Read Case study 1 & Case study 2
Canape Section
Choose 5 of Chef’s Selection of Canapés - from the list:-
Cold Canapés
Whole English Quails Eggs with Dipping Spice (gf) (v)
Chicken Liver Paté on Granary Toast finished with a Black Olive
Baby Prawn Cocktails with a Wasabi Infusion on Spoon’s (gf)
Mini Caesar Salad Croustades (v)
Smoked Salmon on Granary Squares with a Chive and Cracked Black Pepper Finish
Tomato, Basil and Mozzarella in Balsamic and Olive Oil on Bruschetta (v)
Avocado and Welsh Goats Cheese Crostini (v)
Plump Chilled New Zealand Mussels served in the Half Shell with a Lime, Red Onion and Coriander Salsa top (gf)
Baby Chive Pancakes with Crème Fraiche and Red Onion Confit (v)
Chilled ‘Shot Glasses’ of Gazpacho (gf) (v)
Cocktail Blini with Sour Cream & Caviar
Cocktail Blini with Smoked Salmon, Cream Cheese & Fresh Dill
Hot Canapés
Mini Cumberland Sausages with a Honey and Sesame Glaze
Feta Cheese and Red Onion Marmalade Tartlets (v)
Mushroom Risotto finished with Chives (gf) (v)
Red Onion Confit and British Stilton Tartlets (v)
Mini Vegetable Spring Roll with Thai Chilli Dipping Sauce (v)
Chicken Satay Served on Small Wooden Paddle Skewers with Spicy Peanut Sauce (gf)
Mini Jackets in Sea Salt, Olive Oil and Cracked Black Pepper filled with Cream Cheese and Chive (gf) (v)
Tiger Prawn in Coconut Crumb with a Thai Chilli Dipping Sauce
Salmon Teriyaki Skewers Served on Small Wooden Paddle Skewers with Ginger and Soy Dip
Baby Roast Pepper Soups with a Basil Infusion (gf) (v)
Individual Roast Beef and Yorkshire Pudding with a Horseradish Cream and Mustard Finish
Hors d^oeuvre
All of the Starters come with Mixed Breads, Butter and Balsamic and Olive Oil Dip
Warmed Vine Tomato, Mozzarella, Red Onion and Basil Bruschetta with a Balsamic Glaze
Avocado, Mozzarella and Tomato Tower with Fresh Basil, Balsamic Syrup and Extra Virgin Olive Oil
Smoked Chicken Breast, Mango and Avocado Salad Baby Chard and a Citrus and Mustard Dressing
Watercress, Rocket, Pear and Blue Cheese Salad with Toasted Sesame Seeds and an Olive Oil and Lemon Dressing
Caesar Salad with Parmesan Shavings and Ciabatta Croutons
Feta & Caramelised Spanish Onion Salad with a Balsamic Syrup Reduction
Chilled Mixed Melon and Ginger Salad with a Preserved Stem Ginger and Navel Orange Sauce
Fresh Melon and Blackcurrant Coulis
Goats Cheese and Crème Fraiche Parfait with Balsamic Glaze on Dressed Ruby Chard Leaves with Walnut Vinaigrette
Baked Goats Cheese on a Frizzy Salad with a Rich Red Onion Confit
Fried Mushrooms in a Sesame Seed Crumbwith a Stilton Dip
Leek and Potato Soup with a Chive Cream Finish
Red Pepper and Parsnip Soup with Basil and Parmesan Pistou
Cream of Mushroom Soup with Crème Fraîche
Roasted Tomato Soup with Basil Cream
Pea and Ham Soup Finished with Crispy Bacon
Gazpacho with Andalusian Garnish
Magpie Catering Chicken Liver Paté topped with Red Onion Confit Served with Toasted Ciabatta
Duck Liver and Orange Parfait with Kumquat Jelly and Toasted Brioche
Warmed Red Onion and Stilton Tart with a Dressed Baby Leaf Spinach and Walnut Salad
Warmed Caramelised Onion, Feta and Pine Nut Puff Pastry Tart on a Dressed Mixed Salad with Sun-Dried Tomatoes
Pancetta and Leek Tart finished with Cayenne Pepper with a Rocket Salad in a Raspberry Vinaigrette
