Menu Suggestions - Three Course Meals
| Starters |
|---|
| Cream of Cheese and Broccoli Soup / Camembert and Cauliflower Soup |
| Chilled Cucumber and Red Pepper Soup/ Spinach and Mushroom Soup |
| Mango or Avocado and Prawn Chesa |
| Fanned Avocado with Orange and Pink Grapefruit and Julienne of Peppers |
| Avocado Saverin with Lobster Sauce and Prawns |
| Salmon and Spinach Roulade with Dill Sauce |
| Darne of Salomon with Pureed Pea and Butter sauce |
| Salmon and Sole Plait with Red Pepper Sauce |
| Norwegian Style Salmon with Anchovy Sauce/ Lobster Salad with Asparagus |
| Tartare of Fresh Smoked Salmon with Cucumber and Dill |
| Baby Prawns and Marinated Cauliflower on a bed of Salad and Dressing |
| Trio of Melon with Cr¸me de Cassis |
| Whole Artichokes with Hollandaise Sauce |
| Lancashire Cheese Nuts with Tomato Chutney |
| Goat's Cheese and Herb in Baked Filo Parcels |
| Chicken and Vegetable Pate with Tomato and Lime Sauce |
| Wild Mushroom Terrine with Cold Asparagus Coulis |
| Artichoke Salad with Mixed Vegetables |
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Menu Suggestions
| Main Courses |
|---|
| Stuffed Fillet of Guinea Fowl in Pastry, with Piquant Lime Sauce |
| Chicken Breast Filled with Basil on a Cr¸me de Cassis Sauce |
| Chicken Breast with Apricots and Almonds, with Grand Marnier Sauce |
| Chicken Breast Isolabella (Filled with Scampi Mousse) |
| Duckling Breast in Black Cherry Sauce |
| Wild Duck Breast with Wild Rice and Port wine Sauce |
| Pink Duck Breast Wrapped in Chicken Parfait |
| Roast Leg of Lamb Stuffed with Oranges, Walnuts and Grand Marnier |
| Roast Leg of Lamb with Plumb and Port wine Sauce |
| Fillet of Lamb- Sarladaise Style |
| Medallions of Lamb with Mint and Apple Chutney |
| Veal Loin, Hungarian Style, Served on a bed of Spinach |
| Veal Fricassee with Basil |
| Fillet of Beef with Spinach Puree and Red wine Sauce |
| Fillet of Beef Wellington |
| Grenadin of Veal with Grapes and Stuffed Mushrooms |
| Saddle of Venison with Mustard and Ale |
| Salmon and Asparagus in Pastry |
| Delice of Salmon with Hollandaise Sauce |
| Darne of Salmon with a Coulis of Spinach and Cream |
| Fillet of Brill Filled with Salomon Mousse |
| Halibut with Lobster Sauce |
| Fillet of Sole in White Wine and Butter Sauce |
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| All the above dishes served with Fresh Seasonal Vegetables |
| ~~~~~~~~~~~~~~~~~~~~~ |
Menu Suggestions
| Sweets |
|---|
| Chocolate Marquise |
| Coffee Parfait |
| Chocolate Profiteroles |
| Chestnut and Brandy Cream Vacherins |
| Strawberry and Kiwi Vacherins |
| Chocolate Roulade / Chocolate Delice / Chocolate Mousse with Cognac |
| Gateau McMahon (Pastry filled with Almond Bavarois) |
| Tort Koscuiszko (Almond and Chocolate Meringue filled with Chocolate and Brandy Cream) |
| Strawberry and Cream Surprise / Strawberry and Meringue Crown |
| Apple and Orange Pie |
| Tarte Aux Pommes |
| Grape and Lemon Slice (Puff Pastry Layers with Lemon and Grape Filling) |
| Fresh Fruit Salad with Grand Marnier served in Half Melon |
| Crepe Suzette |
| Sticky Toffee Pudding |
| Millefeuille a la Cr¸me |
| Lemon Soufflˇ |
| Soufflˇ Amaretto di Saronno |
| Apricot Meringue Amaretto |
| Baileys Original Cream Ice with Chocolate and Cream Sauce |
| ~~~~~~~~~~~~~~~~~~~~ |
Meals Prices
| Meals per Menus £18.00 - £25.00 + V.A.T |
|---|
| Supplements on Main Courses |
| Duckling Breast and Fillet of Beef £2.50 |
| Fresh Fruit Salad with Grand Marnier £1.25 |
| (The above price would include all the necessary glassware and equipment hire, set up, service of food and clear down.) |
Charges for Wedding and Celebration Menus by arrangement
All prices quoted will be charged V.A.T. at 17.5% ~ V.A.T Number 647 9104 19