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The following suggested menus are food for thought.
However,
before you make detailed menu choices, there may be certain
criteria that need to be
taken into account (from a catering viewpoint), for each specific
event location and its facilities.
Therefore,
we'd ask you to let us know your date/location/guest numbers
etc - so we can then guide you on what
is possible from the following
suggestions. Eg, knowing
the kitchen layout at Pledgdon Barn, we'd usually suggest
choosing
a cold first course if you wish to have a hot main
course.
So
do just contact us (eg email barnservices@aol.com),
with your event details for a precise quote for your event.
We
can often also offer a lower priced SET menu -( please see
samples below) and we'lll provide alternatives
for
your known vegetarian or 'allergic' guests.
FIRST COURSE SUGGESTIONS -
OFFERED WITH FRESH BREADS and BUTTER
Individual China Flowerpots filled with Pate of your choice
(e.g.
Smoked Salmon Pate or Chicken Liver with Sherry)
* * *
Assorted Seafood Platter offered with Horseradish Mayonnaise
(eg
Smoked Mackerel, Smoked Trout, Poached Salmon Mayonnaise,
Prawns)
*
* *
Duck
and Orange Parfait with Mango & Green Chilli Salsa and
Melba Toast
*
* *
Prawn, Smoked Mackerel, Egg and Avocado Alabama
(with prawns, diced peppers, chives etc. in Marie Rose Sauce)
* * *
Half a Fresh Melon filled with Grapes, Melon Balls and Strawberries
* * *
Tomato, Mozzarella and Basil Stack with Avocado Vinaigrette
* * *
Smoked Salmon Roulade filled with Smoked Salmon Pate &
Asparagus
* * *
Trio of Salmon Salad with Dill Mayonnaise
(Baked, Poached & Smoked Salmon on a bed of Salad)
* * *
Warm Tangy Welsh Rarebit with Tomato and Avocado Salad
* * *
Carpaccio of Beef with Parmesan Curls and Balsamic Vinegar
Dressing
* * *
Smoked Mackerel and Salmon Blitz with Kettle Crisps, Olives
and Horseradish Cream
* * *
Hot Stuffed Mushrooms with Parmesan and Salad Garnish
*
* *
HOT SERVED MAIN COURSE SUGGESTIONS,
OFFERED WITH A SELECTION OF VEGETABLES
Hot Poached Fillet of Scotch Salmon
served with Smoked Salmon Sauce
* * *
Salmon and Prawn Medley in a Triangular Puff Pastry Case
* * *
Seared & Crusted Salmon marinated with Lemon & Black
Pepper
served with Cream & Chive Sauce
* * *
Bacon-wrapped Fillet of Pork served with a Plum Sauce
* * *
Roast Chump of Lamb with Minted Gravy
* * *
Chicken and Duck Medley
served with Orange Sauce or Raspberry & Redcurrant
Sauce
* * *
Breast of Chicken with Roquefort & Brandy Sauce
(or other sauce e.g. with Bacon & Mushroom Sauce,
Sundried Tomato & Olive, Veronique..Asparagus etc.)
* * *
Stuffed Breast of Chicken served on a Croute with a Cream
& Chive Sauce
e.g. with goats cheese, pine nuts, sun-dried tomatoes,
basil and olives.....
(or filling of your choice e.g. Ricotta & Bacon or Sun-dried
Tomato & Mushroom)
* * *
Individual Salmon Wellington or Individual Chicken Wellington
(eg Chicken Breasts with Pate Maison, cooked in Puff Pastry
with lattice design)
* * *
Calves Liver and Bacon with Onion Gravy and Mash
* * *
Creamy Lemon Chicken with Cashew Nuts
* * *
Chicken Balti with Black and White Rice served with Chutney
and Mini Popadoms
* * *
Posh Sausage and Mash with Gravy
(including three varieties of great sausages)
* * *
Individual Pies with Crisp Pastry Toppings
(Please choose one of the following: Steak, Kidney & Mushroom or Turkey, Ham &
Sweetcorn or Salmon & Prawn)
DESSERT COURSE with FRESH CREAM
Clients
are invited to choose one to be offered to guests
– or we can quote for bringing to each table of ten
(on Victorian-style 3-tiered 'what-nots')
a TRIO of Desserts from which guests will help themselves
- and for this Trio please choose from the asterixed items
Colourful
Fresh Fruit Pavlova *
* * *
Rich Banoffee Pies drizzled with Chocolate *
* * *
Individual Lemon & Pineapple Souffles (or Raspberry etc.)
