These menus are waitress served hot sit down meals. We can prepare and serve any of the following menus using all our own mobile kitchen equipment. Therefore we can serve a hot meal in the middle of a field in your marquee.
HOT
MAIN COURSE MENUS
BANQUET MENU
1
Hand Crafted Cream of Vegetable Soup
Prawn Cocktail
Norwegian prawns, crispy iceberg lettuce, lemon wedge, cherry tomato, cucumber,
fresh parsley, brown bread, and our own Marie Rose sauce.
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Roast Beef with Yorkshire Pudding & Roast Gravy
Roast Turkey with all the Trimmings
Seasonal Vegetables & Potatoes
Roast Potatoes, Baton Carrots
New Potatoes, Fine Beans
Garden Peas
Bread Roll & Butter
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Chocolate Fudge Gateau
Lemon & Lime Cheesecake
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Coffee & Chocolate Mints
We can tailor make the menu to suit your own wishes
Why
not let us offer this menu with some changes as a Carvery for you and your guests
or really spoil them by having a chef carve “gueridon style”
to your guests at their table.
Alternative Suggested Joints
Whole
Gammon
Roast Forerib of Beef
Poached Salmon
Roast Leg of Pork
Roast Leg of Lamb
£Call for a Price
BANQUET MENU 2
Rosettes of Melon served with a duo of Fruit Coulis
Feta Cheese Salad
Feta, Cherry Tomatoes, Black Olives and Cucumber on a bed of leaves
Drizzled with a Tomato Coulis
-------------------
Chicken Chasseur
Chicken supreme cooked in a rich white wine, mushroom & tomato sauce
Gammon
& Black Cherry Port Sauce
Carved Gammon with a Black Cherry & Port Sauce
Seasonal Vegetables & Potatoes
Bataille Potatoes, Baton Carrots
New Potatoes, Fine Beans
Baby Sweetcorn
Bread Rolls & Butter
-------------------
Fresh Kiwi & Strawberry Pavlova
served with fresh cream
CHEESE
COURSE & BISCUITS (Additional £3.25 - £3.82 inc vat)
An assortment of English & Continental cheeses served with
cheese biscuits, celery, black grapes and Butter.
-------------------
Coffee
& Chocolate Mints
BANQUET MENU 3
Warm Crabcakes served on a bed of leaves
With a Garlic Mayo Dressing
Avocado & Prawns in a Salsa Sauce
Diced avocado marinated in salsa sauce layered with prawns with a roasted cherry
tomato dressing
-------------------
Chicken Provencale
Chicken supreme served with a rich white wine, garlic & tomato sauce
Ribeye Steak Green Peppercorn, Mushroom sauce.
Ribeye steak served with a green peppercorn & wild mushrooms cream sauce.
Spanish New Potatoes
Bataille Potatoes
A Mélange of Vegetables
Baby Carrots
Fine Beans
Baby Sweetcorn
Bread Rolls & Butter
-------------------
Below
are a selection of individual home-made desserts. If you require a different
dessert,
then let us know and we will make it for you.
Banoffee Pie with fresh bananas
Lemon & Lime Cheesecake
Fruit Tartlets
(Fresh Kiwi & Strawberries with Crème Patissiere)
Chocolate Cups filled with Crème de Marron
(Sweet Hazelnut Puree & Cream)
Raspberry Pavlova
Brandy Snap Baskets filled with fresh Strawberries
Profiteroles with a chocolate sauce
Alternative
dessert, but not a separate course
CHEESE & BISCUITS
An assortment of English & Continental cheeses served with
cheese biscuits, celery, black grapes and Butter.
-------------------
Coffee & Chocolate Mints
BANQUET MENU 4
Collection of Hot & Cold Tapas to include:
Whitebait
Meat Balls in Tomato Sauce
Pork in a Tomato Basil Sauce
Filled Skins
Fried Potatoes
Display Basket of Oil & Seeded breads
Served with Dipping Oil
-------------------
Seared Fresh Salmon
Served on a bed of stir fried veg in Hoi Sin Sauce.
Chicken Cordon Bleu
Chicken supreme filled with cheese and smoked ham with a Picante coating
New Potatoes with Snipped Chives
Tossed Leaves
Vegetable Mélange
Sugar Snap Peas, Baton Carrots & Baby Sweetcorn
Bread Rolls & Butter
-------------------
Individual Home-made Summer Puddings
An individual homemade summer pudding served mixed berries & crème
fraiche
Chocolate Cups with Crème de Marron
A sweet hazelnut puree with cream filled chocolate cup
-------------------
Coffee
& Chocolate Mints
HOT PLATED MAIN COURSE
BANQUET MENU
5
Smoked Salmon & Prawn Timbale
Smoked salmon covering a creamy prawn mousse served with Melba toast, ribbons
of cucumber & salad garnish,
Drizzled with a light lemon & Dill mayonnaise dressing.
Smoked Chicken, Roasted Pine Nut and Pimento bound in a light Dijon Moyonnaise
Served on a nest of Seasonal leaves and Garnished with Crisp Croutons
-------------------
Slow Cooked Lamb Shank in a Mint & Rosemary Sauce
served on a Parsnip Mash
Bataille & Spanish New Potatoes
A Mélange of Vegetables
Baby Carrots
Sugar Snap Peas
Baby Sweetcorn
Bread Rolls & Butter
-------------------
Plated Dessert Assiette
Chocolate Cups filled with Orange Mousse
Strawberry & Kiwi Barquette
Raspberry Pavlova
CHEESE COURSE & BISCUITS (Additonal £3.25 - £3.82 inc vat)
An assortment of English & Continental cheeses served with
cheese biscuits, celery, black grapes and Butter.
-------------------
Coffee
& Mints
BANQUET MENU
6
Quenelle of Duck & Champagne Pate with Brioche & Cumberland Sauce
-------------------
Rosemary Roasted Rack of Lamb
Medley of Sauteed Aubergine, Courgette and Mushroom with olive oil & chopped
Herbs
Roasted Salted New Potatoes
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Chocolate Torte
Served with Crème Fraiche & a duet of Chocolate & Raspberry sauce
-------------------
A
Plate of Cheese for the Table
Stilton, Brie, Cheshire & Cheddar
-------------------
Coffee
with Turkish Delight & Fudge
BANQUET MENU
7
Poached Salmon, Smoked Trout & Smoked Mackeral
Mortared wih an Avocado Mousse garnished with Lime & Sweet Chilli,
Marinated Tiger Prawns, cucumber ribbons, spring onion, pimento and seasonal
leaf salad.
Drizzled with a light balsamic Vinaigrette
-------------------
Tender Barbarie Duck marinated & served with a Port & Raspberry Sauce
Accompanied by baby vegetables & New Potatoes
-------------------
Individual Raspberry Pavlova
Fresh Kiwi & Strawberry Tartlets
Brandy Snap Basket & Strawberries
Banoffee Pie
Individual Apple Tartlets
Lemon & Lime Cheesecake
-------------------
Coffee
& Chocolate Florentines
