FINGER FOOD for 9 ITEMS. Choose from the following selections

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Flora Adams
5 years ago
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1 EVENTS MENU

2 FINGER FOOD for 9 ITEMS Choose from the following selections Selection of Sandwiches Selection of Vol-au-Vents Tortilla Wraps with a selection of fillings Chilli Chicken Skewers Assorted crispy Vegetable Crudities with Guacamole and Soured Cream dips Potato Wedges with a Salsa Dip Chicken Drumsticks Cocktail Sausage Rolls Butterfly Breaded Prawns Oriental Vegetable Dim Sum (V) Chicken Wings Plaice Goujons with Tar tare sauce Tomato and Basil Quiche (V) Cheese and Onion Quiche (V) Mini Lemon Tart Profiteroles Fruit Platter Mixed Cheesecake Fresh Coffee and 3.25

3 CANAPES MENU CHOOSE 3 FOR 5 CANAPE SELECTION Spinach and Feta Mini Parcel (v) Sun Blush Tomato and Basil Bruschetta (v) Corn Fritters (v) Pate on Crostini Tomato, Basil and Mozzarella on sticks (v) Goats Cheese and Red Onion Tartlet (v) English Leek and Stilton Quiche (v) UPGRADE YOUR CANAPES FOR 1 PER ITEM Smoked Salmon, Asparagus and Brie Cornet Chilli Chicken Skewers Lamb Koftas with Minted Yoghurt Dip Mini Beef Burgers Spicy Tiger Prawn Skewers Smoked Salmon & Cream Cheese Pastry Cup

4 3 COURSE PLATED DINNER 27 PER PERSON MENU 1 STARTERS Chicken Liver Pate, ciabatta herb crostini Tomato and Mozzarella Caprese Salad (v) balsamic syrup Suffolk Ham Hock & Leek Terrine, plum chutney Carrot, Orange and Coriander Soup (v) Traditional Chicken Caesar Salad, croutons and Parmesan shavings MAIN COURSES Roasted Pork Loin, wholegrain mustard mash potato, Brussels sprouts and red wine sauce Braised Lamb Shank, cream mash potato, braised red cabbage and mint reduction sauce Pan Fried Chicken Breast, roasted root vegetables, cream mash potato and Madeira sauce Salmon Stuffed with Creamy Spinach, saffron mash potato, sautéed samphire and white wine velouté sauce Pan Seared Duck Breast, braised white cabbage, vanilla mash potato and Crème de Cassis sauce Beetroot Risotto (v) baked goat s cheese and herbs Stir-fry Vegetables (Vegan) tofu and rice noodles DESSERTS Baked Lemon Tart, crème fraiche Apple Crumble, custard Tiramisu Banoffee Pie Profiteroles, chocolate sauce

5 3 COURSE PLATED DINNER 32 PER PERSON STARTERS Cream of Cauliflower Soup (v) Cheddar pastry stick Minestrone Soup (v) Smoked Haddock and Spring Onion Fish Cakes, fennel and dill salsa, lemon infused olive oil Confit Ham Hock Terrine, fresh salsa, apple chutney and ciabatta herb crostini Duo of Salmon, Norwegian style gravadlax and salmon mousse with citrus and olive oil Cream of Seafood and Saffron soup, red chilli oil Mushroom Filled Ravioli (v) basil and tomato sauce MAIN COURSES Cornish Lamb Rump, roasted root vegetables, celeriac mash potato and red wine with rosemary sauce Braised West Country Belly of Pork, applewood mash potato, Chantenay carrots, green beans and red wine sage sauce Corn-Fed Chicken Breast, Chorizo mash potato, Brussels sprouts and red wine tarragon sauce Sirloin of Beef, roast potatoes, braised red cabbage, baby carrots and red wine thyme sauce Stuffed Chicken Breast with Wild Mushroom Mousse, fondant potato, green beans and red wine shitake mushroom sauce Pan Fried Red Mullet, asparagus and saffron risotto Mediterranean Vegetable Wellington (v) Danish blue cheese and tomato sauce Thai Green Vegetable Curry (v) Jasmine rice and coriander naan Stir-fry Vegetables (Vegan) tofu and rice nood DESSERTS White Chocolate and Cherry Cheesecake, raspberry coulis Duo of Chocolate Mousse, chocolate sauce Vanilla Panna Cotta, raspberry jelly Fruits of the Forest Cheesecake, strawberry sauce Chocolate and Orange Panettone Bread and Butter Pudding, custard Traditional Cheeseboard - Cheddar, Stilton, Brie and Red Leicester Apple Pie, vanilla ice cream

