotta and Almond Tart
Scallops wrapped in Pancetta
Porcini Gratin with White Truffle Oil

Desserts
Red Foaming Zabaglione
Mini Tiramisu

Assiette of Starters
A trio of Melon served with Ginger syrup, Wild Mushroom pate and ballotine of Salmon with Herb mayonnaise dressing.
Rustic Breads.

Main
Loin of English Lamb served on a Leek & Potatoe puree, julienne of vegetables with a Red Wine & Rosemary jus.
Vegetarian Option
Layered chargrilled Aubergine, Ratatouille and Spinach served on a Leek & Potatoe puree, julienne of vegetables and shaved Lincolnshire poacher.

Dessert
Assiette of Chocolate marquise and Raspberry mousse served with an Orange sorbet, Passion fruit coulis, and Almond praline tuille.

coffee & Bendicks mints

Canapés

Smoked Salmon & Rocket wraps.
Mozzarella, sun dried tomato and basil fritters with soured cream dip
Baked Parmesan & anchovy palmiers
Bruschetta Tomato & Mozzarella
Monkfish & Chorizo

Starter

A warm salad of toasted goat’s cheese with asparagus, cherry tomatoes and rocket topped with fresh pesto

Main Course

Rack of English lamb with it’s own jus and a drizzle of fresh mint sauce
Seasonal vegetables
Fondant potatoes with rosemary and sea salt

Assiette of Desserts
Lemon tart-Chocolate marquise-Red fruit vacherin
Raspberry coulis

Coffee and Mint Fondants


Evening buffet
Sausage and bacon sandwiches
Staffordshire oat cakes with bacon and melted cheese

Starter

Asparagus salad with Bengali roasted aubergine salsa.
-Wine suggestion: sauvignon Blanc

Fish

Spice crusted monkfish with tomato and lemon sauce
Wine suggestion: pinot grigio

Main

Rack of lamb with mint and onion sauce
Massala mashed potatoes or star anise rice

Stir fried green beans with garlic and sesame
Wine suggestion: pinot noir



Trio of desserts

Mango brulee, passion fruit tart & white chocolate & coconut ice cream in a brandy snap basket

Raisin, apple and mixed spice cheddar cheese pate served with fennel biscuits

Starter
Served on individual rectangular plates

Chicken skewers marinated with hot paprika
Mini Chorizo sausages
Char grilled salmon with Salsa Verdi
Guacamole, Feta cheese and red pepper wrap V

Vegetarian Starter

Guacamole, Feta cheese and red pepper wrap V
Traditional Tortilla with Montero jack cheeseV
Red onion corn tatino V
Courgette stuffed with goat cheese V

Served with
Rustic bread
Unsalted butter

Main course
Served on large open pasta plates

Breast of chicken with roasted red pepper wrapped in pancetta
Served on a bed of patatas bravas with fresh coriander drizzled with a saffron veloute garnished with vegetable crisp shavings
Served with
Julienne of green beans, courgettes, celeriacs and carrots served in bowl for the guest to help themselves


Puddings
Served on square dish per table
To cater for ten guests per table

Tropical fruit display in the centre of each platter with the following desserts

Mango parfait with passion fruit coulis
Maya chocolate marquise
Mojito syllabub


Coffee
Served in espresso cup
Cafetiere of fresh coffee
Served with milk and demerara sugar