menus

http://www.linkedin.com/in/christopherbird Tel 020 3011 5863

HOT FORK BUFFET MENUS Standing Hot Fork Buffet A

SELECT TWO OF THE FOLLOWING DISHES

Julienne of Chicken STRIPS OF POACHED CHICKEN DRESSED IN A FRESH TARRAGON SAUCE

Spanish Pork CUBED PORK COOKED WITH RED AND GREEN PEPPERS AND TOMATO

Fisherman ‘s Pie FLAKED WHITE FISH. TOPPED WITH EGG AND PEELED PRAWNS

WITH CREAMED POTATOES AND NUTMEG TOPPING

Beef Bourgignone BEEF COOKED WITH RED WINE, Button ONIONS AND GARNISHED WITH

BACON AND MUSHROOMS

Navarin of Lamb SERVED WITH SOMERSET CIDER

All Dishes Include a Chef’s Seasonal Salad, Vegetarian Alternative and a Baker’s Basket of Mixed Rolls served with Butter or Low Fat Spread

Pilaf of Savoury Rice Hot Minted Potatoes

Buttered Pasta

Profiteroles filled with Whipped Cream SERVED WITH A CHOCOLATE SAUCE

A Selection of English and European Cheeses SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY BISCUITS

Fresh Ground Roast coffee Indian Tea


HOT FORK BUFFET MENUS Standing Hot Fork Buffet B


Beef Forestire CUBES OF BEEF SAUTEED IN RED WINE AND TOMATO SAUCE. GARNISHED WITH COCOUE POTATOES AND BUUON MUSHROOMS

Lamb Korma TENDER PIECES OF SPICED LAMB IN A YOGHURT AND CORIANDER SAUCE

Sweet and Sour Pork PORK COOKED WITH JUUENNE OF VEGETABLES AND FRESH PINEAPPLE

Chicken Chasseur SAUTEED CHICKEN WITH WHITE WINE, ONIONS AND TOMATO

Baked Seafood A VARIETY OF SHELLFISH. SALMON AND SOLE SERVED IN A RICH LOBSTER SAUCE

All Dishes Include a Chef’s Seasonal Salad, Vegetarian Alternative and a Baker’s Basket of Mixed Rolls served with Butter or Low Fat Spread

PLEASE CHOOSE ONE OF THE FOLLOWING:

Hot Minted Potatoes Pilaf of Savoury Rice

Bouquet/re of Fresh Seasonal Vegetables Buttered Pasta

Tiramisu TRADITIONAL ITALIAN DESSERT

Fresh Fruit Basket A Selection of English and European Cheeses

SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY BISCUITS

Fresh Ground Roast Coffee Indian Tea


HOT FORK BUFFET MENUS

Standing Hot Fork Buffet C SELECT TWO OF THE FOLLOWING DISHES

Brochette of Salmon SERVED OFF THE SKEWER WITH MUSHROOMS AND HOLLANDAISE SAUCE

Fricassee of Guinea Fowl COOKED IN A WHITE WINE, CREAM AND ASPARAGUS SAUCE

Turkey Escallops SERVED WITH A TANGY LEMON BUTI’ER SAUCE

Lamb and Apricot Pie TENDER WELSH LAMB COOKED WITH JUICY APRICOTS UNDER A PUFF PASTRY TOP

Goujons of Beef Fillet COOKED IN A RICH PORT WINE AND PINK PEPPERCORN SAUCE

All Dishes Include a Chef’s Seasonal Salad, Vegetarian Alternative and a Bakers Basket of Mixed Rolls served with Butter or Low fat Spread


Pilaff of Savoury Rice

Hot Minted Potatoes

Bouquetire of Fresh Seasonal Vegetables

Buttered Pasta

Paris Brest CHOUX PASTRY, TOPPED WITH CHANTILLY CREAM AND COATED IN DARK BITTER CHOCOLATE

Fruit Savarin FILLED WITH CONFECTIONERS CUSTARD AND FRESH FRUIT


Basket of Fresh Fruit



HOT FORK BUFFET MENUS

STANDING HOT FORK BUFFET D


Mignons of Beef Bordelaise FILLETS OF BEEF WITH A RED WINE, THYME AND SHALLOT SAUCE

