FINGER FOOD BUFFET:
A selection of filled assorted artisan breads, served with crisps and fresh fruit. Includes 4 finger foods and 1 dessert.

HOT BUFFET MENU Please select one main meat/fish course, one vegetarian course and one desert. The menu price includes two salads or vegetables, bread rolls and coffee. Meat/fish course Chicken in a creamy vegetable sauce tossed with pasta; Ham, chicken and leek pie with steamed parsley potatoes; Chicken korma with steamed rice; Lamb and autumn vegetable stew accompanied by new potatoes; Steak and guinness casserole with dumplings; Penne with ham, rocket and cream sauce; Char grilled rump steak with garlic roasted field mushrooms and watercress and rosemary new potatoes; Loin of butterfish served with rocket pesto and mediterranean potatoe salad; Pan fried salmon with watercress and boiled potatoes: Lemon and dill haddock with mash Vegetarian Course Roast pepper and courgette lasagne; Autumn vegetable stew with dumplings; Red onion, tomato, basil and balsamic vinegar tossed with penne pasta and garnished with parmesan shavings; Vegetable and coconut curry with steamed rice; Soy and ginger vegetable chow mien Desserts Autumn bramley apple crumble with cinnamon custard; Coconut fool with chocolate sauce; Lemon and lime leaf posset served with orange scented pastry; Orange and malibu fruit salad; Chocolate and kahlua mousse

You can choose six of the following canapes for your event: Mini Chicken Satay; Spicy Steak Tartar; Chorizo Tart Piglets in Blankets with Sesame Seed Crust; Asparagus and Parma Ham with Orange and Peppercorn Sauce; Gravalax Kebabs with Honey and Dill Sabayon; King Prawn with Horseradish and Tomato Salsa; Smoked Salmon and Red Pepper Cream Cheese; Sushi Selection (Some of which will be fish); Caesar Tartlets with Quails Egg Herb Rolled Goats Cheese with Chutney; Sesame Toast; Guacamole on Polenta; Physalis in Caramel

You should select one starter course, one main course and one dessert from the following. The menu price includes a selection of seasonal vegetables, bread rolls and coffee THREE COURSE LUNCH WITH SILVER SERVICE Starters Wild mushroom soup garnished with stilton and white truffle oil; Tomato, spinach and goats cheese tart; Apple walnut and black pudding salad; Sesame salmon with sweet chilli dressing and crisp bitter leaves; Carrot, honey and coriander Main Course Meat Garlic rosemary and basil roasted chicken with buttered new potatoes; Traditional roast beef with yorkshire pudding, roasted new potatoes in gravy; Char-grilled rump steak with mustard cream and brandy sauce; Pan fried pork loin with honey dijon and parsley glaze; Lamb steak baked with lemon garlic and parsley Fish Pan fried salmon with lemon and parsley beurre blanc; Roast haddock and saffron sauce and chive mash; Grilled ocean trout with a white wine sauce; Red mullet with rosemary butter and black olive mash; Butter fish with salsa verde on a warm roasted sweet pepper and potato salad Vegetarian Roast pepper and courgette lasagne; Autumn vegetable stew with dumplings; Red onion, tomato, basil and balsamic vinegar tossed with penne pasta and garnished with parmesan shavings; Vegetable and coconut curry with steamed rice; Soy and ginger vegetable chow mien Dessert Pimms fruit salad; Strawberry fool; Lemon and raspberry tart; Apple and rhubarb crumble with cinnamon custard; Chocolate ice cream with orange cointreau THREE COURSE DINNER WITH SILVER SERVICE Starters Butternut Squash soup with poppy seed cream; Purple salmon with a rocket and parmesan risotto; Pork tenderloin in hoi sin and ginger fried in a crisp tempura batter; Asparagus pancetta and parmesan soup; Pan-fried duck with lime, coriander and mango salsa Main course Meat Pan-fried corn fed chicken roasted and served on a crushed rosemary potato cake wih a white wine and parsley suace; Pan-roasted duck breast on creamed potatoes with red wine and cinnamon sauce; Mint, garlic and rosemary lamb shank served with mashed potato and pan juices; Peppered fillet of beef on a bed of sauteed spinach accompanied by fondant potato and a red currant jus; Roast rumpof lamb served with orange and mint salsa Fish Char-grilled swordfish steak served on parsely, garlic and lemon potatoes topped with a refreshing tomato and carriander salsa; Grilled loin of tuna on a bed of meditaranean vegetables topped with a spoonful of warm chery tomato bruschetta; Pan fried salmon seak with chardonnay, watercress and dill potatoes; Red mullet baked with garlic and rosemary served with rocket and herb butter; Roast haddock on a mound of roasted garlic mashed potato and parsley beurre blanc Vegetarian Butternut squash parmesan and rocket risotto; Polenta, aubergine and dolcelatte stack; Wild mushroom, thyme and parmesan crisp; Red thai curry with a kafir and lime scented rice; Char-grilled vegetable moussaka Dessert Espresso coffee creme brulee with a demarera crust; Pecan ice cream in a basket with caramel sauce; Autumn plum and almond tart with vanilla ice cream; Rich chocolate and cognac tart with orange scented pastry and a wild berry sauce; Port wine and forst berry jelly