Sample Menus

Below is a small sample of what we can provide - please contact us to discuss your preferences and to obtain the full brochure:

Finger Buffet

Lemon Marinated Tortellini and Sundried Tomatoes Skewers
Greek Meze with Pitta Crisps
Mini HamBurger Buns with Pickles and Ketchup
Prawn Cocktail Shots
Filo Tartlets with Smoked Salmon, Cracked Pepper and Lime
Roast Pepper, Goats Cheese and Mint Wraps
Mint Marinated Lamb Kebabs with Tahini and Honey Dip
Mozzarella and Pesto Tartlets
Gruyere and Pecan Filo Parcels
Crab Patties with Sweet Chilli Sauce
Filled Baby Baked Potatoes
Chicken Satay with a Peanut Sauce Dip
Roasted Pepper and Aubergine Quiche Fingers
Mini Yorkshire Puds with Roast Beef and Horseradish
Rosemary Mini Muffins with Smoked Ham and Peach Relish
Summer Berry Shortbread Tartlets
Tropical Fruit Brochettes with Mascarpone Dip
Chocolate Profiteroles with Belgian Chocolate Sauce

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Starters

Medley of Seafood with Mixed Pepper Salsa and Lime Mayo
Spinach and Mushroom Roulade
Asparagus, Parmesan and Almond Slice
Antipasti Platter - veggie or Meat
Fresh Figs with Lemon and Pistachio Sauce
Smoked Trout, Salmon and Mackerel Terrine
Assiette of Melon and Mango topped with Parma Ham and Rocket
Tomato, Mozzarella, Avocado and Basil Salad
Tomato. Marscarpone and Pesto Tartlet

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Buffet or Seated

Fillet of Beef Wellington served with Port Wine Sauce
Chicken Breast Supreme with Honey, Orange and Coriander Sauce
Indian Spiced Lamb Fillet with Coconut and Greek Yoghurt
Baked Salmon Fillets in Mushroom and Watercress Sauce
Fillet of Lamb with Madeira Wine Sauce
Thai Tiger Prawns and Noodle Salad
Roasted Root Vegetable Ratatouille Casserole
Beef and Prune Tagine served with Spinach Couscous
Romano Peppers with Potato,Tomato and Green Olive Stuffing
Platters of English and Continental Meats served with relishes and salsas
(Local Smoked Ham, Scotch Sirloin of Beef, Free Range Chicken, Salami, Prosciutto)
Or Vegetarian Platter
(Artichokes, Baby Mozzarella, Baby Onions, Mushrooms in Olive Oil, Sundried Tomatoes, Roasted Peppers, Olives and Granary Bread)
Whole Poached Dressed Salmon with a Watercress Dressing
Asparagus, Parmesan and Almond Slice

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Blueberry and Lime Cheesecake
Raspberry Meringue Roulade
Glazed Lemon Tart with Strawberry Coulis
Bread and Butter Pudding
Triple Chocolate Brownies
Sticky Date Pudding with Butterscotch Sauce
Apricot and Almond Crumbles
Chocolate and Brandy Mousse
Individual Summer Berry Pavlovas
Black Forest Roulade