The sit-down menus have choices for each course.  We will require you to choose 1 selection from each course for all the guests.  A vegetarian options in available for each menu.

Salmon & Prawn Roulade

presented on seasonal leaves with dill mayonnaise

Duck & Fig Terrine

on a bed of continental leaves drizzled with a sweet berry dressing

Broccoli and Stilton Soup

made with fresh broccoli and local Cropwell Bishop Cheese

Prawns Marie Rose

succulent prawns bound in marie-rose sauce nestling on a bed of crisp leaves

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Prime Sirloin of English Beef

cooked Pink and served with Yorkshire pudding, rich roast gravy and horseradish sauce

Lamb Noisettes

flavoured with fresh rosemary served with a redcurrant & port wine sauce

Suprême of Chicken

stuffed with ricotta cheese & spinach, wrapped in pancetta served with a cream & mushroom sauce

Paupiette of Plaice

filled with a prawn mousse on a Noilly Prat sauce

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Profiteroles on Chocolate Sauce

choux pastry buns filled with Chantilly cream served on a pool of rich chocolate sauce (v)

Crème Brûlée

flavoured with coffee, topped with caramel accompanied with brandy snap biscuit  (v)

Lemon Tart

classic lemon tart finished with raspberry coulis (v)

Vanilla Seed Panacotta

set on a pool of Raspberry Coulis finished with a tuille biscuit (v)

Three course sit-down meal menu with coffee and mints

Tomato Soup Scented with Fresh Basil

with parmesan croutons

Casket of Melon & Pineapple

filled with tropical fruit salsa

Mediterranean Salad

of feta cheese, olives, cucumber and cherry tomatoes on a bed of crisp leaves with a basil oil dressing

Rustic Vegetable Soup

with wholemeal herb croûtons

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Pan Fried Breast of Chicken

with a white wine, tomato & tarragon sauce

Herb Crusted Salmon Suprême

presented on a pool of Chablis, cream and shellfish sauce

Turkey Escalope

pan-fried with leeks served with a brandy cream sauce

Loin of Pork

filled with apricot and herb seasoning served with a Madeira and Thyme sauce

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Black Cherry Cheesecake

with a kirsch syrup (v)

Apples and Forest Berries Strudel

fine pastry layers encasing spiced apples and blackberries accompanied with cognac-flavoured sauce anglaise (v)

Individual Rhubarb Crumble

Served with Custard (v)

Fresh Fruit Tart

rich butter pastry case filled with fresh fruits set on a pool of vanilla anglaise (v)

Traditional 2 course buffet menu with coffee and mints

Finger Buffet Selector:

Items Served Cold

Assorted Meat & Vegetarian Cut Sandwiches

Assorted Open Sandwiches

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Filled Wraps

Mini Bagel topped with Cream Cheese & Smoked Salmon

Tortilla Chips with Tangy Salsa Dip

Cocktail Sausage Rolls

Buffet Pork Pies

Cheese & Onion & Pepper Rolls

Crudities with Dips

Mini French Onion Quiche

Mini Feta Cheese & Spinach Quiche

Mini Vegetable Salsa Quiche

Cheese & Pineapple Skewers

Items Served Hot

Spicy Jacket Wedges & BBQ Sauce

BBQ Chicken Drumsticks

Chicken Yakitori & Soy Sauce

Garlic & Herb Slices

Potato Skins with Sour Cream Dip

Southern Spicy Spirals with BBQ Dip

Breaded Mushrooms with Garlic Mayonnaise

Mini Vegetable Samosa with Mango Chutney

Thai Fish Cakes with Sweet Chilli Sauce

Goujons of Chicken with Salsa Sauce

Onion Bhaji’s with Mango Chutney

Mini Spring Rolls with a Sweet Chilli Dip

Mini Indian Selection with Minted Yoghurt Dip

Twice Baked Mini Jacket Potatoes Topped with Cheese & Red Onion

Chota Naan Bread Pizza

Vegetable Pakora’s

Sweet Items

Selection of Mini Muffins

Assorted Teatime Cakes

Mixed Mini Danish Pastries

Select Sandwiches and your choice of a further 5 items from the buffet selector, plus one of the sweet items