Sample Menu

Please provide a list of each – 7-10 is ideal.

Canapés: peeled quails eggs with celery salt, smoked trout Bellinis with creme
fraiche, black pudding and sausage Scotch eggs quartered served with marmalade,
assortments of sushi, devilled eggs, olive tapenade on crunchy bread, smoked
salmon on scrambled egg on small piece of toast,
Dates wrapped in bacon, asparagus with lemon butter and Parmesan, marinated olives,

Starters: scallops with pea and mint purée with crumbled black pudding, prawn
cocktail with soft brown bread, homemade ravioli with sage butter,
A homemade soup with homemade bread, coquilles st Jacque, mixed mushrooms on toast
with sour cream and chives, bruschetta, homemade chicken liver patè, butterflied
langoustimes grilled with garlic butter, mussels with coconut milk,

Mains: shepherds pie with peas and cauliflower/ broccoli. Fillet of beef/venison
with dauphinois and veg, Irish beef stew with mustard champ and cabbage, pork belly
with stuffed baked apple with veg, fish dish with a sauce (dependent on area)
cumberland sausage and mash with homemade onion gravy, chicken/beef/fish curry with
poppadoms and rice with accompaniments, roast chicken with roasted tomatoes and
creamed celery.

Desserts: tart tartin, hazelnut panacotta, chocolate hazelnut tart, chocolate and
coffe eclair, caramel salambos, apple tart with custard, crepe Suzette, poached
pears with ice cream

Light lunches: selection of sandwiches, cocktail sausages, glazed ham, different

cakes, Caesar salad, different salads. (All dependent on location of lunch)