Fillets of Sole Nantua SERVED WITH LOBSTER AND COGNAC SAUCE

Fricassee of Veal’ I ‘Ancienne BRITISH VEAL COOKED WITH A WHITE WINE, ONION AND MUSHROOM SAUCE

Crown of Lamb served with Red currant Jelly

All Dishes Include a Chef’s Seasonal Salad, Vegetarian Alternative and a Baker’s Basket of Mixed Rolls with Butter or Low Fat Spread


Pilaf f of Savory Rice

Hot Minted Potatoes

Bouquetire of Fresh Seasonal Vegetables Buttered Pasta

SELECT TWO OF THE FOLLOWING DESSERTS

Crepes Suzette

Fruit Salad and Double Cream

Bande aux Fruits

Crime Bralie with Raspberries

Chocolate Truffle Torte Cup

Seasonal Berries with Devonshire Cream


Basket of fresh Fruit



COLD BUFFET MENUS

Standing Cold Fork Buffet A

Hawaiian Chicken POACHED CHICKEN BREAST IN A LIGHT MAYONNAISE WITH GRATED COCONUT AND

FRESH PINEAPPLE PIECES

Seasonal Mixed Leaf Salad JERSEY MID POTATO SALAD WITH VINAIGRETI’E AND TARRAGON. TOMATO, CUCUMBER

AND CHOPPED CHIVES. CELERY, WALNUT AND APPLE IN A MAYONNAISE DRESSING

Granary and White French Slicks

Blackcurrant cheesecake

A Selection of English and European Cheeses

SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY BISCUITS

Fresh Ground Roast Coffee

Indian Tea

A Vegetarian Alternative will be offered with this Menu

Standing Cold Fork Buffet B

Dressed and Decorated Whole Roast Norfolk Turkey

Glazed Baked Honey Roast Gammon with Cloves SERVED WITH A WHOLEGRAIN OR DIJON MUSTARD

Seasonal Mixed Leaf Salad CHERRY TOMATO, MELON AND CUCUMBER, MIXED BEAN AND RICE SALAD

POTATO SALAD DRESSED WITH CHOPPED CHIVES

Granary and White French Sticks

Chocolate Truffle served with Fresh Single Cream

A Selection of English and European Cheeses SERVED WITH All ASSORTMENT OF SWEET AND SAVOURY BISCUITS

Fresh Ground Roast Coffee

Indian Tea

A Vegetarian Alternative will be offered with this menu


COLD BUFFET MENUS

Standing Cold Fork Buffet C

Darne of Poached Salmon served with Mayonnaise

Julienne of Roast Sirloin of Beef served with Horseradish Sauce

Seasonal Mixed Leaf Salad

Potato Salad Dressed with chopped Chives

Geek Salad

Waldorf Salad

Basket of English and Continental Bread

Fresh Fruit Salad

Selection of English and European Cheese SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY


