Menus 2016/2017

The following menus are just a small example of what we can produce and most of our menus are bespoke.

Canapé selection

Fish

  • Smoked salmon and horseradish crème fraiche in black cones with onugar caviar and chives
  • Thai crab-cakes with a lime and coriander dipping sauce
  • Smoked salmon and chive crème fraiche served on oatcakes
  • Sesame encrusted Yellow fin tuna on skewers with soy and coriander dipping sauce
  • Japanese Prawn and spring onion gyoza with soy and sesame oil dipping sauce
  • King prawns served in a shot glass with chorizo and red pepper aioli
  • Sashimi style skewered smoked salmon with pink peppercorns, pickled ginger and wasabi
  • Mackerel served on a sweet potato cake with thyme pea puree

Vegetarian

  • Beetroot and caramelised red onion tarts with rosemary scented Goat's cheese (v)
  • Risotto of barley; artichoke; lemon and thyme with parmesan and curry oil on oriental spoon (v)
  • Traditional Spanish tortilla with chives (v)
  • Local Polebrook asparagus served with Hollandaise (subject to availability)
  • Wild mushroom bruschetta with parmesan shavings (v)
  • Stilton, pear and walnut tarts (v)
  • Chargrilled marinated courgette on rosemary focaccia with red pepper hummus (v)
  • Bruschetta of Buffalo mozzarella and Sicilian caponata with basil (v)
  • Wild mushroom tarts with truffle (v)
  • Japanese soya; coriander lemongrass and chilli gyoza with sesame and soy dipping sauce

Meat

  • Vietnamese minced chicken in filo basket
  • Thai marinated chicken ballotine with coconut and chilli
  • Honey and mustard glazed sausages
  • Carpaccio of beef on soughdough crostini with pesto and parmesan
  • Mini Yorkshire puddings with rare roast beef and horseradish
  • Mini hamburgers
  • Chorizo scotch quails eggs and red pepper aioli
  • Duck rillettes on french toast with orange & redcurrant jelly
  • Pork belly with black pudding and apple and sage jelly

Starters

Fish

  • Locally smoked trout with a horseradish crème fraiche and a fennel and apple salad
  • Smoked salmon, watercress and mixed beetroot salad
  • Potted Bradon Rost salmon with Scottish oatcakes and lemon and horseradish crème fraiche
  • Seared scallops and crayfish with hollandaise
  • King prawns on a Thai mango and watercress salad
  • Salad of fresh yellow fin tuna; fine beans; cannellini beans; baby plum tomatoes and local quail's eggs

Vegetarian

  • Pea and mint mousse served with pea shoots; baby wild mushrooms
  • Salad of mixed baby beetroot and feta(v)
  • Warm rosemary scented goat's cheese and caramelised red onion tart (v)
  • Local Asparagus with hollandaise (local asparagus subject to availability)
  • Baby mozzarella and mixed cherry tomato salad with basil leaves and pesto (v)

Meat

  • Smoked chicken salad on baby spinach with a maple and walnut dressing
  • Potted ham hock terrine, with homemade piccalilli or apple chutney and toasted sourdough
  • Chicken liver parfait with baby fig chutney and crostini
  • Carpaccio of beef with rocket and parmesan
  • Local Asparagus and Parma ham salad with parmesan shavings and aged balsamic (local asparagus subject to availability)

Main courses

Fish

  • Lemon and thyme crusted salmon, braised parmesan fennel
  • Roasted fillet of sea bass with asparagus; new potatoes and basil pesto

Vegetarian

  • Portobello mushroom served with a risotto of barley; artichoke lemon and thyme finished with curry oil
  • Porcini mushroom risotto with parmesan (v)
  • Goats cheese Pithiviers with wilted spinach and a walnut dressing
  • Dolcelatte and walnut tart with a pear and watercress salad (v)
  • Romano pepper filled with celery; walnut and rosemary focaccia breadcrumbs finished with Welsh Perl Las blue cheese.

Meat

  • Chicken breast in a tarragon sauce served with sautéed potatoes and green beans
  • Shoulder of lamb marinated in Ras Al Hanout and slow roasted served on mougrabieh with Aubergine caviar
  • Slow roast belly of pork with roasted new potatoes, baby carrots and an apple, sage and Jollydale cider sauce
  • Confit of Duck leg on sweet potato mash and buttered wilted spinach with red wine jus
  • Rack of lamb with caponata accompanied by garlic mash and black olive tapenade or (pesto)
  • Fillet of beef with potato dauphinoise, roasted cherry tomatoes and wild mushroom sauce
  • French trimmed chicken leg with potato noisette, mange tout and a wholegrain mustard sauce
  • Guinea fowl with fine beans, fondant potato and wild mushroom and brandy sauce

Desserts

  • Chocolate tarts with a red chilli and lime syrup and popping candy.
  • Raspberry crème brûlée with shortbread biscuit
  • Eton Mess
  • Sicilian Lemon tart with fresh raspberries and cream
  • Tiramisu with amaretti biscuits
  • Spiced baby figs served with mascarpone cheese and biscotti
  • Summer pudding with clotted cream
  • Raspberry and almond tart with pine kernels and amaretto cream
  • Dark chocolate and orange pots
  • Individual treacle tarts with pouring cream
  • Warm chocolate and beetroot cake with crème fraiche
  • Mandarin and Cointreau cake with orange syrup and cream
  • Light sticky toffee pudding with vanilla ice cream

A selection of these desserts can be offered as a duo or trio i.e. mini meringue with strawberries, mini treacle tart, chocolate pot, served with fresh cream.

Please contact us and we would be delighted to discuss your requirements.

Sample menus for canapés, starters, main courses and desserts We have entered the 2015 Wedding Industry Awards We have entered the 2013 Wedding Industry Awards