Menus for Corporate Entertainment / Product Launch etc

Canape Menu

1. Croustade cup filled with taramaslata & topped with lump fish

2. Aromatic crispy duck pancake wrap, with hoisin sauce

3. Quails egg in croustade cup with mayo         

4. Tartlets of smoked chicken & coriander

5. Mushroom pate in pastry cup

6. Marinated spicy tiger prawn kebab

7. Croustade cup filled with houmous & olive slice

8. Liver pate on crostini with redcurrant jelly

9. Smoked salmon and cream cheese on blinis

10. Prawn cocktail filled croustade 

11. Chorizo & mozzarella kebab

12. Goat’s cheese tartlet with caramelised red onion and thyme

13. Mini Yorkshires filled with roast beef & horseradish

14. Tricolore kebab - mozzarella, tomato & basil

15. Smoked salmon & crème fraiche on courgette slice

16. Roasted cherry tomato and feta on olive oil crostini

17. Smoked mackerel in a savoury tartlet

18. Shot glass of chilled homemade soup         

19. Celery chunk with stilton & walnut

20. Chorizo, mozzarella & olive kebab

21. Spoon of mushroom risotto

22 Tapenade tartlet 

23. Summer berries sweet pastry tartlet

24.  Banoffee tartlet

25.  Sweet pastry lemon tartlet

26. Cream filled profiterole with chocolate sauce

27. Fresh strawberry and crème fraiche in sweet pastry tartlet

 

Finger Buffet

 CRUDITES

 Carrot / Celery / Cucumber / Mixed Peppers

Various Dips

Selection of Kettle Crisps

 

 SELECTION OF SANDWICHES

 Ham and Mustard

Tuna & Mayonnaise

Smoked Salmon

Egg Mayonnaise

Prawns

Cream Cheese, Walnuts & Date

  

HOT & WARM

 Vegetable Samosas

Vegetable Spring Rolls

Prawns in Pastry / Breadcrumbs

Vegetarian Quiche

Sausage Rolls

Cocktail Sausages with Honey and Mustard

Goujons of Chicken

 Cheese and Biscuits

 

Minimum Number of Guests 35

Fork Buffet

 

MAIN BUFFET

  Scottish Beef

  Gammon Ham

 Roast Norfolk Turkey

 Darnes of Fresh Salmon

Vegetarian Quiche

Vegetable Samosas

 

 SALADS

Mixed Leaves

Homemade Coleslaw

Tomato, Red Onion & Chive Salad

Warm New Potatoes

 

FRENCH BREAD AND BUTTER

 

CHEESE BOARD

Mature English Cheddar

 Stilton

Brie

 

DESSERT

Cheesecake

Fresh Fruit Salad

Homemade Sherry trifle

 COFFEE

 

 Minimum Number of Guests 35

 

 Full Buffet

 

MAIN BUFFET

 Scottish Beef served medium / rare

 Slow cooked Gammon Ham on the Bone

 Side of fresh Salmon & mayonnaise

 Mediterranean Prawns

Sliced Roast Crown of Norfolk Turkey

 WARM NEW POTATOES

  with butter and cracked black pepper

 

SALADS

Mixed Leaves

Tomato, red onion & chive salad

Coleslaw

Waldorf

 

FRENCH BREAD AND BUTTER

 

CHEESE BOARD

Mature English Cheddar

Stilton

Brie

Selection of Biscuits

  

DESSERT

Fresh Fruit Salad

 Chocolate Cake & Cream

Profiteroles with fresh cream and chocolate sauce 

Lemon Meringue Roulade

 

COFFEE

  

Minimum Number of Guests 35

 

Function Menu 1

 

Starters

 A Selection of Homemade Soups

Chicken Liver Pate

Served with Melba Toast

Egg & Tuna Mayonnaise

Three halves of boiled egg, on rocket

dressed with a mayonnaise mix and tuna fish.

Tricolore

A salad of avocado, ‘beef’ tomato and mozzarella.

Dressed with olive oil.

A Trio of Chilled Melon

 

 Main Courses

 Chicken Chasseur

A large supreme of chicken, baked in the oven,

Finished in a red wine sauce, made with tomato, mushrooms.

 

Pork Loin Steak

A cut from the best Loin of English Pork, gently braised, and

Served with a white wine, cream an mushroom sauce with Dijon mustard

 

Poached Salmon

A Darn of fresh Scottish Salmon poached & served with Hollandaise sauce

 

Roast Turkey

Freshly roasted Turkey, served with homemade sage and onion stuffing, chipolata sausages and Cranberry sauce

 

Rump of Lamb

Best quality Rump of English Lamb, Flash roasted and mint sauce.