A VEGETARIAN ALTERNATIVE WILL BE OFFERED WITH THIS MENU

Standing Cold Fork Buffet D

Dressed Whole Salmon

Game Pie Country Style

Smoked Goose served with Apricots

A Section of Vegetarian Pies

New Potatoes

Chef‘s seasonal Mixed Salad

SELECT TWO OF THE FOLLOW

Minted Pasta Salad

Spinach and Crispy Bacon Salad

Waldorf Salad

Red and Green Capsicum Salad with Cucumber

Tomato and Cucumber in a Vinaigrette Dressing

Basket of English and Continental Bread

SELECT TWO OF THE FOLLOWING DESSERTS

Jamaican Rum Fudg4e Cake

Sliced Fruit with Chantilly Cream Old English Trifle with Clotted Cream

A Selection of English and European Cheeses

SERVED WITH AN ASSORTMENT OF SWEET AND SAVORY BISCUIT


BANQUETING A LA CARTE DISHES PLEASE CHOOSE YOUR LUNCH OR DINNER MENU FROM THE FOLLOWING SELECTION

Starters ASPARAGUS SPEARS, ARTICHOKE HEARTS AND KING PRAWN TAILS WITH A SUN DRIED TOMATO DRESSING

GALIA MELON WITH STRAWBERRY VINAIGRETTE

PARMA HAM WITH MELON

MEDLEY OF SEAFOOD WITH DILL VINAIGRETTE

SALMON, PRAWNS, CALAMARJ

CHILLED SMOKED SALMON AND DILL

BACON, GRUYERE AND CURLY ENDIVE SALAD

SMOKED FISH PLATTERTUNA, SALMON, HAUBUT AND SWORDFISH

POTTED FRESH SCOTCH SALMON SERVED WITH MELBA TOAST

TERRINE OF FRESH VEGETABLES WITH TOMATO AND BASIL COLILIS

TERRINE OF GAME SERVED WITH A TOMATO AND BASIL COULIS

SMOKED GOOSE AND KUMQUAT SALAD WITH AWALNUT VINAIGREITE

SLICED BREAST OF HICKORY SMOKED CHICKEN ON A HERB SALAD

SALAD OF MIXED LEAVES, ROASTED PEPPERS AND SHAVED PARMESAN

WAFER THIN SLICES OF SMOKED VENISON ON A HAZENUT SALADETTE

SEAFOOD TERRJNE WITH SCALLOPS

GRAVALAX SERVED WITH FRESH LEMON AND DILL MAYONNAISE

SMOKED SALMON AND DILL MOUSSE PROFITEROLES WITH CORIANDER SAUCE

(maximum number 100)

