Canape - Formal Menus - Old English Menus - Gourmet Menus - Extra Options |
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| Canapé Menu | |
| Cold Selection | |
| Confit of Shredded Duck, Pineapple and Ginger Relish | |
| Marinated Tuna with Lime, Black Pepper and Soy | |
| Crostini Topped with Crisp Parma Ham, Poached Pears and Goats Cheese | |
| Seared Chilli Beef, Seaweed and Pickled Ginger | |
| Parmesan Shortbreads, Tomato and Black Olive Confit and Basil Pesto | |
| Herb Bruschetta of Smoked Trout Pate, Lemon and Dill | |
| Crisp Filo Cups with a Thai Beef Salad | |
| Chicken Liver Parfait on Toasted Brioche with an Onion Jam | |
| Smoked Salmon and Dill Pancakes with Crème Fraiche | |
| King Prawn on Rye Bread topped with a Mango and Chilli Salsa | |
| Crostini topped with a Black Olive Tapenade, Sun Blushed Tomatoes and Buffalo Mozzarella | |
| Quails Eggs with Cream Cheese and Caviar | |
| Hand Baked Thyme Oatcakes, soft English Goats Cheese and a Red Onion and Chilli Pickle | |
| Hot Selection | |
| Moroccan Spiced Lamb and Coriander Patties, Tomato and Chilli Salsa | |
| Fontina Cheese and Sun Blushed Tomato Risotto Balls, Balsamic Mayonnaise | |
| Salt Cod and Parsley Fritters, Lemon and Dill Mayonnaise | |
| Thai Scented Chicken and Cashew Nut Cubes, Hoi Sin Sauce | |
| Oriental Vegetable Spring Rolls, Plum and Tamarind Dip | |
| Lamb Korma on Mini Poppadoms | |
| Flaked Salmon and Parsley Potato Cake with Tartare Sauce | |
| Mini Naan Bread with Tandoori Chicken Pieces and Cucumber Raita | |
| King Prawn and Saffron Risotto with a Parmesan Crust | |
| Jerk Spiced Chicken Skewer, Cashew Nut and Chilli Dressing | |
| Mini Yorkshire Puddings filled with Roast Beef and Horseradish | |
| Mini Bangers and Mash topped with a Red Onion Marmalade | |
| Formal Dinners | |
| Roast Tomato and White Bean Soup with a Pesto Drizzle | |
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| Baskets of Farmhouse Breads and Butter | |
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| Seared Supreme of Scottish Salmon with a White Wine and Tarragon Cream Sauce | |
| Crushed New Potatoes | |
| Garden Peas and Button Onions | |
| Baby Carrots | |
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| Individual Baked Cheesecake with an Orange and Cointreau Compote and Whipped Vanilla Mascarpone | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Tuscan Herb Risotto Cakes served with a Tian of Plum Tomato and Mozzarella on a Rocket and Parmesan Salad with Balsamic Dressing | |
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| Baskets of Flavoured Breads and Butter | |
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| Breast of Country Chicken with a Smoked Bacon, Shallot and Thyme Gravy | |
| Pesto Mash | |
| Roasted Mediterranean Vegetable Gateau | |
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| Classic Tiramisu accompanied by Italian Biscotti | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Formal Dinner Menu 3 | |
| Smoked Trout, Pink Grapefruit and Watercress Salad with a Grain Mustard Vinaigrette | |
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| Baskets of Farmhouse Breads and Butter | |
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| Pork Tenderloin served with a Caramelised Apple and Cider Gravy | |
| Fondant Potatoes | |
| Glazed Red Cabbage Casserole | |
| Fine Green Beans | |
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| Lemon Posset with Shortbread Biscuits and a Fresh Berry Compote | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Tian of Scottish Salmon with a Dill Crème Fraiche on a Baby Leaf Salad with Lemon and Soft Herb Dressing | |
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| Baskets of Flavoured Breads with a Balsamic and Olive Oil Dip | |
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| Honey Roast Duck Breast with a Port Wine and Orange Jus | |
