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Canapés

Skewered chicken breast
Enveloped and cooked in cardamom, yogurt and ginger

Tempura of prawns
Plump prawns in a Chinese batter with dipping sauces

Mini crostini
With goats cheese, tarragon and roasted tomato

Thai vegetable dim sums
Baby vegetables cooked in coconut milk and spooned in to filo pastry and shaped in to mini money bags

Mini yorkies
Filled with beef fillet cooked with horseradish

Smoked salmon barquettes
Filled with cream cheese, chives and caviar

Marinated mozzarella basil and tomato sticks
Flavoured with pesto

Smoked salmon blinis
Topped with Scottish smoked salmon, cream cheese, and lemon

Local crab pastries
With a lime and mint salsa

Starters

Gravadlax
Marinated Scottish salmon slices with a dill sauce, buttered brown bread, leaves and dressing

Greek style feta salad
With sun ripened tomatoes, olives, fresh basil and red onions

Caprese salad
Interleaved slices of vine plum tomatoes and mozzarella intermingled with torn fresh basil and dressed with a balsamic and raspberry vinaigrette

Homemade soup
All our soups are homemade so you can pick the flavour. All served with a swirl of fresh cream

Chilled gazpacho
A chilled soup of vine ripened plum tomatoes and delicate herbs, topped with sour cream and a sprinkling of chives

Bezanis mezze
Why not try our mezze, placed on the table so your guests can help themselves.

Moroccan style - Flat bread, hummus, roasted aubergene, tzatziki, olives and roasted peppers

Mediterranean style – Chorizo, mortadella, salami, vine cherry tomatoes, olives, rocket, manchego cheese and warm ciabbata bread

Olde English style – 3 different pates, pickled onions, gherkins, piccalilli, branston pickle, onion chutney, cherry tomatoes and crusty bread

Crowned galia melon
Filled with soft fruits and served with a drizzle of sparkling wine

Rocket, spinach and Parmesan salad
With crispy croutons, pesto, olive oil and pine nuts

Smoked mackerel and gooseberry roulade
With cream cheese and spinach

Trio of smoked, cured and poached salmon
Served with water cress and a gin and lime dressing

Smoked salmon and prawn salad
Masked with a zesty lemon crème fraiche and spring onions

Trio of salmon
Cajun, tandoori and peppered salmon with a zesty sour cream and rocket

Symphony of seafood
With salmon tartare and salad bouquet

Watermelon and feta salad
Sprinkled with spring onions and a drizzle of pumpkin seed oil

Champagne poached pears
With a blue cheese crumble and nectarine chutney

Spanish Serrano ham
Accompanied with brioche and a fig and mango chutney



Mains

Roast breast of chicken
Stuffed with brie, basil and sun dried tomatoes. Wrapped in smoked streaky bacon and served on roasted Mediterranean vegetables with roast new potatoes and a roasted tomato sauce

Mustard crusted chicken breast
Drizzled with a fig balsamic, served on creamy dauphinoise potatoes, glazed carrot bundles and steamed greens

Thyme and black pepper marinated venison steak
On cabbage braised with apple and cherry, turned roast potatoes and a blackberry and gin reduction

Cheddar cheese crusted pork loin
Served on a wild mushroom ragout with truffled new potatoes and an aged cider and calvados sauce

Roast lamb leg steak
Served on creamy mushroom and leeks with crispy pancetta. Accompanied with herbed sautee potatoes and roasted root vegetables

Roast fillet of beef
Stuffed with wild mushrooms and wrapped in Serrano ham. Served with grilled flat mushrooms, roasted cherry tomatoes and a peppercorn sauce. Accompanied with chunky chips and a simple medley of green vegetables


Roast topside of beef
Roast leg of lamb
Roast loin of pork
Roast chicken

All served with their classic accompaniments and a selection of fresh vegetables and potatoes.

Duo of stuffed poisson breasts
Small chicken breasts one stuffed with ricotta and spinach, the other with Mediterranean cous cous. Both wrapped in bacon with griddled ratatouille vegetables, roasted sweet potato and served with a sweet tomato sauce.

Roast rump of lamb
Sliced on cumin roasted farm carrots and butternut squash with boulangere potatoes and a minted gravy

Roast rack of lamb
Sat on a cassoulet of beans and fresh peas enhanced with toulouse sausage slices, served with mousseline potatoes

Roast fillet of beef
Served on gratin potatoes with creamed leeks and celeriac ribbons and finished with a red wine jus

Slow roasted New Forest belly pork
Served on crushed new potatoes enhanced with rosemary and truffle oil, accompanied with sweet glazed carrots and a scrumpy sauce

Desserts

Rum truffle torte
Deliciously chocolatey, with ganache and rum

Chocolate and mascarpone torte
Creamy texture with lightness from the mascarpone

Chocolate and cherry sachertorte
The cherries liven up this dessert with freshness and tartness

Toffee intent
Shaped into a triangle with a chocolate and toffee mousse

Toffee and hazelnut torte
Sticky and nutty with a light texture

Blackcurrant harlequin
Layered with blackcurrant and chocolate

Tiramisu gateau
Very light and flavoursome

Banoffee pie
A classic favourite, finished with caramelised bananas

Lemon meringue pie
Tarty filling with sweet meringue, served with soft fruits

Tart au citron
A classic dish served simply with a cinnamon cream

Baked vanilla cheesecake
Another classic served with a fruit coulis


Tea/coffee
Accompanied with mints


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