Soups CREAM OF CAMEMBERT SOUP WITH WARM BUTTER BRIOCHE

PUMPKIN SOUP WITH TOASTED ALMONDS

TRADITIONAL FRENCH ONION SOUP

CELERY AND STILTON SOUP

LOBSTER BISQUE LACED WITH SHERRY

CARROT & CORIANDER SOUP

BEEF CONSOMME

BROCCOLI AND ALMOND SOUP

POTATO AND LEEK SOUP

FARMHOUSE VEGETABLE SOUP


BANQUETING A LA CARTE DISHES PLEASE CHOOSE YOUR LUNCH OR DINNER MENU FROM THE FOLLOWING SELECTION

Fish SUPREME OF SALMON PROVENCALE, SAUTEED WITH TOMATO, ONION AND GARLIC

SEABASS GARNISHED WITH CRUMBS, PARSLEY AND LIGHT HERBS

POACHED SCOTCH SALMON WITH DILL HOLLANDAISE SAUCE

PAUPIETTES OF LEMON SOLE, FILLED WITH CRAB MOUSSE WITH WHITE WINE AND CHEESE SAUCE

GRILLED HALIBUT WITH A TANGY LEMON SAUCE

FILLETS OF SOLE STUFFED WITH SPINACH

PAN FRIED TUNA STEAK WITH BOIUELAISE SAUCE

Poultry SUPREME OF CHICKEN WITH A SESAME SEED CRUST AND SWEET SHERRY SAUCE

FANNED BREAST OF DUCK WITH ORANGE AND LIME SAUCE

BREAST OF CHICKEN FILLED WITH STILTON MOUSSE, WRAPPED IN A PUFF PASTRY ENVELOPE

BREAST OF DUCK WITH A POMEGRANATE AND WALNUT SAUCE

BREAST OF CHICKEN FILLED WITH BRIE AND ASPARAGUS

POUSSIN WITH A LEMON AND HONEY GLAZE

Meat NOISETTES OF ENGLISH LAMB WITH FRESH MINT AND TOMATO SAUCE

ROAST BEEF WITH YORKSHIRE PUDDING AND HORSERADISH SAUCE

ROAST LOIN OF PORK WITH GRAPES AND MASALA SAUCE

SAUTEED BRITISH VEAL CUTLET IN A LEMON AND ROSEMARY SAUCE

MEDALIJONS OF BEEF WITH PICKLED WALNUT AND MADEIRA SAUCE

FILLET OF LAMB WELLINGTON COOKED IN A PASTRY CASE WITH A ROSEMARY AND REDGIJRRANT SAUCE

FILLET OF LAMB WITH PINENUTS AND CORIANDER WITH A ROSEMARY JUS

ROAST LOIN OF BRITISH VEAL WITH MANGO AND HAZELNUT STUFFING

Game BREAST OF PHEASANT WITH A RICH PORT AND CLARET SAUCE

BREAST OF GUINEA FOWL IN A SLOE GIN AND JUNIPER SAUCE

VENISON AND WILD MUSHROOM PIE

WHOLE BONED QUAILS WITH WILD RICE AND APRICOTS WITH A RED WINE AND CINNAMON SAUCE


BANQUETING A LA CARTE DISHES PLEASE CHOOSE YOUR LUNCH OR DINNER MENU

FROM THE FOLLOWING SECTION

Desserts

QUEEN PINEAPPLE MARINADEIDIN COINTREAU WITH ELDLEBERRY SORBET

SUMMER PUDDING WITH DEVONSHIRE CLOTTED CREAM

BRANDY SNAP BASKET FILLED WITH A COCKTAIL OF TROPICAL AND SEASONAL. FRUIIS WITH RASPBERRY COULIS

CHOCOLATE TRUFFLE WITH SWEET ORANGE ANGLAISE

STRAWBERRY CHARLOTITE WITH DEVONSHIRE CLOTTED CREAM

COCONUT ICE-CREAM AND KAHLUA SAUCE

APPLE TART WITH CREME ANGLAISE

NOUGATINE BASKETS OF SEASONAL FRUITS WITH FRESH CREAM

LIME SORBERT WITH PINEAPPLE COULIS

POACHED PEARS ON A DUO OF WHITE AND DARK CHOCOLATE

CHERRY WALNUT AND CHOCOLATE POTS

ORANGES IN CARAMEL AND COINTREAU

PASSION FRUIT BRULEE

STRAWBERRY PROFITEROLES WITH CHOCOLATE SAUCE

Savories TARTLETS OF FRESH SPINACH AND HERB CHEESE

TARTLETS OF GOATS CHEESE AND BLACK OUVES

TARTLETS OF STILTON AND WALNUTS

A SELECTION OF ENGISH AND EUROPEAN CHEESES SERVED WITH ASSORTED SWEET AND SAVOURY BISCUITS

Beverages Coffee and Tea as included with all Three Course and Four Course Meals

FRESH GROUND ROAST COFFEE INDIAN TEA

COFFEE AND HOMEMADE PETITS FOURS

Minimum Price For 3 Courses £ Prices Do Not Include VAT

Silver Service Lunch or Dinner for under 20 People will Incur a Service Charge


VEGETARIAN SELECTOR

The Dishes Below can be chosen as the Vegetarian Alternative for any of the Buffet; Lunch or Dinner Menus in this Booklet

STUFFED ROLLS OF LASAGNE COVERED WITH OLIVE AND TOMATO SAUCE SPRINKLED WITH CHEESE

AUBERGINE WITH CONCASSE TOMATOES, JERUSALEM ARTICHOKES AND BASIL,

TOPPED WITH CHEDDAR CHEESE AND PINENUTS

ASPARAGUS AND FIELD MUSHROOM PIE

FILO TARTLET FILLED WITH GRUYERE CHEESE AND LEEKS

MUSHROOM STROGANOFF

CHEESE AND MUSHROOM PANCAKES

COURGETTE AND AUBERGINE BAKE

VEGETARIAN LASAGNE VERDI

BROCCOLI AND LIME MORNAY

STIR FRIED ORIENTAL VEGETABLES

STUFFED RED PEPPERS

PASTA AND PINENUTS TOPPED WITH GRUYERE

MUSHROOM WELLINGTON WITH TOMATO COULIS

THREE BEAN CASSEROLE WITH SAFFRON RICE

VEGETABLE FIESTA

MEXICAN ENCHILADA

CHEESE LEEK PIE

VEGETABLE CURRY


BREAKFAST CONTINENTAL STYLE

CHILLED ORANGE, GRAPEFRUIT OR APPLE JUICE

WARM CROISSANTS

TOASTED BREAD

SERVED WITH MARMALADE, JAMS, HONEY AND FRESH BUFFER

FRESHLY GROUND FILTER COFFEE

or POT OF BREAKFAST BLEND TEA WITH MILK OR FRESH LEMON

Healthy Option

YOGHURT AND MIJESLI

TEA, COFFEE OR FRUIT JUICE

Traditional English Breakfast

EGG, BACON, SAUSAGE, MUSHROOM AND TOMATO

TOASTED BREAD

TEA, COFFEE OR FRUIT JUICE

Fruit Selection BASKET OF SEASONAL FRUITS FOR ANYTIME OF THE DAY

Beverages

Morning Coffee FRESHLY GROUND FILTER COFFEE SERVED WITH A SELECTION OF BISCUITS

or FRESHLY GROUND FILTER COFFEE SERVED WITH WARM DANISH PASTRIES

or FRESHLY GROUND FILTER COFFEE –

SERVED WITH A SELECTION OF MUFFINS

Indian Tea MILK OR FRESH LEMON -

SERVED WITH A SELECTION OF BISCUITS

Mineral Water (liter) Orange Juice (1/2 liters)

