Sample of menus
Starter
Fine crispy tart
courgette, pine nut and ricotta, sun blush tomato dressing
White Crab meat
avocado, pink grape fruit and tequila, lime dressing
Marinated beetroot Carpaccio
warm goats cheese roasted pine nuts and honey dressing
Seared Scallops
crispy pancetta and cumin scented sweet corn puree
Serrano ham
poached figs and port reductions
Main course
Fillet of beef
butternut squash puree, wilted spinach and thyme scented jus
Salmon supreme
tian of aubergine and tomato, basil couli
Roasted guinea fowl supreme
polenta in a porcini mushroom sauce
Pan roasted rump of lamb
minted pea puree, yang vegetable and light oregano jus
Pork fillet wrapped in pancetta
celeriac, apple puree, glazed baby onions and cider sauce
Pan fried Gilthead sea bream
warm crab, pot salad and sauce vierge
Fillet of sole
Jerusalem artichoke puree, glazed shallots and pea shoots
Monkfish
saffron potato cake, roasted piquillo peppers and anchovy dressing
Dessert
Crispy filo pastry
raspberry, mascarpone and roasted hazelnut
White chocolate mousse
cherry compote and tuille biscuit
Banana tarte taten
rum and raisin ice cream
Parfait
Summer berries and vanilla
Red wine poached William pears
vanilla mouse and almond praline
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Canapé
Cold
Chorizo and red pesto on crostini
Goats cheese and provencale of red peppers tartlet
Smoked salmon with lemon, dill crème fraiche on blinis
Smoked chicken with steamed ginger and watercress
Hot
Honey and mustard chicken brochette with herb dip
Maple syrup glazed Cumberland cocktail sausage with grain mustard dip
King prawns with chilli, lime, coriander and Thai coconut dip
Vegetable mini spring rolls with sweet chilli sauce
Dessert
Mini macaroons
Mixed berry and vanilla crème patisserie tartlet
Strawberry meringue kisses
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Finger buffet
Cold
Marinated chicken with guacamole on crostini
Hoi sin smoked duck with carrot and sesame seed
Basil marinated mozzarella and cherry tomato brochette
Spicy tuna and mixed bean in spinach wrap
Hot
Cajun chicken with smoked tomato relish dip
Crispy bacon, caramelized onion and stilton quiche
Vegetable Samosa with sweet chilli and coriander dip
Prawns and haddock fish cake with aioli dip
Dessert
Fruit skewers
Mini meringue nest with tropical fruit
Lemon and raspberry tart
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Fork buffet
Salads
Chicken Caesar salad with parmesan chaving
Pasta salad with goats cheese, sun blush tomato and rocket
Tuna with butter beans, balsamic red onions and rocket
Classic Greek salad
Main
Lamb tagine with Moroccan cous cous
Beef bourguignon with roasted new potato and herbs
Salmon fish cake with wilted spinach and lemon butter sauce
Chicken stroganoff with saffron rice
Dessert
Fruit salad
Honey, almond and pear tart
Black forest gateaux
