Caterers - Events

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THE BEGINNING

Vegetable broth garnished with Baby pasta

Saffron and lemon soup
Fresh delightful soup from our kitchens

Chestnut and butternut squash soup
This delightful soup is a must

Smoked haddock soup, with garlic croutons and Chives and crispy bacon

Chicken and lemon soup
A lovely light soup with crusty breads

Rocket Leaves with lemon oil and parmesan shavings

Salad of Baked Goats’ Cheese
Light walnut oil dressing

Mozzarella salad

Ripe sliced mozzarella laid between beef tomato topped with fresh basil laced with olive oil.

Goat’s cheese Crostini`s topped with ripe goats cheese and red onions, herbs on mixed leaves with honey dressing

Prawns and strawberries laid on mixed leave salad

Crème Eggs
With oak smoked salmon and fresh dill laid On toasted muffin

Gravalax salmon
With homemade with fresh dill and lemons served with dill dressing

Oak smoked salmon
with dill Coated Potato salad

Smoked salmon and prawn salad
Salmon and prawns on rocket leaves with sauce Marie rose

Homemade Chicken and herb pate
On mixed leaves with crusty breads
And orange marmalade

Greek salad
with black olives cucumber feta cheese and croutons

Filo baskets
Filled with Prawns and strawberries laid on mixed leave salad

Salad of Warm Goats’ Cheese
Oyster mushrooms, dried apricots, pepper comfit and hazelnut dressing

Smoked bacon with wild mushroom laid on mixed leave salad with sweet mustard dressing

Ripe sweet Melon and strawberry salad

Small Ind Three-cheese homemade quiche laid on mixed Leaves
With honey and mustard dressing

Sweet pear and Stilton Salad accompanied by herb dressing

Goat’s cheese and red onion tart laid on mixed leaves

FISH

Fresh Fillet of tuna
on Cherry tomato with Basil and balmic vinegar

Dressed Whole Salmon
Garnished with Prawns and strawberries

Pan-fried fresh fish of the day
Laid on mixed Leaves and lemon dressing

Large patter of fish and shell fish on ice

Fillet of Monkfish
Wrapped in speck bacon with thyme, spinach, lobster sauce

BEEF

“Local beef Stroganoff”

English fillets of beef Cooked with onions, mushrooms Brandy lemon finished with crème fresh

Steak and kidney pie
Home Made English steak and served in traditional way
With mustard mash

Roasted sirloin of local beef
Yorkshire pudding and Horseradish

CHICKEN

Chicken Mozzarella
Fillets of chicken filled with basil Mozzarella and vine tomato
Wrapped in light pasty with a light cream sauce

Chicken Caesar Salad
Traditional salad with strips of warm chicken croutons and topped Italian cheese

Coronation Chicken
With Mangos and apricots

Tasty Chicken Korma (hot)
Chicken pieces cooked in a mild Curry, Coconut, and Almonds. And yogurt sauce

Breast of local chicken
In a chardonnay and wild mushroom sauce

Lemon Chicken
Fillets of chicken baked in lemon lime sauce topped with toasted almonds

New York Chicken salad with grapes and toasted Almonds

Whole Roasted local turkey with Cranberries

Traditional Sausages and Mash

Old English Sausage with mustard mash and
Rich onion gravy

Loin of English lamb
With cranberry and rosemary sauce laid on mushroom stuffing

Rump of lamb,
Pan seared and served on parameter potatoes with baby onions and served with creamed leeks and rosemary sauce

Hot Roast Loin of Stuffed pork
Laid on apples and Walnuts

Stir fried pork
With chillies and fresh mango on a bed of saffron rice

Marmatied loin of fresh pork
Baked served with a plum sauce

VEGETARIAN

Thai vegetable curry
With fragrant rice

Stir-fried vegetables
In Sweet and sour Sauce

Wild mushroom risotto
Topped with parmesan shavings

Sun dried tomato Risotto
And minted peas

Oxford blue cheese tart
With roasted vegetable and Spicy apricot and pear chutney

Filo roulade filled lemon Cous Cous
And Tomato vegetables wrapped in Filo Pastry

Borlotti bean and Savoy Cabbage risotto
With rocket and parmesan salad

Stir-fried vegetables
In Sweet and sour Sauce

SIDE ORDERS

Warm breads & Rolls

Assorted Salads Dressings

Minted New Potatoes

Tasty Tomato and Mozzarella Rolls

Vegetarian Vol-au-Vonts

Small Vegetable rolls

Assorted hand Raised Pies

Vegetarian pies

All sauces and Dressings as required

SALADS

Waldorf salad

Tarragon and Lemon Cous Cous salad

Five Lettuce Salads

American Caesar Salad

Potato and Dill Salad

Coleslaw Salad with Fresh fruit

Italian Salad

New potato salad with garlic and herbs

Beef tomatoes with chives, cracked black pepper and olive oil

Beluga wheat with garden mint peas
Finished with sun dried tomato’s

Mushroom and Herb dressing Salad

Spinach salad with Crispy bacon garnished with eggs

Greek salad with feta Cheese and olives

Tomato and mozzarella Salad

Tomato and Basil pasta salad

Assorted Mixed lettuce salad

Crab salad with Oranges and watercress

Roasted Vegetables on Cous Cous with pine Nuts

Feta cheese and homemade bean Salad

Carrot and fresh orange salad

Medley of fresh seasonal Vegetables

TO FINISH

Sweet baskets filled with crème fraiche
Topped with strawberries,

Very Rich Chocolate Torte

Strawberry Cheese cake

Lemon and lime tart with
Crunchy topping laid on mint Cream

Homemade Chocolate roulade on vanilla Cream

Classic tart au citron with raspberry coulis and crème fraîche

Rich dark chocolate pots

Tropical Fresh Fruit Salad

Tower of shortbread biscuits filled with soft fruits laid on fruit sauce

Lemon and Lime Cheesecake with soft fruit coulis

Banana Crème Brulee with shortbread biscuits

Ginger bread and butter pudding
Homemade bread and butter pudding laid on Devon cream floated on Vanilla Sauce

Old English Fresh fruit Trifle

Old English Bread and butter pudding laced with whisky

Individual summer puddings laid on Fruit sauce

Bowls of Fresh strawberries

Victorian Blackberry and Apple Crumble

Summer pudding with raspberry sauce

English Cheeses and Grapes, Celery and water biscuits and tomato chutney

AFTER

Freshly brewed cafetieras of Coffee and Chocolate Mints