Menus tailored to your requirements Menu ideas
Canapés
Shredded duck and plum chutney wrap with spring onions and cucumber
Feta and caramelised red onion tartlets
Mozzarella bruchetta with sundried tomatoes, olives and pesto
Smoked mackerel and horseradish pate with beetroot, orange and chives
Mini quiche – ham and cheese
Goat’s cheese and roasted pepper on garlic toast
Prawns with sweet chill
i and saffron mayo on leaves of endive
Smoked salmon blinis with dill crème fraiche
Gougeres of sun-dried tomatoes and goat’s cheese
Tomato, herbs and anchovy vol-au-vents
Salami with cream cheese and chives on toasts
Chorizo and Pan-fried scallops with pepper and lemon
Prunes wrapped in bacon (devils on horseback)
Zesty tapenade crostini
Smoked salmon and dill wrap
Mushrooms with pistou and dried ham on garlic toast
Dates stuffed with Roquefort cheese
Olives in pastry with herbs
Starters
Champignons sauvages en feuilletée
Wild mushrooms in puff pastry case with cognac and cream sauce
Salade de crottin du chèvre aux abricots miellé, Amandes et noix
Salad of goat’s cheese with honey soaked apricots, flaked almonds and walnuts (v)
Tarte fine de tomate avec une salade roquette, parmesan et pignon de pine rôti (v)
Tomato tartlets with rocket, parmesan and pine nut salad (v)
Assiette de charcuterie individual
Traditional plate of cold meats and pates served with pickles and onion confit
Plat antipasti
Plate of vegetarian antipasti, including marinated mozzarella balls, olives, artichokes, capers, goat’s cheese, sun blush tomatoes and roasted peppers
Poivrons rouge rôti farci tomate et ail avec roquette et parmesan (v)
Piedmont roasted peppers with rocket and parmesan and balsamic reduction (v)
Potage de petits pois et menthe avec Saint Jacques
Minty pea soup with scallops
Assiette de melon charentais avec chiffonade de jambon de bayonne a l’ancienne
Charentais Melon slices with bayonne ham and rocket, drizzled with a full grain mustard and honey dressing
Main Course
Confit de canard avec sauce de porto et orange
Local duck speciality, served with a sticky orange Cumberland sauce
Magret de Canard aux Myrtilles
Breast of duck with a blueberry and redcurrant sauce
Balotine de poulet au fromage d’ail, servir avec une sauce a l’estragon
Chicken stuffed with Garlic cheese, wrapped in pancetta and served with a tarragon cream sauce
Filet Mignon de Porc aux deux moutardes
Herb-crusted Pork fillet with a full grain mustard sauce
Salmon au four avec citron et fines herbes, sauce Vierge
Herb crusted baked salmon with fresh basil and tomato sauce vierge
Sole en chemise avec Asperges et sa sauce citron beurre
Fillets of sole in filo parcel with asparagus and a lemon butter sauce
Cabillaud Roti avec des tomatoes secheee au soleil,
Enrobe en jambone de parma pesto
Baked Cod with sun-dried tomatoes and basil, wrapped in parma ham and
Served with a light pesto dressing
Des champignons farci au Cranberry et entouré en filo (v)
Baked mushrooms with cranberry stuffing wrapped in Filo pastry (v)
Tour d’aubergine et trios fromages avec tomate et basilic (v)
Aubergine and three cheese stack with tomato and basil (v)
Desserts
Millefeuille de fruits d’été
Millefeuille of summer fruits with Chantilly cream and red fruit coulis
Tarte au citron et citron vert avec fraises et meringue
Lemon and lime tartlets with strawberries, crème fraiche and crushed meringue
Duo de chocolat. Gâteaux de chocolat avec un crème de chocolat blanc, servi avec coulis de framboise
Chocolate duo. Dark chocolate cloud cake and white chocolate cream, served with raspberry coulis
Pastis Gascon avec pomme caramel et glace caramel beurre salé
Apple filo pie served with apple toffee sauce and salted butter caramel ice cream
Petit pots du Crème brulée avec salade de fruits rouges
Mini pots of vanilla crème brulée with red fruit salad
Poires poche avec la cannelle et l'orange. A servi avec la glace à la praline
Poached pears with orange and cinnamon with praline ice-cream
