Canapes on arrival

Pink duck breast on croute with apricot and ginger chutney

Smoked salmon with creme fraiche blinis

Beef in yorkshre pudding with beetroot horseradish

Pigs in blankets with honey and mustard dip

Crayfish pin wheel with creme fraiche

Chicory leaves with lime and corriander salsa (v)

Baby plum tomatoes with guacamole (v)

Chicken sate skewers

leg of Welsh lamb studded with garlic, rosemary and thyme 

Roasted tomato stuffed with mince lamb and sausage meat with a red red wine jus, Served with dauphinoise potatoes, and selection of fresh vegetables

Mushroom, brie and cranbery wellington (v)

Dessert

Summer berry pavlova with edible glitter

Coffee

Coffee and flavoured tea station with petit fours

Cold buffet menu

Mixed bread selection

Cold roast beef with horseradish mayo

Honey and mustard glazed gammon

Crown of turkey with cranberry and mulled wine compote

Mixed continental meat platters

Traditional coleslaw

Tossed garden salad with blasaminc dressing

Tomato and red onion salad with olive oil, basil and cracked pepper

Pasta salad with olives and sun blushed tomatoes

Hot baby potatoes with ripped basil and parsley butter

Spinach and rocket salad with roasted pepper

DESSERTS

Chocolate fudge cake

Baked vanilla cheesecake

Banoffee pie

Black forest gateaux all served with fresh cream

FINGER BUFFET MENU

Selection of sandwiches

Homemade sausage roll dusted with parmesan cheese

Selection of quiche

Vegetable samosas with mango chutney

Onion Bajis with minted yoghurt

Spring rolls with sweet chilli dipping sauce

Selection of finger desserts