with Shortbread Leaves
* * *
Rich Chocolate Torte with a rum-soaked Sponge Base *
* * *
Chocolate Meringue Gateau (or Lemon/Strawberry/Raspberry/Vanilla
etc.)
* * *
Meringue Mountains with Three Dips
(served with Thick Cream, Strawberry Coulis and Dark Chocolate
Dipping Sauce)
* * *
Lemon and Sultana Cheesecakes with Lemon & Lime Coulis
*
* * *
Fresh and Exotic Fruit Salad *
* * *
Nutty Meringue Gateau filled with Soft Fruits and Whipped
Cream *
* * *
Chocolate-drizzled Profiteroles & Meringue Whirls with
Chocolate Sauce
* * *
Banana
and Walnut Cheesecake *
*
* *
Raspberry
Cheesecake *
*
* *
Sticky
Chocolate Brownies filled with Chocolate Chunks and Walnuts
*
*
* *
Fresh
Oranges and Strawberries in Caramel *
* * *
Apple Layer Cake with Nutmeg Crème Patissiere
* * *
Old Fashioned Summer Puddings served with Berry Sauce
* * *
Coffee with Cream
This
is a typical lower priced SUMMER SET MENU:
Individual
China Flowerpots of Smoked Salmon Pate
With
Salad Garnish and Lemon and Assorted Fresh Rolls with Butter
*
* *
Hot
Breast of Chicken served with Asparagus Sauce
Buttered New Potatoes
Medley
of Mange Touts and Petit Pois
Carrots and Baby Sweetcorn
*
* *
Fresh
Strawberries garnished with Mixed Berries
offered
with Baskets of Mini Meringue Whirls and Fresh Cream
*
* *
Coffee
with Cream
COLD FORK BUFFET IDEAS
(we
usually advise choosing 3 suggestions - for most event menus)
Roast Beef Platter served with
Horseradish Sauce
* * *
Smoked Ham off the Bone offered with Mustard
* * *
Italian Chicken Salad with Parma Ham, Tomatoes and Basil
* * *
Chilled Chicken Stroganoff
* * *
Chicken and Ham Medley in a Mustard and Honey Mayonnaise
* * *
Turkey Waldorf with Apples, Celery and Walnuts in Mayonnaise
* * *
Diced Duck, Orange and Watercress Platter
* * *
Turkey and Melon Salad with Ginger Mayonnaise Dressing
* * *
Coronation Chicken with Coriander and Ginger
* * *
Lemon and Cracked Pepper Chicken
* * *
Chicken Caesar Salad with Croutons, Parmesan Curls and Dressing
* * *
Chicken Tikka Salad with Mango Chutney and mini Popadums
* * *
Roast Norfolk Turkey Platter with Miniature Sausage Balls
and Cranberry Sauce
* * *
Chicken, Walnut and Orange Platter with Orange Vinaigrette
Dressing
* * *
Fresh Tuna and Prawn Nicoise with Olives and Anchovies
* * *
Poached Fillets of Scotch Salmon served with Lemon Mayonnaise
* * *
Smoked Mackerel & Trout Platter with Horseradish Mayonnaise
* * *
Prawn, Egg, Mackerel and Avocado Salad with a piquant mayonnaise
dressing
* * *
Fingers of Vegetable Mornay Puff Pastry Plait (also suitable
for Vegetarians)
* * *
Bacon, Sausage and Wild Mushroom Pasta Platter with Parmesan
Curls
* * *
Special Ratatouille with Sun-dried Tomatoes, Feta Cheese,
Olives and Pine Nuts
* * *
SALAD SUGGESTIONS
(we
usually advise choosing 3 to 4 suggestions for most event
menus)
Potato and Tomato Platter with
Herby Mayonnaise or Potato and Chive Mayonnaise
* * *
Mixed Leafy Salad offered with French Dressing
* * *
Tabbouleh (cracked wheat salad with mint & parsley &
vinaigrette dressing)
* * *