6 3 COURSE PLATED DINNER 38 PER PERSON MENU 3 STARTERS Chicken Consommé, julienne pancake Oak-Smoked Salmon Fillet, beetroot jelly and horseradish dressing Peppered Goat s Cheese (v) watermelon and toasted almonds MAIN COURSES Beef Two Ways, grilled 4oz beef fillet and braised feather blade with chateau potato, braised red cabbage and Port sauce Roasted Rack of Lamb, fondant potato, artichoke puree, broad beans and Madeira sauce Baked Salmon Roulade Stuffed with Crab Meat and Basil Pesto, dauphinoise potatoes, roasted beetroot, tenderstem broccoli and lobster bisque Sweet Potato and Chickpea Tagine (Vegan) lemon and coriander couscous, Wild Mushroom Pancake Croquette (v) truffle oil and cream sauce DESSERTS Chocolate and Brownie Cheesecake Strawberry and Champagne Mousse, vanilla sauce French Apple Tart, Welsh Gold (vanilla and honeycomb) ice cream West Country Cheeseboard - Cornish Brie, Exmoor Blue, Mini Cornish Yarg, Devon Cheddar

7 FORK BUFFET PER PERSON AMERICAN BUFFET Chicken Drum Sticks Baby Back Ribs Texan Beef Burgers Vegetable Burgers Spicy Potato Wedges Sliced Tomato Onion Iceberg Lettuce Coleslaw Potato Salad Tossed Salad Classic Caesar Salad Selection of Breads Selection of Dressings New York Cheesecake Selection of Sliced and Whole Fresh Fruits ITALIAN BUFFET Lasagne Penne Pasta Assorted Pizza Slices Tomato Based Sauce Cream Based Sauce Garlic Bread Sliced Tomato Onion Iceberg Lettuce Coleslaw Pasta Salads Tossed Salad Ciabatta Breads Tiramisu Selection of Sliced and Whole Fresh Fruits

8 FORK BUFFET PER PERSON INDIAN BUFFET Chicken korma Lamb Dupiaza Vegetable Curry Selection of Rices Naan Breads Sliced Tomato Onion Iceberg Lettuce Coleslaw Rice Salad Tossed Salad Selection of Dressing Selection of Gateaux Selection of Sliced and Whole Fresh Fruits To include a choice of two of the following dishes, plus a vegetarian dish: Thai Chicken Curry Chilli Con Carne Spaghetti Bolognaise Chicken a la King Beef Stroganoff Beef Curry Lasagne Vegetarian Mushroom Stroganoff Lasagne Vegetable Curry Selection of Desserts

9 SANDWICH LUNCH PER PERSON MONDAY & THURSDAY Wiltshire Ham Salad on Polar Bread Emmental Cheese and Tomato Ciabatta (v) Chicken Tikka Wrap Somerset Beef Sliders Potato, Mushroom and Spinach Curry (v) Prawn Cocktail Greek Salad (v) Fruit Salad Mini Chocolate & Honeycomb Tart TUESDAY & FRIDAY Club Sandwich on Polar Bread Smoked Salmon, Cream Cheese and Rocket Wrap Cheese, Mayonnaise and Spring Onion Panini (v) Mushroom Stroganoff (v) Mini Fish and Chips Smoked Duck and Apricot Salad Tomato and Mozzarella Salad (v) Fruit Salad Mini Cherry Bakewell WEDNESDAY & SATURDAY Beef Salad on Polar Bread Egg and Mayonnaise Panini (v) Tuna and Sweetcorn Wrap Steak and Kidney Pie Gnocchi in Tomato Sauce Couscous and Roasted Vegetable Salad (v) Devon Chicken Caesar Salad Fruit Salad Mini Lemon Tart TAKE AWAY LUNCHES Freshly Made Baguette Tomato Mozzarella Salad Whole Fresh Fruit Cereal Bar Crisps Bottle of Still or Sparkling Water

FINGER FOOD PER PERSON. Please select 5 options

FINGER FOOD PER PERSON. Please select 5 options EVENTS MENU FINGER FOOD PER PERSON Please select 5 options Chicken satay Falafel & minted yoghurt dip Lamb Kofta, mint yoghurt Basil, garlic & pepper chicken skewers Selection of dim sum, chilli soya dip