CANAPES MENU

SAVOURY

SALT AND CHILLI ALMONDS
MINI BAVAROIS OF SMOKED SALMON FILLED WITH HORSERADISH CRÈME FRAICHE
ASPARAGUS TIPS WITH A SLIVER OF PARMESAN WRAPPED IN PARMA HAM
QUAILS EGGS WITH SEASONED SALTS
GUACAMOLE SHOTS WITH GRISSINI
MINIATURE GLAMORGAN SAUSAGES
PRAWNS WITH LIME AND CORIANDER
FETA, OLIVE AND SUN-DRIED TOMATO PARCELS
SUN-BLUSHED TOMATO, GOATS CHEESE AND PESTO TARTLETS
SPANAKOPITA (SPINACH, MINT AND FETA PASTRIES)
HONEY, MUSTARD AND GINGER GLAZED SAUSAGES WITH A MUSTARD DIP
PARMESAN BISCUITS
WELSH RAREBIT TOASTS
STICKY FIGS STUFFED WITH GOATS CHEESE AND WRAPPED IN PROSCUITTO
TINY CHEESE, ONION AND OLIVE SCONES
RICH CHICKEN LIVER PATE WITH CORNICHONS ON BRIOCHE
CHEESE PALMIERS WITH PARMA HAM OR ANCHOVIES OR OLIVES
THAI PORK APETISERS
PROSCUITTO AND MELON SKEWERS
CROSTINI WITH PIEDMONTESE PEPPERS OR
SQUASHED CANNELLINI BEANS WITH ROASTED GARLIC AND ROSEMARY OIL OR
MOZZARELLA AND CHILLI

 

SWEET

MINIATURE APPLE PIES DREDGED WITH CINNAMON AND ICING SUGAR
FLORENTINES
PECAN TASSIES
PASSIONFRUIT TARTLETS
BRAZIL NUT BROWNIES
LEMON SORBET SHOTS
MINI MERINGUES
TIRAMISU CUPS
FRUIT KEBABS

 

STARTER COURSE MENU

CHILLED AVOCADO AND CUCUMBER SOUP WITH FRESH HERBS
GAZPACHIO
ICED TOMATO SOUP WITH BASIL OIL
VICHYSSOISE
PEA AND PANCETTA SOUP
COURGETTE SOUP
ASPARAGUS SOUP WITH PARMESAN CRUMBLE
PARSLEY SOUP WITH CREME FRAICHE
SUMMER VEGETABLE SOUP WITH BASIL AND GARLIC OIL
CARROT AND CORIANDER SOUP
WATERCRESS SOUP WITH CIABATTA CROUTONS
TOASTED GOATS CHEESE WITH WALNUTS, OLIVES AND MIXED LEAVES WITH MUSTARD DRESSING
PROSCUITTO, FIGS, FETA CHEEESE AND ROCKET
SPINACH, FRESH PEA AND FETA SALAD
BROAD BEAN, ASPARAGUS AND FRENCH BEAN
CHICKEN, AVOCADO, SPRING ONION AND TOASTED ALMOND SALAD FLAVOURED
WITH CORIANDER AND CHILLI
WARM SALAD OF PANCETTA, RED ONION AND PARMESAN
WARM SALAD OF SAMPHIRE, ASPARAGUS AND CRAB
WARM ROAST CHICKEN SALAD, BROAD BEANS, BUTTER BEANS, ROCKET AND PRESERVED LEMONS
BAVAROIS OF SMOKED SALMON WITH TOMATO SAUCE
CLASSIC PRAWN COCKTAIL
POTTED PRAWNS WITH GINGER AND BASIL
TUNA CARPACCIO WITH MUSTARD DRESSING AND CAPERS
SALMON MARINATED IN DILL AND PERNOD
GRAVAD LAX
DEVILLED CRAB WITH TOMATO SALAD
CRAB WITH BASIL AND LEMON OLIVE OIL
LOBSTER LINGUINE
EGGS EN COCOTTE WITH CREAM AND PARMESAN
WELSH SALT DUCK WITH CRANBERRY AND ORANGE CONFIT
BAKED MUSHROOMS WITH PANCETTA
PROSCUITTO WITH CELERIAC AND CAPERS
GAME TERRINE WITH HOMEMADE PICCALLILI
TERRINE OF CHICKEN LIVERS
PARFAIT OF DUCK LIVER WITH BREAST OF DUCK
HAM TERRINE WITH PARSLEY, MIXED LEAVES AND MUSTARD DRESSING
GOATS CHEESE AND SPECK HAM TART
LEEK AND CAERPHILLY TART
CHERRY TOMATO, FETA, OLIVE AND BASIL TART
CARAMELISED RED ONION TART
HOME CURED BACON AND ONION TART
CRAB AND SAFFRON TART
SALMON AND DILL TART

 

