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