Our exciting Dinner Menus are ideal for Wedding Breakfasts, Dinner Dances or a small intimate party for family and friends - we can prepare, deliver and then serve in your own dishes. That way all you need to take are the compliments!

To make life even simpler we can provide all your crockery, cutlery and glassware needs to make sure that your special occassion works perfectly. This is not included in the prices below.

Our dinner party menus range from £15.95 to £28.95 per head, accounting for every budget. Minimum of 10 covers. For each menu choose one starter, one main and one dessert

All our dishes are interchangeable please ask for a quote. Some menus reflect the situation of larger numbers and limited resources. Smaller more intimate dinner parties can be more creative with presentation.

Any first course can be substituted for a selection of 6 canapés, see canapé selection, thus enabling your guests to mingle before dinner

   Dinner Menu £15.95 per head

STARTERS

Smoked salmon parcels with homemade mackerel pate, served on a bed of watercress and drizzled with a lime and coriander coulis.

North Atlantic Prawn cocktail, on a bed of crispy iceberg with a tangy lemon surprise, dressed with Marie rose sauce.

Pate of your choice served with Melba toast and baby leaf salad.

Deep fried crispy coated garlic mushrooms served on a bed of baby leaves and an aioli dip.

Chicken Caesar salad with crispy smoked pancetta, garlic croutons, parmesan shavings with a homemade caper sauce on a bed of romaine.

All starters served with white and brown bread rolls and butter.

 MAIN COURSES

Fillet of chicken breast stuffed with sage and onion and fresh sorrel, wrapped in Parma ham.

Chilli con carne, Mexican beef cooked in a rich chocolate and tomato sauce with smoked ando chipotle chillies.

Greek lamb mousaka with succulent aubergines, baked with potatoes and tomatoes with a hint of cinnamon. Layered with a Greek béchamel sauce of goat’s cheese and free range eggs.

Beef lasagne, layered with egg or spinach lasagne and rich sun dried tomato and garlic bolognaise sauce, drizzled with béchamel sauce and lashings of cheese gratin.

Coq au vin, a traditional French dish, slow cooked with an earthy red wine and  brandy. Button mushrooms, shallots and chanterey carrots.

All main courses served with jersey royal new potatoes or rice.

Fresh baby seasonal vegetables or a dressed baby leaf salad.

 DESSERTS

Greek baklava nut and honey dessert with lashings of Greek yoghurt.

Layered gateaux with cream, with your choice of fruit.

Cheesecake with ginger biscuit base and topped with your choice of fruit.

All deserts served with cream.
 

Dinner menu at £21.95 per head.

STARTERS

Char grilled Skewer of Indonesian King Prawn with a piri-piri marinade on a bed of bean sprout and pea shoots with lemon aioli dip.

Cajun crusted poached salmon fillet combined with citrus yogurt on a bed of baby spinach.

Penne arrabiata tossed in a spicy tomato sauce with your choice of either slivers of pepperoni or char grilled chicken breast.

Ciabatta brushetta with sun dried tomato and shallots and asparagus spears.

All starters served with white and brown bread rolls and butter.

MAIN COURSES

Chicken breast fillet stuffed with slivers of Spanish chorizo and fresh butter beans.

Braised pork fillet with orange and cape Malay spice.

Braised Lamb shank in red wine and juniper jus, served on a bed of minted pea puree.

Confit of gressingham Duck breast with cointreau and star anise.

All main courses served with jersey royal new potatoes or rice.

         Fresh baby seasonal vegetables or a dressed baby leaf salad.

  DESSERTS

Poached fresh pineapple with rum and served with coconut ice-cream.

Baked bananas with brandy caramel sauce and sprinkled with sesame seeds, served with vanilla ice-cream.

Banoffi pie.

Chocolate brownies with caramel and honeycomb ice-cream.
 

       Dinner menu for £28.95 per head.
 

