Roast Butternut Squash and Gorgonzola
French Onion and Gruyere Cheese
Vine Tomato and Mozzarella
Roast Shellfish
Sweet Potato and Chilli
Vichyssoise
Gazpacho

Mini sherry trifle
Chocolate profiterole
Short bread with strawberries
Thai fruit kebabs
Selection of English & continental cheeses
Mini Danish pastries
Chocolate and hazelnut brownie
Lemon and lime tart

Salmon Tartare
Prawn and Avocado
Parma Ham and Fig
Shrimp Creole
Goats Chees and Red Pepper
Salt and Pepper Beef
Petit ratatouille
Anchovy and caramel onions
Mancheugo and aioli
Chicken liver parfait
Mozzarella and sunblushed tomato

Roast local ham, wild flower honey glaze and artisan mustards
Dressed organic salmon, cucumber salad, garden herbs
Rib of English beef, watercress and fresh horseradish cream
Maize fed roast chicken salad ‘waldorf’
Roast stuffed peppers, parmesan and plum tomato
Truffled potato salad, spring onions, basil infused olive oil
Mixed leaf salad, balsamic dressing
Vine tomato and red onion salad with olive oil
Selection of breads, grissini, and farmhouse butter

Lemon and lime tartcrème fraiche and raspberries
Chocolate fudge brownie, hazelnut ganache
Fresh fruit salad with chantilly cream
British cheese board, oat biscuits and celery

Braised salt beef, red wine, shallots and baby mushrooms
Roast crispy loin of local free range pork, caremelized apples and calvados
Thai green vegetable curry, holy basil, chilli, and jasmine rice
Southern fried chicken, corn fritters and smoked bacon rolls
‘Classic’ bouilliabase, julienne vegetables, fresh herbs, saffron
Coq au vin, Alsace bacon, thyme and baby onions

Lyonaisse potatoes
Steamed Cheshire new potatoes with herb butter
Panache of seasonal vegetables
Cauliflower cheese
Broccoli hollandaise

Assiete of sweets to include:-

Exotic fresh fruit salad, profiterole pyramid, chocolate truffle torte
Assiete of  british and continental cheeses
Warm bread, oat biscuits, celery, grapes and nuts

Roast goosnargh chicken and ham hock terrine,
garden herb salad and spiced pear chutney

Veloute of new season leeks, potato crisps, truffle essence

Braised shoulder of lamb, crushed dauphinoise potatoes,
roast jus and fine beans

Selection of gourmet canapés to include:-

Glazed foie gras, hot brioche toast, spiced quince
Hot and sour shrimp, prawn cracker, coriander
Slow baked squash, melting tallagio, rye bread

Roast hand dived scallops, petite provencale vegetables, basil salt

Veloute of Jerusalem artichoke, trompette mushrooms, crostini

Aged longhorn rib of beef, bone marrow fritter, sauce au poivre

Baked potato cake, glazed baby onions