Roasted Fig and Goats Cheese Tart with a Dressed Walnut Salad
Warmed Mozzarella, Pesto and Proscuttio Parcels Basil Dressing
Wild Mushroom Risotto with Truffle Oil Finish
Pea and Pecorino Risotto with a Chive and Parmesan Finish
Teriyaki Salmon Skewers with a Honey and Sesame Glaze Soy and Ginger Dipping Sauce and Beanshoot and Coriander Salad
Salmon Mousse with Salsa Verde Cucumber Salad and Pepper Coulis
King Prawn Cocktail Served in Martini Glasses with a Large Mediterranean Prawn
Half Avocado filled with King Prawns in Marie-Rose Sauce with Smoked Salmon Rose
Thai-style Crab Cakes with Sweet Chilli Dipping Sauce
Smoked Salmon and Crab Tian Rocket Dressing
Smoked Salmon, Prawn and Cream Cheese Timbales with Salsa Verde
Chilled Smoked Salmon and Scallop Parcels with a Coriander Dressing
Smoked Salmon and Dill Blinis with Wholegrain Mustard Crème Fraiche
Pan Seared Scallops and Watercress Salad with Pancetta & Parsley
Seared Carpaccio of Beef with Roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan
Mixed Chinese Hors d’oeuvre Cocktail Spring Roll, Sesame Prawn Toast, Duck and Hoi-Sin Pancakes, Thai Crab Cake and Chilli Dip
Antipasti Platter’s (Put on the Table Family Style) Roasted Peppers, Olives, Parma Ham, Chorizo, Houmous, Bread Sticks, Rustic Breads with Olive Oil and Balsamic Dips
Tapas Platter (Put on the Table family Style) Spanish Tortilla, Marinated Olives, Potato Croquettes, Seared Tuna Steak on Ensaladillia, Pinchos Marinated Chicken & Pepper Kebobs
Assiette of Hors d’oeuvre
Choose 3 Hors d’oeuvre to compromise your starter
Duck Liver and Orange Parfait with Kumquat Jelly and Brioche Melba Toast
Roasted Tomato Soup with Basil Cream
Pea and Ham Soup finished with Crispy Bacon
Goats Cheese and Crème Fraiche Parfait with Balsamic Glaze
Fried Mushrooms in a Sesame Seed Crumb with a Stilton Dip
Leek and Potato Soup with a Chive Cream Finish
Red Pepper and Parsnip Soup with Basil and Parmesan Pistou
Cream of Mushroom Soup with Crème Fraîche
Roasted Tomato Soup with Basil Cream
Pea and Ham Soup Finished with Crispy Bacon
Wild Mushroom Risotto and Truffle Oil Finish
Pea and Pecorino Risotto with a Chive and Parmesan Finish
Magpie Catering Chicken Liver Paté topped with Red Onion Confit and Ciabatta Toast
Duck Liver and Orange Parfait with Kumquat Jelly and Toasted Brioche
Warmed Red Onion and Stilton Tart
Warmed Caramelised Onion, Feta and Pine Nut Puff Pastry Tart
Wild Mushroom Risotto with Truffle Oil Finish
Pea and Pecorino Risotto with a Chive and Parmesan Finish
Teriyaki Salmon Skewers with Honey and Sesame Glaze Soy and Ginger Dipping Sauce and Beanshoot
and Coriander Salad
Salmon Mousse with Salsa Verde, Cucumber Salad and Pepper Coulis
Baby Prawn Cocktail
Warmed Mozzarella, Pesto and Proscuttio Parcels and Basil Dressing
Thai-Style Crab Cake with Sweet Chilli Dipping Sauce
Smoked Salmon and Crab Tian
Smoked Salmon, Prawn and Cream Cheese Timbale
Cantaloupe Melon with Parma Ham
Mini Melon and Ginger Salad
Fresh Melon with a Blackcurrant Coulis
All Hors d’oeuvre come with mixed bread butter and balsamic with Olive Oil Dip
Main Course
Fish
Brixham Haddock Fillet with a Parmesan and Tartar Crust Chablis Cream Sauce, New Potatoes and Fine Beans
Seared Fresh Tuna on Sautéed New Potatoes, French Beans and Roasted Tomatoes
