Sample menu - 7 by reyrey


									Steven Lock
Steven Lock
Fiine Diiniing & Qualliity Cateriing
F ne D n ng & Qua ty Cater ng

                        Wedding Menu – 9th June 2007

                Menu suggestions based on 70 guests at £15.00 per head

                  Choose two of the following starter, main and dessert

         Field mushroom stuffed with parmesan, garlic and sundried tomato

           Homemade rustic pork pate with fruit chutney and crusty bread

            Roast tomato, garlic and oregano soup with warm bread roll

                Tiger prawn cocktail with slow roast cherry tomatoes

                 Cornfed chicken breast, wrapped in parma ham,
            served with new potatoes and a red pepper and olive sauce

       Rosemary and garlic lamb leg steak with crushed potatoes and mint jus

           Slow roast lamb shank with creamed potatoes and port sauce

                 Pork fillet, stuffed with apricots, wrapped in bacon
                         with sweet potato and a cider cream

                       Caramelised lemon tart with vanilla cream

        White chocolate and raspberry cheesecake with summer fruit coulis

                 Rich chocolate and hazelnut torte and fresh cream

                   Warm pear and almond tart with crème fraiche

                (Price includes crockery, cutlery and four uniformed staff)

Tel:    01724 735450             Mob: 07946 405879              Email:

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