3 COURSE MENU EXAMPLES

STARTERS:
Pre-plated

Warm goats cheese with caramelised red onions
Filo basket filled with Italian salad, topped with Parmesan shavings and drizzled with basil oil
Sliced smoked salmon, rolled and filled with smoked trout mousse
Thai fish cakes with salsa sauce
Medley of mushrooms in garlic butter, on croutons
Cherry tomato flaky slice
Scallops in lobster bisque, in a filo pastry basket

All served with bread boards: Warm Ciabatta breads/butter

MAIN COURSES

Breast Guinea Fowl with a lemon and lardon stuffing, wrapped in pancetta
Rich red wine jus
Slow roasted lamb shanks with redcurrant sauce
Supreme of chicken stuffed with creamed mushrooms wrapped in bacon. Napoli sauce
Pan fried salmon fillets with Beurre blanc
Loin of pork with apricot and pine-nut stuffing. Calvados sauce
Individual beef and Guinness pies
Boned and rolled leg of Lamb with a herb crust. Minted Jus

Seasonal vegetable selection example
Dauphinoise potatoes
Scrubbed baby carrots
Steamed sugar snaps

DESSERTS
Pre-plated

Lemon soufflé in brandy snap basket with sharp lemon sauce
Tiny summer pudding with shortbread fingers and raspberry coulis
Hazelnut meringue nest filled with glazed summer berries and cream
Crème brulee
Spiced apple crumble
Apricot vacherin
Trio of bite sized desserts:
White chocolate truffle on vanilla cream, in a bitter chocolate cup,
Banoffi pie and strawberry tartlet