Lemon Sole Goujons with Mushy Peas and Chunky Potato Chips
Pan-Seared Cod with Watercress Puree and Parmesan Wafer On Chive Mash with a Tomato Pistou, Roasted Vegetable Stack
Herb Crusted Cod Fillet with a Mussel, Sauvignon and Cream Sauce Oven Roasted Charlotte Potatoes and Fresh Asparagus
Fresh River Trout with Almond Butter Served with New Potatoes and Green Bean Courgette Bundles
Fresh Salmon Fillet with a Pink Champagne and Pink Peppercorn Sauce Presented with Chive Cream Mash, Chantenay Carrots and Green Bean Bundle
Fresh Salmon with a Lemon Cream Sauce Roasted Charlotte Potatoes and Baby Vegetables
Salmon Wrapped in Prosciutto with Crème Fraiche and Red Wine on Fresh Young Spinach with Sauté Potatoes
Individual Salmon, Cod and Prawn Fish Pie topped with Parmesan Mash Chantenay Carrots and Green Bean Bundle
Salmon Wrapped in Smoked Salmon with Lemon Butter Served with Chive Mash, Roasted Vine Tomatoes and Fresh Asparagus
Baked Halibut Meuniere Chunky Chips and Roasted Vegetable Medley
Baked Halibut with a Salmon Gravadlax Sauce On Savoy Cabbage with Creamed Potato Puree
Roast Turbot with Langoustine Tails, Basil Tortellinis and Pink Brandy Sauce
Sweet Chilli Swordfish, Spicy Potato and Kale Cake and Green Sauce
Sea Bass with Gremolata Cassoulet of Vegetables and Roasted New Potatoes in Sea Salt and Cracked Black Pepper
Pan-Fried Sea Bass Fillet, Wilted Spinach and Sauté Potatoes Pumpkin Sauce with Sweet Red Chilli
Roasted Red Mullet with Broad Bean Puree and Saffron and Pepper Sauce Served with Hot New Potatoes and Vegetable Stack
Pan-Seared Monkfish with Alioli Roasted Vine Tomatoes, Asparagus and Chunky Chips
Monkfish with Sage Leaves Wrapped in Parma Ham and Brown Butter Sauce Sautéed Potatoes and Baby Vegetable Bundle
Chicken
Roast Norfolk Turkey, Stuffing and Sausage and Bacon Rolls Served with Roast Potatoes, Fresh Vegetables and Redcurrant Gravy
Roast Chicken Stuffing and Sausage and Bacon Roll Served with Roast Potatoes, Fresh Vegetables and White Wine infused Gravy
Individual Chicken Stroganoff Filo Pie, accompanied by a Wild Mushroom and Brandy Sauce, Olive Oil, Roasted New Potatoes, Baby Chantenay Carrots and Sugar Snap Peas
Pan-Seared Chicken Breast with Lemon and Sage Fondant Potato, Baby Carrots and Fine Beans
Pan-Seared Chicken Breast with a Wild Mushroom and Somerset Cider and Brandy Sauce Roasted Baby Charlotte Potatoes and Asparagus
Pan-Seared Chicken Breast White Wine and Sage Jus with Crispy Bacon Rasher Dauphinoise Potato, Chantenay Carrots and Fine Beans
Chicken Stuffed with Sun-Dried Tomato and Red Pesto, Green Pesto Mash, Pine-Nut and Basil Dressing and Baby Vegetables
Luxury Chicken Kiev with Butter and Parsley Sauté Potatoes and Fresh Baby Vegetables
Chicken and Spinach Roulade with a Light Watercress Sauce Roasted Charlotte Potatoes and Baby Vegetable Bundles
Wild Mushroom Stuffed Proscuttio Wrapped Chicken Breast On a Savoy Cabbage Potato Cake with a Madeira Sauce and Fresh Asparagus
Duck & Game
Confit of Duck Red Cabbage and Apples, Dauphinoise Potatoes and Fresh Vegetables
Confit of Duck with Orange Sauce, Buttered Fresh Spinach and Dauphinoise Potatoes
Crispy Roast Duck Breast with Pancetta and Sesame Seeds on a Bed of Savoy Cabbage with Parsnip Purée
