CANAPÉ MENU

• Meat

• Glazed sausages with honey and wholegrain mustard

• Chinese marinated duck with hoi sin and spring onion scented noodles

• Tandoori coated chicken fillet and red pepper kebabs

• Mini Yorkshire pudding with Horseradish and seared beef

• Fish

• Chive and poppy seed scones with oak smoked salmon mousse

• Dill and lemon tempura prawns

• Smoked haddock and Welsh rarebit tartlets

• Spicy crab cakes with ginger and lemon grass

• Vegetarian

• Spinach and onion pakoras with mango salsa (v)

• Goat’s cheese and roasted red pepper frittata (v)

• Stilton and red onion relish tartlets (v)

• Selection of marinated olives feta and sun-dried tomatoes (v)

• Extras

• Bombay mix and kettle chips

• Parmesan cheese straws

• Prawn crackers with sweet chilli dip

• Pre Meal Canapés

• Choice of four from above with one of each per person £8.95 per person

• Canapé party

• Choice of eight from above with one of each per person

Lunch and Dinner Menu

Soups

• Meat

• English onion with sage and cheddar cheese croute

• Garden pea mint and ham

• Chicken leek and sweet corn chowder

• Fish

• Spanish seafood chickpea and chorizo

• Cream of asparagus and smoked salmon

• Seafood chowder with red pepper dill and garlic rouille

• Vegetarian

• Cream of woodland mushroom with garlic croutons

• Vine ripened and roasted tomato and basil

• Leek and potato with a chive cream

• Chilled Tomato and Red Pepper Gazpacho with Buffalo Mozzarella

• Roasted Butternut Squash with parmesan cheese

• All served with freshly baked bread and butter

STARTERS

• Meat

• Chicken liver and cranberry terrine with orange and fennel salad and walnut loaf

• Sliced breast of duck with Chinese spices with pok choi hoi sin sauce and noodle salad

• Pressed ham hock and garden pea terrine with real ale chutney

• Wild mushroom and smoked chicken tartlet with a mango and pepper salsa

• Roasted peach cured ham and rocket salad with baby mozzarella

• Layered terrine of pork onion and apricots with cranberry relish

• Fish

• King prawn and trio of melon salad with pink mayonnaise

• Smoked salmon mousse with a beetroot gravlax and a watercress centre

• Mussel and crab timbale with pickled cucumber and a lime and dill crème fraiche dressing

• Trio of oriental seafood:

• Tempura prawn with sweet chilli sauce

• Salmon teriyaki

• Crab and ginger cakes

• Vegetarian

• Beef tomato basil and mozzarella with rocket salad and balsamic syrup (v)

• Melon compote with a strawberry fresh mint and vanilla bean syrup (v)

• Roasted pear Cashel Blue cheese and pine nut tart (v)

• Onion bhajis with butternut squash salad cucumber and mint dipping sauce (v)

• Roasted pepper frittata with goat’s cheese sun-dried tomato spinach and basil dressing (v)

MAIN COURSES

• Meat

• Steamed breast of chicken with a woodland mushroom and thyme sauce

• Oven baked breast of corn fed chicken with a button onion sage and pancetta jus

• Turkey parcel wrapped in smoked bacon with apricot stuffing and cranberry relish

• Breast of guinea fowl wrapped in smoked bacon with braised red cabbage and truffle oil

• Breast of duck with spaghetti of vegetables cracked black pepper and Madeira jus

• Roast loin of pork with black pudding and a cider apple and mustard sauce

• Chicken gammon and leek pie with a thyme crust

• Roast leg of lamb with an apricot rosemary and garlic stuffing served with lamb jus

• Herb crusted rack of lamb with Dijon mustard and a rosemary sauce

• Oven roasted rump of lamb with Provencal vegetable tart and a tomato and basil jus

• Braised beef stout and horseradish pie with mushrooms and glazed baby onions

• Roast sirloin of beef with Yorkshire pudding and red onion confit

• Fillet of beef with a roasted shallots wild mushroom farce and a port wine jus

• Fish

• Oven roasted salmon fillet with parsley almond and garlic crust with hollandaise sauce

• Salmon and cod wrapped in a crisp pastry with a champagne chive and mussel sauce

• Oven roasted monkfish tail with chick pea and asparagus stew rich tomato and lemon thyme sauce
• Roasted sea bass fillet with sweet potatoes, pak choi and lemongrass with a hoi sin glaze

• Vegetarian

• Ratatouille stuffed aubergine spinach and lemon cous cous crumb and a red pesto dressing (v)

• Wild mushroom feta cheese and buckwheat tartlet and a tomato and thyme stew (v)

• Spiced butternut squash and sweet potato pie with plum chutney and goat’s cheese (v)

DESSERTS

• Level 1

• Apple and sultana crumble tart with vanilla custard

• Vanilla and white chocolate bread and butter pudding

• Sticky toffee pudding with butterscotch sauce

• Chocolate cookies and cream cheesecake

• Strawberry mousse in a chocolate cup

• Lemon and ginger cheesecake with lemon and poppy seed shortbread

• Level 2

• Individual lemon meringue pie with a vanilla sauce

• Strawberry and vanilla crème brulee with poppy seed shortbreads

• Vanilla panna cotta with a red berry compote

• White chocolate and apricot pyramid with a passion fruit syrup

• Black cherry and dark chocolate slice with a vanilla sauce

• Rich chocolate ganache tart wedge with an orange and mint salad

• Level 3

• Individual fruit pudding with a brandy snap basket of clotted cream ice cream

• Chocolate Trio – Chocolate brownie, white chocolate and pistachio dome and milk chocolate and orange mousse

• Classic trio – Raspberry crème brulee, sticky toffee pudding and lemon tart

• White chocolate and strawberry parcel with an orange and ginger compote

• Selection of fine British cheese and biscuits with grapes and chutney