Plated Meals
About our Plated Meals
Pick and choose from our extensive choice if dishes to create your menu for your guests to enjoy.
Plated meals offer a great way to enjoy a more formal dining experience, although you can tailor the menu to suit your exact requirements.
Plated Meals Menu A
Starters
Soup of the Day
With roll and butter Fan of Seasonal Melon
Served with a compote of summer berries and fruit coulis Chicken Liver Pate
Served with mixed leaves and home made tomato chutney
Main Course
Pan Fried Breast of Chicken
With white wine and mushroom sauce Seared Tuna Supreme
Drizzled with a lime and coriander dressing Roast Leg of Lamb
With a minted lamb gravy
Desserts
Apple Pie
With custard or fresh cream Black Forest Gateaux Blackcurrant Cheese Cake
With fresh cream
Starters
Soup of the Day
With roll and butter Fan of Seasonal Melon
Served with a compote of summer berries and fruit coulis Chicken Liver Pate
Served with mixed leaves and home made tomato chutney
Main Course
Pan Fried Breast of Chicken
With white wine and mushroom sauce Seared Tuna Supreme
Drizzled with a lime and coriander dressing Roast Leg of Lamb
With a minted lamb gravy
Desserts
Apple Pie
With custard or fresh cream Black Forest Gateaux Blackcurrant Cheese Cake
With fresh cream
Plated Menu B
Starters
Soup of the Day
With roll and butter Salad of Smoked Salmon & Prawns
With marie rose sauce Sun Blushed Tomato and Mozzarella Salad
With balsamic vinegar dressing
Main Course
Roast Rib of Beef
Served with yorkshire pudding and red wine gravy Pan Fried Fillet of Salmon
With a lemon and chive cream sauce Turkey Escalope Roulade Filled with Ham & Cheese
With a tomato and basil sauce
Desserts
Profiteroles Filled with Chantilly Cream
With a rich chocolate sauce Summer Pudding with Raspberry Coulis
With clotted cream Fresh Fruit Salad
With fresh cream
Plated Menu C
Starters
Salad of Smoked Chicken & Asparagus
With a toasted sesame dressing Salmon & Spinach Roulade on a Curly Endive & Rocket Salad
With a citrus and coriander yoghurt Caramelised Red Onion & Roquefort Tart
With sun dried tomato dressing
Main Course
Crispy Confit Duck Leg
With a plum compote and kirsch sauce Roast Rump of Lamb
Served with braised cabbage and smoked bacon, and drizzled with red current and rosemary jus Pan Fried Medallions of Pork
Served with roasted shallots and calvados sauce
Desserts
Glazed Lemon Tart
With clotted cream Duo of White & Dark Chocolate Mousse
With bitter orange sauce Red Wine Poached Pear
With cinnamon cream
Potato & Vegetable Menu
Potatos
Thyme Roasted New Potatoes
Chips
Fondant potatoes
Potato Wedges
Cracked Mustard Mash
Chateau Potatoes
Parisienne Potatoes
Dauphinoise Potatoes
Rostis Potatoes
Vegetables
Mixed Panache of Vegetables
(carrot, mange tout & baby corn) Roasted Root Vegetables
(carrot, swede, celeriac) Herb Roasted Mediterranean Vegetables
(peppers, aubergine, butternut squash, courgettes) Cauliflower & Broccoli Italian Roasted Vegetables
(peppers, courgette, olives, basil, red onion) Panache of Baby Vegetables(carrots, fennel, turnip & leek)
Starters
Soup of the Day
With roll and butter Salad of Smoked Salmon & Prawns
With marie rose sauce Sun Blushed Tomato and Mozzarella Salad
With balsamic vinegar dressing
Main Course
Roast Rib of Beef
Served with yorkshire pudding and red wine gravy Pan Fried Fillet of Salmon
With a lemon and chive cream sauce Turkey Escalope Roulade Filled with Ham & Cheese
With a tomato and basil sauce
Desserts
Profiteroles Filled with Chantilly Cream
With a rich chocolate sauce Summer Pudding with Raspberry Coulis
With clotted cream Fresh Fruit Salad
With fresh cream
Plated Menu C
Starters
Salad of Smoked Chicken & Asparagus
With a toasted sesame dressing Salmon & Spinach Roulade on a Curly Endive & Rocket Salad
With a citrus and coriander yoghurt Caramelised Red Onion & Roquefort Tart
With sun dried tomato dressing
Main Course
Crispy Confit Duck Leg
With a plum compote and kirsch sauce Roast Rump of Lamb
Served with braised cabbage and smoked bacon, and drizzled with red current and rosemary jus Pan Fried Medallions of Pork
Served with roasted shallots and calvados sauce
Desserts
Glazed Lemon Tart
With clotted cream Duo of White & Dark Chocolate Mousse
With bitter orange sauce Red Wine Poached Pear
With cinnamon cream
Potato & Vegetable Menu
Potatos
Thyme Roasted New Potatoes
Chips
Fondant potatoes
Potato Wedges
Cracked Mustard Mash
Chateau Potatoes
Parisienne Potatoes
Dauphinoise Potatoes
Rostis Potatoes
Vegetables
Mixed Panache of Vegetables
(carrot, mange tout & baby corn) Roasted Root Vegetables
(carrot, swede, celeriac) Herb Roasted Mediterranean Vegetables
(peppers, aubergine, butternut squash, courgettes) Cauliflower & Broccoli Italian Roasted Vegetables
(peppers, courgette, olives, basil, red onion) Panache of Baby Vegetables(carrots, fennel, turnip & leek)
How to Order
Make a note of your selection or contact us via email with your selection and the number of peeople you would like us to cater for. If there us anything else that are especially fond of and we do not show it here, please let us know and we will see what we can do for you.