Spicy Rice Salad with Sultanas or Nutty Brown Rice or Colourful
Oriental Rice Salad
* * *
Red Cabbage Coleslaw with Cheddar and Nuts
* * *
Waldorf Salad (diced walnuts, celery & apples in a mayonnaise
dressing)
* * *
Mixed Pasta Salad with Sweetcorn & Peppers or Bacon, Mushroom
and Onion Pasta
* * *
Carrot and Orange Salad with Orange Vinaigrette
* * *
Mushroom, Sweetcorn and Bean Salad in a Garlic Vinaigrette
* * *
Chunky Cucumber and Onion Rhaitta with Minty Yoghourt Dressing
* * *
Colourful Mediterranean Salad with Feta Cheese, Olives, Tomatoes
& Peppers
* * *
Tomato, Basil & Mozzarella with Avocado Vinaigrette
* * *
Melon, Mushroom and Cucumber Salad in Mint Vinaigrette Dressing
* * *
Chilled Ratatouille
HOT BUFFET SUGGESTIONS (please choose
TWO contrasting dishes)
OFFERED WITH HOT RICE WITH PEAS, MIXED LEAFY SALAD & DRESSING
Boeuf Bourguignonne
(a rich red wine, button onion and mushroom casserole)
* * *
Beef Carbonnade (cooked in Ale with diced carrots)
* * *
Beef Stroganoff
* * *
Spicy Beef with Horseradish
(a warming casserole with fresh ginger & creamed horseradish)
* * *
Beef and Pheasant Casserole
* * *
Elizabethan Lamb Casserole with Honey, Spices and Sultanas
* * *
Lemon Chicken with Cashew Nuts
* * *
Chicken and Asparagus Casserole
* * *
Mild Chicken Curry or Thai Green Chicken Curry or Chicken
Satay Casserole
* * *
Breast of Chicken with Tomato, Mushroom and Onion Concasse
* * *
Baked Salmon with Cream and Chive Sauce
* * *
Haddock, Salmon, Prawn and Mushroom Mornay
* * *
Oriental Pork (a sweet and sour casserole with pineapple)
* * *
Turkey and Pasta Ratatouille, topped with Fresh Parmesan
* * *
Turkey and Mushrooom Stroganoff
* * *
Turkey, Leek and Mushroom Casserole (with a white wine sauce)
* * *
Mixed Vegetable Crumble
(assorted vegetables in a Mornay sauce topped with a cheese
& nut crumble)
* * *
Lasagne or Pasta Bake of your choice
(e.g. Canneloni or Tagliatelle bake -with Seafood, Vegetarian
or Bolognaise fillings)
* * *
Moussaka (with aubergine, potatoes & mince layers, topped
with cheese sauce)
* * *
CANAPE SUGGESTIONS offered to guests by staff @ £3.45 + VAT per choice, per head
(please
contact us for a quote and a guide on how many to choose)
Assorted
Warm Sausages with Mustard Dip and Redcurrant Dip
* * *
Small Hot Stuffed Mushrooms (filled with breadcrumbs,
garlic, Parmesan, parsley & butter)
* * *
Hot Devils on Horseback (crisp Bacon wrapped round stuffed
Prunes)
* * *
Hot Pink and White Goujons with Tartare Sauce (Salmon and
Plaice Goujons)
* * *
Parma Ham and Melon Canapes
* * *
Mozzarella, Cherry Tomato and Basil ‘Kebabs’ with
Viniagrette Dip
* * *
Deep-fried Chinese-style Pork with Sweet and Sour Sauce
* * *
Hot ‘Butterflied’ Breaded Prawns with Spicy Tomato
Salsa or Tartare Sauce
* * *
Salami Cornets filled with Herby Cream Cheese
* * *
Warm Welsh Rarebit with Worcestershire Sauce Dip
* * *
Hot
Spring Rolls (vegetarian) with Sweet and Sour Dip
*
* *
Warm
Samosas with Chutney Dip
*
* *
COLD
FINGER FOOD
Please
contact us for a quote and a guide on how many to choose.
