Plated 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
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)
Our Menus
The menu's we have displayed are designed to give you some idea of the dishes we can create for you.
If by any chance you cannot find a menu that is exactly what you are looking for, or you want our chefs to design a bespoke menu, please do not hesitate to ask.
We love to be creative and our chefs relish the chance to innovate and customise a menu to ensure that we help you to have the occasion that you dream of. Should there be a particular dish you would like us to prepare, that isn't on the menu, we would be amazed if we are unable to create it for you.
Staff
Staffing for events can be provided as part of a quote or can be quoted separately on receipt of your individual requests. Let us know what your requirements are and we will provide you with the staff to make your event run smoothly.
Equipment Hire
Having identified your requirements within our one to one discussion, Amuse Bouche can provide a variety of options to ensure that your event operates smoothly. We can provide a wide variety of hire services either directly or through our preferred partners.
These include the ability to hire all of the following equipment:
