Menu options
One option from each course:-
Starter
• Ham hock salad with piccalilli and mixed baby leaf salad.
• Bruschetta with vine ripened tomatoes and red onion topped with fresh basil and parmesan (v).
• Roasted butternut squash soup with fresh coriander and ginger.
Main
• Roasted breast of chicken served with a roasted red pepper and basil coulis. New potato cake with fine beans and chantonay carrots
• Slow roasted belly of pork served with a cider and thyme sauce. With mashed potato roasted vegetables and greens
• Braised beef roast served with roast potatoes, Medley of seasonal vegetables, Yorkshire pudding and gravy
Dessert
• Dark chocolate brownie with orange infused cream.
• Sticky toffee pudding with a rich butterscotch sauce.
• Irish Liqueur Cheesecake.
Evening catering
One of the below options:-
Traditional Finger Buffet
Selection of filled wraps and open baguette sandwiches
Marinated chicken
Sausage rolls
Pork pie and scotch egg platter
Brie and red onion tartlets with fresh thyme (v)
Bacon and stilton quiche
Honey and mustard sausages
Finger Buffet
Selection of freshly filled meat and vegetarian Wraps and open baguettes.
Chicken with fresh lemon and basil.
Cherry tomato and mozzarella skewers with reduced balsamic (v).
Selection of meat and vegetarian tarts and quiches.
Halloumi and roasted vegetable kebabs (v).
Selection of fresh olives.
Evening hot Baps
A selection of Bacon Baps, Sausage baps and
Vegetarian baps.