Our policy is to create menus to suit your particular requirements. These are some sample menu ideas.
Canapés
Crisp baked bread cases filled with prawns in a cocktail sauce Cocktail Blinis with Smoked salmon and crème fraiche Fresh asparagus and cream cheese roulades Thai Chicken mini kebabs with sweet chilli dip Cherry tomatoes, sundried tomatoes, feta cheese and fresh basil brochettes Honey and sesame cocktail sausages Prunes wrapped in bacon Mini Yorkshires with fillet beef and creamy horseradish Puff pastry prawn vol-au-vents Parmesan shortbread with goat’s cheese and red onion marmalade Mini Stilton and asparagus quiches Prawns in Filo pastry Roast Beef on crouton with creamy horseradish Scampi in breadcrumbs with tartar sauce
Traditional wedding breakfast menus
Our selection of Starters
Goat’s Cheese salad with blueberries, toasted pecans and balsamic dressing
Egg Mayonnaise with asparagus spears and King prawns
Tomato and Mozzarella with fresh basil and a pesto dressing
King prawns, Mango and Avocado salad with orange and lime dressing
Parma Ham and Melon with a Raspberry Coulis
Prawn and Crab cocktail with brown bread triangles
Smoked Salmon parcels filled with Salmon Mousse
Peach, Serrano Ham and Rocket salad with toasted pine nuts
Mixed leaves with avocado, crumbled Gorgonzola, bacon, walnuts and balsamic dressing
Duck and orange Pate with Melba toast and caramelised red onion chutney
Our selection of Hot Main Courses
Fillet of Beef en croute with mushroom duxelles
Fillet of beef in Madeira with Porcini, Brown cup and Chestnut Mushrooms
Herb crusted loin of lamb with red wine jus
Boeuf Bouguignonn with red wine, lardons, shallots and mushrooms
Coq au Vin
Butchers sausages, red onion gravy and mashed potatoes
Lemon Chicken Veronique Roman style Hunters lamb
Pork with Calvados and sautéed apples
Beef in Port with mushrooms
Mediterranean Chicken with white wine, orange wedges and olives
Salmon en croute - - -
Served with a selection of fresh seasonal vegetables
Vegetarian options
Sunblushed tomato, goats cheese and basil tart Romano peppers stuffed with aubergine and chilli Spinach and Feta Lyonnaise Wild Mushroom and Mozzarella Filo parcels
Roasted vegetable Crumble
Our selection of Desserts
Chocolate Roulade filled with Chocolate mousse and cream Baked Raspberry Tart with Crème Fraiche
Chocolate sponge roulade filled with chocolate mousse and cream
Traditional Sherry Trifle with Raspberries & toasted Almonds
Raspberry Crème Brulee
Fresh Fruit Salad with almond tuiles
Profiteroles with chocolate sauce
Pavlova with mangos, raspberries and cream
Double Cream Meringues with summer fruit compote
Oranges in caramel with cream filled brandy snaps
Pecan Pie
Chocolate Hazelnut Cheesecake
Strawberries and jersey cream
American Chocolate Fudge Cake
French Apple Tart
Tarte au Citron
Tiramisu
Cold Buffet Menu
Lemon and stem ginger chicken with toasted almonds
Sirloin of Beef with Yorkshires filled with creamy horseradish
Poached salmon fillets with asparagus, prawns and crème fraiche dressing
Tortilla wraps with roasted Mediterranean vegetables, grated cheese and avocado
Goat’s Cheese, sun blushed tomato and basil tart
Waldorf Salad
Red cabbage Coleslaw with apples, apricots and mango mayonnaise
Chargrilled vegetable and couscous salad with sun dried tomatoes and basil
Mixed leaves with avocado, seared asparagus, cherry tomatoes crumbled goat’s cheese and toasted pine nuts
French bread, Granary bread, Walnut bread & butter - - - Chocolate Mousse topped with profiteroles and chocolate sauce Pavlovas with mangos, raspberries and cream French Apple Tart
Barbecue Menu
Thai Marinated Chicken Breasts,
Fillet steak, red pepper and cherry tomato kebabs
King Prawn and mixed pepper kebabs
Aberdeen Angus burgers
Pork and leek sausages, Pork and apple sausages
Vegetarian sausages and burgers
Mediterranean roasted vegetables
New potatoes with mint and butter
Tomato, watercress, orange slices and black olives with tomato and rosemary dressing
Mixed leaf salad with Parmesan shavings and toasted pine nuts
Pasta salad with tuna, red pepper and sweetcorn and coriander
French bread, Granary bread, Walnut bread and butter - - - American Chocolate Fudge Cake
Hog-Roast Menu
Traditional, locally reared Sussex hog roast with crackling
Sage and onion stuffing
Bramley apple sauce
Sunblushed tomato, goat’s cheese and basil tart Roast potatoes
New potatoes with mint and chive butter
Roasted Mediterranean vegetables
Continental salad leaves with goat’s cheese, pears, and walnuts
French bread, Granary bread, Walnut bread and butter - - - Double Cream Meringues with summer fruit compote
Chocolate and Hazlenut Cheesecake
Traditional Ploughman’s supper
Selection of British Cheeses
Sliced Pork and Egg Pie
Rustic Country Pate
Baskets of bread and butter (Malted Granary, Walnut, French, Seeded wholemeal)
Cherry tomatoes, celery sticks, yellow pepper strips
Chutneys and Pickles
Buffet for evening wedding guests
Bacon sandwiches and baps with sauces
Chips in cones with salt and vinegar
Tea Time Menu
Scones with strawberry jam and clotted cream
Selection of tiny sandwiches (Smoked salmon and cream cheese, egg and cress, prawn mayonnaise fresh salmon and cucumber, Chicken with avocado) Iced Chocolate Layer Cake Lemon drizzle cake Coffee and Walnut cake Scottish Shortbread
Fruit cake - - - Choice of Teas
Finger buffet
Scottish Smoked Salmon on brown bread and butter
Fresh asparagus roulades
Celery, Stilton, and walnut boats Crispy bread cases filled with prawns in cocktail sauce
Savoury tartlets (Brie and tomato, cheese and asparagus, bacon and leek)
Sausages on sticks with mustard dip
Mini Scotch eggs
Mini Filo spring rolls
Thai Chicken mini kebabs
Prunes wrapped in bacon
Feta cheese, cherry tomatoes, sun dried tomato and fresh basil brochettes - - - Baby cream meringues
Chocolate Eclairs
Florentines
Frosted Carrot cake
Cream filled brandy snaps
Chocolate Brownies