A guideline price for 100 people in 2008 would be £2.95 per guest+ VAT, for each of the suggestions chosen. The Cold Finger Food is usually an evening food choice and the food is laid out with plates and napkins ready for your guests.
Assorted
Roulades and Pinwheels
(Bread whirls with fillings such as Smoked Salmon Pate with
Asparagus)
* * *
Colourful Fruit, Vegetable and Cheese Crudites offered with
a Trio of Dips
* * *
Large hand-peeled Prawn Crevettes with Marie Rose Dip (please add 75p per head + VAT for this choice)
* * *
Chicken Tikka Bites with mini Popadums and Mango Chutney Dip
* * *
Sweet and Spicy Chicken Bites
* * *
Assorted Cocktail Sandwiches
(e.g. Egg Mayonnaise, Cheddar & Pickle, Cream Cheese &
Cucumber, Ham & Mustard etc.)
* * *
Turkey Satay with Peanut Sauce
* * *
Tomato, Mozzarella and Basil sticks with Vinaigrette Dip
* * *
Salami Cornets filled with Herby Cream Cheese
* * *
Assorted Small Wedges of Quiche
* * *
Marinated Pink, Green & Orange Melon Balls with Cointreau
and Mint
* * *
Assorted Sausages with Mustard Dip and Redcurrant Dip
* * *
The
following is a lower priced SET FINGER FOOD MENU assortment.
A guideline price for 100 guests in 2007 would be £11.95 per head + VAT.
Assorted
Cocktail Sandwiches
Colourful
Crudite Baskets with a Trio of Dips
Cocktail Sausages offered with Mustard
A Variety of Quiche Fingers
Sweet and Spicy Chicken Bites
Another option is the CHEESE, CELERY, FRUIT, BISCUITS AND BREAD BUFFET priced @ £7.95 per head + VAT for 2008 for approximately 100 guests.
COLOURFUL DISPLAY
Assorted Dips/Pates in
hollowed-out cabbages, marrows and coconuts etc. are
surrounded by a huge variety of finger foods, such as
fruit and vegetable crudités with cheeses, nuts,
quiche wedges, salami, sausages, savoury biscuits, breads,
olives, smoked mackerel, chicken bites, spicy chicken
etc. According to your budget, we will make the display
as full, varied and lavish as possible. Another alternative
is to create a Fork Food display with salads, salmon,
fish, meats etc.
Any price quoted will take
into account the number of guests and also how 'lavish'
the client wanted the ingredients to be, so that a higher
budget would allow for the addition of Mediterranean
Prawns, Smoked Salmon, Parma Ham etc. |
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AFTERNOON
TEA
Assorted Cocktail Sandwiches
(eg Egg Mayonnaise…Smoked Salmon with Lemon…Cheddar
& Pickle,
Cream Cheese & Cucumber…Ham with Mustard…Tuna
& Sweetcorn.)
* * *
Assorted Cakes and Patisserie Items (all home made) to include:
Chocolate-Drizzled Choux Buns
* * *
Meringue Whirls
* * *
Iced Chocolate Cake
* * *
Frosted Carrot and Walnut Cake
* * *
Light Raspberry Swiss Roll
* * *
Lemon Drizzle Cake
* * *
Chocolate Chip Cookies
* * *
Tea and Coffee
* * *
Warm Home Made Scones with Clotted Cream and Jam
* * *
Baskets of Fresh Strawberries garnished with leaves and assorted
Berries
with Cream and Sugar
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