Afternoon Tea Indian Tea

A Selection of Tea Sandwiches to Include

SMOKED SALMON AND CUCUMBER

EGG MAYONNAISE AND CRESS

CREAM CHEESE AND CHIVES

(CHOICE OF WHITE, GRANARY AND BROWN BREAD)

A selection of Cakes to Include

RICH FRUIT CAKE – SCONES – PASTRIES


MENU EXAMPLES FROM OUR A LA CARTE SELECTION

A

PUMPKIN SOUR WITH ALMONDS

POSSSIN WITH A LEMON AND HONEY GLAZE

APPLE TART WITH CREAM ANGLASISE

COFFE

B

GALA MELO WITH STRAWBERRY VINAIGRETTE

PPOACHED SCOTCH SALMON WITH DILL HOLLANDAISE SAUCE

CHERRY, WALNUT AND CHOCLATE POTS

COFFEE

C

POTTED FRESH SCOTCH SALMON SERVED WITH MELBA TOAST

FILLET OF LAMB FILLED WITH PINENUTS

AND CORIANDER WITH A ROSEMARY JUS

ORANGES IN CARAMEL AND COINTREAU

COFFEE

D

ASPARAGUS SPEARS, ARTICOKE HEARTS AND KING PRAWNS TAILS IN SUN DRIED

TOMATO DRESSING

FANNED BREAST OF DUCK WITH ORANGE AND LIME SAUCE

SUMMER PUDDING WITH DEVON CLOTTED CREAM

A SELECTION OF ENGLISH AND EUROPEAN CHEESES

COFFEEE AND PETITS FOURS

E SALMONN, HALBUT AND TUNA,

SALMON, HALIBUT AND SWORDFISH

SAUTEED VEAL CUTLET IN LEMON AND ROSEMARY SAUCE

POACHED PEARS ON A DUO OF WHITE

AND DARK CHOCOLATE



F SLICED BREAST OF HICKORY SMOKED

CHICKEN ON A HERB SALAD

BROCCOLI AND ALMOND SOUP

NOISETTES OF ENGLISH LAMB WITH FRESH MINT AND TOMATO SAUCE

STRAWBERRY PROFITEROLES .

WITH CHOCOLATE SAUCE



G SMOKED SALMON AND DILL MOUSE

PROFITEROLES WITH CORIANDER SAUCE

MEDALLIONS OF BEEF WITH PICKED WALNUT AND MADEIRA JUS

STRAWBERRY CHARLOTTE WITH CLOTTED CREAM

TARTLETS OF FRESH SPINANCH AND HERB CHEESE


H PARMA HAM WITH MELON

FILLETS OF SOLE STUFFED WITH SPINACH

WHOLE BONED QUAILS FILLED WITH

WILD FICE AND APRICOTS WITH A RED WINE AND CINNAMON SAUCE

COCONUT ICE-CREAM AND KAHLUA SAUCE

A SELECTION OF ENGLISH AND EURPOPEAN CHEESES



COCKTAIL BUFFETS For your information

These cocktail menus are usually served as an appetiser with drinks. They do not constitute a meal. However, additional quantities can be prepared upon request.

