Bowls, Planks and Boards

This service was designed to fill the void between Canapés & a more structured menu, it offers a contemporary method of offering a variety of dishes allowing you the client & your guests to circulate. The dishes consist of French Country style, Italian, Modern British, African, Asian & Oriental cuisine

We recommend a minimum of 4 bowls & maximum of 6

£9.40 per bowl

Meat, Poultry, Game

Roast Sirloin of Beef on a bed of sauté new Potatoes, summer or winter greens topped with red wine and horseradish jus and encased in Yorkshire pudding roast

Chump of Welsh Lamb on a bed of minted peas and Rosemary mash with a scented redcurrant sauce

Sliced breast of English Chicken served with stuffing, Noisette potatoes and traditional gravy

Beef Stroganoff on a bed of Patna rice topped with a Brady cream and paprika sauce

Coq au Vin Burgundy style with button onions, button mushrooms and lardons of bacon

Chicken Chorizo and sweet pepper Paella topped with soured cream

Chicken Madras strips of Chicken in a Madras sauce with Coconut cream on a bed of Patna rice

Sauté of Beef Bordelaise in a rich red wine roasted garlic and button mushrooms

Traditional Irish Stew

Pot roasted Salmi of seasonal Game

Sausage and Mash with onion gravy

Jerk Chicken with peas and rice

Fish

Fish in Tempura thick chips and Wasabi

Grilled Snapper on a bed of lightly curried mixed lentils and brown rice

Shetland Salmon St Jacques

Grilled Hake fillet on a bed of crushed new potatoes with red onion and chive Hollandaise

Marseille Bouillabaisse (shell fish)

King Prawn in filo on a bed of noodle Newberg

Duck wraps with Plum sauce on a bed of noodles

Vegetarian

Gigli pasta Sicilian style with basil, Oregano, vine Tomatoes and sliced Olives

Short Spaghetti Pasta with vegetable bolognaise

Tortellini stuffed with spinach and ricotta in tomato, basil and oregano sauce

Vietnamese Vegetable Pillows on a bed of baby leaves, little gem and carrot laces

Vegetable spring rolls with sweet chilli dip, crispy leaves and shredded Cucumber

English Asparagus salad buttered new season Asparagus, free range soft Hens egg, crispy pancetta with Hollandaise sauce (served cold)

Bowl Food Served Cold

Pearl Barley broad bean and feta cheese salad with tender stem broccoli and mint topped with crumbled Feta and tapenade

Thai Beef Salad Thai marinated Beef with Vermicelli rice noodles, Chilli, Lime, baby Coriander and toasted sesame seeds

Tuna Nicoise seared Tuna with marinated new potatoes, green beans sun blushed tomatoes, Quails eggs and black olives with a garlic Aioli

Salmon Mayonnaise Royale poached Salmon on a bed of Celeriac salad topped with Hollandaise and Gulls egg

Dessert Bowls

Served Cold

Treacle tart with Cornish clotted cream

Eton Mess

Stack of triple Chocolate Brownies with whipped Vanilla Cream

Strawberry Jelly and whipped Cream

Profiteroles with rich dark sauce

Served Hot

Sticky Toffee pudding with Butterscotch sauce & Cotswold double Cream

Apple and Rhubarb crumble with Crème Anglaise

Chocolate sponge pudding with Custard