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We
make and assemble all these items as close as possible to the
time you need them. That ensures the freshest, softest and crispest
results
– it’s a quality thing... |
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| Bloomer
sandwich platter.
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A selection of 15 sandwiches
made on our own white and wholemeal bloomer. Fillings change but
might include baked ham with onion relish, farmhouse Cheshire cheese
with damson chutney, egg and tomato, roast chicken with apricot chutney
and tuna with horseradish mayonnaise. |
Superior
sandwich assortment.
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A selection of 15 sandwiches
made on our own white and wholemeal bloomer. Fillings inlude: smoked
salmon with soured cream; rare roast duck breast with Cumberland
sauce; brie with tomato, tapenade and basil and shaved pastrami with
horseradish mayonnaise. |
Tartlet
assortment.
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A selection of 30 mini
tartlets that might include chicken liver pate with shallot marmalade;
Stilton and walnut pate with fresh fruit, roasted vegetables with
basil; Feta with spinach and pine nuts and hot-smoked salmon with
prawns. Serves 6-8. |
Bruschetta.
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24 bite size “pizzas”
topped with our own, special tomato sauce and cheese or spicy sausage.
Reheat in a preheatd oven for about ten minutes. Serves 4-6. |
Canapé
selection.
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A selection of 30 canapes,
six each of: roasted pepper crostini; smoked salmon with lemon on
brown bread; wild mushroom tartlet; stilton and walnut galette and
chicken liver pate in a mini oatcake. Serves 8-10 with drinks or
12-15 before dinner. |
| Superior
canape selection. |
This selection of 60
canapes includes: smoked salmon relish in a tartlet with salmon caviare;
cornet of cured venison with liver parfait, pistachio nuts and mango
on rye toast; slamon in a sole overcoat; teriaki smoked duck breast
with pimento an spring onion on a sesame and poppyseed cracker and
crab gougeres. Serves 12-15 with cocktails or 20-24 before dinner. |
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| Antipasto. |
Italian meats with artichoke
hearts, sun dried tomatoes, roasted vegetables and olives presented
with sliced ciabatta.
Serves 6-8. |
Our
own honey-baked ham platter.
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Slices of our own honey-baked
Cheshire, dry cured gammon presented on a platter with a selection
of traditional pickled gherkin, beetroot and onion. Serves 10-12. |
| Roast,
turkey crown platter.
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Generous slices of our
own herb-roasted turkey crown on a platter with roasted pepper relish
and Cumberland bean pickle. Serves 10-12 |
Mixed
meat platter.
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A platter of mixed cooked
meats including: honey-baked gammon, turkey crown, beef or pastrami
and roast duck breast.
Serves 12-15. |
Dressed
poached salmon.
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A filleted (boneless)
side of salmon, poached in a white wine court bouillon and garnished
with cucumber and dill. Serves 6-8 as part of a buffet. |
Coronation
chicken breast.
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A platter of poached
free range chicken breasts, carved and coated with mild curry mayonnaise
with apricots and toasted almonds. Serves 10-12. |
Duck
terrine.
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A whole terrine of duck
flavoured with Grand Marnier and orange and studded with pistachio
nuts.
Serves 8-10. |
Tricolour
vegetable terrine.
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A layered terrine of
pimento and tomato, fennel and spinach mousses. Serves 10-12. |
Smoked
salmon and prawn terrine.
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A glazed terrine of
king prawns in cream cheese mousse with chives, wrapped in smoked
salmon slices. Garnished with salmon roe and lemon slivers. Serves
10-12. |
Raised
pie with chutney topping.
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A hand-raised crust
filled with chunks of prime Cheshire pork or turkey and ham, baked
and toped with Hawkshead chutney. Serves 12-16. |
| Coubillac. |
A whole filleted salmon
stuffed with herb rice and egg, wrapped in puff pastry and baked.
Served with piquant tomato sauce. Serves 12-15 as part of a buffet
where it makes a spectacular centrepiece. |
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TARTS
AND QUICHES.
All our tarts and quiches come in 24cm shortcrust pastry cases made
with butter. They serve 6-8 people, perhaps more if part of a buffet.
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| Seafood
tart. |
Salmon and cod pieces
with mussels and prawns baked with crème fraiche and chives. |
| Quiche
Lorraine. |
The classic French ham
and egg quiche - no tomatoes, no cheese. |
| Bacon
and mushroom tart. |
Contains a lucious mixture
of Cheshire bacon and shallot with wild and button mushrooms and
Madeira. |
| Montgomery
cheddar and tomato quiche. |
Melted West Country
cheddar studded with tomatoes. |
| Leek
and Lanark Blue tart. |
Scottish, Roquefort-style
cheese baked with braised leeks and cream. |
| Courgette
gremolatta tart. |
Fried courgettes flavoured
with the Italian trinity of parsley, lemon and garlic baked with
eggs and cream. An excellent vegetarian option. |
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SALADS.
Our salads come in acrylic bowls with air-tight lids. They’re
smart enough to be used for service, but you may decide to transfer
things to your own dishes.
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Fresh,
Crisp Salads.
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New potatoes in mayonnaise
and yoghurt with chives.
New potatoes with lemon, grain mustard and chives.
Coleslaw with blue cheese dressing.
Coleslaw with fruit and toasted nuts in vinaigrette dressing.
Coleslaw with traditional mayonnaise dressing.
Tomato salad with fresh basil.
Celery and apple salad with toasted walnuts.
Rice with fruit curry sauce.
Rice with tomato, pepper and pineapple in Thousand Island dressing.
Carrot salad with orange segments and roasted mustard seeds.
Three bean salad.
Roasted stuffed peppers.
Pasta salad with Mediterranean vegetables.
Mixed leaves with vinaigrette (supplied separately).
Romaine lettuce with Lanark Blue and toasted pecans.
Avocado and cucumber salad with chilli, lime and coriander dressing.
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This
list only scratches the surface of the salad combinations that are
possible. We’ll gladly discuss other options and do our best
to match your requirements. |
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SWEET
THINGS.
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Paradise cake.
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Pastry
case lined with marmalade and filled with frangipane and cherries
(12 slices). |
| Chocolate
walnut brownies. |
Made
with the best Valrhona chocolate and baked to a truly satisfying
gooey texture (12 items). |
| Rich
fruit cake. |
A
real country-house fruit cake equally at home with a piece of crumbly
Lancashire or a nice hot cuppa (24 slices). |
| Meringue
shell. |
Two
quenelles of light and crisp meringue sandwiched with whipped cream
(12 items). |
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| Please
choose from our selection of serious homemade deserts. |
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