Corporate Dinner Parties

Soups

Roast fennel and watercress

Minestrone with fresh grated parmesan

Spiced butternut soup with coriander crème Fraiche

Tomato, red pepper and basil oil soup (served chilled)

Starters

Chicken liver pate with plum marmalade and toasted brioche

Grilled Tiger prawns served with garlic parsley dressing

Smoked duck breast, watercress and wild mushroom salad

Tomato fondue and goats cheese tartlets with rocket and pesto dressing

Duo of fine salmon with rich lemon and herb mayonnaise served with chunky bread

Mains

Duck breast with caramelised pears and honey

Carved sirloin steak with roast shallots and sweet wine reduction

Poached chicken breast stuffed with sun dried tomato, basil and parmesan, cream gorgonzola sauce

Pan fried fillet of sea bass, presented on fennel and mange tout salad drizzled with warm cherry tomato dressing

Summer greens filo pastry parcels with Shropshire blue sauce

Baby spinach leaves and ricotta cheese cannelloni, with smoked pepper gazpacho

Lemon and thyme marinated lamb cutlet

Desserts

Red fruit Eton Mess

New York style cheesecake with fruit of the sun coulis

Mango crème Brulee

Fresh strawberry with Shiraz syrup and cream

Homemade black forest gateaux