Canapés

Vegetarian

Spiced Butternut Squash Spring Rolls

Courgette & Sweetcorn Falafel Cakes, Sweet Chilli Dip

Black Olive, Chilli & Coriander Tapenade on Parmesan Crisps

Red Onion Tarte Tartin

Spinach & Goats Cheese Tartlet

Oven-Dried Tomato, Pesto & Buffalo Mozzarella Crostini

Spinach, Feta & Pine Nut Filo Tarts

Spice Hummus & Spring Onion Tartlet

Squash & Coconut Soup served in an espresso cup

Fish

Tiger Prawn, Crème Fraîche & Chilli Jam served on a Rice Spoon

Crispy King Prawns, Ponzu Dipping Sauce

Thai Spiced Crab Tartlets

Thai-Style Fish Cakes, Sweet Chilli Dip

Smoked Salmon Tartlets, Asian Slaw

Locally Smoked Salmon Crostini, Chive Cream Cheese

Home-Smoked Mackerel Crostini, Horseradish Crème Fraîche

Herb Crusted Tuna Carpaccio

Sesame-Seed Crusted Tuna Nori Rolls

Meat

Spice Crusted Beef Carpaccio on Crostini

Chicken Liver Pate Toasts

Chicken Caesar in Filo Tart

Thai Chicken & Lemongrass Brochettes

Indonesian Chicken Satay, Peanut & Coconut Dip

Pork & Onion Marmalade Crostini

Home-Made Duck Spring Rolls

Vietnamese-Style Chicken Wontons

Lamb Kofta with Spicy Tomato Sauce

Example 3 Course Menu A

Starters

Vine Roasted Tomato & Basil Soup with Peppered Crème Fraîche

Sweet Red Onion, Goats Cheese & Thyme Tart with a Rocket Salad

Chicken Liver Parfait with Toast & Red Onion Marmalade

Indonesian Grilled Chicken Satay, Peanut & Coconut Dip

Thai Style Fishcakes with a Sweet Chilli Dipping Sauce

Home Smoked Mackerel with a New Potato, Crème Fraîche & Chive Salad

Mains

Crispy Parmesan Polenta with Roasted Mediterranean-Style Vegetables

Roast Sweet Potato, Baby Balsamic Onion & Feta Tart with a Mixed Leaf Salad

Wild Fillet of Salmon with Herb Crushed New Potatoes & Watercress Sauce

Baked Cod Fillet with Garlic Mash and a Lemongrass & Coconut Sauce

Local Chicken Breast with Thyme Roasted New Potatoes & Mushroom Cream Sauce

Suffolk Pork Belly with Garlic Mash, Braised Red Cabbage & Crackling

Desserts

Classic Lemon Tart Served with Crème Anglais

Vanilla Seed Crème Brûlée

Rich Belgian Chocolate Tart served with Vanilla Cream

Example 3 Course Menu B

Starters

Grilled Courgette, Roasted Red Pepper & Haloumi Terrine with a Pesto Dressing

Beef Tomato, Buffalo Mozzarella & Basil Timbale with a Balsamic Dressing

Thai Style Chicken on a Lemongrass Brochette with Pickled Cucumber & Mint

Slow Braised Shoulder & Belly of Pork Terrine with Toast and Spiced Apple Chutney

Two Way Smoked Salmon Terrine with a Roasted Red Pepper Coulis

Home Smoked Haddock Salad with Avocado and Lime & Chilli Mayonnaise

Mains

Roasted Acorn Squash Stuffed with Cherry Tomatoes, Feta & Thyme

Zucchini, Chickpea & Cherry Tomato Lasagne with Grilled Haloumi & Pesto

Fillet of Sea Bream with a Tomato & Cardamom Sauce

Ocean Trout with a Spinach, Leek & Potato Gratin

Seared Fillet of Pork with Kumura Puree and Red Onion & Chilli Jam

Slow-Braised Shoulder of Lamb stuffed with Spinach & Apricots, Potato Fondant & Redcurrant Jus

Desserts

Sticky Toffee Pudding with a Toffee Pecan Sauce

White Chocolate Cheesecake Served with a Fresh Raspberry Coulis

Spiced Poached Pear Served with Honey & Cinnamon Ice cream

Example 3 Course Menu C

Starters

Glazed Pear, Walnut & Suffolk Blue with Rocket & Caramelised Red Onions

Baked Camembert with Caraway & Cumin, Onion Marmalade & Local Bread

Seared Beef Carpaccio with Rocket, Shaved Parmesan and Balsamic Vinaigrette

Duck Liver & Foie Gras Parfait with Pear & Saffron Chutney

Herb Crusted Tuna Carpaccio with an Avocado & Chilli Salsa and Coriander Cress

Thai-Spiced Crab Salad with Avocado Crème Fraîche & Cumin Crisps

Mains

Spinach, Ricotta & Toasted Pine Kernel Filo Parcel with a Roasted Red Pepper & Chilli Sauce

Roast Pimento Peppers, Stuffed with Feta, Basil & Oven Dried Tomatoes, Served with Crispy Black Olive & Parmesan Polenta and Rocket Pesto

Fillet of Seabass on Parsnip Puree with a Vanilla & Saffron Sauce

Roasted Monkfish Served with Sultana Rice and a Swahili Sauce

Suffolk Fillet of Beef with Dauphinoise Potatoes and Madeira Jus (£4.50 p/p Supplement applies)

Roast Suffolk Lamb Rump with Pea Puree and a Chilli & Mint Salsa

Desserts

Trio of Rich Belgian Chocolate Tart, White Chocolate Cheesecake and Belgian Chocolate Ice Cream in a Vanilla Tuile Basket

Trio of Raspberry & Mascarpone Crème Brûlée, Raspberry & Vanilla Cheesecake and Raspberry Sorbet served in a Vanilla Tulle Basket

Selection of English Cheeses with chutney’s, grapes, celery & biscuits