The following suggestions enable you to create your own set menu ie, One dish for each course for the entire party.

W e would be pleased to discuss other dishes with you and so fulfil your requirements as exactly as possible.

STARTERS
Chicken and mango spring rolls with sweet chilli dipping sauce

Baked mozzarella wrapped in Parma-ham on a bed of chunky ratatouille with basil and balsamic dressing

Snobby avocado & prawn salad with tomato, lemon and cocktail sauce

Mushroom and asparagus tart , poached egg and hollandaise

Warm bacon and wild mushroom salad with grain mustard dressing on mixed leaves

Hot garlic and herb prawns with sliced avocado piled on a bed of mixed leaf and dribbled with Hollandaise

Roquefort tartlet with a seasonal salad with walnut dressing

Duck liver pate with pepper on pear slices served on toasted bagels

Tomato and mozzarella filo triangles with basil served on a tomato coulis

Smoked duck salad with wild mushroom with a sesame and ginger dressing

Thai fish balls with dipping sauce

Chinese noodle salad with mango, crab and ginger

Predictable crown of melon with sorbet

Prawn and chilli ginger cakes

Caramelised red onion and cherry tomato provencale tart with rocket salad and balsamic dressing

Authentic Caesar salad with hot salmon or chicken

Seared scallops on lemon and mint salad

Grilled goats cheese on lambs lettuce

Baked avocados with stilt

Bruschetta stacked with sundried tomatoes, artichoke hearts, roasted red peppers, olives, asparagus spears and prawns

Leaf salad of black pudding, poached egg, smoked bacon and wild mushrooms with croutons and mustard sauce

HOT SOUPS

Cream of watercess soup with creme fraiche

Carrot and coriander soup

Thick Vegetable soup

Leek and potato soup

Cream of mushroom soup

Roasted red pepper soup

Prawn and watercress soup

Broccoli and Stilton soup

Curried parsnip soup with corriander yoghurt

THE MAIN EVENT

Chicken with Oyster mushrooms, garlic and creme fraiche

Roast loin of pork , grilled apples & Sherry gravy

Roast beef with horseradish, glazed onions & red wine sauce

Honeyed chicken with passion fruit

Sole and salmon turbans with watercress sauce

Chicken and prawn kebabs with a lime herb marinade

Classic fishcakes with sauce tartare

Tajine- Lamb and pork casserole with apricots

Salmon and Monkfish in filo pastry with a light mustard sauce

Fillet of salmon with champagne sauce

Fresh tomato, ginger and basil salsa

Poached fillet of salmon with a dill , cucumber and green peppercorn sauce

Thai spiced pork skewers with coriander and coconut sauce

Duck breast with orange sauce

Smoked Haddock with curried potatoes, apples and a curry herb and coriander sauce

Fillet of Tuna with cool Classical Salad Nicoise of fine beans, olive oil, potato, capers and olives

Stuffed breast of chicken with spinach and ricotta

Lamb cutlets with garlic mash

Medallions of Venison on a bed of red cabbage served with parsnip and potato mash and green beans - Venison can be replaced by other game

Chicken curry with Herby fried rice

Thick Medallion of British Beef with wild mushrooms and a rich port sauce

Roast cod with a coconut ,lime sauce with mango salsa

Duck breasts with oriental plum sauce

Fillet of salmon with Oyster mushroom and whiskey sauce

Vegetable stack of roast vegetables with Holumi cheese served on a spicy peach coulis

Baked goats cheese tart with vegetable ratatouille

Thai prawns

Beef Olives

Fresh Vegetables and potatoes

Cauliflower cheese

Leeks in cheese sauce

Carrots, green beans, mange tout, snap peas, broccoli, baby sweetcorn

Stuffed mushrooms

Ratatouille

Sautéed leeks and mushrooms

Red cabbage with sultanas or Mixed leaf salad

Dessert Selection

Please select your own puddings from the list

Coffee - the choice is yours

Chocolates

Petit Fours

Toffees

Turkish Delight

Little meringues

A wrapped paper bag of sweet treats