Duck Breast with Kumquats and Grand Marnier Dauphinoise Potatoes and Baby Vegetables
Venison with Salsify Confit Bok Choy and Noodles
Roast Quail In Red Pepper served with Herb Polenta
Guinea Fowl Poche-Grille with a Sauce Foie Gras, Olive Oil Creamed Potato and Baby Vegetables
Pork Dishes
Specialty Sausage’s (Pork and Leek, Cumberland, Wild Boar and Apple) served on Mustard Mash, Caramelised Red Onion and Merlot Gravy, Whole Baby Carrots and Fine Beans
Roast Pork Belly with a Red Wine Reduction On Leek Champ
Braised Belly of Pork with Apple and Celeriac Mash, Red Wine Sauce and Roasted Vegetables
Pancetta Wrapped Pork Fillet on Spring Onion Mash, Brandy and Crème Fraiche Sauce and Fine Beans
Stuffed Fillet of Pork with Wild Mushrooms and Cep Sauce, Charlotte Potatoes, Chantenay Carrots and Fine Beans
Roast Pork Fillet with Caramelised Apple, Calvados Sauce and Crisp Sage, Roasted Potatoes and Fine Beans
Pork Fillet Mignons with Porcini Mushrooms in Cream Sauce, Creamed Potato and Asparagus
Normandy Pork with New Potatoes Crushed with Tarragon and Butter and Fresh Baby Vegetables
Beef
Individual Beef Bourguignon Filo Parcel
A Parcel of Beef, Onions and Baby Mushrooms in a Rich Red Wine Sauce in Filo served with Roasted New Potatoes in Sea Salt and Olive Oil, Chantenay Carrots and Green Bean Bundle
Topside of Beef with Wine Glazed Shallots and Horseradish Sauce Baby Roasted Herbed Potatoes, Chantenay Carrots and Honey and Sesame Parsnips
Marinated Sirloin of Beef with Herb Cous Cous and Red Wine Jus and Fresh Asparagus
Daube of Beef with Spiced Beetroot, Mini Herb Roasted Potatoes and Baby Vegetables
Topside of Beef with Grand Marnier and Shitake Mushrooms, Celeriac Mash, Potted Roasted Vegetables
Beef Parcels with Fresh Herbs, Breadcrumbs and Claret Jus, Fondant Potato and Baby Vegetables
Peppered Beef En-Croûte, Parmontier Potatoes and Fine Beans
Steak and Ale Puff Pastry Pie, Sauté Potatoes, Cabbage with Crispy Bacon
Cottage Pie with a Parmesan Glaze, Baby Chantenay Carrots and Potted Petit Pois
Roast Rare Topside of Beef on Red Pepper and Aubergine Stack with Exmoor Blue Cheese Sauce Mini Roasted Potatoes, Fine Beans and Baby Chantenay Carrots
Rib-Eye Steak, Alioli and Roasted Vine Cherry Tomatoes, with Chunky Chips
Sirloin Steak au Poivre, Sauté Potatoes and Fresh Asparagus
Pan-Fried Fillet Steak with Broad Bean Pesto, Chunky Chips and Garlic Baby Mushrooms
Pan-Fried Fillet Steak on an Open Cap Mushroom with Café de Paris Butter Fondant Potatoes and Baby Vegetable Bundles
Fillet Steak with Five Onion Sauce and Horseradish Mash,Fresh Asparagus
Beef Wellington, Parmontier Potatoes, Carrots and Green Beans in Courgette Bundle
Lamb
Marinated Pan-Seared Rump of Lamb with a Red Wine and Orange Sauce, Dauphinoise Potato and Baby Vegetables
Herb Crusted Cutlet of Lamb with Slow Roast Shoulder of Lamb and a Chianti Reduction Roasted New Potatoes, Turned Carrots and Fine Beans
Roast Leg of Lamb, Red Wine and Rosemary Jus with Roast Potatoes, Chantenay Carrots and Green Bean Vegetable Bundles
Minted Lamb Filo - Diced Leg of Lamb and Onion in a Rich Minted Sauce, Parmontier Potatoes and Baby Vegetables
Crunchy Coated Lamb in a Crispy Herb Crumb, Rosemary and Onion Parmontier Potatoes and Fine Beans