| Boulangere Potatoes | |
| Sautéed Savoy Cabbage and Smoked Bacon Thyme Roasted Carrots | |
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| Warm Sticky Toffee Pudding with a Rich Caramel Sauce | |
| beside Toffee and Banana Ice Cream | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Five Spice Duck Confit, Oriental Green Salad, Crisp Noodles and a Plum and Ginger Dressing | |
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| Baskets of Flavoured Breads with a Balsamic and Olive Oil Dip | |
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| Fillet of Sea Bass served with Tartare Sauce and garnished with Fresh Lemon and Parsley | |
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| Fat Chips | |
| Mushy Peas | |
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| White Chocolate Panna Cotta with a Fresh Raspberry Compote and a Brandy Snap Curl | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Char Grilled Asparagus, Rocket and Wafers of Parma Ham And Sun Blushed Tomatoes topped with Shavings of Fresh Parmesan with a Pesto Dressing | |
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| Baskets of Focaccia with a Balsamic and Olive Oil Dip | |
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| Slow Roasted Rump of Lamb with a Rosemary and Redcurrant Glaze and a Burgundy Wine Gravy | |
| Dauphinoise Potatoes | |
| Confit of Roasted Root Vegetables | |
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| Marinated Peach Crème Brulee with Orange and Honey Tuille Biscuits and Fresh Raspberries | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Classic Carved Smoked Salmon accompanied by Capers, Dill and Lemon with Brown Bread and Butter | |
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| Baskets of Farmhouse Breads and Butter | |
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| Breast of Country Chicken stuffed with Black Pudding and wrapped in Cured Ham, served with a Red Wine Gravy | |
| Bubble and Squeak | |
| Glazed Carrots | |
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| Pimms Jelly Summer Pudding with a Wild Berry | |
| Coulis and Vanilla Cream | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Pressed Terrine of Ham Hock served with a Baby Leaf Salad and Homemade Piccalilli | |
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| Baskets of Farmhouse Breads and Butter | |
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| Coastal Fish Pie with a Creamy Mash and Cheddar Cheese Crust | |
| Wilted Garden Greens and Sweet Peas | |
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| Individual Sherry Trifle | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Smoked Haddock and Parsley Potato Cake with a Pea Puree and Fresh Tartare Sauce | |
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| Baskets of Farmhouse Breads with Butter | |
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| Steak and Woodland Mushroom Pudding Coated in a Stout Gravy | |
| Horseradish Mash | |
| Thyme Scented Roasted Root Vegetables | |
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| Apple and Blackberry Crumble Tart with a Rich Vanilla Custard | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Timbale of Sole and Crab with a Dill and Crayfish Cream accompanied by Caviar and a Tomato Concasse | |
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| Baskets of Flavoured Breads and Butter | |
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| Demi-Tasse of Wild Mushroom Cappuccino with Parmesan Straws | |
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| Loin of Cumbrian Venison with an Apricot and Thyme Stuffing and a Rich Red Wine and Redcurrant Jus | |
| Dauphinoise Potatoes | |
| Fricasse of Baby Vegetable | |
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| A Slate of Mini Desserts comprising of: | |
| Classic Tiramisu | |
| Rich Chocolate Marquis topped with a Praline Mascarpone | |
