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Wedding & Fork Buffet Menus

Hot Canapes

Prawn & Lime skewers

Mini Toad in the Hole

Honey & Mustard Chipolatas

Mini Lamb Koftas with Mint Yoghurt

Thai Fish Cakes With Chilli Sauce

Chicken Satay Skewers

Mini Spring Rolls

Prawn Toasts

MiniVegetable Samosas

Monkfish & Parma Ham with Lemon Mayonaise

Mini steak & Red Onion Chutney on Ciabatta

Cold Canapes

King Prawns With Sweet Chilli Dip

Smoked Salmon Roulard

Quails Eggs rolled in Parma Ham

Mini assorted Quiche

Cheese Savoury Bites

Smoked Salmon & Lump Roe on Rye Bread

Baby Gem with Crab Meat

Mini Mushroom & Stilton Tartlets

Selection of Crostini

MiniGoats Cheese, Basil & Tomato Puffs

Prawn Boats

Evening Fork Menus

Starters

Soup

Selection of home made soups, garnished & served with roll & butter

Prawn Cocktail

Classic starter with mixed leaves, lemon, Maire Rose sauce & brown bread and butter

Asparagus & poached Egg Hollandaise

Fingers of fresh asparagus with poached egg topped with fresh Hollandaise & paprika

Roasted Mediterranean Vegetables

A perfect blend of herbs & mediterranean Vegetables roasted topped with mozzarella cheese & placed in a filo basket

Smoked Mackerel Pate

A creamy pate of smoked mackerel, cream herbs and garlic floated on mixed leaves & lemon dressing

Melon & Parma Ham

Slices of Parma ham and Honey drew melon with dressed leaves drizzled with a Honey & Balsamic reduction 

Goats Cheese Tartlet

A pastry tartlet filled with a sun blushed tomato and garlic sauce topped with goats cheese finished with mixed leaf and a red onion chutney

Salad Nicoise

Tuna, green beans,diced potatoes,croutons,mixed leaves with a light oil dressing

Smoked Salmon & King Prawns

Slices of smoked salmon garnished with king prawns mixed leaves and splashed with a lemon & tarragon vinegar

Chicken Liver parfait

Smooth chicken liver parfait with toasted brioche, mixed leaves and a cranberry and port sauce

Main Courses

Roast Striploin of beef

Served with yorkshire pudding and a red wine jus

Chicken Roulard

Filled with Feta cheese and Oyster mushroom, Wrapped in bacon and finished with a

sun dried tomato and basil chutney

Duck Breast

Served pink with red cherry sauce

Lamb Shank

Braised in rosemary and mint sat upon roasted root vegetableshe toolbar.

Pork Loin

Topped with a herb & stilton crumb with dijon mustard cream

Oven Roasted Salmon fillet

with a lemon and dill sauce

Seabass

Pan fried seabass fillets drizzled with raspberry and orange dressing

Monkfish

Rolled in Parma ham, Served with King prawns and garlic butter

Wild Mushroom risotto

Hand picked sauteed wild mushrooms in white wine, Garlic and chive, folded into italian risotto rice

Fillet of Beef

Pan fried Fillet of beef in a brandy and cracked pepper sauce

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Desserts

Chocolate mousse

Light caramel and chocolate mousse set upon a sponge base,

decorated with chocolate shards

Dutch Apple Tartletions from the toolbar.

Sliced apple layered around puff pastry with a sugar glaze ,

Served with vanilla ice cream

Strawberry Mille Feuilli

Layers of puff pastry filled with chantiley cream and strawberries,

Finished with a mixed berry coulis

Individual Cheesecake

Riccotta cheese and Cream cheesecake laid upon a crunchy biscuit base,

Served with a choice of toppings

Bannoffi

Deliciously rich dessert of a biscuit base,

Oozing caramel, sliced bananas, topped with a thick cream

and crumbled chocolate flakes

Cheese and Biscuits

Selection of fine cheeses and savoury biscuits

served on cheese boards

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