BABY SHOWER AFTERNOON TEA
Selection of Chef’s Sandwiches:
Cream Cheese and Salmon
Beef and Creamed Horseradish
Egg Mayonnaise and Water Cress
Mature Cheddar and Pickle
Cajun Chicken
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Cocktail Sausage Rolls
Vegetable Samosas and Mango Chutney (v)
Salad Garnish & Crisps
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Selection of Cakes:
Scones with Jam and Cream
Chocolate Brownies
Tea & Coffee
£16.00 per person
BUFFET MENU
Selection of Chef’s Sandwiches:
Cream Cheese and Salmon
Beef and Creamed Horseradish
Egg Mayonnaise and Water Cress
Mature Cheddar and Pickle
Cajun Chicken
~~~
Cocktail Sausage Rolls
Vegetable Samosas and Mango Chutney (v)
Salad Garnish & Crisps
~~~
Selection of Cakes:
Scones with Jam and Cream
Chocolate Brownies
Tea & Coffee
£13.95 per person
2017 SAMPLE AFTERNOON TEA MENU
Selection of Mini Wraps:
Chicken Caesar
Sesame Beef, Hoi Sin Sauce, Cucumber & Spring Onion
Cream Cheese, Tomato Salsa, Baby Spinach & Red Pepper (V)
Selection of Savoury Items:
Cocktail Sausage Rolls
Mini Salmon & Cream Cheese Bagels
Smoked Chicken & Tarragon Tartlet
Mini Quiche Selection
Salad Garnish & Crisps
Selection of Sweet Items:
Chocolate Brownie
Scones with Jam and Cream
Macaroons
Mini Chocolate Eclairs
Served with Tea & Coffee
£14.95 per person
Add a Glass of Prosecco for £6.00 per person
CHEFS CURRY & RICE BUFFET
Chicken Tikka Masala
Chickpea, sweet potato & Spinach Curry (v)
Mixed Rice
Mini Naan Breads
Vegetable Samosas (v)
Poppadum’s
Chutneys
£18.00 per person
COUNTRY RUSTIC
Chef’s selection of rustic pates
Roasted red pepper and mozzarella terrine (v)
Platter of continental and welsh cheeses
Carved meat platter or roast beef and horseradish cream
Rustic bread selection
Savoury biscuits, grape chutney, celery, gherkins and olives
£16.00 per person
DINNER OPTION 1
Chef’s Creamed parsnip Soup
Topped with toasted almonds (v)
Chicken Liver Pate
Served with a onion chutney and rustic loaf
Garlic Button Mushroom
Served with warm flat bread
Potted Crab
Baby gem lettuce lemon crème Fraiche, sundried tomato crostini
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Breast Chicken wrapped in pancetta
Served with a oregano cream
Baked Salmon Parcel
Salmon fillet and creamed leeks wrapped in crisp filo pastry
Roasted rump of lamb
With sun blazed tomato, wilted spinach and salsa verde
Asparagus and Green Pea Ravioli (v)
Served with plum tomato sauce and green pesto
All served with a Medley of Greens & Colcannon of creamed potatoes
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Mini Pot Au Chocolate topped with Cherry Compote
Served with Chantilly Cream
Bread and butter pudding layered with marmalade and white chocolate
Served with Crème Anglaise
Blood Orange and Raspberry Sorbet
Crème Brulee
Served with shortbread biscuits
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Filter Coffee and Cream
£28.50 per person
4 COURSE DINNER MENU
Smoked Salmon and prawn parcel
Served with a lemon dressing
Chef’s Cream of Plum Tomato soup
Toppedwith pesto andherb fried dumplings (v)
Charcuterie Board
A selection of cured meats, olive tapenade, gherkins & rustic loaf
Baked Camembert studded with rosemary and olive oil,
Servedwith mini whitebaguettes
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Roasted Rumpof Lambwithsun blazedtomato,
Wiltedspinach and salsa verde
Breast of Chicken stuffed with a spinach and apricot stuffing
Servedwith a oregano cream
Baked Hakeserved
Witha Sundried Tomato & Black Olive Butter
Butter beans, artichoke hearts & gnocchi dumplings
Ina sage cream topped with a herb gratin (v)
++Allserved with broccoliflorets,Frenchbeans and colcannon creamed potatoes ++
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Salted Caramel Chocolate box
witha rich butterscotch sauce andChantillycream
‘Cowbridge‘Berry Mess
Winter berries folded into pillows of meringue and cream topped with strawberry ice cream
