CANAPE MENU SELECT FIVE ITEMS: COLD SELECTION

Transcription

1 CANAPE MENU SELECT FIVE ITEMS: COLD SELECTION Cherry Tomato, Buffalo Mozzarella and Basil Skewers (v) Duck Liver Parfait, Plum and Ginger Chutney Tartlets Oak Smoked Salmon, Lemon and Herb Crème Fraiche on Toasted Rye Bread Creamed Goats Cheese and Black Olive Tapenade and Red Pepper Pesto (v) Mini Caesar Salads Crisp baby gem lettuce topped with or without bacon, parmesan, garlic croutons and Caesar dressing HOT SELECTION Asparagus Spears Wrapped in Prosciutto Crudo and Char Grilled Served with a shallot dressing Oriental Dim Sum (v) Served with a sweet chilli dipping sauce Thai Style Chicken Skewers with Satay Sauce Filo Wrapped King Prawns Mini Jacket Potaoes Topped with: cream cheese and chive (v), savoury mince or chilli con carne 7.95 per person

2 MENU ONE 6.95 per person Selection of Finger Sandwiches (v) Selection of Mini Creamed Cakes and Scones Coffee and Walnut Cake or Traditional Victoria Sponge Homemade Quiche Selection (v) MENU TWO 8.95 per person Selection of Finger Sandwiches (v) Selection of Mini Creamed Cakes and Scones Coffee and Walnut Cake or Traditional Victoria Sponge Homemade Quiche Selection (v) Mini Peppered Steak Pies Mini Pork Pies and Cocktail Sausage Rolls MENU THREE per person Selection of Finger Sandwiches (v) Selection of Mini Creamed Cakes and Scones Coffee and Walnut Cake or Traditional Victoria Sponge Homemade Quiche Selection (v) Mini Peppered Steak Pies Mini Pork Pies and Cocktail Sausage Rolls Homemade Crunchy Coleslaw (v) Tomato and Mozzarella and Basil Salad Garden Salad Traditional English Meat Platter Homemade Seasonal Wedges (v) All served with Tea and Coffee

3 MENU ONE per person Selection of Homemade Sandwiches (v) Homemade Seasonal Wedges with Sour Cream and Chive (v) Selection of Crudites and Dips (v) BBQ Chicken Drumsticks Mini Pork Pies with Brown Sauce Crispy Vegetable Wontons with Hoi Sin and Sweet Chilli Dipping Sauces (v) MENU TWO per person Selection of Homemade Sandwiches (v) Homemade Seasonal Wedges with Sour Cream and Chive (v) Selection of Crudites and Dips (v) Mini Beef and Salmon Burgers Filo King Prawns with Sweet Chilli Dipping Sauce Lamb Koftas with a Cucumber and Mint Raita Marinated Roast Vegetable Kebabs with a Red Pepper Pesto (v) MENU THREE per person Selection of Homemade Sandwiches (v) Homemade Seasonal Wedges with Sour Cream and Chive (v) Selection of Crudites and Dips (v) Cocktail Sausage Rolls and Mini Pork Pies Tandoori Chicken Skewers Selection of Meat and Vegetable Pizzas (v) Mini Peppered Steak Pies Indian Snack Selection (Vegetables spring rolls, vegetables samosas, onion bhajis, with a cucumber and mint raita, mango chutney and sweet chilli dipping sauce) MENU SELECTOR Additional items can be added to each menu for 2.50 per person, or swapped for any of the below items: Bruschetta Selection Cocktail Sausage Rolls Mini Pork Pies with Brown Sauce Mini Beef and Salmon Burgers Mini Peppered Steak Pies Lamb Koftas with Sweet Chilli Sauce Tandoori Chicken Skewers Filo King Prawns with Sweet Chilli Dipping Sauce Mini Savoury Pastries (v) BBQ Chicken Drumsticks

4 Selection of Meat and Vegetarian Hot Panini s Selection of Meat and Vegetarian Pizza s Crispy Vegetable Wontons (v) Marinated Roast Vegetables Kebabs (v) Indian Snack Selection (Vegetables spring rolls, vegetables samosas, onion bhajis, with a cucumber and mint raita, mango chutney and sweet chilli dipping sauce)

5 MENU ONE 6.95 per person Selection of Finger Sandwiches (v) Selection of Mini Creamed Cakes and Scones Coffee and Walnut Cake or Traditional Victoria Sponge Homemade Quiche Selection (v) MENU TWO 8.95 per person Selection of Finger Sandwiches (v) Selection of Mini Creamed Cakes and Scones Coffee and Walnut Cake or Traditional Victoria Sponge Homemade Quiche Selection (v) Mini Peppered Steak Pies Mini Pork Pies and Cocktail Sausage Rolls MENU THREE per person Selection of Finger Sandwiches (v) Selection of Mini Creamed Cakes and Scones Coffee and Walnut Cake or Traditional Victoria Sponge Homemade Quiche Selection (v) Mini Peppered Steak Pies Mini Pork Pies and Cocktail Sausage Rolls Homemade Crunchy Coleslaw (v) Tomato and Mozzarella and Basil Salad Garden Salad Traditional English Meat Platter Homemade Seasonal Wedges (v) All served with Tea and Coffee

