| Canape - Menu A - Menu B - Menu C Menu D - Menu E - Menu F - Menu G Finger Buffet - Selections Fork Buffet 1 - Fork Buffet 2 Bowl Menu |
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| Canapé Menu | |
| Cold Selection | |
| Chicken Liver Parfait on Toasted Brioche with an Onion Jam | |
| Smoked Salmon and Dill Pancakes with Crème Fraiche | |
| Duck Confit with Shallots and a Thyme Marmalade | |
| Parma Ham and Mozzarella Wraps | |
| Wild Mushroom Sushi wrapped in Sesame Baked Aubergine, Sweet Soy Dip | |
| Hickory cured Duck with an Orange and Plum Tomato Chutney | |
| Hand Baked Thyme Oatcakes, soft English Goats Cheese and a Red Onion and Chilli Pickle | |
| Brushcetta with Oven Roasted Mediterranean Vegetables and Basil Drizzle | |
| Classic Smoked Salmon Blini's with Sour Cream and Sevruga Caviar | |
| Shredded Duck and Mango Filo Basket | |
| Smoked Trout on Onion Flat Bread with Crème Fraiche | |
| Prawn, Avocado and Bacon Crostini | |
| Lobster Tail 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 | |
| Caramelised Onion and Cheshire Cheese Tart | |
| Hot Selection | |
| Warm Five Spice Tuna with Oriental Vegetables and Toasted Sesame Seeds | |
| Thai Crab and Sweetcorn Fritters with Sweet Chilli Dipping Sauce | |
| Vegetable Spring Rolls with Hoi Sin Sauce | |
| Smoked Haddock and Potato Cake with Tartare Sauce | |
| Mini Naan Bread with Tandoori Chicken Pieces and Cucumber Riata | |
| Tartlet of Hot Smoked Salmon with a Horseradish Cream | |
| Wild Mushroom Risotto with a Parmesan Crust | |
| Char Sui Pork Spoon with Asian Vegetable Piccalilli | |
| Jerk Spiced Chicken Skewer, Cashew Nut and Chilli Dressing | |
| Roast Beef and Horseradish on a Potato Cake | |
| Seafood and Saffron Bisque | |
| Seared Lamb with a Tomato and Olive Confit on a Sweet Potato Rosti | |
| Wild Mushroom Veloute | |
| Mini Yorkshire Puddings filled with Roast Beef and Horseradish | |
| Mini Bangers and Mash topped with a Red Onion Marmalade | |
| The above price includes cocktail napkins, serving equipment and Full Waiter/ess service for parties of 40 or more. Any catering equipment requirements will be charged accordingly. | |
| Top | |
| Menu A | |
| Roasted Red Pepper and Plum Tomato Soup finished with a Basil Mascarpone | |
| *** | |
| Baskets of Flavoured Breads and Butter | |
| *** | |
| Panfried Breast of Chicken coated in a Button Mushroom, Shallot and Brandy Cream Sauce | |
| Tiny Roasted Potatoes, Honey Glazed Carrots and Fine Green Beans | |
| *** | |
| Strawberry Shortcake Mille Fueille with a Wild Berry Coulis | |
| *** | |
| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Top | |
| Menu B | |
| Chicken Liver and Bacon Pate served with a Plum Chutney | |
| *** | |
| Baskets of Farmhouse Breads and Butter | |
| *** | |
| Char Grilled Supreme of Scottish Salmon on a bed of Crushed New Potatoes with a Herb and Lemon Crème Fraiche | |
| Gateau of Mediterranean Vegetables | |
| *** | |
| Cream Filled Profiteroles drizzled with Belgium Chocolate sauce and topped with Shavings of White Chocolate | |
| *** | |
| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Top | |
| Menu C | |
| Classic Prawn Cocktail in a Martini Glass served with Brown Bread and Butter | |
| *** | |
| Baskets of Flavoured Breads and Butter | |
| *** | |
| Confit of Duckling flavoured with Five Spice accompanied by an Orange and Honey Jus | |
| Fondant Potatoes and Oven Roasted Vegetables | |
| *** | |
| Warm Sticky Toffee Pudding with a Rich Caramel Sauce beside Toffee and Banana Ice Cream | |
| *** | |
| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Top | |
| Menu D | |
| Terrine of Poached and Smoked Salmon garnished with King Prawns with a Soft Herb Dressing | |
| *** | |
| Baskets of Flavoured Breads with a Balsamic and Olive Oil Dip | |
| *** | |
| Roast Rump of Lamb on a Plum Tomato and Chorizo Fondue with a Red Wine Sauce | |
