CANAPES
- Smoked duck and caramelised onion on toasts
- Scallops and ginger wine filo baskets
- Chicken chilli & red pepper balls with a chilli dip
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- Dill blinis with smoked salmon and lumpfish roe
- Quails Egg Tartlets with hollandaise sauce
- Crab and Asparagus Tartlets
- Stuffed mushrooms with bacon, parsley, garlic & Parmesan cheese
- Lime and fresh ginger marinated tiger prawns with fresh mango and cucumber
- Spinach and Cheese Triangles in fillo pastry
- Mini Cheese Choux Buns filled with bacon, avocado and chives
- Cherry tomatoes with fresh basil and mozzarella cheese
- Roulade of saffron with double cream brie
STARTERS
- Locally smoked duck and avocado with a redcurrant & orange dressing
- Baby leaf, Proscuttio & Asparagus Salad with Parmesan shavings & basil dressing
- Caribbean salad: ceviche - marinated brill with tomato, green pepper, mango & fresh herbs
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- Seafood terrine: white fish layered with smoked trout, salmon & prawns with a covering of spinach, served with dill mayonnaise
- Local smoked roasted salmon served with mango, cucumber & dill crème fraiche
- Honey seared salmon with coriander noodles
- Melon, grapefruit, prawn and cashew nut salad with chives & sour cream
- Stuffed seafood profiteroles: smoked mackerel or trout, cream cheese & onion served with coriander, yoghurt & horseradish sauce
- Fruit cocktail: orange, grapefruit, melon, mango and kiwi fruit
VEGETARIAN DISHES
- Vegetable Crumble with celery, nuts, cheese, tomato and herbs
- Leek roulade with sweetcorn, ricotta cheese and chive filling with red pepper couli
- Carrot and courgette patties with coriander & yoghurt sauce - good for the BBQ
- Roasted vegetable and feta cheese tart
MAIN COURSES – COLD
- Spicy Tasman Chicken: chicken in a mayonnaise sauce with cinnamon, ginger, allspice, nectarines, cherry tomatoes and hazelnuts
- Sirloin of beef roasted in a horseradish crust served with a fresh pesto sauce
- Home Made Cold Game Pie: farmed venison, pheasant, pork, juniper and herbs
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- Tahitian Chicken: chicken pieces in a sauce of mayonnaise & mango chutney with red wine, raisins, banana & coconut decorated with avocado, spring onion, black olives
- Chicken or Turkey boned and rolled with stuffing of minced pork, gammon, chicken breast, onion, herbs, cranberries, apricots, lemon & pistachios
- Spicy Oriental Beef Salad: roast beef cut in strips in a spicy, sweet sauce with cucumber, garlic, red pepper and bean sprouts
- Gammon baked with a mustard and demerara coating
- Dressed salmon served with a fresh watercress mayonnaise
- Fish and Prawn Terrine served with a tarragon and dill sauce
BARBEQUES
- Boned legs of lamb and pork or whole sirloin of beef spit roast cooked, and carved with that delicious barbeque flavour
- Lamb kebabs, homemade burgers from our own beef and marinated chicken breast, sauces to accompany.
