Canapés at £1.50 per head, £2 per head if numbers are under 50 guests

Vegetarian Canapés

• Red and Yellow Tomato and Basil Oil Bruschetta
• Broad Bean, Mozzarella and Mint Bruschetta
• Stuffed Sweet Peppers
• Kerala Potato Cakes with a Mango and Tamarind Chutney
• Gorgonzola, Pear and Walnuts Tartlets
• Mini Caramelized Goats Cheese, Red Onion and Thyme Tartlets
• Parmesan Toasties
• Creamy Wild Mushroom Tartlets
• Salt-crusted Mini Baked Potatoes with Cold Chive Hollandaise
• Succulent Butternut Squash Risotto cakes with Babaganoosh
• Balsamic Beets with Roquefort on a Toasted Crostini
• Marinated Parsley, Scallion, Chilli and Garlic Haloumi
• Salty Endamame Beans
• Greek or Italian Skewer s on twisted bamboo
• Artichoke Hearts on Bamboo sticks with an Egg and Parsley Vinaigrette to Dip

Chicken Canapés

• Pan Fried Tandoori pieces with a Lemon and Garam Masala Yogurt
• Korma on a Spicy Poppadum
• Quenelle of Pate on a Herb Crostini with a Slither of Gherkin, Fruit Chutney and a Cherry Tomato
• Chicken Liver Pate in Brioche Cups with Fig Chutney
• Thai chicken soft pancake wraps

Beef Canapés

• Mini Yorkshire Puddings with Rare Roast Beef and Horseradish Cream
• Mini Italian Meatballs with Tomato and Chilli Relish
• Cottage Pie topped with Fluffy Mash in a Short Crust Cup
• Biriyani on Naan with Mango Chutney
• Risotto cakes with Teriyaki Mushrooms slow cooked in Sherry
• Sirloin of beef on bamboo skewer with rosemary aioli

Lamb Canapés

• Patties with Ginger and Sesame Seeds with a Broad Bean Yogurt
• Dahl with Shredded Lamb on Roti
• Finely carved Lamb with Pickling Spices and a Prune Compote
• Kofta’s with Raita
• Filo Nests filled with a Refreshing Colorful Salsa

Pork & Duck Canapés

• Angels on Horseback (Apricots wrapped in Bacon)
• Honey and Sesame Sausages with Mustard Mayonnaise
• Oven Hot Dogs with a Tomato and Chilli Relish
• Classic Duck Pancakes with Hoi Sin Sauce
• Peach, Parma Ham and Mint Infused Mozzarella Twisted
• Skewers Skewers of Duck drizzled with an Orange Caramel Zest
• Crunchy squares of Pork Crackling
• Pork, Pistachio and Apricot Sausage Rolls
• Prosciutto wrapped with Sage and Asparagus with a Lemongrass Cream

Seafood and Fish Canapés

• Smoked Salmon Blinis with Chive Crème Fraiche
• Lime and Chilli Marinated King Prawns with Japanese Mayonnaise
• Smoked Salmon Triangles
• Gravadlax on Pumpernickel Bread with Dill Cream Cheese
• Crab and Dill Mayonnaise Tartlets
• Thai Fishcakes with a Lime and Sesame Dipping Sauce
• Griddled King Prawn Tails on with a rich and creamy Garam Masala Dip
• Avocado Mousse topped with Prawn and Lemon Grass relish on Galangal toast
• Filo curls filled with a light refreshing Prawn Salsa
• Thai prawns with a Spicy Coconut Dip
• Cod and Haddock cakes with Chilli Mango Relish
• Little blue and white bowls of Cockles, Whelks and Mussels with wooden fork
• Carpaccio of Tuna on a crunchy Rice cake with Wasabi and Radish
• Dill Pancakes filled with Crab Salad

Cold Fork Buffet

• Prawns in a Sour Cream and Chive Dressing with Walnuts and Apple
• Smoked fish platter with halibut salmon mackerel and prawns served with baskets of breads and bowls of avocado salsa and marie rose sauces
• Baked Salmon Fillets with a Crunchy topping of Breadcrumbs, Olive Oil, Dill and Lime served with tarragon aioli
• Poached Scotch Salmon with a Creme Fraiche and Watercress Sauce
• Classic coronation chicken with apricots and almonds
• Tarragon Chicken tossed in a Light Mayonnaise Dressing with Grapes and Celery
• Chicken breasts filled with boursin toasted pine nuts and spinach and wrapped in prosciutto
• Thai Beef Salad with Red Chilli and Lime on Sesame Noodles
• Slates of antipasti of salami bresola prosciutto hams served with parmesan chunks and mozzarella with bowls of olives, artichokes and sunblushed tomatoes
• Carpaccio of beef/tuna on large white platter with a rocket salad of radish parmesan cherry tomatoes and olives drizzled in a lime sour cream dressing
• Loin of pork stuffed with caramelised onions and sage (hot or cold)
• Spinach and Parmesan Roulade with a Tomato Relish
• Individual Deep Filled Roasted Provencal Vegetable, Gruyere and Thyme Tarts Individual Goats Cheese and Quince Tarts
• Gallettes of rocket parmesan and cherry tomato pesto, roasted peppers and chorizo, spinach egg and bacon
• Hearty slices of quiche served on large wooden platters or slates

