Menus

Finger Buffet Menu A

Cold

• Mini Bagels served with a selection of fillings
• Sushi platter

 

Hot

• Cocktail Gruyere cheeseburgers with relish
• Salmon rocket and parmesan rolls
• Bangers & chive mash served in a pastry cup
• Roasted pepper and feta cheese mini pizza

 

Sweet

• A selection of cocktail desserts

Finger Buffet Menu B

Cold

• Grilled salmon sushi wrap
• A selection of freshly cut sandwiches

 

Hot

• Red onion and goats cheese tartlets
• Roasted chicken wings in a honey & whisky glaze
• A selection of cocktail pies (lamb, mint & rosemary, roasted vegetables with a macadamia nut crust, beef rendang)
• Butterfly king prawns with sweet chilli sauce

 

Sweet

• A selection of cocktail desserts

 

£17.50 (+VAT) per person

Working Buffet Menu

• Cream of vegetable soup with a garlic cream with focaccia bread, or
• A selection of cocktail pies (lamb, mint & rosemary, roasted vegetables with a macadamia nut crust, beef rendang)

 

• A selection of freshly made sandwiches and wraps (Including vegetarian options)
• Warm tortilla chips with sour cream

 

• Fresh fruit platter, or
• A selection of cocktail desserts
  

 

£12.50 (+VAT) per person

Bowl Food Menu

Select five dishes from the main menu (we suggest two of these being vegetarian if you have vegetarians in your party) and two dishes from the dessert menu

Main menu

Served cold

Dill roasted salmon
On a bed of potato and chive salad

Goat’s cheese and sundried tomato salad
On a bed of coriander in fused bulgur wheat

Baby asparagus and roasted halloumi cheese
With a fig, pear and balsamic vinegar dressing

Served hot

Craven cottage pie
Layers of minced beef and lamb and marrowfat peas
Topped with creamy mashed potatoes

Grilled Cumberland sausages
With grilled pancetta, fried onion rings
A rich gravy on a bed of mustard mash potatoes

Pan fried lamb cutlets
On dauphinoise potatoes garnished with pea shoots

Smoked haddock fish cakes
With a pea purée topped with a remoulade sauce

Aubergine and red pepper biryani
Rose water scented rice cooked in Indian spices
With chopped eggs, tomatoes and limes

Dessert Bowls
Baileys crème brule
With a shortbread biscuit

Raspberry pannacotta
With a strawberry compote

Apple and blackberry crumble
With vanilla custard

Bread and butter pudding
With a toffee sauce 

Two-Course Hot & Cold Buffet Selector

Meat and Fish
(please select two from the following)

• Beef Bourguignon
• Beef cooked in red wine and fresh herbs
• Thai green chicken curry
• Tender pieces of chicken breast cooked with lemon grass, coriander, Thai basil, galangal ginger and lime leaves, then
• Enhanced with fresh chillies, coconut milk and cream
• Pork and leek sausages in ale gravy
• Locally prepared sausages braised in onions and
• A local ale
• Blanquette of cod and salmon
• Pieces of fresh cod and salmon cooked in white wine, cream, chives and dill
• Kedgeree
• Smoked haddock, fresh parsley, basmati rice and chopped hard boiled eggs bound with a light Madras sauce

 

Vegetarian
(please select one from the following)

• Roasted red pepper and hazelnut lasagne
• Layers of pasta, peppers and hazelnuts
• Topped with a vegetarian cheddar cheese sauce
• Wild mushroom casserole
• Wild mushrooms with Shitake oyster and
• Whole button mushrooms mixed with diced root vegetables
• Sajur Lodeh
• A dish of pak choi, carrot, mooli, water chestnuts and bamboo shoots in a coconut and chili sauce

 

Sides
(please select two from the following)

• Coriander scented Basmati rice
• Pesto mashed potato
• Conchiglie pasta

 

Salads
(please select two from the following)

• Swedish potato salad
• New potatoes, baby beetroot and dill bound in sour cream
• Fennel slaw
• A variation of an old favourite, traditional coleslaw with grated fennel
• Tomato, red onion and basil salad
• Mixed leaf salad
• Market fresh salad leaves flavoured with chopped chives
• Tuna, egg and olive pasta salad
  
  

Dessert
(please select two from the following)

• Lemon tart
• With a citrus crème fraiche
• Apple and blackberry crumble
• Served with dairy custard
• Mango and lime mousse
• Served with a fresh passion fruit coulis
  

 

£25.00 (+VAT) per person

Canapés

All the following items are £2.00 each with a minimum order requirement of six items per person.
Please note that canapés are not a meal replacement and are designed to last no longer than one hour.