Stuffed Lamb Noisettes with a Tarragon Cream Sauce, served on a Fondant Potato and Baby Vegetable Bundles
Moroccan Lamb with Lemon Cous Cous
Roast Leg of Lamb with Asparagus, Creamed Goats Cheese and Lavender Vinaigrette on Mini Roasted Potatoes with Rosemary Chantenay Carrots & Green Bean Vegetable Bundles
Merlot and Herb Lamb Shank with Creamed Potato, Baby Chantenay Carrot and Green Bean Vegetable Bundles
Herb Crusted Rack of Lamb with Smoked Bacon Stuffed Whole Baked Potato and Vegetable Stack
Roast Rack of Lamb with a Redcurrant Jus, Dauphinoise Potatoes, Baby Chantenay Carrots and Fine Beans
Stuffed Breast of Lamb with a Mustard and Herb Crust, Dauphinoise Potatoes, Fresh Asparagus and Carrot Bundle
Gallion of Lamb Pan-Seared and Sliced, Redcurrant and Port Jus and Fondant Potato with Baby Vegetable Bundles
Spinach Wrapped Lamb Fillets in Filo Pastry with a Tomato, Mint and Coriander Salsa, Rosti Potatoes and Aubergine and Tomato Stack
Vegetarian/Vegan
Individual Wild Mushroom Filo Parcel with a Cream, Mushroom and Brandy Sauce Served with Roasted Charlotte Potatoes and Vegetables
Individual Spinach, Sun-Dried Tomato and Feta Parcel with a Red Pesto Dressing Served with Basil Mash and Vegetables Fresh Asparagus, Sun-Blushed Cherry Tomato and Feta Cheese Tart with Chive Cream Sauce Roasted New Potatoes in Sea Salt and Cracked Black Pepper and Vegetables
(Vegan) Spinach, Cannellini Bean and Herb Patties with a Coriander and Chunky Tomato Sauce on Olive Oil Mash and Vegetables
(Vegan) Roasted Stuffed Peppers, Filled with Cous Cous, Stir-fried Vegetables and Fresh Mixed Herbs
(Vegan) Rice Stuffed Beef Tomatoes with Sun-Dried Tomatoes, Aubergine and Pine-Nuts
Boursin and Roasted Vegetable En-Croûte with a White Wine & Chive Cream Sauce, Sauté Potatoes and Vegetables
Mushroom Stroganoff Basmati and Wild Rice with a Dressed Rocket Salad
(Vegan) Vegetable Stack with Roasted Nuts, Served with a Sun-Dried Tomato & Basil Sauce, Garlic & Chilli Sauté Potatoes ALL MEALS INCLUDE APPROPRIATE VEGETABLES
Additional Vegetables that you may want for guests to help themselves to on the tables:-
Garden Peas
Broccoli
Carrot and Swede Mash
Parsnip and Carrot Gratin
Swede and Orange Purée
Glazed Carrots with Orange and Nutmeg
Roasted Honeyed Parsnips
Creamed Spinach
Red Cabbage with Pine Nuts
Broad Beans in Herbed Lemon Cream
Pan-Fried Garlic and Chive Mushrooms
Roasted Vegetables (Red Onion, Aubergine, Courgette, Mushrooms and Peppers)
Parsnip and Ginger Bake finished with Cream and Almonds
Cauliflower Cheese with a Red Leicester Glaze
Fresh Asparagus with Shaved Parmesan, Olive Oil and Cracked Black Pepper
Childrens Picnic Menu
(3) Selection of Crust less Finger Sandwiches on White Bread - (Ham, Cheddar, Jam)
Mini Baby Bel
Batons of Carrot & Cucumber
Children’s Crisps
Children’s Fromage Frais
Cadbury Swiss Roll
Childrens Menu
Fresh Melon with Strawberries
oOo
Tomato & Mascarpone Pasta with Cucumber Sticks and Cherry Tomatoes
Roast Chicken Breast, Roast Potatoes, Gravy, Carrots and Peas
Cottage Pie with Carrots and Peas
Sausage, Mash and Beans or Peas
Fish Fingers, Chips & Peas or Peas
oOo
Chocolate Mousse
Desserts
We take pride at Magpie Catering that ALL our desserts are home-made therefore finishing your meal with the same high impact it started with!
