All of the below is served to your guests on a range of vintage China crockery, cake stands and rustic wooden boards

• mini smoked salmon
• cream cheese bagels
• cocktail rolls with various fillings
• mini Yorkshire pudding with roast beef and horseradish cream
• half homemade scotch eggs with ketchup
• mini goat's cheese and red onion chutney tartlets
• mini prawn cocktails

sweet:

• macaroons
• mini petit fours
• chocolate and raspberry tartlets with gold dust
• lemon cake with edible flowers

• Homemade lamb burgers with mint raita
• Roasted vegetable burgers with feta (v)
• Pork and apple sausages in soft rolls
• Lime coriander chicken kebabs
• Roasted vegetable cous cous
• Homemade coleslaw
• Allotment salad
• Bean salad with honey and mustard dressing

Dessert:

• Roasted pineapple kebabs
• Fresh fruit and marshmallow kebabs with chocolate sauce

Starter:-

Ham Hock Terrine, served with pickled vegetables, homemade chutneys and a selection of rustic breads

Main Event:-

Seared chicken breast in a lemon, thyme and butter sauce, served with pomme noisettes, and seasonal vegetables

or

Open vegetable lasagne, served with seasonal vegetables

Dessert:-

Nutty chocolate blondie, with chocolate crumb and berry coulis

Canape Reception:

• Mini yorkshire puddings with horseradish cream
• Mini chicken and mushroon pies
• Bilinis topped with herb cheese, fresh fig and walnut (V)
• Grilled asparagus tips wrapped in parma ham and herb cheese

Starter: Wooden boards taken to each table consisting of the following:-

• Parma Ham, Salami, Chorizo
• Mini kiln jars filled with pâté and served with homemade red onion chutney
• Whole baked camembert
• Bread baked and served in ceramic plant pots

Main served in the middle of each table for your guests to share:

• Homemade authentic Italian lasange
• Lemon and herb chicken portions with crispy skin
• Butternut squash and stilton risotto

Sides

• Green bean salad
• Homemade deli coleslaw
• Cruncy roast potatoes

Desserts

• Locally sourced cheese and biscuits boards for each table served with chutneys
• Chocolate and fresh fruit tarts decorated with edible flowers
• Individual strawberry and raspberry eaton mess

Menu:

A selection of warm freshly made homemade breads with dipping oils

Starter:

• 5 Herbed homemade ravioli served with roasted tomato coulis and wild rocket

Mains:

• Autumn roasted baby rack of lamb served on top of a caramelised beetroot puree, seasonal greens and fondant potato with mint jus
• Tomato polenta served with seasonal vegetable ragout, dressed with baby cress and herb oil

Dessert:

• Chocolate Torte with fresh berries and white chocolate mouse
• Coffee and Homemade Fudge