          STARTERS

Roast Asparagus spears with a sliver of sweet red pepper and wrapped in Serrano ham
.
New Zealand green lipped mussels, stuffed with mushroom, tomato, olive and fresh thyme, sprinkled with cheese and garlic crumbs.
Pan fried Spanish chorizo, basted with red wine and shallots. Served on a bed of baby peas shoots with crostini.
Pan seared King scallops with crispy bacon and sage puy lentils.
All starters served with white and brown bread rolls and butter.
MAIN COURSES
Medallions of prime Scottish fillet of beef, sautéed with wild mushrooms and shallots served with béarnaise sauce.
Monkfish and king scallop wrapped in Parma ham, served with cherry tomatoes, fresh basil and buffalo mozzarella.
Sea bass fillets roasted and served on a bed of sizzled ginger, chilli and spring onions.
Guinea fowl roasted with lemon and rosemary, served with parsnip mash and whole roast garlic cloves.
All main courses served with jersey royal new potatoes.

         DESSERTS

Baked peaches in brandy with caramel ice-cream.
Crème brulee.
Chocolate pecan pie.
Apple tart tatin.
All desserts served with cream.

  Dinner Menu £18.95 per head

STARTERS

Poached chicken and mango salad with toasted cashews, served with Melba toast.

Cantaloupe melon fan wrapped in Parma ham served with a raspberry vinaigrette coulis .

A mixed seafood cocktail on a bed of crispy iceberg with a lemon surprise and dressed with Marie rose sauce.

Poached salmon wrapped in pepper crusted smoked salmon and served with a caper and lemon coulis.

Balsamic beef salad with mushrooms, rocket and bean sprouts, dressed with mature balsamic vinaigrette.

All starters served with white and brown bread rolls and butter.

   MAIN COURSES

Oven roasted fillet of chicken breast stuffed with mozzarella and sun dried tomatoes and fragrant fresh basil pesto, wrapped in Parma ham.

Moroccan Lamb tagine, smothered in a rich blend of apricot and Mediterranean spices, served on a bed of lime and coriander cous-cous.

Pork Madagasca, medallions of pork tenderloin sautéed with green Madagascan peppercorns, mushrooms brandy and double cream.

Tarragon and white wine infused chicken supreme, with shallots, mushrooms and pancetta.

All main courses served with jersey royal new potatoes or rice.

         Fresh baby seasonal vegetables or a dressed baby leaf salad.

 DESSERTS

Oranges infused with cointreau.

Banoffi pie.

Chocolate brownies with caramel and honeycomb ice-cream.

Summer or winter berry Pavlova.

All deserts served with cream.
 

Dinner menu for £24.95 per head.
 

STARTERS

Poached Scottish salmon fillet and prawns, lightly dressed with zesty lemon crème fraiche, served on a bed of rocket and watercress.

Whole mushroom stuffed with boursin and wrapped in filo pastry and oven roasted.

Scottish smoked salmon and King prawn, with a caper crème fraiche dressing.

Deep fried Brie, coated in sesame seed crumb, partnered with tangy mango and tomato salsa.

All starters served with white and brown bread rolls and butter.

MAIN COURSES

Boeuf bourignonne, classic French dish, slowly cooked with a mature earthy red wine, served on a bed of creamy mashed potatoes.

Greek style Chicken breast fillet with the wonderful aroma of citrus-orange, lemon and goats cheese feta complimented with plump kalamata olives.

Individual luxury fish pies, cod prawns, squid and mussels in a parsley and lemon sauce with cheese topped creamy mash.

Roast cod fillet with cherry tomatoes and buffalo mozzarella with Chablis jus.

All main courses served with jersey royal new potatoes.

                   Fresh baby seasonal vegetables or a dressed baby leaf salad.

DESSERTS

Crispy filo pastry parcel filled with apricot and almonds with Cornish clotted cream.

Tiramisu the Italian’ pick me up’.

Chocolate fudge gateaux.

Summer or winter berry Pavlova.

All desserts served with cream.

Why not turn your three course Dinner into a sumptious banquet by adding the following

A selection of pre dinner canapes at £2.95 per head

Soup of your choice served before or after starter £2.95

Sorbet of your choice served after starter at £2.95

Cheese and biscuits served after dessert at £2.95

Coffee and mints at £1.00 per head.