Suggested Canapés, Hog Roast & Barbeque Menu


 

Canapé Selection

Toad in the Hole, Mustard Hollandaise

(v) Tomato & Mozzarella Pizza, Pesto Dressing

(v) Waldorf Salad in Celery Gondolas

Mini Jacket Potatoes, Cream Cheese & Chives

Thai-Style Fish Cakes, Sweet and Sharp Dip

Coronation Chicken Balls, tikka mayonnaise dip

Chilled Galia Melon with Parma Ham

Croque Monsieur, pan fried in clarified butter

 

Oak smoked salmon
Set in a dill pancake with crème fraîche

Red Onion Chutney & Roasted Tomato Tartlets,
Finely sliced Spanish onion slowly braised with white wine & sugar,
& baked with sweet cherry vine tomatoes

Butterfly Prawns with Sweet ‘n’ Sharp Dip
King prawns coated in a fine crumb, fried & served with a sweet & sharp chili dip

Mini Jacket Potatoes with Cream Cheese & Chive
Baby new potatoes roasted & filled with a tangy chive cream cheese
 


 

Main Course Selection

Slow roasted Whole Kentish Pig
Basted with lashings of Cider and Sage

Breast of Chicken
Skewered & marinated in garlic, mint, olives & natural yoghurt

“Local Gold Award” winning Cumberland style sausages

Roasted Field Mushrooms
Stuffed with Brie & Pesto (V)

Sage & Onion Stuffing
Freshly made Apple Sauce
Mustard also available
Hot New Potatoes with Butter
Mixed Seasonal Appledore Leaves
Coleslaw with Red & White Cabbage & Fresh Herbs
Roasted Mediterranean Vegetables & Pesto
Plum Tomato & Red Onion Salad with Fresh Tarragon
Selection of Sauces & Condiments


Fish Main Course Selection

Roast Supreme of ‘Loch Duarte’ Salmon,
Sautéed Leeks, Garden Pea Veloute, Quails Egg & Olivette Potatoes

Baked Fillet of Cod with Palma Ham,
Mustard Seed Mash, Basil Oil & Quickes Cheddar Sauce

Grilled Guilt Head Bream,
Aromatic Shellfish Stew with Fennel, Vermouth & Tomatoes

Poached Delice of Lemon Sole
with Mousselines of Salmon, Buttered Julienne Vegetable, Parsley Potatoes 
& Piquant Sauce

Vegetarian Main Course Selection

(v) Roasted Garden Vegetable Risotto,
Rosemary & Cherry Tomato Brochette Parmesan Tuille & Chilli Oil

(v) Gateau of Honey Roast Parsnip,
Baby Spinach, Horseradish & Mustard Seed Crust, Sautéed New Potatoes
& Rich Tomato Coulis

(v) Sautéed Garlic Wild Mushroom,
Cream Cheese & Herb Roulade, Spiced Gazpacho Sauce

(v) Roasted Root Vegetable Cobbler
with Pearl Barley with Stilton Glazed Scones


Desserts

Pavlova of Berries
with Chantilly cream & raspberry coulis

Cafetières of fine Kenya coffee, traditional & herbal teas are available