Menus

Below are some sample menus to give an idea about what we can create

Canapés

Hot

Chicken Satay

Mushroom Crolines

Stilton & Bacon Palmiers

Welsh Rarebit

Prune/Apricot & Bacon Parcels

Mini Spring Rolls

Cocktail Samosas

Mini Yorkshire puds with Beef & Horseradish

Mozzarella Bites

Cold

Fruit Kebabs

Smoked Salmon Blinis

Garlic & Herb Savoury Swirls

Avocado & Prawn Crostini

Cheese & Ham Parcels

Bruschetta
Feta Cheese & Olives
Spinach & Stilton

Afternoon Tea

Sandwiches

Served on white & brown bread

Egg & Cress

Ham & Mustard

Smoked Salmon & Cream Cheese

Cheese & Cucumber

Tartlets

Quiche Lorraine

Cheese, Onion & Chive

Broccoli & Stilton

Sausage Rolls

Scones with Clotted Cream, Butter & Jam

Homemade Cakes

Victoria Sandwich

Lemon Drizzle

Carrot Cake

Fruit Cake

Ginger Cake

Tea, Coffee, Milk & Sugar

Fork Buffet

Main Course

Sliced Wiltshire Ham

Sliced Roast Beef

Vegetarians: Broccoli & Stilton Torte

Mixed Green Salad (Mixed Leaves, Celery & Cucumber)

Rice, Pepper And Sweetcorn Salad

Tomato & Basil Salad

Coleslaw

Hot Buttered New Potatoes

Bread Roll & Butter

Accompaniments: Salad Cream, Chutney & Vinaigrette.

Desserts

All served with cream

Strawberry Cheesecake

Chocolate Brandy Roulade

Beverages

Tea, Coffee & Mints

Shared Menu

Antipasti Starter

Served on black slates

Sliced Prosciutto Ham

Thinly sliced peppered roast beef

Char-grilled Egg Plant

Selection of Olives

Artichoke Hearts in Olive Oil

Warm Halloumi served on fresh tomato & mint

Warm courgette fritters

Stuffed mushrooms with ham, tomato, garlic and herb topping

Served with warm breads – Sun-dried tomato, Onion & black Olive

Main Course

Lamb Tagine

Poached chicken breast in a mushroom & white wine sauce (other sauce options available)

Vegetable lentil bake

Served with warm flavoured rice, new potatoes & mixed fresh salad

Dessert

Bespoke ‘Mini trio of desserts’

Followed by Tea, Coffee & Mints

Hot Luncheon Menu

Starters

Prawn Cocktail

Homemade Soup (Tomato & Basil, Broccoli & Stilton, Carrot & Coriander)

Smoked Salmon & Dill Mousse served with Melba Toast

Ham Hock Terrine served with a homemade Apple cider & tomato chutney

Fan of Melon topped by a quenelle of Stilton Mousse
(Drizzled with a Raspberry and Mustard vinaigrette)

Antipasto Chargrilled Vegetables served in a Filo basket with a chilli twist

Quenelles of local Pate (Served with Melba Toast)Melon Balls marinated in Port & garnished with mint

Caramelised Onion & Goats cheese Tartlet served on a bed of leaves with a balsamic dressing

Main Course

Poached Chicken Breast served with various sauces
(Mushroom & White Wine, Honey & Mustard, Peppercorn & Tarragon)

Roast Beef, Yorkshire Pudding & Horseradish

Fishermans Pie topped with cheesy parsley mash

Cumberland Sausage served with a caramelised onion gravy and horseradish Mash Potato

Roasted Lamb Shanks

Beef Stroganoff

Roast Pork & Apple Sauce

Poached Darnes of Salmon with a dill sauce

Lamb Tagine

All main courses served with a choice of:
Three seasonal vegetables, roast & new potatoes
New potatoes & a selection of 2 salads
Rice or Pasta & a selection of 2 salads

Vegetarian Options

Vegetable Lasagna

Various Tartlets (Broccoli & Stilton, Caramelised Red Onion, Spinach & Ricotta, Mushroom & Herb)

Mushroom Stroganoff

Stuffed Peppers with assorted vegetables, basil & crunchy topping

Sweet Selection

Tiramisu

Chocolate Gateaux

Banoffee Pie

Lemon & Ginger Crunch

Coffee, Brandy & Chocolate Roulade

Chocolate Profiteroles

Fresh Fruit Salad

Strawberry and White Chocolate Chip Cheesecake

Rich Chocolate Torte

Raspberry Meringue Roulade

Timbale of local fresh Strawberries, Raspberries, Blueberries with fresh mint

Selection of local cheeses with celery, grapes, butter & assorted biscuits

Bespoke ‘Mini Trio of Puddings’

Beverages

Tea, Coffee & Mints

Hog Roast

Slow cooked joints, carved and served with apple sauce, relish and stuffing in a bap or brioche bun.

Hog roast can be catered for from 30 -200 guests.

All above can be accompanied with a choice of salads

Salad selection

Accompaniments alongside hog roast/BBQ

Rocket, watercress, avocado & walnut salad tossed in garlic & oregano dressing

Mixed green salad (mixed leaves, celery, cucumber & croutons)

Mediterranean feta & couscous (couscous, diced feta, peppers, onion, garnished with fresh coriander)

Waldorf salad

Plum tomatoes & red onion in a raspberry vinaigrette

Rustic new potato salad

Coleslaw

Three bean salad

Rice, sweetcorn, pepper (garnished with fresh coriander)

Pesto pasta salad garnished with pine nuts & grapes