- Tuna, salmon, fresh fish fillets and king prawns
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- Charcoal and log spit roasts
- Local bread
- Homemade marinades, pestos and chutneys
- Served alondside salads
HOT MAIN COURSES
- Leg of lamb spiced with apple, raisins, ginger, allspice, cranberries & cinnamon
- Monkfish, seabass or salmon in a lemon, Vermouth, Garlic, ginger, herbs and cream sauce
- Chicken Supreme filled with mushroom, garlic, bacon and thyme served on a bed of barley and glazed with a mead sauce
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- Roasted boned leg of lamb served with a red wine, red currant & rosemary sauce
- Roast Rack of Lamb served with a mash of celeriac and an apricot and rosemary stuffing
- Chicken Supreme stuffed with pork, apricot, lemon, pistachio nuts and herbs
- Pork Steak Piedmontaise with onion, garlic, rosemary, tomatoes, mushrooms, apricots, lemon, cream and Marsala
- Pork Tenderloin stuffed and roasted served with a sherry sauce and sautéed apples
- Austrian Beef with bacon, onion, Marsala, herbs, lemon and cream
- Horseradish crusted beef - sirloin or fillet (hot or cold) served with a fresh Pesto sauce
- Beef Wellington served with a red wine sauce
- Fillet Steak filled with fresh herbs & garlic sautéed in butter & served with a green peppercorn sauce
- Farmed Venison steaks with blackcurrants, juniper and red wine
- Salmon en croute with spinach,prawns, lemon and dill wrapped in puff pastry with a dill mayonnaise
- Mixed Seafood in a white wine, cream and saffron sauce
EVENING RECEPTION FOOD
- Selection of West Country Cheeses, biscuits and grapes
- Buffet of local cheeses and home made pates (with French bread, biscuits, celery, cherry tomatoes & grapes)
- Finger Buffet (Please ask for separate menu)
- Pig or lamb roast basic (carved and served with coleslaw, baps, lettuce, cucumber and tomato)
- Cream Tea (Tea served with scones, homemade jam & clotted cream)
SALADS
- Broad Bean and Courgette Salad with red pepper, onion, olives, garlic and feta
- Minted Parsley Salad of Tabbouleh; cracked wheat, cucumber & cherry tomatoes
- Herby Mushroom Salad: mushroom, onion, carrot, bean sprouts, chives and parsley
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- Confetti Wild Rice Salad with spring onion and red pepper
- Mixed Green and Pink Salad
- Fruity Salad: tomato, cucumber, grape, melon, orange, chopped mint
- Chicory, Orange and Celery Salad with a slight curry dressing and almonds
- Fennel and Radish Salad with olive oil and parsley
- Tomato, Olive & Feta cheese with olive oil & lemon juice
- Plain Tomato with basil, spring onion or cucumber
- Chinese Salad: chinese leaves, celery, spring onion, dill and mayonnaise dressing
- Courgette, Mange tout and Grapefruit salad
- Mixed Bean Salad with or without bacon with a coriander dressing
- Crunchy Coleslaw: cabbage, celery, red apple, carrot, sultanas
- Mixed winter vegetable salad
SWEETS
- Praline Vacherin: almond meringue filled with cream praline, apricots and Amaretto di Saronno
- Viennese Curd Cake with summer fruit
- Croquembouche: choux buns filled with fresh cream, orange rind and Cointreau, piled up and coated with crispy caramel and served with a caramel sauce
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- Lemon Meringue Cream Basket with kiwi fruit, orange and passion fruit
- Chocolate Hazelnut Meringue cake with fresh raspberry sauce
- Liqueur Fresh Fruit Meringue Baskets
- Chocolate meringue with passion fruit cream
- Rich Chocolate Roulade filled with white chocolate mousse and cream
- Lemon roulade filled with cream and apricots or raspberries served with a lemon sauce
- White and dark chocolate torte with Cointreau
- Fresh Fruit Meringue Torte with strawberries and cream
- Rich White Chocolate Cheesecake
- Caribbean Tart with lime, bananas and pineapple topped with double cream and Malibu
- Citrus Tart made with lemons and ground almonds
- Glazed blackcurrant Frangipan Tart
- Rich chocolate and pecan flan with maple syrup
- Rich Chocolate Tart with raspberries
- Dutch style Apple & Passion Fruit Cake
- Apple Glazed Flan with lemon and ginger pastry
- Summer Puddings
- Pancotta served with fresh fruit marinated in grappa di pinot
- Medley of sweets: selection of small portions of three sweets plated & decorated
For prices, please contact us with your requirements and we will organise a quote to suit your needs and preferences.
We have a large brochure with extensive menus to suit a variety of tastes and styles.
Please make a request and we will post one to you: info@claires-kitchen.co.uk