6 HOT FORK BUFFET SELECTOR Select TWO hot items: Chef s Fiery Homemade Beef Chilli Con Carne (or Vegetable and Bean Chilli) Vegetable or Chicken Fajitas Bangers and Mash with Onion Gravy Lamb Shepherd s Pie Cottage Pie Steak, Mushroom and Yorkshire Terrier Ale Stew Vegetable Cobbler Beef or Vegetable Stroganoff Toad in the Hole Traditional Homemade Beef or Vegetable Lasagne Penne Bolognaise Mac n Cheese (v) Goats Cheese, Spinach, Lemon and Thyme Penne Pasta (v) Spinach and Ricotta Ravioli with Napoli Sauce (v) Roasted Mediterranean Vegetables and Potato Gnocchi (v) Chicken or Vegetable Tikka Masala Chicken, Lamb or Vegetable Rogan Josh Chicken or Vegetable Korma Baked Salmon Provencal Traditional Fish Pie Salmon Puttanesca Carved Turkey with Stuffing and Pan Gravy Carved Topside of Beef with Yorkshire Pudding and Onion Gravy ( 3.00 supplement per person) Carved Gammon or Pork ( 2.00 supplement per person) All served with Rice or Vegetables to accompany the dish and Buttered New potatoes (Additional dishes can be added at 3.00 per person) Select THREE salads: Caesar Salad Tomato, Red Onion and Basil Pesto Salad Panzanella Salad Roast Pepper, Artichokce and Bean Salad Mediterranean Vegetable and Pasta Salad Mint Yoghurt and Cucumber Salad Grated Carrot and Beetroot Salad Bombay Potato Salad Garden Salad Traditional Crunchy Coleslaw New Potato and Herb Mayonnaise Salad Tuna and Sweetcorn Pasta Tomato, Cucumber, Red Onion and Crisp Kos Lettuce Salad Three Bean Salad Fresh Fruit Salad

7 Select ONE additional dessert: Cream Filled Profiteroles with Chocolate Sauce Tiramisu Banoffee Fool White and Dark Chocolate Mousse Traditional Cheesecake with Various Toppings Traditional Apple Crumble and Custard Chocolate Fudge Cake Chocolate and Black Cherry Slice Forest Berry Eton Mess Lemon Posset with Forest Fruits per person (Minimum 20 people)

8 HOT SANDWICH BUFFET Select TWO sandwiches: Hot Pulled Pork in a Seeded Bun With a sage onion stuffing and Bramley apple sauce Hot Roast Topside of Beef in a Seeded Bun With confit balsamic red onions and creole mustard mayo Grain Fed Garlic Roasted Breast of Turkey With traditional stuffing and cranberry relish Tandoori Spiced Chicken Mint and coriander yoghurt Select ONE salad: Homemade Traditional Coleslaw Tomato, Red Onion and Basil Pesto Garden Salad Caesar Salad All served with homemade seasonal wedges per person

9 MINI HOG ROAST Roasted Leg of Pork with Crisp Crackling Honey Glazed Gammon Sage and Onion Stuffing and Apple Sauce Warm Deli Breads with Pickles and Mustards ½ Jacket Potatoes with variety of fillings Select ONE vegetarian item: Vegetable and Bean Chilli with Steamed Rice Goats Cheese, Spinach, Lemon and Thyme Penne Pasta Spinach and Ricotta Raviloi with Napoli Sauce Vegetable Tikka Masala with Steamed Rice Vegetable Stroganoff with Steamed Rice Slow Roasted Tomato and Vegetable Moussaka Roasted Mediterranean Vegetables with Potato Gnocchi and a Tuscan Tomato Sauce Select FOUR salads: Caesar Salad Tomato, Red Onion and Basil Pesto Salad Panzanella Salad Roast Pepper, Artichoke and Bean Salad Mediterranean Vegetable and Pasta Salad Tomato, Cucumber, Red Onion and Crisp Kos Lettuce Salad Three Bean Salad Grated Carrot and Beetroot Salad New Potato and Herb Mayonnaise Salad Fresh Fruit Salad Select ONE additional dessert: Cream Filled Profiteroles with Chocolate Sauce Tiramisu Banoffee Fool White and Dark Chocolate Mousse Traditional Cheesecake with Various Toppings Forest Berry Eton Mess per person