  

Desserts

Fresh Fruit salad

Home made Apple Pie and Custard

American Cheesecake

Home made sherry trifle

 Coffee & Mints

 

Function Menu 2

 

Starters

 A Selection of Home Made Soups

 Parma Ham and Melon

Garnished with fresh Fig

 

Salad Nicoise

A refreshing salad made from dressed, mixed leaves, tuna fish,

French beans, boiled egg, capers and anchovy fillets.

 

Smoked Fish Pate

Homemade, and served with melba toast

 

Garlic Mushrooms

Mushrooms cooked in cream, garlic & white wine sauce

 

Main Courses

Chicken a la Dino

A supreme of chicken poached & served with a cream, mushrooms, & sherry sauce

Braised Lamb Shank

A shank of best quality English lamb, roasted then braised with carrots, onions, celery and red wine, finished with redcurrant jelly.

 Teriyaki Salmon

 Scottish salmon cooked in teriyaki sauce

 Strip Loin of Beef

Top quality Scottish strip loin, served with freshly roasted potatoes,

Yorkshire pudding and horseradish sauce

Roast Gammon

Roast gammon served with a Cumberland sauce

 Desserts

 Fresh Fruit Salad

 Profiteroles

Profiteroles with cream & chocolate sauce.

 Fruit Crumble

& served with fresh custard

   Vanilla Panacotta

Coffee

 

Function Menu 3

 

Starters

Smoked Mackerel Fillet

With Horseradish sauce

Smoked Salmon & Prawns

Scottish smoked salmon & Atlantic prawns with Rose Marie sauce

Homemade Chicken Liver Pate

Chicken liver pate with brandy & served with melba toast

 Halloumi Stack

Grilled halloumi cheese on roasted mushroom, red pepper & courgettes

 Mediterranean Prawns

Mediterranean prawns marinated in chilli oil

Served on a bed of rocket.

  

Main Courses

Medallions of Beef Fillet

Slices of beef fillet, lightly cooked. Finished with reduced white wine,

double cream and fresh tarragon.

 Confit of Duck

Slow roasted leg of duck

Rack of Lamb

A thee bone joint of freshly roasted lamb cutlets, served with a light roast gravy mint sauce

 and redcurrant jelly.

 Cod Pancetta

 Cod fillet wrapped in pancetta & baked,

 served with an Italian tomato sauce

 Pork Fillet

Pork fillet cooked in cream, mustard & mushroom sauce

Desserts

 Sticky Toffee Pudding

Bread and Butter Pudding

Home Made Lemon Meringue Roulade

Vanilla Crème Brulee

English and Continental Cheese and Biscuits

Coffee

Vegetarian Options

 

Vegetarian Starters

 Chilled Melon

Sliced Honeydew, Ogen & Galia

 Salade Tricolore

A salad of avocado, ‘beef’ tomato and mozzarella.

Dressed with olive oil & basil

 Egg Mayonnaise

Three halves of boiled egg, dressed with mayonnaise,

anchovy and capers.

Garlic Mushrooms

Fresh mushrooms, cooked in a sauce of cream & garlic

Home Made Soups

Minestrone, carrot and coriander, cauliflower,

 tomato and sweet red pepper, tomato and basil,

chunky vegetable, broccoli and stilton.

 

Salade Benedictine

Mixed Leaves, asparagus, quails egg, avocado, crouton

 Avocado Vinaigrette

Half of an avocado, dressed with our own vinaigrette dressing.

 Deep Fried Brie

A wedge of creamy brie, coated in breadcrumbs,

then deep fried, & served with a cranberry dip

Spinach & Avocado Salad

Avocado sliced on spinach & blended with

dill and mustard dressing.

 

Vegetarian Main Courses

 Roasted Vegetables

Wrapped in filo pastry

 

Mushroom Stroganoff

Served with long grain rice

 

Risotto

Choice of various risotto to suit client requirement sauce

 

Aubergine Parmagiana

Sliced aubergine with a sauce of tomatoes & topped with cheese

 

Lentil Moussaka

Puy lentils topped with tomato con casse & cheese

 

Stuffed Red Pepper

With tomatoes, anchovies & goats cheese

 

Mild Vegetable Curry

Served with basmati rice

 

Vegetable Stir Fry

Mixed vegetables cooked with garlic, soy sauce & ginger

 

Stuffed Mushroom

Portobello Mushroom stuffed with chopped vegetables

& topped with cheese & Pied Mont Pepper

Private Dining

 

We welcome any enquires regarding private dining, whether at home, in your office or board room. Menus are tailored to your requirements and facilities. Full waiting and bar facilities also available.