| Pink Champagne and Strawberry Jelly | |
| Individual Almond and Raspberry Trifles | |
| White Chocolate Mousse with Dark Chocolate Swirls | |
| *3 slates per table of 10 guests | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Warm Tatin Corn-fed Chicken and Wild Mushrooms with Button Onion, Foie Gras and a Broad Bean Cassoulet | |
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| Baskets of Flavoured Foccacia with a Balsamic and Olive Oil Dip | |
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| Celeriac and Pancetta Veloute scented with Truffle Oil | |
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| Pot-au-Feu of Seafood and Shellfish | |
| with a Lobster and Dill Sauce | |
| Saffron Potatoes | |
| Solfrino of Vegetables | |
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| Iced Chocolate and Walnut parfait Mille Feuille with Ginger Snap Biscuits and Caramelised Bananas | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Trio of Seafood Starter to comprise of: | |
| Gravadlax of Scottish Salmon with a Cucumber Salad | |
| Shot Glass of Classic Prawn Cocktail | |
| Thai Scented Fish Cakes | |
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| Brown Bread and Butter | |
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| Martini Glass with a Duo of Mango and Raspberry Sorbet with Frozen Vodka | |
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| Pan Fried Fillet Steak served with Caramelised Shallots and a Wild Mushroom and Madeira Sauce | |
| Chateau Potatoes | |
| Glazed Baby Carrots | |
| English Asparagus | |
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| Palette of Strawberry Desserts to comprise of: | |
| Strawberry and White Chocolate Pavlova | |
| Shot Glass of Strawberry and Almond Mousse | |
| Strawberry Sorbet with Shortbread Mille Fuille | |
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| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Vine Ripened Tomato with a Basil Mascarpone | |
| Sunblushed Tomato & Sweet Red Pepper | |
| Spiced Parsnip & Apple | |
| Minted Pea and Ham with Crisp Pancetta | |
| Traditional Leek & Potato | |
| Woodland Mushroom and Tarragon | |
| Spiced Butternut Squash Finished with a Coriander Crème Fraiche | |
| Water Cress and Pancetta with Parmesan Cream | |
| Supplements will be charged accordingly for Trio courses | |
| Cheese platter for 10 people | |
| Or | |
| Individual portions | |
| of Artisan Cheese Selection | |
| Little ones | |
| Seasonal Melon with Fresh Strawberries | |
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| Homemade Chicken Nuggets and Chips with Ketchup | |
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| Ice Cream with Chocolate Sauce and Marshmallows | |
| Mid Age Children | |
| Classic Tomato Soup | |
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| Sausage and Mash with Carrots and Rich Roast Gravy | |
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| Vanilla Ice Cream with Chocolate sauce and marshmallows | |
| Older Children (up to 12) all courses | |
| Half portions of the Adult Menu at half of the price per child plus vat | |
| Children’s Tea Party Buffet* | |
| A selection of Sandwich Triangles on Brown and White Bread to include: | |
| Plain Ham | |
| Egg Mayonnaise | |
| Tuna Mayonnaise | |
| Strawberry Jam | |
| Peanut Butter | |
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| Cocktail Sausages with BBQ Dip | |
| Chicken Nuggets with Ketchup | |
| Mini Margarita Pizzas | |
| Mini Sausage Rolls | |
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| A selection of Tiny Cakes and Biscuits | |
| Jelly and Ice Cream | |
| *This option is only suitable when all children are on the same table(s) | |
| Starters | |
| Marinated Char Grilled Mediterranean Vegetables with Soft Goats Cheese, Olives and Basil Dressing served with Tomato Focaccia Bread | |