10 SET MENU ONE STARTERS Virgin Bloody Mary Soup (v) With a cheddar crouton Sweet Potato, Carrot and Ginger Soup (v) Leek and Potato Soup (v) With herb sippets Spiced Butternut Squash & Smoked Bacon Soup Finished with sour cream Creamy Woodland Mushroom and Pancetta Soup Topped with parmesan Traditional Prawn Cocktail With Marie Rose sauce and buttered rye bread Pan fried Breast of Chicken With a champ mash, thyme and orange scented carrots, tarragon veloute Char Grilled Breast of Chicken With honey and thyme roasted carrots and parsnips, roast garlic mash finished with a rich pan gravy MAIN COURSES Hot Smoked Salmon Sweet and sour beets, herb crème fraiche and baby watercress salad Smoked Haddock and Gruyere Tart Dressed leaves and tomato oil Suffolk Chicken Terrine Red onion confit and garlic crostini Duck Liver and Orange Pate Plum and ginger chutney toasted bloomer bread Ham Hock and Parsley Terrine Pickled red cabbage and sour dough bread Slow Roasted Belly Pork Celeriac puree scented with vanilla, fondant potato, finished with the cooking liquor North Atlantic Salmon Fillet Crushed new potatoes, roast Mediterranean vegetables, Gazpacho dressing Salt Roasted Loin of Pork With sweet potato and butternut squash gallette, bramley apple sauce, cider jus

11 DESSERTS Traditional Bread and Butter Pudding With cinnamon custard Dark Chocolate Cheesecake Finished with Amaretto biscuits and white chocolate sauce Chocolate Truffle With a vanilla cream and cinder toffee Chocolate Ganache Tart With a Seville orange marmalade compote Summer Berry Eton Mess for the Adults Laced with a little Cointreau and topped with a raspberry sorbet Brandy Snap Basket Filled with strawberry mousse, topped with macerated strawberries Cream Filled Profiteroles With a salted caramel sauce Sticky Toffee Pudding Toffee sauce and vanilla ice cream Individual Apple Crumble With traditional custard White Chocolate Crème Brulee With short bread fingers COFFEE AND MINTS ONE choice per course per person TWO choice per course per person All menu choices and pre-orders to be provided no later than 10 days prior to your event Why not add a cheese board? per table (up to 10 people) To include: Four local cheeses (1 soft, 1 cheddar, 1 blue, 1 goats), Chutney, Biscuits, Bread, Grapes and Celery plenty to go round!

12 SET MENU TWO STARTERS Roast Rep Pepper & Tomato Soup (v) With a cheddar and Lea and Perrins crouton Oxtail and French Onion Soup (v) Curried Butternut Squash, Sweet Potato & Coconut Soup (v) Coriander crème fraiche Minestrone Soup With smoked bacon and parmesan Wild Mushroom and Pancetta Soup Finished with truffle oil Red Mullet Escabeche Spiced aubergine puree, coriander pistou MAIN COURSES Rare Duck Breast and Waldorf Salad Walnut and chive vinaigrette Chicken Liver and Truffle Parfait With red onion compote and toasted brioche Confit Duck Leg and Prosciutto Terrine Baby leeks and prune puree, toasted sour dough King Prawn Cocktail Avocado, pink grapefruit and cucumber, saffron rouille Prawn and Crab Bisque Scented with pernod and topped with melted gruyere cheese Char Grilled Lamb Rump Garlic and thyme fondant potato, Moroccan spiced vegetables and pan jus Braised Lamb Shank With creamed mash and honey roasted seasonable vegetables Corn Fed Chicken Breast Parmesan and chive croquette, confit garlic jus Herb and Gruyere Crusted Cod Loin Crispy polenta cake, garden pea and mint dressing Roast Sirloin of Beef Traditional roast potatoes, homemade Yorkshire pudding, tender stem broccoli and a horseradish cream with lashings of onion gravy Confit Duck Leg Dauphinoise potatoes, puy lentil salsa and slow roasted vine cherry tomatoes Pan Fried Sea Bass Fillet With parmentier potatoes, sautéed green beans, courgette and cherry tomatoes, finished with herb dressing

13 DESSERTS Dark Chocolate Fondant With chocolate ice cream Assiette of Chocolate With raspberries two ways Homemade Bitter Chocolate Tart Mango sorbet and coulis Vanilla Panna Cotta Basil and cracked black pepper macerated strawberries Warm Braeburn Apple and Almond Tart With crème anglaise and pistachio ice cream Glazed Lemon Tart With clotted cream and raspberry sorbet Chilled Lemon Souffle With a Yorkshire Rhubarb compote and short bread biscuits COFFEE AND MINTS ONE choice per course per person TWO choice per course per person All menu choices and pre-orders to be provided no later than 10 days prior to your event Why not add a cheese board? per table (up to 10 people) To include: Four local cheeses (1 soft, 1 cheddar, 1 blue, 1 goats), Chutney, Biscuits, Bread, Grapes and Celery plenty to go round!