Individual Lemon Cheesecake with a Lemon Curd Cômpote
Individual Cappuccino Cheesecake on a Ginger Base Finished with a Dark Chocolate Sauce
Individual Banoffee Cheesecake with Home-Made Toffee
Profiteroles filled with Cream Drizzled with a Warmed Dark Chocolate Sauce served in a Martini Glass
Individual Tiramisu Finished with Cocoa
Summer Fruit Trifle served in a Martini Glass
White Chocolate Tart with Fresh Raspberries
Truffle Torte on Crushed Amaretti Biscuits
Strawberry Shortcake Filled with Fresh Strawberries, Whipped Cream and Finished with a Rich Dark Chocolate Sauce
Puff Pastry and Raspberry Mille Feuillev with Mascarpone Cream
Classic Caramelised Lemon Tart Grand Marnier Cream
Individual Vanilla Pavlova Filled with Fresh Cream and Mixed Soft Fruit and Berries Cooked in Cassis
Individual Pistachio Pavlova Filled with Fresh Cream, Rhubarb & Raspberries
Summer Pudding with both a Mango and a Raspberry Sauce
Crème Brûlée
Chocolate Brûlée
Vanilla Panna Cotta with Balsamic Strawberries
Strawberries Marinated in Balsamic Vinegar with Vanilla Mascarpone
Eton Mess; Crushed Meringue, Vanilla Cream, Berries in Cassis – served in a classic Martini glass with Edible Flowers
Frozen Raspberries with a Warm White Chocolate Sauce
Lemon Syllabub with Shortbread Biscuits
Lemon Possett with Baby Shortbread Heart
Warmed Chocolate Brownie with a Rich Dark Chocolate Sauce Mini Jugs of Pouring Cream
Individual Apple and Cinnamon Pie and Custard
Individual Apple & Cinnamon Crumble Tarts with Cinnamon Cream
Spotted Dick with Custard
Syrup Sponge with Custard
Bread and Butter Pudding with Nutmeg Finish
Sticky Toffee Pudding with Toffee Sauce
Hot Chocolate Fondants with Summer Berries and Mint Froth
Individual Bakewell Tarts with Jam and Custard
Poached Pears with Hot Fudge Sauce
Membrello with Blue Cheese and Oat Cakes
Mixed Cheese with Chutney, Grapes, Fig and Crackers
Coffee and Tea with Luxury Mint Chocolates
Trio of Desserts
This style desert is a resounding success - presented with three mini deserts on one plate something
to suit everyone’s taste (choose your three from below)
Lemon Cheesecake with a Lemon Curd Cômpote
Cappuccino Cheesecake on a Ginger Base finished with a Dark Chocolate Sauce
Banoffee Cheesecake with Home-Made Toffee
Individual Tiramisu finished with Cocoa
Baby Summer Fruit Trifle
Mini White Chocolate Tart with Fresh Raspberries
Mini Strawberry Shortcake with Fresh Strawberries, Whipped Cream and Finished with a Rich Dark Chocolate Sauce
Baby Classic Caramelised Lemon Tart
Baby Individual Vanilla Pavlova filled with Fresh Cream & Mixed Soft Fruit and Berries Cooked in Cassis
Crème Brûlée
Chocolate Brûlée
Vanilla Panna Cotta with Balsamic Strawberries
Eton Mess - Crushed Meringue, Vanilla Cream, Berries in Cassis
Frozen Raspberries with a Warm White Chocolate Sauce
Lemon Possett with Baby Shortbread Heart
Mini Tropical Fruit Salad with Grand Marnier and Caramelised Sugar Shard
Lemon Mousse layered with Raspberry Coulis
Warmed Chocolate Brownie with a Rich Dark Chocolate Sauce
Individual Apple and Cinnamon Pie and Custard
Spotted Dick with Custard
Syrup Sponge and Custard
Sticky Toffee Pudding with Toffee Sauce
oOo
WEDDING EVENING BUFFET MENUS
The following menus include crockery plates where appropriate with paper napkins, necessary staff to cook, serve and clear the buffet:-
The Bagel Show - Menu a
This menu is a real feature at an event, it compromises of a Chef working in your room filling your Guest’s bagels to order...