 

 

Please call or email to enquire and discuss your event planning

Afternoon Teas

Assorted white & wholemeal Bread

Fillings include

Prawns

Smoked salmon

Roasted ham

Coronation chicken

Cream cheese, dates & walnuts

 

 Selection of cakes & biscuits

 

Selection of speciality teas & coffee.

BBQ and Hog Roasts

 

BBQ

 

 

Hog Roast

 

 

We can provide a full hog roast service for a minimum of 90 guests, which will include all meat, baps and several salads, plus dessert.
Prices from £1000

Canape Menu

1. Croustade cup filled with taramaslata & topped with lump fish

2. Aromatic crispy duck pancake wrap, with hoisin sauce

3. Quails egg in croustade cup with mayo         

4. Tartlets of smoked chicken & coriander

5. Mushroom pate in pastry cup

6. Marinated spicy tiger prawn kebab

7. Croustade cup filled with houmous & olive slice

8. Liver pate on crostini with redcurrant jelly

9. Smoked salmon and cream cheese on blinis

10. Prawn cocktail filled croustade 

11. Chorizo & mozzarella kebab

12. Goat’s cheese tartlet with caramelised red onion and thyme

13. Mini Yorkshires filled with roast beef & horseradish

14. Tricolore kebab - mozzarella, tomato & basil

15. Smoked salmon & crème fraiche on courgette slice

16. Roasted cherry tomato and feta on olive oil crostini

17. Smoked mackerel in a savoury tartlet

18. Shot glass of chilled homemade soup         

19. Celery chunk with stilton & walnut

20. Chorizo, mozzarella & olive kebab

21. Spoon of mushroom risotto

22 Tapenade tartlet 

23. Summer berries sweet pastry tartlet

24.  Banoffee tartlet

25.  Sweet pastry lemon tartlet

26. Cream filled profiterole with chocolate sauce

27. Fresh strawberry and crème fraiche in sweet pastry tartlet

 

Finger Buffet

 CRUDITES

 Carrot / Celery / Cucumber / Mixed Peppers

Various Dips

Selection of Kettle Crisps

 

 SELECTION OF SANDWICHES

 Ham and Mustard

Tuna & Mayonnaise

Smoked Salmon

Egg Mayonnaise

Prawns

Cream Cheese, Walnuts & Date

  

HOT & WARM

 Vegetable Samosas

Vegetable Spring Rolls

Prawns in Pastry / Breadcrumbs

Vegetarian Quiche

Sausage Rolls

Cocktail Sausages with Honey and Mustard

Goujons of Chicken

 Cheese and Biscuits

 

Minimum Number of Guests 35

Fork Buffet

 

MAIN BUFFET

  Scottish Beef

  Gammon Ham

 Roast Norfolk Turkey

 Darnes of Fresh Salmon

Vegetarian Quiche

Vegetable Samosas

 

 SALADS

Mixed Leaves

Homemade Coleslaw

Tomato, Red Onion & Chive Salad

Warm New Potatoes

 

FRENCH BREAD AND BUTTER

 

CHEESE BOARD

Mature English Cheddar

 Stilton

Brie

 

DESSERT

Cheesecake

Fresh Fruit Salad

Homemade Sherry trifle

 COFFEE

 

 Minimum Number of Guests 35

 

 Full Buffet

 

MAIN BUFFET

 Scottish Beef served medium / rare

 Slow cooked Gammon Ham on the Bone

 Side of fresh Salmon & mayonnaise

 Mediterranean Prawns

Sliced Roast Crown of Norfolk Turkey

 WARM NEW POTATOES

  with butter and cracked black pepper

 

SALADS

Mixed Leaves

Tomato, red onion & chive salad

Coleslaw

Waldorf

 

FRENCH BREAD AND BUTTER

 

CHEESE BOARD

Mature English Cheddar

Stilton

Brie

Selection of Biscuits

  

DESSERT

Fresh Fruit Salad

 Chocolate Cake & Cream

Profiteroles with fresh cream and chocolate sauce 

Lemon Meringue Roulade

 

COFFEE

  

Minimum Number of Guests 35

 

Function Menu 1

 

Starters

 A Selection of Homemade Soups

Chicken Liver Pate

Served with Melba Toast

Egg & Tuna Mayonnaise

Three halves of boiled egg, on rocket

dressed with a mayonnaise mix and tuna fish.

Tricolore

A salad of avocado, ‘beef’ tomato and mozzarella.

Dressed with olive oil.

A Trio of Chilled Melon

 

 Main Courses

 Chicken Chasseur

A large supreme of chicken, baked in the oven,

Finished in a red wine sauce, made with tomato, mushrooms.

