Our culinary expertise and attention to detail ensure that you receive the finest quality, presentation and preparation. Our skilled chefs and friendly waiters bring a flexible and innovative approach to all aspects of catering and party planning. We aim to make your occasion a memorable and successful one.
Carvery Menu Tomato & basil soup with crusty bread Royal greenland prawns with mixed leaves & Marie Rose sauce Sweet galia melon with raspberry coulis ******* Roast sirloin of beef with Yorkshire pudding Roast turkey with chipolata sausages & cranberry sauce New potatoes, roast potatoes & seasonal vegetables ******* Lemon cheese cake ******* Tea & coffee with mint wafers
£24.95 per head Menu 1 Smoked salmon roulade with cream cheese, herbs & tomato ******* Pesto-filled chicken breast slowly roasted with cherry tomatoes Roasted new potatoes with shallots & a hint of garlic Vegetables of the season ******* Chocolate & raspberry roulade ******* Tea & coffee with mint wafers
£26.95 per head Menu 2 Smoked chicken caesar salad with crispy croutons ******* Glazed pork loin with honey & mustard finished in a calvados sauce Scallion mash Vegetables of the season ******* Exotic fruit pavlova ******* Tea & coffee with mint wafers
£26.95 per head Menu 3 Terrine of fresh Scottish salmon studded with pistachio nuts & asparagus ******* Roast sirloin of beef with rich Burgandy sauce, button mushrooms, glazed shallots & bacon lardons Fondant potatoes Vegetables of the season ******* Glazed lemon tart with raspberry cream ******* Tea & coffee with mint wafers
£28.95 per head Menu 4 Warm goats cheese tart, dressed leaves & cherry tomato confit ******* Smoked salmon soup with snipped chives ******* Fillet of beef Welington, prime fillet of Scottish beef topped with a Mushroom pate, baked in a puff pastry crust Dauphinoise potatoes Vegetables of the season ******* Chocolate truffle torte with mocha cream ******* Tea & coffee with wafer mints
£34.95 (3 courses) £37.95 (4 courses) Menu 5 Cream of wild mushroom soup ******* Poached fillet of sole, crayfish tails & pernod sauce ******* Roast rack of English lamb, mustard & green peppercorn crust, Redcurrant sauce Boulangier potatoes Vegetables of the season ******* Apricot & almond tart with amaretto custard ******* Tea & coffee with wafer mints