14 ITALIAN Select TWO hot items: Traditional Homemade Beef or Vegetable Lasagne Penne Bolognaise Salmon Puttanesca Mac n Cheese (With or without pancetta) Goats Cheese, Spinach, Lemon and Thyme Penne Pasta Spinach and Ricotta Ravioli with Napoli Sauce Roasted Mediterranean Vegetables and Potato Gnocchi Select THREE salads: Caesar Salad Tomato, Red Onion and Basil Pesto Salad Panzanella Salad Roast Pepper, Artichoke and Bean Salad Mediterranean Vegetable and Pasta Salad All served with Warm Breads, ½ Jacket Potatoes and Traditional Meat and Vegetable Anti-pasti Fresh Fruit Salad Select ONE additional dessert: Cream Filled Profiteroles with Chocolate Sauce Tiramisu Banoffee Fool White and Dark Chocolate Mousse Traditional Cheesecake with Various Toppings Forest Berry Eton Mess per person INDIAN Select TWO hot items: Chicken or Vegetable Tikka Masala Chicken, Lamb or Vegetable Rogan Josh Chicken or Vegetable Dopiaza Chicken or Vegetable Korma Lamb or Vegetable Balti Select THREE salads: Mint Yoghurt and Cucumber Salad Grated Carrot and Beetroot Salad Bombay Potato Salad Aloo Ghobi Salad Garden Salad Accompanied with Steamed Rice, Onion Bhajis, Naan Bread, Poppadum s and Dips

15 Fresh Fruit Salad Select ONE additional dessert: Cream Filled Profiteroles with Chocolate Sauce Tiramisu Banoffee Fool White and Dark Chocolate Mousse Traditional Cheesecake with Various Toppings Forest Berry Eton Mess per person ENGLISH Select TWO hot items: Bangers and Mash with Onion Gravy Lamb Shepherd s Pie Cottage Pie Steak, Mushroom and Yorkshire Terrier Ale Stew Vegetable Cobbler Beef or Vegetable Stroganoff Toad in the Hole Traditional Fish Pie Select THREE salads: Traditional Crunchy Coleslaw New Potato and Herb Mayo Salad Garden Salad Tuna and Sweetcorn Pasta Grated Carrot and Beetroot Salad All served with Warm Breads, ½ Jacket Potatoes, sliced English Meat Platter and a Smoked and Pickled Fish Selection Fresh Fruit Salad Select ONE additional dessert: Cream Filled Profiteroles with Chocolate Sauce Tiramisu Banoffee Fool White and Dark Chocolate Mousse Traditional Cheesecake with Various Toppings Strawberry Eton Mess per person

16 MEXICAN HOT ITEMS: Chef s Fiery Homemade Beef Chilli Con Carne or Vegetable and Bean Chilli Chicken or Vegetable Fajitas Cheesy Nachos with Sour Cream, Tomato Salsa and Guacamole Select THREE salads: Traditional Crunchy Coleslaw Garden Salad Tomato, Red Onion and Basil Salad Tomato, Cucumber, Red Onion and Crisp Kos Lettuce Salad Three Bean Salad All served with Corn on the Cob, Warm Breads and ½ Jacket Potatoes Fresh Fruit Salad Select ONE additional dessert: Cream Filled Profiteroles with Chocolate Sauce Tiramisu Banoffee Fool White and Dark Chocolate Mousse Traditional Cheesecake with Various Toppings Forest Berry Eton Mess per person

17 VEGETARIAN OPTIONS STARTERS Slow Roasted Plum Tomato and Cheddar Tart With chive hollandaise Mediterranean Vegetable Roulade With a tapenade dressing Greek Salad With tomato, cucumber, black olive and roast peppers, finished with a lemon and mint dressing Goats Cheese Mousse With saffron pickled baby vegetables Wild Mushrooms on Toasted Onion Bread Tarragon beurre blanc MAIN COURSES Tomato, Beetroot and Roast Pepper Stack Glazed with goats cheese, French bean and shallot salad Wild Mushroom and Artichoke Pithivier Shaved fennel, celeriac and herb slaw Roast Mediterranean Vegetable and Potato Gnocchi Warm chunky tomato dressing Chianti Marinated Shallot Tarte Tatin Braised fennel and baby carrots, crispy potato straws Portobello Mushroom Topped with Dolcelatte cheese, toasted hazelnut, black olive and herb cous cous