Chefs Cheeseboardwithapple & ale chutney onion bread and water biscuits
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Caffetiere of Coffee and chocolate mints
£31.95 per person
HOG ROAST
Spit Roasted Pork
Served with crackling and fresh apple sauce
Couscous and Mediterranean Vegetables
in a rich tomato sauce (v)
Halloumi & Mediterranean Vegetable Skewers (v)
Rustic Breads and Pittas
Chef’s Selection of Salads:
Tomato, basil & red onion
Beetroot and orange
Three bean and mint dressing
Asian ‘slaw
Potato & chive salad
Garden salad
£23.50 per person
HOT FORK BUFFET ONE
Braised Beef and Cranberries and Shallots
Tomato & Chorizo Oven Baked Chicken Thighs
Mushroom Stroganoff
Served with Wild Rice & Baby Roasted New Potatoes
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Chefs Basked of Rustic Breads & Floured Baps
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Meringue Nests with Strawberries
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Fresh Coffee with Mint Chocolates
£25.95 per person
HOT FORK BUFFET TWO
Braised Beef and Cranberries and Shallots
Tomato & Chorizo Oven Baked Chicken Thighs
Mushroom Stroganoff
Served with Wild Rice & Baby Roasted New Potatoes
£20.95 per person
PICNIC BUFFET
Assorted Sandwiches:
Carved Ham Salad
Egg Mayo and Watercress (v)
Cajun Chicken Salad
Beef and Horseradish
Vegetable Samosas (v)
with a Mango Dipping Chutney
Southern Fried Chicken
With a Blue Cheese dip
Garlic and Herb Slice (v)
Cheese and Onion Pasties (v)
Mini Sausages
in a honey and mustard sticky sauce
£15.50 per person
THREE COURSE HOT & COLD BUFFET
Plum Tomato, Basil & Red Lentil Soup with herb Sippets (v)
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Braised Beef with Shallots & Cranberries
Strips of Chicken with a cream of red and green pepper sauce
Mediterranean Vegetable Parcel (v) Served with a fresh tomato and basil sauce
Baby Roasted New Potatoes
Panache of Market Fresh Vegetables
Cold Sliced Ham
Garden salad & Coleslaw
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Vanilla Cheesecake Served with Winter Berry Coulis
£18.50 per person
TWO COURSE FORK BUFFET LUNCH
Roast Beef with Creamed Horseradish
Roast Turkey
Honey Glazed Ham & Dijon Mustard
Gala Pie
Warm Country Leek & Broccoli Quiche
Served with Chef's Selection of Salads:
Tomato, Basil & Red Onion
Beetroot & Orange
Garden Salad
Three Bean & Mint Dressing
Coleslaw
Potato & Chive Salad
Chef’s Basked of Rustic Breads & Floured Baps
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Meringue Nests with Strawberries
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Continental Cheese Platter
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Fresh Coffee Served with Mint Chocolates
£25.95 per person
THREE COURSE MENU OPTIONS
Please choose ONE option for each course (+ 1 Vegetarian Main Course)
£28.50 per head.
Chicken Liver & Brandy Parfait
Served with plum chutney and rustic bread
Chef Pea & Mint Soup (v)
Topped with crème fraiche
Rosette of Seasonal Melon filled with a Mélange of Melon Balls (v)
Topped with a Passion Fruit Syrup
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Breast of Chicken Served with smoked paprika,
Tomato and chorizo sauce & Traditional Peppered Roasted Potatoes
Pea & Mint Risotto (GF)
Served in a Parmesan Basket with a Fresh Tomato Coulis & Crisp Sage Leaves
Roast Pork with a Dijon and cider cream
Served with Colcannon Creamed potatoes
Tomato, Red onion and mozzarella puff pastry tartlet (v)
Served with a rocket leaves and balsamic glaze
Roast Topside of Beef (additional £2.00 supplement per person)
Served with ‘All the Trimmings!’
All Main Courses are served with Chef’s Selection of Seasonal Vegetables
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Berry and Cream Meringue Nest
Baked Lemon Tart
Served with Fresh Cream & Cointreau Syrup topped with Lemon Shavings
Dark Chocolate Cup
Filled with white chocolate mousse and forest berries
~~~
Freshly Brewed Coffee & Mints