| Classic Caesar Salad with Fresh Parmesan, Garlic Croutons and Wafers of Avocado | |
| Salad of Oriental Vegetables with Crisp Chinese Noodles, Sweet Plum Glaze | |
| Trio of Seasonal Melon presented | |
| Warm Goats Cheese and Plum Tomato Tart, Baby Salad Leaves, Basil Oil Dressing | |
| Warm Woodland Mushroom and Asparagus Filo Tart coated in a Champagne Cream Sauce | |
| *Starters not required if main menu has vegetarian starter | |
| Main Courses | |
| Wild Mushroom Risotto with Shavings of Parmesan, Rocket Salad and a Green Pesto Dressing | |
| Sun Blushed Tomato Risotto with Shavings of Parmesan, Rocket Salad and Red Pesto Dressing | |
| Vegetable and Sweet Potato turnover on a Warm Lentil Salsa | |
| Baked Mediterranean Vegetables glazed with Parmesan Cheese | |
| Pithiviere of Root Vegetables and Butter Beans on a Rich Provencal Sauce | |
| Roasted Vegetable Strudel with Red Pepper and Tomato Coulis | |
| *all main courses served with same accompaniments as selected meat option | |
| Platters of Continental and Smoked Meats with Homemade Pate and Crusty Farmhouse Breads | |
| Individual French Onion, Bacon and Leek Quiche | |
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| Grand Display of British and Continental Cheeses with Homemade Pate accompanied by Celery Hearts, Chutneys, Pickles | |
| Baskets of Farmhouse Bread, Cheese Biscuits and Fruit Display | |
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| Bacon and Sausages Sandwiches served on Soft Farmhouse Rolls with Ketchup & HP Sauce | |
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| Carved Roast Beef Sandwiches | |
| with Onion Gravy and Creamed Horseradish | |
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| Traditional Fish & Chips served in Financial Times Cones with Sarson’s Vinegar and Sea Salt | |
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| Hog Roast | |
| Whole Suckling Pig carved and served with Apple Sauce and Stuffing on Soft Baps | |
| Menu A | |
| Choose from the selections: | |
| 5 Sandwich Fillings | |
| 2 Savoury Items | |
| 2 Dessert Items | |
| Menu B | |
| Choose from the selections: | |
| 5 Sandwich Fillings | |
| 3 Savoury Items | |
| 2 Dessert Items | |
| Menu C | |
| Choose from the selections: | |
| 5 Sandwich Fillings | |
| 3 Savoury Items | |
| 3 Dessert Items | |
| Delivery Only: High quality disposable platters and napkins included in menu price | |
| Delivery fee to be confirmed depending on venue area | |
| Served Buffet: White damask buffet table linen and napkins included in menu price | |
| Staff charged accordingly | |
| Please note that our minimum numbers for these buffets are 20 | |
| Served on a Selection of Brown and White Farmhouse Breads and Wraps | |
| Cheddar Cheese & Spring Onion | |
| Wensleydale with Chutney | |
| Honey Baked Ham and Mustard | |
| Chicken with Sage & Onion Stuffing | |
| Roast Beef, Horseradish and Watercress | |
| Poached Salmon with Dill Mayonnaise | |
| Tuna Mayonnaise with Peppers and Sweetcorn | |
| Egg Mayonnaise with Mustard Cress | |
| Avocado, Beef Tomato and Mozzarella | |
| Cajun Chicken with Minted Yoghurt | |
| Smoked Salmon and Cream Cheese | |
| Hummous with Sunblushed Tomatoes | |
| Roasted Peppers with a Pesto Mayonnaise | |
| Homemade Vegetable Quiche | |
| Miniature Toad in the Hole | |
| Dill Scones with Smoked Salmon and Crème Friache | |
| Vegetable Spring Rolls with Chilli Dip | |
| Selection of Sausages with a BBQ Dip | |
| Skewered Chicken with Lemongrass and Ginger | |
| Potato Rosti with Crème Fresh Dip | |
| Vegetable Samosas with Cucumber Riata | |
| Spinach and Ricotta Filo Tart | |
| nbsp; | |
| Tortilla Chips with Guacamole and Salsa | |
| Crispy Fried Onion Pakora with Cucumber Riata | |
| Fresh Fruit Kebabs | |
| Chocolate Éclairs | |
| Fruit Scones with Strawberry Preserve and Fresh Cream | |
| Chocolate Brownies | |
| Bakewell Tart | |
