Menus

Our menus are specially designed for each and every event and take account of the season, your favourite ingredients and most importantly, reflect your own style and personality. We happily offer a completely free consultatation at the time of enquiry and will develop a menu to suit you. Here are a few examples, to give you an idea of our style really, but rest assured we use the freshest, most local ingredients to create absolutely delicious dishes every day!

Canapes (for parties of 30 guests and more)

Cold

Pork terrine, Melba toast and onion jam
Filo cup, herbed cream cheese, smoked chicken and roasted pine nuts
Quail Scotch egg
Mini cone filled with shredded duck, lettuce, ginger and hoisin

Chargrilled tiger prawn with harissa and lime yoghurt dip GF
Filo cup filled with Cromer crab, lemon and chilli
Citrus cured sea bass on blini with caviar
Sesame coated cured tuna with wasabi crème fraiche GF

Caramelized onion scone with guacamole and pepper coulis V
Spoon of butternut, goat’s cheese and cranberry V GF
Croute topped with rocket pesto and slow roasted tomato V
Rice paper vegetable and tofu spring roll, peanut dipping sauce V DF GF

Hot

Seared spiced lamb with tomato and pineapple salsa
Mini Yorkshire pudding filled with beef fillet, watercress and horseradish cream
Slow roasted pork shredded on brioche, apple sauce
Baby sausages, apple, lime and ginger chutney DF

Panko cod on a fat chip, pea puree
Smoked salmon and gruyere ‘toastie’, chive & lemon
Seared scallop, roasted chorizo GF DF
Whitebait, garlic and aoili GF

Wild mushroom, tarragon and goat’s cheese tartlet V
Blue cheese filo bites with pear and pecan V
Mushroom and ginger puff V
Spinach and feta dip, falafel bites V

Sweet

Strawberry pastry bites, mascarpone, mint and balsamic
Mini key lime pies
Cube of Nutella cheesecake, gold glitter
Tiny choux bun with rose water cream and pistachio
Shot of passionfruit curd, meringue and caramelized fig
Orange polenta cake squares, rosemary drizzle GF DF

Nibbles

Spicy marinated mixed olives with preserved lemon and thyme
Olive oil crackers with beetroot dip
Sun dried tomato and Parmesan twists

Food Stalls & Bowl Food (best for parties of 50 guests and above)

Fish

Beer battered cod and hand-cut chunky chips, served with lemon tartare sauce, salt & cider vinegar
Fish pie: salmon & tiger prawns in a cream sauce with cheese potato topping
Salt & pepper squid, Asian noodle salad served with chilli sauce
Potato and dill salad, poached salmon and dill dressing
Tuna ceviche with baby leaf, red onion and cherry tomato salad
Smoked salmon plate served with muslin wrapped lemon and brown bread & butter
White crabmeat and tiger prawn salad, honey & ginger dressing

Meat

Small pork & apple sausages, creamy mash and caramelised onion gravy
Steak & Abbot Ale casserole, puff pastry crescent and braised red cabbage
Thai green chicken curry and coconut rice served with fresh lime wedges
Indian lamb curry and onion bhajis served with coriander chutney
Skewers of beef fillet and hand-cut chunk chips with Béarnaise sauce
Duck, watercress and watermelon salad, berry dressing
Prosciutto, rocket & avocado salad with balsamic dressing

Vegetarian

Chick pea & root vegetable tagine, cous-cous with coriander & chilli
Penne pasta with roasted artichokes, cherry tomatoes, olives and basil served with balsamic syrup & Parmesan shavings
Asian barley pilau with mushrooms and pak choi
Baby buffalo mozzarella, marinaded peppers, basil pesto and Parmesan with tomato salsa
Pear and blue cheese salad with toasted pecans, peppered shallots and vanilla vinaigrette
Tabbouleh salad with houmous and tzatziki served with pitta bread crisps