Cold

• Rare roasted beef & horseradish cream in mini Yorkshire pudding
• Smoked salmon & caviar
• Duck pate with orange
• Roquefort with pecan
• Tuna tapenade with broccoli
• Quail egg & cherry tomato
• Shredded lemon chicken with chervil
• Pastrami & mustardised fruits

 

Hot

• Devilled crab cakes with tomato remoulade
• Filo purses of woodland mushrooms & tarragon
• Mint marinated lamb kebab with rosemary & honey dip
• Salmon teriyaki skewers with ginger & soy dipping sauce
• Mini tartlets of stilton & leek
• Baby salmon & dill cakes with crème fraiche
• Honey & sesame glazed Cumberland sausage
• Smoked cheddar & roasted shallot tart & tomato relish

Dinner Menu 1

Roasted red pepper and tomato soup
Served with a pesto oil
Or
Trio of melon
Served with a mint and honey dressing

Roasted breast of chicken
With bacon rolls, sage and onion stuffing & roast gravy
Or
Portobello mushroom risotto
Served with parmesan crisps

Served with
Roast potatoes
Chantenay carrots, buttered green beans

Apple and blackberry crumble
Served with vanilla custard
Or
Lemon meringue pie
With a raspberry sauce

£29 (+VAT) per person 

Dinner Menu 2

Smoked ham hock terrine
Shredded ham with whole grain mustard
Served with fresh piccalilli
Or
Goat’s cheese and red onion tart
Served warm with a rocket salad

Slow roasted leg of welsh lamb
Filled with an apricot and herb stuffing
And red wine and rosemary gravy

Or

Penne pasta with halloumi cheese and asparagus
With a pesto dressing

Served with
Dauphinoise potatoes
Braised Red cabbage swede and parsnips

Raspberry crème brule
With a shortbread biscuit
Or
Bread and butter pudding
With cinnamon cream

£31 (+VAT) per person

Dinner Menu 3

Pork chicken liver and prune terrine
With a red currant syrup
Or
Beetroot watercress and feta cheese salad
With a balsamic vinegar dressing
Braised rib eye steak
With a wild mushroom and red onion sauce
Or
Red pepper and tomato jalousie
With a tomato coulis  

Served with
Mashed potatoes with whole grain mustard and parsley
Chantenay carrots with honey and celery

Griottine Cherry mousse
With clotted cream
Or
Pear and frangipane tart
With an almond custard

£33 (+VAT) per person

Dinner Menu 4

Smoked trout mousse
Wrapped in smoked salmon served with
A lemon and tarragon mayonnaise
Or
Fig and baby pear salad
With a Devon blue cheese dressing

Roasted rack of Oxfordshire pork
Filled with an apricot stuffing coated with
A red wine and juniper berry sauce
Or
Spinach and fennel Lasagne

Served with
Roasted baby potatoes
Red cabbage with braised root vegetables

Sticky toffee pudding

With toffee sauce

Or

Eton mess
Pieces of soft meringue with raspberries and cream

£35 (+VAT) per person

Breakfast Menu

Continental Breakfast
£12.50

• Warm rolls
• A selection of cereals
• Orange juice
• Platters of fresh fruit
• Danish pastries
• Chocolate and plain croissants
• A selection of preserves
• Fresh fruit smoothies

 

Breakfast Buffet
£ 17.50

• Warm rolls
• A selection of cereals
• Orange juice
• Hash browns
• Chopped smoked bacon, sliced sausages, fried potatoes and pieces of black pudding
• Scrambled egg
• Baked beans
• Fried mushrooms
• Grilled beef tomatoes