Hot Joints of Salt Beef Carved under a Heated Gantry Lamp
Platters of Smoked Salmon
Tuna, Spring Onion with Mayonnaise
Cream Cheese
American Egg Mayonnaise
Sliced Dill Pickles
Sliced Cucumber
American Mustard
A selection of Crisps, Kettle Chips, Tortilla Chips and Nuts
The Walking Breakfast - Menu b
This entire buffet is walked around your Guests by waiting staff and has proved to be a real hit especially late at night and after lots to drink!
Crisp Back Bacon, served in Crusty Buttered Rolls with Mini Ketchup and Brown Sauce
Cumberland Sausage Crusty Buttered Rolls with Mini Ketchup and Brown Sauce
Cheese and Fried Onion Baps (v)
Platters of Potato Wedges with Ketchup Dip
The Walking Breakfast Bowls - Menu c
This entire buffet is walked around your Guests by waiting staff and has proved to be a real hit especially late at night and after lots to drink!
Large Glass Bowls of Seasoned Wedges with Ketchup Dip
Individual English Breakfast Bowl; 2 Mini Cumberland Sausages, Fried Button Mushrooms and Fried Quails Egg
Individual Smoked Salmon & Scrambled Egg; finished with Cream and Cracked Black Pepper and Mini Toast Bites
The Cheese Lovers Feast - Menu d
Mixed Cheese Platter – Blue, Soft, Fruity, European and English - Served with Savoury Biscuits
Chefs Paté and Rustic Breads
Celery and Red and White Grapes
Onion Chutney
Branston Pickle
Salted Crisps and Nuts
Classic Wedding Finger Buffet – Menu e) @ £6.00 per person
Freshly Prepared Mixed Sandwiches on White and Brown Bread
Mini Cumberland Sausages with a Honey and Sesame Glaze
Crab Sticks with Marie-Rose Sauce
Spring Rolls with Thai Chilli Dip
Warmed Cheese and Onion Tart
Sausage Rolls
Chicken Goujons with Garlic and Herb Dip
Crisps
Fresh Fruit in Season
Finger Buffet Menu f
Mixed Bagels with Salt Beef and Mustard ~ Smoked Salmon and Cream Cheese
Freshly Prepared Mixed Sandwiches on White and Brown Bread
Hot Cheddar and Crispy Bacon Quiches
Hot Cheese and Onion Tarts
Spring Roll with Thai Chilli Dipping Sauce
Vegetable Samosa with a Yoghurt and Mint Dip
Onion Bhajis
Chicken Satay with Peanut Sauce
Mini Mustard Pork Pies
Bowl of Cherry Tomatoes
Crisps and Nuts
Finger Buffet Menu g
Freshly Prepared Mixed Sandwiches on White and Brown Bread
Mixed Filled Wraps
Fried Crab Claws with Thai Chilli Dipping Sauce
Oriental Sesame Prawns on Toast
Prawns Wrapped in Filo with a Garlic and Herb Dip
Fried Fish Goujons with Tartar Sauce
Potato Wedges
Mixed Pizzas
Chicken Drumsticks
Pate and Rustic Breads
Crisps and Nuts
oOo
HOG ROAST EVENING BUFFET MENU
Spit Roasted Whole Pig with Crackling
Served with - Sage and Onion Stuffing, Fried Onions, Baps and Apple Sauce
It includes 1-2 Experienced Chefs to cook carve and help serve
Supreme 50-90 pax
Banquet 91-140 pax
Numbers over 141 charged
Vegetarian Dishes available if required for Vegetarians
Large Dressed Salmon
75p per person extra for china plates, cutlery and paper napkins
30p per person extra for quality disposable plates, cutlery and paper napkins
