Function Menu A Choices/Options
Starters
Chefs Homemade Soup
Pork or Chicken Satay
Deep Fried Brie Wedges With A Cranberry Sauce
Caesar Salad
Prawn And Apple Salad
Smoked Mackerel Salad
deep Fried Mushrooms With Choice Of Dips
Swedish Cocktail
Tomato, Basil and mozzarella Salad
Main Courses
Roast Topside Of Beef And Yorkshire Pudding
Roast Leg Of Lamb
Roast Leg Of Pork
Roast Breast Of Turkey
Breaded Breast Of Chicken Marachel
Turkey Ala King
Poached Cod Fillet With A Herb Crust
Salmon And Halibut Wellington
Nut Roast
Mushroom Stroganoff With Rice
Desserts
Fresh Fruit Salad
Lemon And Almond Tart
Chocolate And Rum Cheesecake
Meringue Swans
Peach Brulee
Danish Apple Flan
Strawberry Gateau
Black Forest Gateau
Lemon Gateau
Proffiteroles with Chocolate Sauce
Paris Breast
Spotted Dick And Custard
Selection Of Ice Cream And Sorbets
Fresh Strawberries
Sherry Trifle
Menu B
Starters
Chefs Homemade Soup
Fan Of Melon With A Raspberry And Apricot Coulis
Cointreau And Orange Pate
Stilton And Bacon Salad
Avocado And Pink Grapefruit Salad
Asparagus Filletage
Smoked Salmon
Cheese And Cucumber Mousse
Creamy Button Mushrooms With Stilton
Minted Lamb Balls With A Piquant Sauce
Main Courses
Escalope Of Pork With A Madeira Sauce
Sauteed Duck Breast With A Cherry Sauce
Gilled Supreme Of Salmon Hollandaise
Roast Rack Of Lamb With A Herb Crust
Turkey Escalope With A Ginger And Spring Onion Sauce
Fillet Of Sole Veronique
Roast Chicken And Bacon Stuffed With Tarragon And Lemon
Honey Glazed Ham
Spinach And Mushroom Lasagne
Beef Bourguignonne
Desserts
Fresh Fruit Salad
Lemon And Almond Tart
Chocolate And Rum Cheesecake
Meringue Swans
Peach Brulee
Danish Apple Flan
Strawberry Gateau
Black Forest Gateau
Lemon Gateau
Profiteroles with Chocolate Sauce
Paris Breast
Spotted Dick And Custard
Selection Of Ice Cream And Sorbets
Fresh Strawberries
Sherry Trifle
Menu C
Starters
Chefs Homemade Soup
Half A Cantaloupe Melon With Fruit Sorbet
Mushrooms Ala Geque With Pernod
Grilled King Prawns With Garlic
Chicken And Herb Terrine
Moules Marnier
Ham And Tomato Toasts With Welsh Rarebit
Capriccio Of Beef
Deep Fried Goats Cheese With Strawberry Sauce
Main Courses
Venison Steaks With Orange And Grand Marnier Sauce
Honey Roast Poussin
Roast Pheasant With Red Wine Sauce
Beef Wellington
Loin Of Lamb Stuffed With A Chicken Mousseline
Poached Halibut Steak With Two Pepper Sauces
Grilled Red Snapper Fish With Watercress Sauce
Grilled Fillet Steak With Prawns And Stilton
Wild Mushroom And Chestnut Pie
Roasted Vegetable Lasagne
Desserts
Fresh Fruit Salad
Lemon And Almond Tart
Chocolate And Rum Cheesecake
Meringue Swans
Peach Brulee
Danish Apple Flan
Strawberry Gateau
Black Forest Gateau
Lemon Gateau
Proffiteroles with Chocolate Sauce
Paris Breast
Spotted Dick And Custard
Selection Of Ice Cream And Sorbets
Fresh Strawberries
Sherry Trifle
Quotations on request Minimum Persons for a function menu is 10
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