Mediterranean Twist & Carving Joints
This menu really is a friendly and informal feast that you may eat abroad. A setting with long tables encourages guests to pass and interact. Sharing plates are repeatedly placed along the tables filling them with many flavours and great colours. It’s a feast at its best. The main course is plated and served with the accompaniments.
Alternatively, carving joints are perfect for round tables, one pre-nominated guest carves to the rest of the table – it’s like being at home on a Sunday! (Chef will provide a master class before the meal)! This adds a little drama to the occasion and, once again, encourages guests to interact with one another.) The top table is carved for by the Head Chef).
Canapés – please choose 6 from the canapés menu
Sharing Plates – please choose 4
Red pepper hummus and marinated olives
Mushroom à la grecque
Rocket salad with artichoke hearts and parmesan scrolls
Mozzarella wrapped in Parma ham with truffle oil
Charred aubergine rolls filled with puy lentil, rocket and ricotta pâté
Roasted peppers with basil and olive oil
Mixed green leaf salad with our own vinaigrette
Sliced tomato salad with diced red onion, brown sugar and balsamic vinegar
Dates and apricots wrapped in bacon
Homemade and hand stuffed vine leafs with mint and raisin cous cous
Grilled Halloumi, chard and aubergine with homemade harissa
Served with baskets of homemade artisan breads, snap breads and flat breads
Plated Main Buffet – Please choose one and a vegetarian adaptation will be provided
Free range chicken and spinach lasagne in a creamy homemade pesto sauce with a crunchy parmesan crust, and an infused garlic and basil dressing
Authentic paella loaded with prawns, fish, free range chicken, Spanish chorizo, peas, garlic, green beans, roasted sweet peppers and fresh herbs
Slow braised and roasted local belly pork served with a whiskey, raisin and apple compote
Coq au vin with smoky lardoons and caramelised baby onions
Salmon, prawn and scallop risotto with an aioli dressing
Free range chicken and chorizo cassoulet with a trio of beans in a rich red wine and smoked paprika sauce
Swedish meatballs in a homemade tomato sauce on a bed of spaghetti tossed in olive oil, black pepper and rocket leaf
Individual hand cut Welsh beef shepherd’s pie with Heinz 57 tomato ketchup
Carving Joint – alternative to plated buffet
Leg of Welsh lamb or Welsh fore rib of beef served with garlic and rosemary roast potatoes and ‘the real deal’ gravy
(£2.50 supplement)
Served with – please choose 3
Roasted peppers with basil and olive oil
Sliced tomato and mozzarella salad with diced red onion and a vintage vinaigrette
A crisp trio of green beans in a garlic and toasted sesame seed oil
Fennel and apple coleslaw in a homemade herb mayonnaise
Organic brown rice or wee roasted rosemary potatoes
Steamed buttery leeks and roasted butternut squash
Roasted radicchio hearts with grilled spring onions, fresh parsley and lemon olive oil
Dessert – please choose 1
Vanilla crème brûlée with a fresh sliced orange salad
Summer pudding with minted crème fraîche
Poached peaches and almond crème patisserie tartlet tuiles
Strawberry shortcake stack with vanilla cream and local berries
Sticky toffee pudding with homemade ice cream and toffee sauce
Hot chocolate brownie with homemade Baileys ice cream
Traditional summer trifle or a dark chocolate and plum winter trifle
Bread and butter pudding with Madagascan vanilla and honey and cinnamon custard
Coffee
£42.50 per person
Based on 110 guests this quotation is inclusive of:
VAT
Chefs, supervisor and waiting team
Full hire of glass, linen, crockery and cutlery
