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Oriental king Prawn Wrapped In Filo Pastry WitFinger Buffet Menu Items suitable for Vegetariansh A Sweet Chilli Dipping Sauce
Cajun Spiced Chicken Fillets With Homemade Salsa Sauce
Baked Crostini Bread Topped With Smoked Chicken And Strawberry’s
Smoked Salmon And Dill Pate Served In A Savoury Pastry Shell With Cracked Black Pepper
Breaded Mini Lobster Tails Served With Homemade Tartare Sauce
Grilled Tandori Chicken Skewers Drizzled With A Coriander Yoghurt Marinade
Tempura Battered King Prawns Served With Soy Sauce
Baked Mini Yorkshire Puddings Filled With Sausages, Topped With Red Onion Chutney
Baked Crostini Bread Topped With Tomato And Garlic Butter, Garnished With Parma Ham
A Selection Of Smoked Salmon Canapés Garnished With Fresh Lemon And Dill
Smoked Salmon Tartlets with A Chive Crème Fraiche
Smoked Chicken And Sweet Tarragon Pate Served On A Roasted Garlic Croute
Lime And Coriander Mini Chicken kebabs With A Sweet Chilli Dipping Sauce
Aromatic Peking Duck Rolls Served With Hoi Sin Dressing
Thai Battered king Prawns Served With A Sweet Chilli Dipping Sauce
Canapés Menu Items suitable for Vegetarians
Vegetable Falafel Served With A Garlic And Mint Dressing (V)
Breaded Lemon Button Mushrooms With A Basil And Lime Dip (V)
Caramelised Red Onion And Goats Cheese Tartlets Served Warm With Chopped Flat Leaf Parsley (V)
Baby Mozzarella And Pan-fried Cherry Tomato’s Skewers Marinated In Basil And Olive Oil (V)
Stuffed Jalapeño Peppers With A Roasted Vegetable And Houmous Dip (V)
Goats Cheese And Sun Dried Tomato Tartlets (V)
Starters
Fan of Seasonal Melon served with a Compote of Woodland Berries
Sliced Honeydew Melon served with a Prawn and Chervil Salad, Dusted with a Paprika Finished with Fresh Burnt Lemon
Traditional Caesar Salad served with Fresh Shaved Parmesan, Garlic Roasted Croutons, and Fresh Marinated Anchovies with Crisp Fried Bacon Drizzled with a Classic Dressing, Garnished with Pan Fried Cherry Tomatoes with Basil (Can Be Served Vegetarian)
Tomato, Mozzarella and Red Onion Salad sliced onto a Continental Leaf salad with Fresh Basil, Drizzled with a Pesto Oil Dressing
Smooth Chicken and Liver Pork Pate with Port and Brandy Jelly served with a Red Onion and Sultana Relish, with Toasted Ciabatta Bread
Smoked Bacon and Chicken salad Bound in a Tarragon Mayonnaise set on a Bed of Mixed Leaves with a Sweet Roasted Peppers
Poached Salmon Terrine served with a Pesto Mayonnaise set on a Bed of Continental Leaves With Fresh Lemon
Caramelised Red Onion and Sultana Jam served warm Topped with Goats Cheese and Cracked Black Pepper with a Rocket and Beetroot Salad
Oak Smoked Salmon set on Toasted Garlic Croute with a Pickled Cucumber Salad Served with a Lime Mayonnaise Drizzled with a Red Wine and Balsamic Dressing
Soups
Parsnip and Potato soup Finished with Pancetta Bits, Sprinkled with Crisp Parsnips
Roasted Chicken and Mushroom Soup Finished with Fresh Tarragon
Celery and Stilton Soup served with Wholemeal Croutons (V)
Cream of Vegetables Soup Flavoured with Fresh Thyme (V)
Carrot and Coriander Soup Finished with Herb Sippets (V)
Leek and Potato soup Scented with Snipped Chives (V)
Tomato and Basil soup Served with Garlic Croutons (V)
Main Courses
Baked Breast of Chicken Wrapped in Smoked Streaky Bacon set on a Leek and Spring Onion Mash with Baton Vegetables served with a Red Wine Sauce
Pan Fried Chicken Breast set on Mashed Carrot and Swede Garnished with a Medley Of Green Vegetables served with a Mushroom and Tarragon Sauce
Thai Green Chicken Breast set on a Bed of Coconut and Coriander Rice, with Diced Sweet Peppers and Baby Corn served with a Lime and Chilli Sauce
Baked Loin of Pork Topped with an Apricot and Herb Stuffing served with Hongroise Potatoes with a Medley of Seasonal Potatoes
Grilled Pork Steak served with an Apple and Sultana Chutney, with a Sweet Potato And Parsley Mash with Braised Red Cabbage and Green Beans
Braised Rump of Lamb served with Roasted Root Vegetables with Delmonico Potatoes Served with a Redcurrant and Garlic Sauce
Moroccan style Lamb served with Saffron Rice, served with a Ragout of Sautéed Sweet Mixed Peppers with Red Onion and Fresh Basil, Drizzled with a Minted Cucumber and Garlic Yoghurt
Pan-Fried Rib Eye Steak served with a Cracked Black Pepper Sauce with Cabbage Mash and Seasonal Vegetables
Seared Fillet of Beef Topped with a Shitake Mushroom and Herb Farce, Wrapped in Filo Pastry Glazed with Garlic and Thyme Butter served with a Medley of Seasonal Vegetables with Dauphonise Potatoes
Roast Dishes
Sliced Roast Sirloin Of Beef served with Yorkshire Pudding and Roast Gravy with Roasted Root Seasonal Vegetables and Potatoes with Horseradish Sauce