| Fruit Pavlova | |
| Carrot Cake | |
| Coffee and Walnut Slice | |
| Fresh Fruit Platter | |
| Fricasse of Poached Coastal Fish coated in a Crayfish and Dill Sauce | |
| Braised Beef and Mushroom Pie | |
| Moroccan Scented Lamb Tagine with Almonds, Apricots and Flageolet Beans | |
| Roasted Vegetable and Pasta Bake, Sundried Tomato Sauce | |
| Thai Green Chicken Curry | |
| Cumberland Sausages coated in an Onion and Red Wine Gravy | |
| Mediterranean Vegetable Tart scented with Basil | |
| Sautéed Fillet of Pork and Oyster Mushrooms, Grain Mustard and Brandy Sauce | |
| Classic Lancashire Hot Pot | |
| Rich Game Casserole flavoured with Black Pudding and Fresh Rosemary | |
| Classic Beef Bourguignon | |
| Chicken and Bacon Pie scented with Tarragon | |
| Leek and Woodland Mushroom Strudel | |
| ~~~ | |
| Baskets of Farmhouse Breads and Butter | |
| Sesame Beef Salad with Bean Shoots, Broccoli and White Radish, Sweet Plum Vinaigrette | |
| Platters of Smoked and Poached Fish garnished with Capers, Olives and Dill | |
| Glazed Cheshire of Pork with Honey and Grain Mustard edged by a Sweet Onion Pickle | |
| Mozzarella, Courgette and Aubergine Terrine, Red Pepper Salsa | |
| Cheshire Chicken and Bacon Terrine wrapped in Cumbrian Ham, Apricot and Thyme Chutney | |
| Continental Sausage and Cured Meats garnished with Olives and Flat Parsley | |
| Platters of Char-grilled Scottish Salmon and Atlantic Prawns with a Green Herb Mayonnaise | |
| Feta Cheese and Spinach Quiche | |
| Ballontine of Duck and Morello Cherries | |
| Roasted New Potatoes with Red Onions and Chives | |
| Seasonal Leaves with a Balsamic Dressing | |
| Cucumber, Fennel and Dill Salad bound in a Natural Yoghurt Dressing | |
| Beef Tomato and Basil Salad | |
| Rice Pilaff with Lemon Grass and Coriander | |
| Baked New Potatoes | |
| Fresh Mash Potatoes | |
| Panache of Market Vegetables | |
| Fricasse of Green Vegetables | |
| Cous Cous with Roasted Peppers and Coriander | |
| Fragrant Jasmine Rice | |
| Potatoes and Celeriac Remoulade | |
| Rocket and Baby Leaf Salad, French Dressing | |
| Plum Tomato and Mozzarella Salad | |
| Homemade Coleslaw | |
| Waldorf Salad | |
| Lyonnaise Potatoes | |
| Buttered Mixed Vegetables | |
| Red Cabbage and Apple Casserole | |
| Wild and Long Grain Rice | |
| Minted New Potatoes | |
| Fresh Ratatouille | |
| Glazed Lemon Tart | |
| Peach and Frangipane Tart with Crème Friache | |
| Hazelnut and Wild Berry Meringue | |
| Cream Filled Profiteroles, Chocolate Glaze | |
| Double Chocolate Torte | |
| Strawberry Cheesecake | |
| Passion Fruit and Lemon Tart | |
| Fresh Fruit Salad | |
| Plum and Apple Crumble, Fresh Custard Sauce | |
| Classic Summer Pudding with Whipped Vanilla Cream | |
| Bowls of Mixed Berries | |
| Chocolate and Hazelnut Tart | |
| Fresh Cream Pavlova topped with Praline and Apricots | |
| Warm Icky Sticky Toffee Pudding coated in a Rich Toffee Sauce | |
| All Desserts are served with Jugs of Pouring Cream | |
* * * |
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| Coffee, Tea, Tisanes and Mints | |
| For all events taking place in marquee venues, we will require the following: | |
| Catering area attached to the main marquee | |
| to include solid floor and lighting | |
| Power supply | |
| Water Supply – a simple hosepipe from | |
| house or garden is adequate | |
| Trestle Tables- supplied by Marquee company | |
| Bar frontage – supplied by Marquee company | |
| Power and Lighting behind Bar area | |
| Should your event be taking place in a marquee or venue which requires a satellite kitchen, the following equipment hires will apply: | |
Catering Equipment Hire |
|
| 2 x Catering Ovens | |
| 2 x Heated Cupboards | |
| 2 x Water Boilers | |
| Delivery and Collection Fees to be confirmed according to venue area | |
| Some venues and marquees require a skip to be hired for waste. | |
| *These figures are based on 100 guests* | |