 

Pork Loin Steak

A cut from the best Loin of English Pork, gently braised, and

Served with a white wine, cream an mushroom sauce with Dijon mustard

 

Poached Salmon

A Darn of fresh Scottish Salmon poached & served with Hollandaise sauce

 

Roast Turkey

Freshly roasted Turkey, served with homemade sage and onion stuffing, chipolata sausages and Cranberry sauce

 

Rump of Lamb

Best quality Rump of English Lamb, Flash roasted and mint sauce.

  

Desserts

Fresh Fruit salad

Home made Apple Pie and Custard

American Cheesecake

Home made sherry trifle

 Coffee & Mints

 

Function Menu 2

 

Starters

 A Selection of Home Made Soups

 Parma Ham and Melon

Garnished with fresh Fig

 

Salad Nicoise

A refreshing salad made from dressed, mixed leaves, tuna fish,

French beans, boiled egg, capers and anchovy fillets.

 

Smoked Fish Pate

Homemade, and served with melba toast

 

Garlic Mushrooms

Mushrooms cooked in cream, garlic & white wine sauce

 

Main Courses

Chicken a la Dino

A supreme of chicken poached & served with a cream, mushrooms, & sherry sauce

Braised Lamb Shank

A shank of best quality English lamb, roasted then braised with carrots, onions, celery and red wine, finished with redcurrant jelly.

 Teriyaki Salmon

 Scottish salmon cooked in teriyaki sauce

 Strip Loin of Beef

Top quality Scottish strip loin, served with freshly roasted potatoes,

Yorkshire pudding and horseradish sauce

Roast Gammon

Roast gammon served with a Cumberland sauce

 Desserts

 Fresh Fruit Salad

 Profiteroles

Profiteroles with cream & chocolate sauce.

 Fruit Crumble

& served with fresh custard

   Vanilla Panacotta

Coffee

 

Function Menu 3

 

Starters

Smoked Mackerel Fillet

With Horseradish sauce

Smoked Salmon & Prawns

Scottish smoked salmon & Atlantic prawns with Rose Marie sauce

Homemade Chicken Liver Pate

Chicken liver pate with brandy & served with melba toast

 Halloumi Stack

Grilled halloumi cheese on roasted mushroom, red pepper & courgettes

 Mediterranean Prawns

Mediterranean prawns marinated in chilli oil

Served on a bed of rocket.

  

Main Courses

Medallions of Beef Fillet

Slices of beef fillet, lightly cooked. Finished with reduced white wine,

double cream and fresh tarragon.

 Confit of Duck

Slow roasted leg of duck

Rack of Lamb

A thee bone joint of freshly roasted lamb cutlets, served with a light roast gravy mint sauce

 and redcurrant jelly.

 Cod Pancetta

 Cod fillet wrapped in pancetta & baked,

 served with an Italian tomato sauce

 Pork Fillet

Pork fillet cooked in cream, mustard & mushroom sauce

Desserts

 Sticky Toffee Pudding

Bread and Butter Pudding

Home Made Lemon Meringue Roulade

Vanilla Crème Brulee

English and Continental Cheese and Biscuits

Coffee

Vegetarian Options

 

Vegetarian Starters

 Chilled Melon

Sliced Honeydew, Ogen & Galia

 Salade Tricolore

A salad of avocado, ‘beef’ tomato and mozzarella.

Dressed with olive oil & basil

 Egg Mayonnaise

Three halves of boiled egg, dressed with mayonnaise,

anchovy and capers.

Garlic Mushrooms

Fresh mushrooms, cooked in a sauce of cream & garlic

Home Made Soups

Minestrone, carrot and coriander, cauliflower,

 tomato and sweet red pepper, tomato and basil,

chunky vegetable, broccoli and stilton.

 

Salade Benedictine

Mixed Leaves, asparagus, quails egg, avocado, crouton

 Avocado Vinaigrette

Half of an avocado, dressed with our own vinaigrette dressing.

 Deep Fried Brie

A wedge of creamy brie, coated in breadcrumbs,

then deep fried, & served with a cranberry dip

Spinach & Avocado Salad

Avocado sliced on spinach & blended with

dill and mustard dressing.

 

Vegetarian Main Courses

 Roasted Vegetables

Wrapped in filo pastry

 

Mushroom Stroganoff

Served with long grain rice

 

Risotto

Choice of various risotto to suit client requirement sauce

 

Aubergine Parmagiana

Sliced aubergine with a sauce of tomatoes & topped with cheese

 

Lentil Moussaka

Puy lentils topped with tomato con casse & cheese

 

Stuffed Red Pepper

With tomatoes, anchovies & goats cheese

 

Mild Vegetable Curry

Served with basmati rice

 

Vegetable Stir Fry

Mixed vegetables cooked with garlic, soy sauce & ginger

 

Stuffed Mushroom

Portobello Mushroom stuffed with chopped vegetables

& topped with cheese & Pied Mont Pepper

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