Explain about my menus and that it is all down to preference.
Breakfast
- Continental- toast, cereal, fruit, yoghurt, orange & apple juice, coffee & tea
- Full English
- Eggs Benedict/ Florentine/ royale
- Porridge
Picnic Lunches
- Sandwiches
- Homemade scotch eggs
- Sausage rolls
- Mini tarts
More substantial lunches
Soups
- Roasted vegetable
- Lentil
- Minestrone
- Pea and Mint
- Others as well- your preferences!
Quiches
- Quiche Lorainne
- Red onion, feta cheese and black olive tart
- Leek tart
- Spinach and goats cheese quiche
Pasta bakes, jacket potatoes and salads
Afternoon Tea
- Sticky almond shortbread
- Lemon drizzle loaf
- Rhubarb and Orange cake
- Coffee and Walnut cake
- Caramel slices
- Homemade tea bread
Canapes
- Beetroot and walnut hummus with homemade tortilla chips
- Courgette fritters with a garlic and rosemary dip
- Filo cups filled with prawns
- Red onion and parmesan crostinis
- Smoked salmon blinis
- Catherine wheels
- Chicken satay
- Smoked salmon and spinach whirls
Starters
- Haddock fish cakes served on a bed of salad
- Red onion and goats cheese tartlets
- Courgette and Mint Soup
- Fennel and Cranberry Salad
- Wild mushroom risotto served with rocket and parmesan shavings
- Beetroot salad with goats cheese, green beans and romesco sauce
- Spiced mackerel and watercress salad
- Baked camembert with red onion marmalade on a bed of salad
- Leek tart with roasted red pepper sauce
Mains
- Pork fillet wrapped in spinach and Parma ham with Madeira mushroom sauce served with savoy cabbage with chestnuts, bacon and nutmeg, apple and potato rosti and French beans.
- Honey roast ham with mustard and parsley sauce served with peas, leeks and dauphinoise potatoes.
- Cod fillets with prawns and filo twists served with sautéed courgettes, French beans and sesame seeds with crushed new potatoes topped with mint, parsley and chives
- Tarragon and white wine chicken fricassee served with lemon and herb dressed broccoli, baked mustard mash and roasted swede.
- Orange crusted salmon with hollandaise sauce served with new potatoes, buttered baby spinach and herby lentils.
- Panned turkey with coconut, ginger and coriander sauce served with three grain rice, roasted onions and courgettes, sugar snap peas and red peppers with soy dressing.
-
- Beef en croute served with hassleback potatoes, Bevington parsnip bake and Cauliflower with garlic and parsley.
Pudding
- Pear and frangipane tart served with crème fresh
- Mango, peach and lime sorbet with langue de chat
- Lemon posset with fresh fruit salad
- Dark chocolate and pecan tart with summer berries
- Peach crumble with crème anglaise
- Passion fruit and Hazelnut cheesecake
- White chocolate and bayleaf panacotta with strawberries
- Banoffee Pie
*** Please note that these are of course just suggestions. I am very happy to adapt menus to preferences and dietary requirements.
