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Canapés
Baked Potato Skins with Gorgonzola, Rocket and Mustard
*
Smoked Salmon Rolls with Caviar on Whole wheat Blinis
*
Prosciutto, Figs and Mint Crostini’s
*
Rare Roast Beef, Rocket and Olive Tapenade Rolls
*
Prawn Skewers with Lemon Coriander Mayonnaise
*
Chicken Satays with Peanut Dipping Sauce
*
Roasted Butternut and Ricotta Phyllo Parcels with a Honey and Yoghurt Sauce
*
Bobotie Samoosas with Apricot Chutney
*
Mini Cherry Tomato, Feta and Basil Tartlets
*
Deep Fried Haloumi served with Lemon and Thyme Relish on Brushettas
*
Vegetable Spring Rolls with Sweet Chilli and Coriander Dipping Sauce
Soups
Roasted Onion and Garlic served with Parmesan Shavings
*
Butternut and Orange with a Hint of Peppadews
*
Spicy Tomato and Corn with Sour Cream and Nachos
*
Creamy Broccoli and Blue Cheese
*
Classic Vichyssoise
*
Seafood Bouillabaisse with Garlic Aioli
*
Soups can be served with Breadsticks, Homemade Breads, Knotted Cocktail Rolls, Seed Bread, Melba Toasts or Herbed Croutons










Cold Starters
Beetroot Cured Salmon with Lime and Vodka Crème Frâiche
*
Pork, Apricot and Pistachio Terrine served with Red Currant Jelly
*
Midlands Trout with Horseradish Cream and Avocado
*
Seared Chicken Caesar Salad with Anchovy and Caper Dressing
*
Lightly Poached Pears, Gorgonzola and Walnut Salad
*
Rare Roast Fillet of Beef with Rocket, Parmesan and Balsamic Reduction
*
Smoked Snoek Terrine served with a Lemon and Fennel Salsa
*
Sesame Chicken Wraps with Greens, Wasabi Mayonnaise and Avocado Dip
*
Fresh Asparagus Spears with Peppered Feta (Seasonal)
*
Selection of Pâtés: Chicken Liver; Smoked Trout; Aubergine and Feta
Hot Starters
Duck Spring Rolls with Homemade Sweet Chillie Sauce
*
Crispy Phyllo Baskets with a choice of Fresh Fillings (E.g. Creamy Mushroom)
*
Prawn Roti with Sambals
*
Spannakopitas served with a Tomato Salsa
*
Brie en Croute with Homemade Chutney
*
Mini Chicken Bunny Chow
*
Caramelised Red Onion Tartlet with Parmesan and Rocket Salad
*
Twice Baked Goats Cheese Soufflé with Sundried Tomato and Watercress





Buffet Menu Selection
Your choice of three could include the following roasts or you could have two roasts and a traditional Lamb or Chicken Curry or Bobotie etc. on the buffet.
*
Roast Entrecote of Beef with Mustards and Horseradish
*
Rosemary Infused Roast Leg of Lamb with Minted Jus
*
Spinach and Feta Stuffed Deboned Roast Chicken
*
Turkey Roulade with a Red Currant Jelly
*
Honey Glazed Gammon with Wholegrain Mustard Mayonnaise
*
Roast Loin of Pork with Apple Sauce
*
Rare Roasted Fillet of Beef with Horseradish Cream
*
Roasts served with your choice of:
Roast Potatoes, Wedges, Layered Potato, Leek and Parmesan Bake, New Potatoes with Chives and Black Pepper, Herbed Cous Cous, Honey Roasted Sweet Potatoes, Savoury Rice or Basmati Rice.
*
Hot Seasonal Vegetable Dishes
*
Salads
Plated Main Courses
Beef Wellington with a Red Wine Jus and Melange of Vegetables
*
Roast Fillet of Beef served with Herbed Rosti and Wilted Greens
*
Stuffed Chicken Breasts with an option of fillings on Potato Dauphenois or Buttered Tagliatelle
*
Soy Seared Duck with Fondant Potato and Orange Reduction
*
Deboned Rolled Leg of Lamb with Herb Cous Cous and Mediterranean Vegetables
*
Moroccan lamb Tagine with Lemon Infused Basmati Rice
*
Braised Lamb Shanks served on Gremolata Mash
*
Ostrich Fillet with Potato Anna and Green Peppercorn and Brandy Sauce
*
Chicken and Prawn Curry with Rice and Sambals
*
Whole Pan Fried Trout with Lemon and Dill on Sautéed Potatoes
*
Roasted Butternut, Garlic and Feta Cannelloni



Deserts
Baklava
*
Double Chocolate Pudding with Black Cherries
*
Brandy Snaps
*
Lemon Cheesecake
*
Pavlova (Individual or Large) with Berries or Fresh Seasonal Fruit Salad
*
Chocolate Roulade
*
Crème Caramel or Brulé
*
Apple and Butterscotch Tartlets with Baby Apples
*
All desserts are served with Cream, Mascarpone, Ice Cream or Crème Anglaise and Coulis or Sauces
Cheese
'Show Stopping' Cheeseboard with Biscuits, Preserves and Nuts
*
Selection of Teas and Coffees