Starters
Smoked salmon and salmon mousse terrine
Ardennes medium course pate & onion relishes
Melon with parma ham with a basil olive oil
Seared vine tomato and Greek feta salad
Mozzarella and sunblushed tomato salad
Chicken Caeser salad
Insalata caprese
Asparagus and brie tart on a bed of rocket
Brie and bacon tart with mixed herb leaves
Vine ripened tomato tart with crumbled goats cheese on a bed of salad leaves
Served with a selection of dinner rolls and butter
Hot mains
Coq au vin with roasted baby new potatoes
Garlic and thyme chicken with a red wine jus
Tuscan chicken, and roasted vegetables with pasta in a basil and pesto sauce
Italian style chicken cacciatore
Pork and cider casserole
Beef stroganoff
Beef bourguignon
Navarin of lamb
Greek lamb casserole with feta mash
Fishermans bake
Flaked smoked haddock with penne pasta
Spinach, ricotta & nutmeg tortellini with roast tomato sauce, olives & basil (v)
Five mushroom stroganoff (v)
3 bean casserole with tomato, garlic & thyme (v)
Saffron couscous with roasted vegetables (v)
All main dishes served with the appropriate rice / potatoes and vegetables
Cold mains
Freshly poached salmon dressed with lemon
Salmon ballontine with a dill crème fraîche
Cold meats platter served with a selection of mustards, relishes and pickles
Rib of beef carved from the bone
Honey roast ham with wholegrain mustard
Norfolk turkey breast
Turkey breast and ham terrine
Home made asparagus and gruyere quiche (v)
Spinach and filo pastry baked with feta cheese (v) | Salads
French new potato salad
Baby new potatoes with fresh mint
Red Coleslaw topped with raisins and almond
Beetroot & carrot salad with vinaigrette dressing
Mixed bean and sun blushed tomato salad
Wild rice salad
Mixed leaves with a ginger dressing topped with sunflower, pumpkin and sesame seeds
Couscous salad with oriental dressing
Melon, cucumber and feta salad
Gazpacho salad- cherry tomatoes, cucumber, courgettes and peppers
Roasted Mediterranean vegetables with pasta, basil and parmesan shavings
Mediterranean couscous – red peppers, cherry tomatoes, black olives and feta
Greek salad – cucumber, cherry tomatoes, red onions, green peppers, feta, olives
Caesar salad with garlic croutons and anchovies
Carrot and orange salad with a ginger dressing
Spinach and pinenuts with a balsamic dressing
Sun blushed tomatoes , olives and mozzarella with pasta shell
Crumbled goats cheese and red pepper salad with couscous
Desserts
Fresh fruit salad
Strawberry & clotted cream tart
Chocolate torte
Champagne and raspberry torte
Selection of cheese cakes
Eaton mess
Fresh fruit skewers
National and International cheese board with grapes, celery and radishes (£2.00 per head supplement)
Selection of mini treats such as mini cheesecakes, mini tarts and mini tortes (average 3 per guests – this counts as two items from menu choice)
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