MAIN COURSE MENU

SPICED LAMB SHANKS
RACK OF LAMB WITH CARAMELISED GARLIC
RACK OF LAMB WITH AUBERGINES, TOMATOES, OLIVES, GARLIC AND MINT
LAMB CUTLETS VERT PRE` (HERBY BUTTER)
NAVARIN OF LAMB
SHEPHERD’S PIE
MOUSSAKA
LOIN OF PORK WITH CAPERS AND A CIDER SAUCE
SLOW ROASTED BELLY PORK WITH FENNEL SEEDS, GARLIC AND ROSEMARY
TENDERLOIN OF PORK STUFFED WITH FIGS AND WRAPPED IN PROSCIUTTO
PORK STEW WITH CHORIZO, PANCETTA AND MUSHROOMS
PORCHETTA (WHOLE ROASTED SUCKLING PIG STUFFED WITH HERBS)
POT-ROASTED WILD BOAR SAUSAGES IN A RICH TOMATO STEW
CLASSIC BEEF WELLINGTON (£5.00 SUPPLEMENT)
FILLET OF BEEF WITH PROVENCAL TOMATOES (£5.00 SUPPLEMENT)
BOEUF BOURGUIGNON
LASAGNE
CLASSIC NORMANDY CHICKEN WITH APPLES, CIDER AND CREAM
POUSSIN STUFFED WITH ROSEMARY AND LEMON
CHICKEN BREAST STUFFED WITH MUSHROOMS AND HERBS AND WRAPPED PASTRY
CHICKEN BREAST STUFFED WITH RICOTTA, BUTTERNUT SQUASH AND SPINACH
HOME-SMOKED CHICKEN BREAST WITH CARROT, GINGER AND CHILLI SIMBAL
FRICASEE OF CHICKEN WITH MUSCAT AND CRÈME FRAICHE SAUCE
COQ AU VIN
TAGINES
VINCIGRASSI (LAYERS OF HOMEMADE PASTA WITH PORCINI MUSHROOMS, PARMA HAM AND CREAM)
ROASTED COD WITH CHERRY TOMATOES AND BASIL
BAKED MONKFISH STUFFED WITH SEMI-DRIED TOMATOES
SALMON EN CROUTE
LOBSTER THERMIDOR (£5.00 SUPPLEMENT)
BAKED CRAB WITH PARMESAN CRUST
FISH PIE
FISH STEW WITH SAFFRON AND CHILLI
SOLE VERONIQUE

 

PUDDING MENU

LIME CHEESECAKE
DARK CHOCOLATE AND ALMOND CAKE WITH RASPBERRY COULIS
LEMON AND GINGER CHEESECAKE
SUMMER FRUIT AND MASCARPONE CREAM TART
PASSIONFRUIT TART
RASPBERRY AND LIMONCELLO TRIFLE
APPLE AND FRANGIPANE TART
INDIVIDUAL SUMMER PUDDING
CHOCOLATE ROULADE
PASSIONFRUIT AND MERINGUE TRIFLE
CLASSIC CHOCOLATE MOUSSE
TIRAMISU
WHITE CHOCOLATE TIRAMISU
PEAR AND CHOCOLATE TART
CLASSIC LEMON TART
VANILLA AND RASPBERRY PARFAIT
CHOCOLATE POTS
LEMON POTS WITH HOMEMADE SABLE BISCUITS
SELECTION OF HOMEMADE ICECREAMS, SORBETS AND GRANITAS
SELECTION OF WELSH, ENGLISH AND CONTINENTAL CHEESES SERVED WITH
HOMEMADE BISCUITS AND FRUIT

 

BUFFET MENU

PORCHETTA (WHOLE STUFFED SUCKLING PIG) (£2.50 SUPPLEMENT)
PLATTERS OF SMOKED SALMON OR GRAVAD LAX SERVED WITH A DILL SAUCE
ICED PRAWNS WITH LEMON WEDGES (SERVED IN AN ICE BOWL)
PROSCUITTO, FIG, FETA AND MIXED LEAF SALAD
ROAST SIRLOIN OF LOCAL USK VALLEY BEEF WITH HOT HORSERADISH SAUCE
CLASSIC CORONATION CHICKEN
CHERRY TOMATO, GOATS CHEESE, OLIVE AND BASIL TART
SALMON MOUSSE
DRESSED SALMON
STUFFED FILLET OF BEEF (£2.50 SUPPLEMENT)
CHICKEN GREMOLADA
WHOLE GLAZED HAM
TURKEY CROWN STUFFED WITH APRICOTS AND TOASTED ALMONDS
PORK FILLET STUFFED WITH STICKY FIGS

BUFFET SALADS

MIXED LEAF SALAD SERVED WITH A SEPARATE DRESSING
CAPRESE SALAD (TOMATO, MOZZARELLA AND SPRING ONION WITH BASIL OIL)
TABBOULEH (COUS-COUS WITH A LEMON DRESSING)
COLESLAW
MEDITERRANEAN TOMATO AND RED ONION SALAD
ROASTED BEETROOT SALAD WITH MOROCCAN YOGHURT DRESSING
PASTA SALAD WITH ROCKET, BLACK OLIVES AND SUN- DRIED TOMATOES
CARROT SALAD WITH CUMIN AND GARLIC
CHERRY TOMATO SALAD WITH GREEN BEANS, FETA CHEESE AND TOASTED PINE NUTS
MINTED SALAD OF BULGAR AND CHICKPEAS
TOMATO AND HOT RED PEPPER SALAD
ORANGE, OLIVE AND ONION SALAD
CUCUMBER SALAD WITH LEMON AND DILL
WALDORF SALAD
POTATO SALAD WITH GARLIC, TOMATOES AND HERBS
POTATO SALAD WITH SALAD WITH ROSEMARY AND GARLIC
POTATO SALAD WITH OLIVES