Hot Fork Buffet

• Shepherd’s Pie with a Leek and Cheddar Mash Topping
• Luxury Fish Pie with haddock cod and prawns
• Roasted Salmon Fillet with a Crusted Pecorino and Pesto Topping
• Fillet of Cod baked with a Chilli Lime and Scallion Herb Crust served with a Yogurt and Cumin Sauce
• Chicken & leek Pie
• Lemon and Tarragon Pie
• Kentish Hop and Ale Sausages with Creamy Mash with Caramelised Shallots
• Boeuf Bourguignon with Shallots, Mushrooms and Smoked Bacon
• Creamy Chicken Korma with Toasted Almonds
• Kerala Prawn Curry with Basmati Rice
• Thai Red or Green Chicken or Vegetable Curry
• Wild Mushroom Risotto served with Rocket and Parmesan Shavings
• Italian layers of aubergine & mozzarella in a rich slow cooked tomato and oregano sauce bake

Vegetables

• Hot New Potatoes with Parsley Butter
• Crisp Italian Herb Roasted Potatoes
• Dauphinoise Potatoes
• Cracked Potatoes with Chilli and Dill
• Julienne Carrots with Sesame Seeds
• Roasted Mediterranean Vegetables
• Roasted Winter Roots with Honey
• Minted Peas with Olive Oil
• French Beans, Mange Tout and Sugar Snap Pea Mix
• Broad Beans with Sour Cream and Chives
• Soya Beans with Pancetta and Grainy Mustard

Salads

• Crushed New Potatoes with Sour Cream, Garlic and Spring Onions/ Classic new potato salad with salted hot butter and parsley
• Crunchy Green Salad with Avocado and Cucumber Ribbons with a Lemon and Garlic Vinaigrette
• Four Rice Salad with Shallots
• Pesto Rice
• Homemade Coleslaw
• French Beans, Sugar Snaps and Mange Tout with a Hazelnut and Orange Dressing
• Roasted Endive, Pancetta, Pine Nuts and Chives with a Raspberry Dressing
• Tomato, mozzarella and Basil with Balsamic Drizzle
• Tomato, Red Onion, Chilli and Parsley Roasted Vegetable Couscous with Harissa Dressing
• Mixed Salad with Pomegranate Seeds and Homemade Vinaigrette

Sample Starters

• Antipasti Platter on each table with a selection of Mozzarella, Prosciutto, Bresaola, Salami, artichokes, sunblushed tomatoes and olives
• Sundried Tomatoes and Peppers, Mixed Olives, Chunks of Parmesan and Italian Breads
• Smoked Salmon and Prawn Parcels with a Mixed Leaf Salad
• Watercress Soup with Chive Crème Fraiche
• Minestrone Soup with Gruyere Croutons
• Warm Salad of Mixed Leaves, Pancetta, Avocado, Pine Nuts and Parmesan Shavings
• Carpaccio of Tuna or Beef with Cherry Tomatoes, Radish Sour Cream, Parmesan Shavings and Lime Drizzle
• King Prawn Cocktail with Lemon Mayonnaise
• English Asparagus with Hollandaise Sauce and Parmesan Shavings Potted Cromer Crab served with Brown Bread and Butter
• Mozzarella, Tomato, Avocado and Basil Stacks with Balsamic Syrup
• Rich Slow Cooked Tomato and Red Onion Bruschetta on Mixed Italian Salad
• Prosciutto, Fig and Mint Crostini on a Tossed Herb Salad
• Mozzarella, Chilli and Lemon Crostini on Smoked Garlic and Olive Oil Rocket

