MENU ‘A’ (maximum 25 guests) Selections of handmade Sandwiches Garnished with kettle chips Baskets of Fresh Seasonal Fruits Continental Cheeses served with grapes, assorted crackers and dried apricots MENU ‘B’ Roasted Red Onion and Stilton Tarts Honey Glazed Somerset Chicken Drumsticks Melton Mowberry Pork Pies with Branston Pickle Stir-fried Sweet and Sour Vegetable Pancake Rolls A selection of Rustic Cut Baguettes with a variety of fillings Baskets of Fresh Seasonal Fruits MENU ‘C’ Spinach Tortilla Wraps filled with Roasted Peppers and Chive Cream Cheese Homemade Chicken Skewers Spicy Peanut Dip Wedges of Salmon and Roasted Artichoke Quiche Spiced Ham and Apricot Turnovers Platters of Freshly Prepared Fruits A selection of rustic cut Baguettes with a variety of fillings

minimum of 40 Guests MENU ‘D’ Platter of Cold Roasted Meats served with traditional Sauces and homemade Pickles Poached fillets of Orkney Isles Salmon served with a Lemon and Saffron Mayonnaise Marinated Roasted Vegetable Brushettas served with a Balsamic and Pesto Glaze A selection of English and Continental Cheeses served with Grapes, assorted Crackers and Dried Apricots Baby Cherry Tomato and Boccancini Salad Freshly baked Rolls with Butter Rosettes Chef’s choice of Dessert MENU ‘E’ Lancashire Lamb Hot Pot flavoured with Fresh Thyme topped with Maris Piper Potatoes VEGETARIAN Baked Sweet Potato, Leek & Stilton Pie Mustard & Garlic Mashed Potatoes Melange of Seasonal Fresh Vegetables or Fresh Garden Salad Basket of Fresh Seasonal Fruits Hot or Cold Dessert of the Day

Create your own Canapé Menu - minimum of 20 pieces per Menu SERVED COLD Home Cured Salmon and Fresh Dill in a Cucumber Case Seared fillet of French Sea Bass on a Tomato Croustade Carpaccio of North Devon lamb with Mint Jelly Chinese Duck and Hoi Sin Salad in Porcelain Spoons Roast asparagus spears with Béarnaise sauce Pressed Confit Duck Terrine on Toasted Brioche Smoked Salmon Sushi with Wasabi Dressing Cornish crab with a Tomato Remoulade Rare Fillet of Beef with Horseradish Cream Chopped Chicken with a Coconut and Spiced Apricot Sauce Tomato and Lemon Grass Soup Sips Leek and Potato Soup Sips SERVED HOT Mini cottage pies with Cheese Mash Spiced Thai Crab Cakes with Sweet Chilli Dip Mini Cubed Lamb Kofta Kebabs Mexican chicken skewers with a Papaya Salsa Cheesy Bangers and Mash Asparagus and Marscapone Risotto served in spoons Seared Teriyaki Salmon Skewers Wild Mushroom and Tarragon Filo Cups Oriental Vegetable Spring Rolls Crispy Fried Chilli Chicken Strips

Special Menus are available upon request. Please contact our events department and we will be happy to arrange for a meeting with our Catering Manager to discuss your special requirements.

minimum of 40 Guests PLEASE SELECT 1 FROM EACH COURSE STARTERS Roasted Plum Tomato Soup served with Herb Oil Cream of Wild Mushroom Soup served with Garlic Croutons Poached and smoked salmon terrine served with Saffron and Sweet Herb Mayonnaise MAIN COURSES Supreme of Brittany Corn Fed Chicken with a Café au Lait Sauce. Pan fried Supreme of Orkney Isle Salmon served with a Champagne reduction Wild Mushroom Risotto wrapped in Filo Pastry and Served with a Sun Dried Tomato Coulis ALL MAIN COURSES SERVED WITH New Potatoes and Seasonal Vegetables Selection of Fresh Bread Rolls DESSERTS White and Dark Chocolate Torte with Berry Compote Lemon and Sultana Cheesecake with Vanilla Cream Sauce Baileys Bread and Butter Pudding served with Coffee Anglaise