Hot New Potatoes in Butter
Sauté Potatoes
Jacket Potatoes
Chips
Seasoned Wedges
Double Baked Jacket Halves with Cheese and Chives
3 SALADS
Mixed Salad – Iceburg Lettuce, Cucumber, Tomato
Green Salad – Iceburg Lettuce, Watercress, Cucumber and Green Pepper
Spinach, Watercress and Bacon Lardons
Basmati and Wild Rice with Fried Onion, Sweetcorn and Sweet Peppers
Pasta, Fried Onion, Mushroom, Courgette, Cucumber and Mayonnaise
Pasta, Baby Tomato, Basil, Mozzarella Balls and Pesto
New Potato, Onion and Dill Mayonnaise Salad
Coleslaw - White Cabbage, Carrots and Onions with Mayonnaise and Seasoning
Red Cabbage Coleslaw - Red Cabbage with Cider, Onions and Sultana’s
Waldorf Salad - Celery, Apples and Walnuts wrapped in Mayonnaise
Three Beans with Chopped Onion in a Piquant Vinaigrette Dressing
Greek Salad – Cucumber, Tomatoes, Olives, Feta, Oregano and Olive Oil
Tomato and Red Onion Slices with Fresh Basil
Baby Plum Tomatoes, Cubed Feta Cheese and Chopped Red Onion in Olive Oil & Balsamic Vinegar
Cous Cous with Fried Courgette, Fried Mushrooms and Fresh Coriander
Indonesian Vegetable Salad
BBQ MENU 1
Sausage and Roll (Including Vegetarian if required)
Home-Made Beef Burger and Sesame Seed Bun (Including Vegetarian if required)
Chicken Drumstick
Teriyaki Salmon Fillets
oOo
French Bread and Butter
Burger Buns
Hot Dog Rolls
oOo
Mixed Salad – Iceburg, Cucumber, Tomatoes and Green Peppers
Home-Made Coleslaw
Home-Made American Potato Salad
Mayonnaise, Ketchup, American Mustard and Corn Chutney
BBQ MENU 2
Sausage and Roll (Including Vegetarian if required)
Fiery Mango Chicken Breast Piece
1 BBQ Pork Strip in a Traditional Sticky BBQ Style Marinade
Home-Made Lamb Burger & Bun
French Bread and Butter
Burger Buns
Hot Dog Rolls
oOo
Mixed Salad – Iceburg, Cucumber, Tomatoes and Green Peppers
Home-Made Coleslaw
Home-Made American Potato Salad
Mayonnaise, Ketchup, American Mustard & Corn Chutney
Fried Onions
Cheese Slices
HOT POTATOES
Hot New Potatoes in Butter
Sauté Potatoes
Jacket Potatoes
Chips
Seasoned Wedges
SOMETHING SWEET FOR YOUR EVENING
Dark Chocolate Dipped Strawberries (gf)
Mini Doughnut Rings
Fresh Fruit Kebabs on Small Wooden Paddle Skewers (gf)
Baby Fresh Cream Scones with Raspberry Conserve
Mini Fresh Cream and Fresh Raspberry Puffs
Fresh Strawberry and Chocolate Filo Tarts
Mini Pavlova with Fresh Raspberries (gf)
Baby Treacle Tarts
Mini French Fruit Tarts
Mixed Berry Tarts
Baby White Chocolate Tart with Fresh Raspberries
Mini Individual Victoria Sandwich
Chocolate Double Meringue Kisses Sandwiched with Fresh Cream (gf)
Baby Lemon Meringue Tarts
Caramelized Lemon Tartlets
Passion Fruit Curd Tartlets
Baby Dark Chocolate Tarts
Cocktail Bakewell Tarts
Baby Crème Brûlée (gf)
Mini Lemon Possett (gf)
Baby Eton Mess finished with Vanilla and Fresh Berries (gf)
Mini Chocolate Éclair
Mini Strawberry Shortcake Heart
Cocktail Mince Pies
Cocktail Apple Pies
(GF) = GLUTEN FREE
(V) = VEGETARIAN