Sliced Roast Leg of Lamb infused with Garlic and Rosemary served with Fondant Potatoes and Seasoned Vegetables with Mint Sauce
Traditional Roast Chicken Flavoured with Fresh Thyme and Lemon Served with Roast Potatoes and Seasonal Vegetables
Traditional Roast Breast of Turkey served with all the Trimmings with Medley of Seasonal Vegetables and Roasted Potatoes with Cranberry Sauce
Roast Loin of Pork Topped with a Mustard and Sage Crumb served with Roasted Potatoes and Baton Vegetables with Applesauce
Fish Entrées Dishes
Seared Back of Salmon set on a Saffron Mash with a Lemon and Dill Hollandaise served with Diced Seasonal Vegetables
Baked Salmon filled with Creamed Leeks wrapped in Filo Pastry and served with a Tomato and Red Onion Ragout with Fluted Courgettes with Buttered New Potatoes
Cajun Spiced Salmon Steak with Citrus Flavoured Vegetables served with a Parsley and Mushroom Mash
Roasted Smoked Haddock served with Wilted Greens Topped with a Rich Cheese Sauce Garnished with Pearls of Spiced Potatoes
Griddled Thai Tuna Steak served on Crushed New Potatoes with Roasted Garlic and Black Olives served on a Hot Nicoise Salad
Entrée Dishes Suitable for Vegetarians
Mille Feuille of Vegetables served with a Mushroom and Tarragon Fricassee
Stroganoff of Mushrooms and Courgettes set in a Crisp Flour Basket with Saffron Rice garnished with Mange Tout and Baby Corn
Sautéed Spinach, Wild Rocket & Diced Sweet Pepper Tart topped with a Cheese and Fine Herb Crumb served with Ratatouille
Char Grilled Vegetable set on a bed of Savoury Cous Cous, Drizzled with a Split Balsamic & Garlic Dressing with Caramelized Shallots
Rice Noodles with Chinese Mushrooms served with Stir Fried Tofu and Pickled Ginger
Desserts
Summer Fruit Cheesecake served with Chocolate Dipped Strawberries Dusted with Coco Powder Drizzled with Strawberry Sauce
A Short Crust Pastry case filled a Thick Double Chocolate Mousse Garnished with Poached Kumquats, Served with Chocolate Sauce
A Citrus Lemon Mousse with Sweet Raspberries set in a Vanilla Sponge served with A Spiced Compote of Woodland Berries
Coconut & Mango Cheesecake set on a Crunchy Chocolate Biscuit Base Finished with Fresh Passion Fruit Sauce, served with a Lime Crème Fraiche
Baked Banana and Toffee Sponge Pudding served with Vanilla Ice cream and a Caramel Sauce
A Rich Chocolate Brownie base Layered with Chocolate Truffle Mousse Topped with Marbled Chocolate Ganache served with Pan Fried Strawberries, Drizzled with A Rich Chocolate Sauce
Traditional Summer Pudding with Marinated Fruits, Berries and Spices served with flocked Cream Dusted with Snow Sugar
A Crisp Tuille Basket Filled with a Strawberry and Ginger Cream Garnished With Fresh Strawberry’s, Drizzled with Chocolate Sauce
Bread and Butter Pudding served Warm; Coated in a Sweet Marmalade Glaze served With Vanilla Flavoured Custard
Additional Cheese Selection to Finish of Your Meal
A Selection of Mature Cheddar, Brie and Stilton with Celery, Grapes and Biscuits £5.95
A Continental Cheese Board to Consist of Camembert, Dolcelatta and Chaume served with Bread and Grapes £6.95
For that little extra
A Selection of Petit Fours £2.95
OR
Continental Truffle Selection £3.25
Finger Buffet Menu Choices
Oriental king Prawns In Filo Pastry With A Sweet Chilli Dipping Sauce
Cajun Spiced Chicken with A Homemade Salsa
Smoked Salmon And Cream Cheese Tartlets Topped With Picked Fresh Dill
Japanese Style king Prawns Served With A Sweet Chilli Dipping Sauce
Baked Mini Yorkshire Puddings Filled With Sausages, Topped With Red Onion Chutney
Aromatic Peking Duck Rolls Served With Spring Onion and Cucumber Salad served with Hoi Sin Dressing
Smoked Salmon And Prawn Mousse Scented With Dill, Served In A Savoury Pastry Shell
Grilled Tandori Chicken Skewers Drizzled With A Coriander Yoghurt Dressing
Smoked Salmon & Avocado Mousse Served On A Toasted Garlic & Olive Oil Crostini Bread
Breaded Mini Chicken Fillets Rolled In Cajun Spice With A Homemade Tomato Salsa
Selection Of Mini Sweet Desserts Served With Warm Chocolate Sauce
Sliced Fresh Fruit Platter With A Fruit Yoghurt Dressing
Finger Buffet Menu Items suitable for Vegetarians
Caramelised Red Onion & Goats Cheese Tartlets (V)
Vegetables And Chickpea Falafel Served With Tzatzikki Dip (V)
Assorted Mini Savoury Quiches With A Pesto Dressing (V)
Baby Mozzarella And Pan-Fried Cherry Tomato Skewers Marinated With Fresh Basil And Olive Oil (V)
Crisp Fried Potato Wedges Rolled In Sea Salt And Cracked Black Pepper (V)
Mini Vegetable Savoury Parcels With A Tomato And Onion Chutney (V)
Fresh Baton Vegetables Served With A Spiced Avocado Dip (V)
Assorted Mini Tartlets And Pastries With Chocolate Sauce (V)
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