Menu

CANAPÉS
Smoked Salmon on Granary Hearts, Lemon, Chive and Pepper Cream Cheese with a Dill Sprig
Tomato, Basil and Mozzarella in Balsamic and Olive Oil on Bruschetta
Mini Cumberland sausages with a Honey and Sesame Glaze
Mini Chicken Tikka Served on Small Wooden Paddle Skewers with Raitha
Salted Baby Cones of Cocktail Fish and Chips
HORS D’OEUVRE
Antipasti Platter’s (Put on the Table family style) – Torn Mozzarella with Rocket and Olive Oil, Roasted Peppers, Olives, Parma Ham, Chorizo, Salami, Houmous finished with Olive Oil, Bread Sticks, Rustic Breads with Butter and Olive oil and Balsamic Dips
(C) Melon with Strawberries
MAIN MEAL
Pan-Seared Chicken Breast with a White Wine and Sage Jus, with Crispy Bacon Rasher
Roasted new potatoes in Sea Salt and Olive Oil, Chantaney Carrots, Fine Bean Bundle and Tenderstem Broccoli
Steak and Ale Puff Pastry Pie
Roasted New Potatoes in Sea Salt and Olive Oil, Chantenay Carrots, Fine Bean Bundle and Tender Stem Broccoli
Fresh Asparagus, Sun Blushed Cherry Tomato and Feta Cheese Tart with a Chive and Cream Sauce
Roasted New Potatoes in Sea Salt and Olive Oil, Chantenay Carrots, Fine Bean Bundle and Tenderstem Broccoli
(C) Roast Chicken, Roasted New Potatoes in Sea Salt and Olive Oil, Chantenay Carrots, Fine Bean Bundle and Tenderstem Broccoli.
TRIO OF DESSERT
Chocolate Brownie with Rich Chocolate Sauce
Eton Mess – Crushed Meringue, Vanilla Cream, Berries In Cassis
Lemon Possett with Baby Shortbread Heart
(C) Chocolate Brownie with Chocolate Sauce

THE WALKING BREAKFAST
Crisp Back Bacon, Served in Crusty Buttered Rolls
Cumberland Sausage served in Crusty Buttered Rolls
Cheese and Fried Onion Baps
Served with Ketchup and Brown Sauce Dip
Platters of Potato Wedges with Ketchup Dip