Sample Main Courses

• Individual Legs of Lamb with Rosemary and Garlic (Carved at the tables by your nominated guests)
• Roast Rib of Beef with Horseradish Cream and Mustard Sauce (Carved at the tables by your nominated guests)
• Noisettes of Lamb with a Pancetta, Herb and Parmesan Crunchy Topping served with a Red Wine Gravy
• Rosemary Lamb Stew with Seasonal Vegetables
• Rack of Lamb with an Apricot and Rosemary Crust
• Large Terracotta Bowls for each table of Shepherds Pie with a Leek and Cheddar Mash Topping
• Large Terracotta Bowls for each table of Luxury Fish Pie
• Roasted Salmon Fillet with a Crusted Pecorino and Pesto Topping
• Classic Salmon en Croute with a Watercress Sauce
• Fillet of Cod baked with a Chilli Lime and Scallion Herb Crust served with a Yogurt and Cumin Sauce
• Chicken Cacciatore (Breast of Chicken with a Rich Red Wine, Tomato, Olive and Rosemary Sauce)
• Chicken Forestiere wrapped in Parma Ham served with a White Wine and Cream Sauce
• Chicken Breast filled with Pine Nuts, Spinach and Gorgonzola wrapped in Prosciutto with a Parsley Sauce
• Braised Lamb Shanks with Slow Cooked Rich Lentils and Borlotti Beans
• Individual Boeuf en Croute with a Mushroom and Herb Duxelle and Béarnaise Sauce
• Roast Duck Breast with a Confit of Rhubarb and Ginger or a Port and Sour Cherry Sauce
• French Beans, Mange Tout and Sugar Snap Pea Mix
• Broad Beans with Sour Cream and Chives
• Soya Beans with Pancetta and Grainy Mustard

Sample Main Vegetarian Options

• Spinach Roulade with a Tomato Relish
• Individual Roasted Provencal Vegetable Tarts
• Goats Cheese Parcels wrapped in Courgette Ribbons served on Roasted Mediterranean Vegetables
• Wild Mushroom Risotto served with Rocket and Pecorino
• Apple and Walnut Risotto with Gorgonzola
• Individual Baked Cannelloni
• Gnocchi with 3 Cheeses and Basil
• Roasted Provencal Vegetable Gallete with Lemon Dressed Rocket
• Linguine with Olives, Artichokes, Anchovies, Capers and Breadcrumbs in a Rich and Creamy Sauce

Sample Puddings

• Fresh Fruit Pavlova with Fresh Strawberries, Raspberries and Mint
• Pannacotta with Roasted Rhubarb Pots
• Classic Crème Brule
• Wild Berry Clafoutis with Clotted Armagnac Cream
• Mini Shots of Eton Mess or Classic English Trifle
• Summer Berries with Orange and Vanilla Mascarpone
• Chocolate and Ginger Torte with an Apricot Coulis
• Italian Lemon Roulade with Fresh Raspberries
• Summer Fruit, Elderflower and Prosecco Jelly
• New York Vanilla Cheesecake with Warm Brandied Winter Fruits
• Poached Pears in a Cranberry and Port Sauce with Clotted Cream
• Summer Pudding with Clotted Cointreau Cream Quenelles
• Filo baskets filled with Orange Syllabub and scattered with Roasted Hazelnuts
• Semifreddo with Cherries and Bitter Chocolate
• Any of the above puddings can be made in to a trio

Childrens Menu

Childrens wedding breakfast meal

• £15 for an A4 Party Bag containing – sandwich, sausages, crisps, fruit, chocolate, a drink, yogurt and colouring book, pens and bubbles
• Luxury Pizza – Classic Margherita, chorizo and tomato, pineapple and ham, Mushrooms and mozzarella
• Selection of Finger Sandwiches
• Cucumber and Sea Salt
• Egg Mayonnaise and Chives
• Classic BLT
• Ham on the Bone with a Mild Mustard Mayonnaise
• Mature Cheddar and Homemade Chutney
• Peanut butter and jam
• Bowls of Sticky Sausages with Ketchup to Dip
• Salmon and chicken goujons
• Pasties and cheese tarts
• Bowls of chunky chips and mayonaisse
• Crudités with a Selection of Dips
• Fruit Platter with Chocolate Fondue to Dip
• Homemade ice creams and sorbets in mini cones
• Flapjacks and brownies
• Variety of juices
• Evening Buffet
• Bacon butties, egg butties, sausage baps
• Deep filled quiches
• Pasties of your choice
• Pizza squares of your choice
• Crudite with a wide selection of dips and toasted pittas
• Bowls of rustic chips and goujons
• Large luxurious cheese board
• Bowl food – Thai chicken curry, Indian beef curry, vegetable curry, sausages and mash with onion gravy, vegetable stew, fish and chips with mushy peas and tartare sauce
• Hog supplied by us with a variety of salads