Savoury collection
Basil crostini with Feta and Tomato Pearls (V)
Roast Peppadews stuffed with a Goats’ Cheese and Black Olive crumble (V)
Fish Goujon with homemade Tartare Sauce
Rare roast Beef served on Rye bread with a Horseradish cream mousse
Free range bang bang Chicken
Prawn and Crayfish Tian
Prawns and Crayfish bound in Marie Rose sauce served with sliced Avocado, dressed leaves and Lemon Dressing
Beetroot Carpaccio (V)
Thinly sliced poached beetroot with Goat’s Cheese Mousse & Balsamic Glaze
Coriander Chicken Roulade
Served with a Fennel Salad and Preserved Lemon Dressing
Pan Fried Chicken with Chargrilled Asparagus
Served on wilted Spinach with Roasted Shallots and Thyme Jus
Roasted Vegetable Wellington (V)
Seasonal vegetables, blended and encrusted in puff pastry, finished with red wine and cranberry reduction
Traditional Roast Topside of Beef with Yorkshire pudding
Served on a bed of Horseradish Mash with a Red Wine Jus (main course of beef to be cooked medium) served with Chef’s choice of fresh, seasonal vegetables and potatoes
Lemon Tart
Handmade crisp butter pastry with a rich lemon filling, served with clotted cream, raspberries and caramelised lemon zest
Chocolate and Salted Caramel Brownie
With dark chocolate sauce and vanilla ice cream
Tea and Coffee served with mints & handmade petit fours will be served
Garlic Ciabatta served with a BBQ, Mayonnaise or Tomato sauce Dip
Breaded free range Chicken goujons and chips
Chocolate Fudge Sundae
Barbecue Grill
Fantastic Barbecue Grill, cooked in front of the guests and serving mouth-watering delights of:
Salmon and King Prawn Kebabs
Free Range Chicken Yakitori
Mini Sirloin Steaks
Cumberland Sausages
Vegetable and Halloumi Skewers (V)
All served with creamy coleslaw, mixed salad, onion chutney, hand cut potato wedges, finger rolls and accompaniments