Sweet

A selection of local award winning ice creams in waffle cones or bowls with chocolate sauce & space dust
Afternoon tea: trifles in shot glasses, coffee & walnut cake & pastry tartlets filled with crème patisserie & berries
Warm desserts: treacle tart, chocolate brownies & butterscotch pudding – served with crème Anglaise
Or a choice of 4 sweet canapés (6 items served in total) chosen from our canapé menu

Additional option - savouries & late evening snacks

Welsh rarebit muffins, Worcester sauce
Toasted crumpets served with local homemade preserves
Scrambled egg & smoked haddock on brioche rolls
Falafels in pitta pockets with houmous & salad
Choose either whitebait or cod in a newspaper cone with hand-cut chunky chips
Smoked back bacon in warm ciabatta loaves, sliced

Fork Buffets

Menu A

Home-made gravadlax with rocket & dill sauce
Fennel & cherry tomato crumble gratin

Please choose either:
Lemon & garlic roasted chicken with green cous-cous
Or
Lamb curry with mango & coconut rice

Baby plum tomato & buffalo mozzarella balls, pea shoots & basil
Green beans, mange-tout & peas with baby chard & hazelnuts

Please choose either:
Strawberry & mint panacotta, redcurrants
Or
Chocolate fudge pecan pie

Menu B

Salmon & cod fish pie with puff pastry top
Three bean & olive cassoulet

Please choose either:
Roasted sirloin of beef with roasted new potatoes – both served hot or cold
Or
Pork chops with roasted potatoes, parsnips & garlic

Cucumber salad with red onion & tarragon
Salad of baby gem, radicchio, radish & roasted tomatoes

Please choose either:
Layered apples & plums with cinnamon cream, brown sugar crumble
Or
Orange & almond polenta cake, marmalade mascapone

Menu C

Tiger prawn & white crab meat with rocket, micro herbs & chilli oil
Tartlet of roasted garlic, rosemary & goat’s cheese
Carpaccio of beef with watercress, roasted beetroot & parmesan

New potatoes with pesto & quail eggs
Broad bean, radish & quinoa with baby purple cress
Crunchy Thai salad

Please choose either:
A platter of cupcakes to share - choose two flavours from:-
Chocolate, Lemon curd, Carrot or Ginger
Or
Rhubarb & custard cheesecake, rhubarb compote

Formal Dining (for parties of 12 guests and more)

Starters

Salad of crayfish, spring onion, sugar snaps and pea shoots with herb dressing
Caramelised onion and cheddar brulee, Parmesan crisp
Salad of pulled pork, beetroot, red cabbage and pear with wholegrain mustard dressing on toasted brioche
Smoked trout with wild rocket, caramelized orange segments and a horseradish dressing
Crab spring rolls, chilli dipping sauce
Asparagus, pea and mint soup, crème fraiche and chives
A sharing board of chicken and pistachio terrine, smoked mackerel pate
and roasted red pepper humous, cornichons
Warm tartlet of mozzarella, tomato and basil, baby leaf salad and balsamic reduction

Main dishes

Breast and confit leg of Gressingham duck with rhubarb puree, baby summer vegetables, rosti potato and Port jus
Rump of lamb on bashed minted peas, sweet potato gratin, red currant jus
Chicken escalope in lemon and rosemary breadcrumbs, asparagus salad with sour sough croutons and tomato oil
Lobster bisque risotto, roasted lobster tail, ruby chard
Fillet of seabass on parmentier potatoes with pancetta, lemon samphire and peas
Sage, apricot and pine nut stuffed tenderloin of pork, creamy mash and white wine and leek sauce
Fillet of beef with a red wine jus, mushroom and tarragon potato cake, trio of green beans
Curried medallions of monkfish, cauliflower puree, mussel sauce and buttered new potatoes

Desserts

Lavender crème brulee, shortbread biscuit
Baked sticky toffee cheesecake
Rose and raspberry roulade, summer berries
Rhubarb and toasted almond ‘Eton Mess’
Elderflower and berry jelly, brandy snap basket of lemon sorbet
A duo of chocolate; torte and chocolate cup filled with panacotta, honeycomb
Blueberry bakewell tart, Crème anglaise
Strawberries, popping candy and strawberries and cream ice cream