Cocktail Buffet

A CRUDITIES & DIPS

BLACK & GREEN OLIVES

PRETZELS

CRISPS

QUAILS EGGS

MIXED NUTS

TWIGLETS

JAPANESE CRACKERS

MINI GLAZED SAUSAGES

Cocktail Buffet

B Cold Canapés

SMOKED SALMON CATHERINE WHEELS

KEBABS OF CUBED FRENCH BRIE, GRAPE AND PINEAPPLE

BARQUEYFES FILLED WITH TARAMASAL4TA AND HUMOUS

Hot Canapés

PRUNES STUFFED WITH CHUTHEY WRAPPED IN BACON AND GRILLED

PORK COCKTAIL SAUSAGES GLAZED WITH HONEY AND MUSTARD

CHICKEN SATAY SKEWERS WITH PEANUT DIP

Cocktail Buffet

C Selection of open Danish Sandwiches to include

RARE ROAST BEEF HORSERADISH CREAM

SMOKED SALMON AND CUCUMBER

EGO MAYONNAISE

HONEY HAM SAUCE WITH MANGO

PASTRY CASES FILLED WITH POACHED SALMON AND LEMON

MAYONNAISE TINY QUICHES

Warm Selection

BREADED CHICKEN DRUMSTICKS

ONION BHAJI

CUMLBERLAND COCKTAIL SAUSAGES

WELSH RAREBIT AND WALNUT TARTLETS

SAVOURY BISCUITS

Cocktail Buffet

D (minimum number for this Menu 30 Guests)

Assorted Canapés to include

ALAMI CORNETS FILLED WITH CREAM CHEESE

SMOKED SALMON PIN WHEELS ASPARAGUS SPEARS ON BROWN BREAD

MELON WRAPPED IN PARMA HAM ROAST DUCK AND ORANGE PIECES

ON STICKS

HOT CANAPES

DEVILLED CHICKEN LIVERS WITH DIJONNAISE DIP

DEEP FRIED SCAMPI AND TARTARE SAUCE

LAMB KEBABS WITH RED PEPPERS

BITESIZED HAMBURGERS WITH SPICE TOMATO DIP

Cocktail Buffet

E (minimum number for this Menu 50 Guests)

COLD SELECTION

SAVOURY MINI CROISSANTS

CUCUMBER WITH SMOKED SALMON AND DILL

VEGETABLE SAMOSAS

IROCHETTE OF FRESH FRUIT

CARROT AND SPINACH ROUIADE

HOT SELECTION

LAMB KEBABS WITH A MINT AND YOGHURT DIP

CRAB AND AVOCADO PARCELS

CHICKEN PIECES WITH ORANGE AND LEMON

VEGETARIAN BITES SERVED WITH A GARLIC DIP

Cocktail Buffet

F (minimum number for this Menu 50 Guests)

COLD SELECTION

SPINACH AND TOMATO CATHERINE WHEELS

IOUCHEES OF CHICKEN AND MUSHROOMS

QUAILS EGGS IN A CRISPY LETTUCE NEST WITH 0RIENTAL SALT

RED AND BLACK CAVIAR PASTRY CHEQUERS

CARROT WITH CURRIED CREAM CHEESE

Hot selection

VEGETABLE AND POTATO PASTRIES

BROCHETTE OF MONKFISH SERVED WITH LAMB

MINI YORKSHIRE PUDDINGS WITH BEEF AND HORSERADISH

CHICKEN TANDOORI WITH A CUCUMBER AND COCKTAIL DIP


WORKING LUNCHES Working Lunch A

Displayed on a Buffet to Help Yourself

Selection of Sandwiches WITH BROWN, WHITE AND GRANARY BREAD, SERVED WITH SALAD GARNISH TO INCLUDE

EGG AND CHIVE MAYONNAISE

CREAM CHEESE, DATES AND WALNUTS

ROAST BEEF AND HORSERADISH CREAM

TUNA AND APPLE MAYONNAISE

ROAST NORFOLK TURKEY AND CRANBERRY SAUCE

HONEY ROAST HAM AND GRAIN MUSTARD

SCOTCH SMOKED SALMON

BASKET OF SEASONAL FRESH FRUIT

A Selection of Cheeses to include MATURE CHEDDAR -DANISH BLUE CREAMY CAMEMBERT

A SELECTION OF CHOCOLATE BISCUITS

FRESH GROUND ROAST COFFEE

INDIAN TEA

Working Lunch B

Displayed on a Buffet to Help Yourself

Selection of Sandwiches WITH BROWN, WHITE AND GRANARY BREAD, SERVED WITH SALAD GARNISH TO INCLUDE

