Foods and Menus

Terms & Conditions

We always use fresh ingredients, organic options available and with style and imagination create a consummate experience for you and your guests. BUFFET Menu A Roquefort, caramelised onion & potato tart Breast of smoked chicken pieces with char-grilled courgettes & red peppers in a parmesan dressing Pasta with flaked salmon and dill Hot new potatoes with butter, chives and parsley leaves Tomato, red onion and basil salad Menu B Mediterranean vegetable tart with ricotta cheese Flaked salmon trout, new potato herb salad with French beans & shelled broad beans Duck with pork Chai & noodles Green leaf salad with home-made croutons, Parmesan shavings and a mustard vinaigrette Roasted vegetables with salsa verde Cous Cous salad with apricots, sultanas, chopped fresh mint & parsley BUFFET PUDDING (choices) One choice included in the price with menus A&B Raspberry and redcurrant pavlova Chocolate and pear tart Orange creme brulee Creamy rice pudding with plum compote and praline ice-cream Tarte tatin and chanterelle cream Sherry trifle served in a old fashioned whiskey glass DINNER Menu A Layered smoked salmon, crab and avocado salad with wild rocket and salsa verde Breast of duck with a rich red wine and redcurrant sauce, on a bed of butternut squash and caramelized shallot mash. Fine green beans and roast potatoes Lemon tart with thick cream and raspberries Menu B Grilled goats cheese salad with char - grilled red and yellow peppers, slow roasted tomatoes and a balsamic vinegar dressing Rack of lamb with a fresh herb crust, served on a casserole of white beans. Wilted baby spinach Apricot and Almond tart with Amaretto cream Menu C Seared scallops with crispy pancetta and sage, served on a bed of seasonal leaves dressed with lemon and olive oil Fillet of beef with wild mushrooms and Marsala gravy, gratin of potato and celeriac with parmesan and fresh time, Savoy cabbage and bacon Individual Meringues filled with lemon curd cream, strawberries and passion fruit A CANAPE PARTY Potato rosti with crème fraiche, caviar & dill Honey & mustard sausages Wild mushroom tartlets with cream & sherry Lime & coriander marinated chicken skewers Courgette frita's with sweet chilli Smoked salmon triangles with cream cheese, dill, lemon & cracked black pepper Tortilla served with peppery leaves & olives Quails eggs served with celery salt, paprika and sea salt Oriental crispy duck pancakes with hoi sin, cucumber and spring onion Marmite cheese straws BOWL FOOD RECEPTION Canapes Cromer crab salad with basil, parsley & chives on mini melba toast Crispy carrot and spring onion cakes with feta and black olive Skewer of marinated prawn. Coriander, lime, fennel & sesame Bowls Chicken tagine with red, black and white rice trio Salmon fish cakes & french fries with tartare sauce Butternut squash & aubergine red thai curry with basmati rice (v) Chilli con carne & mini jacket potato with sour cream & guacamole Sweets Chocolate brownie squares Kiwi and passionfruit mini pavlovas