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| Chef's home made soup of your choice with fresh rolls and butter | |||
| (V) Fan of seasonal melon set on a fresh fruit coulis | |||
| (V) Roasted vegetables in a filo pastry case with aoli | |||
| Button mushrooms cooked with smoked ham in a cream and garlic sauce | |||
| Half a galia melon filled with prawn in a mild curry sauce and dusted with coconut | |||
| (V) Spinach and mushroom roulade served with mixed leaves and a soft cheese dressing | |||
| A pate of chicken livers flavoured with cointreau and orange, served with fresh walnut bread | |||
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| Smoked salmon served with brown bread and butter and fresh lemon | |||
| Smoked fish terrine served with a horseradish vinaigrette | |||
| Coquille St Jacques | |||
| Greenland prawns and fresh pineapple in a marie rose sauce, served on a bed of mixed leaves | |||
| Sautéed fillet of fresh salmon set on a herb hollandaise sauce | |||
| Poached fillet of fresh salmon set on a herb hollandaise sauce | |||
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above fish dishes can be served in both starter or main course portions
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| Half a roast chicken with sage and onion stuffing and chipolata sausages | |||
| Roast breast of chicken served with a cream and asparagus sauce | |||
| Roast turkey with chestnut stuffing and sausage and bacon rolls | |||
| Fillet of pork with a brandy, lime and cream sauce | |||
| Roast leg of Welsh lamb served with mint sauce | |||
| Fillet of beef stroganoff served with a braised herb rice | |||
| Roast rack of Welsh lamb served with rosemary and red currant sauce | |||
| Roast sirloin of British beef and yorkshire pudding served with a madeira sauce | |||
| Braised venison in a port and apple sauce | |||
| Breast of Barbary duck served on a leek mash with a black currant and port sauce | |||
All main courses are served with potatoes and a selection of fresh vegetables of your choice
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| Char grilled vegetables served on a bed of buttered noodles | |||
| Feta cheese and aubergine filo bake with spinach | |||
| Stir fried vegetables in oyster sauce served on savoury cous cous | |||
| Pepper stuffed with mixed ingredients and baked in the oven | |||
| Oven roasted aubergine and courgettes served on a fried polenta cake with garlic dressing | |||
All main courses are served with potatoes and a selection of fresh vegetables of your choice
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| Traditional home made sherry trifle | |||
| Fresh fruit salad of the season served with cream | |||
| Home made individual fresh fruit pavlovas | |||
| Rich chocolate mousse served with a shortbread biscuit | |||
| Home made lemon tart served with a lime cream | |||
| White chocolate truffle tart | |||
| Fresh cream profiteroles with a hot chocolate and brandy sauce | |||
| Home made lemon meringue | |||
| Home made lemon and kiwi fruit cheesecake served with fresh cream | |||
| Summer pudding served with creme chantilly | |||
| Fresh strawberries (in season) served with fresh cream | |||
COFFEES AND TEAS |
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| Freshly percolated coffee served with cream or milk and mint | |||
| Freshly brewed tea served with milk or fresh lemon and mints | |||
| A selection of petit fours | |||
PRICING INFORMATION All prices are per person and include professional staff, colour co-ordinated disposable table linen, plain white bone china and cutlery. Linen cloths are available at an extra charge and additional equipment may be subject to a hire charge. All prices are subject to VAT at the current rate. All bookings are subject to a 25% deposit being paid.
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Designed
to offer complete flexibility, our banqueting menus allow you to create your own menu.