EGG AND CHIVE MAYONNAISE

CREAM CHEESE, DATES AND WALNUTS

ROAST BEEF AND HORSERADISH CREAM

TUNA AND APPLE MAYONNAISE

ROAST NORFOLK TURKEY AND CRANI3ERRY SAUCE

HONEY ROAST HAM AND GRAIN MUSTARD

SCOTCH SMOKED SALMON

Warm Choice VEGETARIAN SAMOSAS

FINGERS OF WHOLEMEAL QUICHE

TINY PORK SAUSAGE ROLLS

TRADITIONAL CHINESE SESAME PRAWN TOASTS

INDIVIDUAL FRUIT TARTLETS

A Selection of Cheeses to include

MATURE CHEDDAR .DANISH BLUE -CREAMY CAMEMBERT

PLATTER OF SEASONAL FRESH FRUIT

FRESH GROUND ROAST COFFEE

INDIAN TEA


SELECTED WINE LIST Table Wine

Cuvee Charnaux, White CRISP DRY WINE, WITH REFRESHING FRUIT FLAVOURS

Cuvee Charnaux, Red SMOOTH, EASY DRINKING BORDFAU, SOFF AND FRUITY STYLE

Alcohol Free

Masson Light (California) A LIGHT FRUITY STYLE, WITH A MEDIUM TO DRY FINISH

Rose Rose D ‘Anjou A Subileau

MEDIUM BODIED WITH REFRESHING “STRAWBERRY” FRUIT FLAVOURS

Sparkling Wines

Vin Mousseux Brut, Cockburn and Campbell LIGHT AND DRY WITH FRESH BUBBLY FRUIT-APPLE FINISH

Freixenet Cordon Negro, Brut Cava (Spain) ELEGANT FULL BODIED STYLE, WITH A FULL MOUSSE AND SPICY FRUIT FINISH

Champagne

Cockburn and Campbell Special Cuvee, Brut INOT NOIR AND CHARDONNAY GRAPES BLENDED TO PRODUCE A MEDIUM

T0 DRY WINE WITH A FULL “FRESH BREAD” NOSE

White Wines

Muscadet de Sevre et Maine A Subileau DRY, FRESH, WELL BALANCED WINE

Muscadet Sur Lie, Domaine Vinconniere SYTLISH, FULL BODIED WINE WITH AN ELEGANT FRUIT FINISH

Sancerre Les Jeannettes, Henri Bourgeois

LIGHT IN STYLE WITH LEAFY BL4CKCURRANT FRESHNESS AND A TASTE OF GOOSEBERRIES

Pouilly Blanc Fumi -Chateau du Nozet, de Ladoucette FULL BODIED WINE, FULL OF GRASSY, LEMON ZESTY AROMAS AND DRY SMOKY FRESH

White Bordeaux

Sauvignon Trois Mouline VU. 01-RIPE TROPICAL SAL VIGNON FRUIT

White Burgundy

Bourgogne Aligote, A Ghislain HINTS OF ALMOND AND VANILLAS FRUIT, WITH A FINE BALANCE OF FRUIT ACIE

ST Vern, Chateau des Correaux RIPE, BUTEERY FRUIT WITH A CREAMY PINEAPPLE FINISH

Montagny Premier Cru, Vieilles Vignes STRONG. PRESISTANT FRUIT FLAVOURS WITH A LONG RICH FINISH

Chablis Cockburn and Campbell SR0NG FLAVOURS OF ALMOND AND VANILLA-FRUIT, GOOD ACIDITY AND FINE

Chablis “Vaillons” Domaine Laroche, Premiere Crz MELLOW AROMAI1C WINE, FULL BODIED WITH INTENSE FRUIT FLAVOURS


SELECTED WINE LIST Spanish White

Marques del Tuna, Valencia LIGHT, DRY EASY DRINKING STYLE

Rioja “El Coto” DRY AND FRESH WITH FULL GENEROUS FRUIT

California

Mountain View Special Reserve, While A SKILLFULLY BLENDED WINE WITH RIPE FRUIT FLAVOURS AND EASY DRINKING STYLE

Mountain View Chardonnay FULL OF RICH BUITERY FRUIT, A WINE OF SUPERB QUALITY

Australia

Crystal Brook Colombard/Chardonnay RICH, RIPE TROPICAL FRUIT, 80FF SPICY FINISH

Brown Brothers Chenin Blanc, Victoria LIGHT. CRISP AND DRY WITH A LONG FRUITY APPLE FINISH