| Spinach and Fennel Gateau Dauphinoise Potatoes | |
| *** | |
| Vanilla Bean Crème Brulee served with a Shot Glass of Raspberry Compote and Shortbread Biscuits | |
| *** | |
| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Top | |
| Menu E | |
| Rillette of Duck and Foie Gras Parfait served with a Russet Apple Jam and Toasted Brioche | |
| *** | |
| Baskets of Farmhouse Breads and Butter | |
| *** | |
| Pan Seared Fillet of Sea Bass beside a Plum Tomato and Black Olive Dressing | |
| Basil Mash, Medley of Baby Vegetables | |
| *** | |
| Warm Chocolate Fondant Pudding with Double Chocolate Sauce | |
| *** | |
| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Top | |
| Menu F | |
| Herb Crusted Salmon Gravadlax, Marinated Cucumber and Baby Leaf Salad with a Grain Mustard Dressing | |
| *** | |
| Baskets of Farmhouse Breads and Butter | |
| *** | |
| Rack of English Lamb with Rosemary scented Ratatouille and Gratin Potatoes with a Madeira Jus | |
| *** | |
| White Chocolate Panna Cotta served with a Shot of Dark Chocolate and an Almond Tuille | |
*** |
|
| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| Top | |
| Menu G | |
| Char Grilled Asparagus, Rocket and Wafers of Parma Ham topped with Shavings of Fresh Parmesan with a Pesto Dressing | |
| *** | |
| Baskets of Focaccia with a Balsamic and Olive Oil Dip | |
| *** | |
| Panfried Fillet Beef with a Wild Mushroom Crust and a Burgundy Wine Gravy | |
| French Beans and Caramelised Shallots Sautéed Parmentier Potatoes | |
| *** | |
| Bitter Chocolate Tart with an Orange and Cointreau Sorbet and White Chocolate Sauce | |
| *** | |
| Coffee, Tea, Tisanes and Homemade Petit Fours | |
| The above menu prices include crockery, cutlery, white damask linen and napkins, Chefs and Full Waiter/ess service for parties of 40 or more. Any catering equipment requirements will be charged accordingly | |
| Optional Extras | |
| Sorbet | |
| Pink Grapefruit | |
| Champagne | |
| Lemon | |
| Cassis | |
| Vodka and Lemon | |
| Gin and Lime | |
| Raspberry and Mango | |
| Soup | |
| Basil and Tomato | |
| Tomato & Red Pepper | |
| Parsnip & Apple | |
| Minted Pea | |
| Leek & Potato | |
| Woodland Mushroom | |
| Spiced Butternut Squash | |
| Water Cress and Pancetta | |
| £3.95 per person plus vat | |
| Cheese Course | |
| Cheese platter for 10 people Or Individual portions of Artisan Cheese Selection | |
| Pre-dinner Canapé | |
| to include a variety of three hot and three cold | |
| Top | |
| Finger Buffet Menus | |
| 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 | |
| Top | |
| Selections | |
| Sandwich Fillings | |
| Cheddar Cheese & Spring Onion | |
| Honey Baked Ham and Coleslaw | |
| Wensleydale with Chutney and Watercress | |
| 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 | |
| Savouries | |
| 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 | |
| Tortilla Chips with Guacamole and Salsa | |
| Crispy Fried Onion Pakora with Cucumber Riata | |
| Desserts | |
| Fresh Fruit Kebabs | |
| Chocolate Éclairs | |
| Fruit Scones with Strawberry Preserve and Fresh Cream | |
| Lemon Tart | |
| Chocolate Brownies | |
| Mixed Fruit Tartlets | |
| Bakewell Tart | |
| Fruit Pavlova | |
| Carrot Cake | |
| Coffee and Walnut Slice | |
| Fresh Fruit Platter | |
| Top | |
| Fork Buffet - Menu One | |
| Hot Buffet Dishes - Choose Two Items | |
| Fricasse of Poached Coastal Fish coated in a Crayfish and Dill Sauce | |
| Braised Beef and Mushroom Pie | |
| Moroccan Lamb Tagine with Almonds, Apricots and Flageolet Beans | |
| Roasted Vegetable and Pasta Bake, Sundried Tomato Sauce | |
| Thai Green Chicken Curry accompanied by Fragrant Jasmine Rice | |
| Traditional Cumberland Sausages coated in an Onion and Red Wine Gravy with Fresh Crushed Potatoes | |
| Mediterranean Vegetable Tart scented with Basil | |
