Menu A - Silver Served

Seasonal Drink on Arrival - oo0oo-
~~~
Smoked Salmon Terrine with Tiger Prawns and Horseradish Crème Fraîche
Bakers Basket of Mixed Bread Rolls
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*Twice Cooked Shoulder of Lamb with Roasted Root Vegetables
served with a Port and Red Wine Sauce
Fresh Seasonal Vegetables and Potatoes
~~~
Baked Vanilla Cheesecake served with Blueberry Compote and Summer Berries
~~~
Ground Coffee with Mints

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* Can be substituted for Traditional Roast Leg of English Lamb with Yorkshire Pudding topped with Onion Marmalade served with a Rich Redcurrant Jus Bucks Fizz Reception

Menu B - Hot and Cold Fork Buffet Menu

Seasonal Drink on Arrival - oo0oo-
~~~
HOT CHOICE
Beef Bourguignon with Mushrooms, Red Wine Gravy and Herb Dumplings
Roasted Cap Mushrooms stuffed with Goats Cheese and Basil Risotto
~~~
COLD CHOICE
Poached Darne of Scottish Salmon with Peeled Prawns and Marie Rose Sauce
Chargrilled Chicken Breast with Lemon Mayonnaise
Glazed Ham Loin with Honey and Sweet Mustard
Sliced Plum Tomato and Sweet Red Onion Salad
Mediterranean Penne Pasta Salad
Crunchy Coleslaw
Dressed Mixed Salad – Mixed Leaves, Julienne of Tomatoes, Cucumbers & Peppers
Hot New Potatoes – Dressings and Sauces
Pilaf Rice
Bakers Basket of Mixed Bread Rolls
~~~
Individual Eton Mess with Sticky Meringue and Raspberries
~~~
Ground Coffee with Mintss

Menu A - Silver Served

Roast Mediterranean Vegetable Soup with Herb Croutons
Bakers Basket of Mixed Bread Rolls
~~~
Baked Breast of Chicken stuffed with Cheese and Asparagus wrapped in Pancetta
and served with a Cream Gravy
Fresh Seasonal Vegetables and Potatoes
~~~
Rhubarb Crème Brulée with Ginger Shortbread Biscuit
~~~
Ground Coffee with Mints

Menu B - Hot Fork Buffet

Roasted Salmon Delice with Flaked Haddock
Potato Salad and Caper Lemon Dressing
Bakers Basket of Mixed Bread Rolls * * *
~~~
Homemade Steak, Mushroom and Guinness Pie
Pan fried Chicken Strips baked in Thai Curry Sauce with Coconut and Lemon Grass
Fresh Seasonal Vegetables, Potatoes and Pilaf Rice
~~~
Chocolate Truffle Torte with Sweet Pineapple Slices and Strawberries
~~~
Ground Coffee with Mints

Menu A - Hot Fork Buffet

Beef Bourguignon with Mushrooms, Red Wine Gravy and Herb Dumplings
Pan Fried Chicken Strips baked in a Thai Curry Sauce with Coconut and Lemon Grass
Roasted Cap Mushrooms stuffed with Goats Cheese and Basil Risotto
New Potatoes – Pilaf Rice
Bakers Basket of Mixed Bread Rolls
~~~
Please choose one sweet for the entire party at the time of booking:
Rhubarb Crème Brulee with Ginger Shortbread Biscuit
Chocolate Orange Truffle Pot with Strawberries
Lemon Posset with Summer Fruit Compote
English Cheese and Biscuits
~~~
Ground Coffee

Menu B - Finger Buffet

Cocktail Sandwiches in Brown and White Bread:
Gammon Ham with Tomato Chutney
Cheese and Tomato
Fresh Salmon and Cucumber
Egg Mayonnaise with Cracked Black Pepper * * *
~~~
Pork Pie with Pickles and Chutney
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The following served hot:
Cajun Crispy Potato Wedges with Sour Cream Dip
Rosemary and Honey Glazed Chicken Pieces
Cumberland Pork Sausages with a Sweet Plum Sauce
Homemade Mini Cornish Pasties
~~~
Please choose one sweet for the entire party at the time of booking:
Rhubarb Crème Brulée with Ginger Shortbread Biscuit
Chocolate Orange Truffle Pot with Strawberries
Lemon Posset with Summer Fruit Compote
English Cheese and Biscuits
~~~
Ground Coffee

Sample Menu

STARTERS
Lightly Spiced Roast Vegetable Soup with Minted Cream
Potted Crab flaked with Smoked Salmon, Mixed Leaf and Dill flavoured Crème Fraîche
Deep fried Seafood Risotto Croquettes with Tomato and Aubergine Caviar
Duo of Seasonal Melon with Pimms and Summer Fruit Compote
Yorkshire Pudding with Caramelized Onion Gravy
All the above served with Assorted Breads
MAIN COURSES
Roast Sirloin of Pink Beef with Yorkshire Pudding and Meat Gravy
Braised Neck of Lamb on Black Pudding Mash and Apple Gravy
Supreme of Chicken in Herb Crumb filled with Smoked Cheese and Asparagus on
a Seasonal Salad and Balsamic Dressing
Potato Gnocchi in Tomato Sauce with Char Grilled Mediterranean Vegetables,
grilled Mozzarella and Garlic Bread
Smoked Haddock on a bed of wilted Spinach glazed in a Mornay Sauce topped
with lightly Poached Egg
All the above served with Fresh Seasonal Vegetables and Potatoes
COLD CHOICE
Chilled Peeled Prawn Salad with Seasonal and Compound Salads
PUDDINGS
Belgian Chocolate Pudding with Cointreau and Chocolate Sauce
Spiced Apple Cheesecake with Apple Compote
Traditional Crème Brulée
Vanilla Panacotta and Chocolate Balsamic served with Poached Summer Fruits
Trio of Cheese with Celery and Grapes
BEVERAGES
Pot of Tea
Ground Coffee