South Africa

Chenin Blanc, Cape of Good Hope FRESH LEMON ACIDITY, BALANCED BY RIPE DELICATE FRUIT

New Zealand

Montana Marlborough Sauvignon DRY AND AROMATIC WITH CITRUS AND GOOSEBERRY CHARACTERISTICS

WITH INVIGORATING FRESHNESS

Red Wines

Claret Cockburn and Campbell WARM AND SPICY WITH RIPE FRUIT AND SMOOTH SOFF FLAVOURS

Chateau les Vergnes BRIGHT RED PURPLE COLOUR WITH BL&CKCURRANT FRUIT AND A LONG LASTING FINISH

Chateau Lafitte Premieres Cotes de Blaye SOFT CONCENTRATED FRUIT FLAVOURS WITH REAL ELEGANCE AND STYLE

Château Cap de 1 ‘Ousteau, Haut Medoc FULL BODIED RICH RIPE WINE WITH A (1001) BALANCE OF FRUIT AND TANNLNS

Chateau Ia Tour St Bonnet, Cru Bourgeois Medoc LOVELY CEDARY BLACKCURRANT NOSE. MEDIUM TO FULL BODIED, WELL BALANCED WINE

Red Burgundy

Chateau des Vergers, Beaujolais Villages A GENTLE, DELICATE WINE WITH LIGHT STRAWBERRY FRUIT FLAVORS

Bourgogne Hautes Cotes de Beaune, Picard el Fib AN ELEGANT, SOFT RICH WINE WITH A LONG SILKY FRUI I FINISH

Brouilly Chateau Thibault Loron COMPLEX SILKY WINE WITH FRAGRANT CHERRY-LIKE AROMAS. STYLISH, ELEGANT WINE

Chateau de Fleurie GENTLE AND DELICATE WINE, WITH RICH GAMAY” FRUIT FLAVOUR AND A HINT OF CLOVER


SELECTED WINE LIST

Rhone

Coles du Rhone Producteurs Reunis A MEDIUM BODIED WINE WITH RICH PLUSBVIY FRUIT AND A HINT OF SPICE

Crozes Hermitage Domaine des Pierre Benites A DEEP PURPLE RICH CONCENI11ATED WINE WITH A WARM SATISFYING FINISH

Chdteauneuf du Pape, La Croix des Papes

A DEEP GARNET COLOUR, POWERFUL RED. ROBUST WITH AN INTENSE

PEPPERY, SPICY FRUIT CHARACTER

Italy Chianti Classico

A MELLOW AROMATIC WINE WITH RIPE FRUIT FLAVOUR

Barolo Villadoria FULL BODIED, ROBUST AND SM(X)TH TEXTURED WINE WITH WARM RED PLUMMY FRUIT

Spain

Marques del Tuna Valencia LIGHT EASY DRINKING STYLE WITH A PLEASANT FRUIT FLAVOUR

Rioja el Coto, Crianza AGED IN AMERICAN OAK FOR 12 MONDIS. THIS WINE HAS ABUNDANT

FRUITY AND MELI.OW CHARACTER

California

Mountain View Pinot Noir, Monierey/Napa Valley A GENTLE DELICATE WINE \\TITl FIRM STRAWBERRY FRUIT AND DEPTH OF FLAVOUR

Mountain View Cabernet Sauvignon. North Coast

A FULL BODIED RICH, RIPE WINE WITH A STRONG BLACKCURRAN~ NOSE

Australia Crystal Brook Shirazi Cabernet

MEDIUM TO Fl IL BODIED, WITH SPICY, INTENSELY FRUITY FLAVOURS

Beresford Cabernet Merlot, Mc Claren Vale MEDIUM BODIED, WITH 80FF BLACKCURRANT FRUIT AND A SMOOTH TFXI’URE

South Africa Pinotage. Cape of Good Hope

A RIPE, SUPPLE, MEDIUM BODIED WINE WITH SMOOTH SOFT FLAVOURS

Chile

Torres Cabernet Sauvignon, Curico FULL BODIED, WITH WARM RICH, PLUMMY FRUIT WITH SUBTLE VANILLA

CHARACTER AND VELVETY TEXTURE


menus

Business

hot fork buffet c

hot fork buffet aselect

chefs seasonal salad

white wine

rice salad potato salad

red wine

tomato sauce

cold buffet menus