| Baskets of Farmhouse Breads and Butter | |
| Cold Buffet Dishes - Choose Two Items | |
| 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 Loin of Pork with Honey and Grain Mustard edged by a Sweet Onion Pickle | |
| Mozzarella, Courgette and Aubergine Terrine, Red Pepper Salsa | |
| Accompaniments - Choose Four Items | |
| 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 | |
| Parmesan and Basil Risotto | |
| Panache of Market Vegetables | |
| Fricasse of Green Vegetables | |
| Desserts - Choose Four Items | |
| Chocolate Truffle Cake | |
| Plum and Apple Crumble, Fresh Custard Sauce | |
| Classic Summer Pudding with Whipped Vanilla Cream | |
| Rhubarb Crème Brulee | |
| 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 served with Jugs of Pouring Cream | |
| * * * | |
| Coffee, Tea, Tisanes and Mints | |
| Price includes crockery, cutlery, white damask table linen and waiter/ess service | |
| Any catering equipment requirements will be charged accordingly. | |
| Top | |
| Fork Buffet - Menu Two | |
| Hot Buffet Dishes - Choose Two Items | |
| Sautéed Fillet of Pork and Oyster Mushrooms, Grain Mustard and Brandy Sauce | |
| Classic Lancashire Hot Pot accompanied by Braised Red Cabbage | |
| Whole Carved Scottish Sirloin of Beef, Creamed Horseradish | |
| Rich Game Casserole flavoured with Black Pudding and Fresh Rosemary | |
| Traditional Chicken and Bacon Pie scented with Tarragon | |
| Leek and Woodland Mushroom Strudel | |
| Minted Pea Risotto with Wafers of Parmesan | |
| Baskets of Farmhouse Breads and Butter | |
| Cold Buffet Dishes - Choose Two Items | |
| Cheshire Chicken and Bacon Terrine wrapped in Cumbrian Ham, Apricot and Thyme Chutney | |
| Continental Sausage and Cured Meats garnished with Olives and Flat Parsley | |
| Saddle of English Lamb carved with a Glazed Onion and Mint Stuffing | |
| 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 | |
| Accompaniments - Choose Four Items | |
| Cous Cous with Roasted Peppers and Coriander | |
| 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 | |
| Desserts - Choose Four Items | |
| 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 | |
| All served with Jugs of Pouring Cream | |
| * * * | |
| Coffee, Tea, Tisanes and Mints | |
| Price includes crockery, cutlery, white damask table linen and waiter/ess service | |
| Any catering equipment requirements will be charged accordingly. | |
| Top | |
| Bowl Food Menu | |
| "Bowl food- main courses in miniature, the perfect way to extend any party" | |
| Hot Bowl Food | |
| Creamy Tarragon Chicken with Penne Pasta | |
| Crispy Sole Goujons with a Coriander Salsa | |
| Fragrant Green Thai Chicken Curry | |
| Cinnamon Duck Confit with Sautéed Pak Choi | |
| Saffron Lamb and Sweet Potato Tagine with Sultanas and Pistachios | |
| Peppered Sirloin of Scottish Beef on a Horseradish Mash | |
| Chorizo and Zuchenni Farelle Pasta | |
| Cold Bowl Food | |
| Thai Marinated Fillet Steak on an Asian Salad | |
| Seared Tuna Salad with Fine Beans, Red Peppers and Spinach | |
| Classic Prawn Cocktail | |
| Rocket Salad with Stilton, Walnuts and Wafers of Parma Ham | |
| Smoked Chicken Caesar Salad, Parmesan and Anchovies | |
| Oriental Prawns on Papaya, Bean Shoots and Roasted Peanuts | |
| Conchiglie with Smoked Salmon, Dill and Capers | |
| Vegetarian Bowl Food | |
| Wild Mushroom Risotto and Toasted Pine Nuts | |
| Savoury Roasted Vegetables and Cous Cous with Matured Feta Cheese | |
| Roasted Fennel and Chick Pea Curry scented with Coconut | |
| Gnocchi with Roasted Tomato, Shallot and Basil Sauce | |
| Rich Vegetable Goulash, Sour Cream and Chives | |
| Tempura of Courgette, Lemon Aioli | |
| Choose Six of the above | |
| The above price includes cocktail napkins, serving bowls and waiter/ess service. Any catering equipment requirements will be charged accordingly. | |
| Top | |