*Mushroom Palmiers-V
*Sausage Rolls
*Individual Shepherds Pies
*Lamb and Mint Pasties
Quartered Scotch Eggs
Celery filled with Cream Cheese-V
Mini Parmesan Straws-V
*Spinach and Feta Filo Triangles-V
Pork and Apple Slice
*Honey & Sesame Cocktail Sausages
Creamy Quiche Selection-V
Sandwich Selection-(V)
Lincolnshire Sausages in a Bun with Mustard
Cocktail Onion Bhajis with Mint and Cucumber dip-V
*Chinese Chicken Wings
*Filo Money Bags with a Tangy Cheese Filling-V
Tomato and Red Pepper Tartlets topped with Goats Cheese-V
*Crunchy Potato Skins with Sour Cream-V
Vegetable Spring Rolls-V
Cheese and Pineapple on sticks-V
*Mini Pizzas-(V)
*Scampi pieces with a Tartare dip
...
Chicken Drumsticks-Plain, Tikka or Tandoori
Tomato, Mozzarella and Olive Kebabs-V
Salami Cornets
Crudities and Various Dips-V
Apricot Chicken Balls with a Mango Dip
Chicken Tikka Kebabs with a Mint and Cucumber Dip
Vol-au-vents-Coronation Chicken/Prawn and Avocado
*Crostini Bread Slices-Mediterranean Tomato or Pesto-V
Egg Frittata-filled omelette slices-V
Tortellini Pasta Pick-ups-V
Mini Choux Puffs with Ricotta Cheese and Herbs-V
Mini Bacon, Lettuce and Tomato Toast Stacks
Chicken Liver Pate Toasts
Taramosalata and Olive Toasts
*Spicy Lamb Filo Triangles
Minted Lamb Meatballs with Yoghurt Dip
*Gruyere and Pecan Filo Triangles-V
Coriander Lamb Croquettes with Plum Dipping Sauce
Corn and Mustard Chicken Filo Cups
£5.25 per head 7 items per head
£7.45 per head 10 items per head
£ 8.25 per head 12 items per head
Brandied Blue Cheese and Date Bites-V
Leek and Onion Scones with Smoked Mackerel and Creme Fraiche
Smoked Salmon Open Sandwiches
Miniature Pancakes with Duck and Hoisin Sauce
Marinated Beef Kebabs with Satay Sauce
Rich Salmon Mousse wrapped in a Smoked Salmon Parcel
Coconut Jumbo Prawns with Mango Dipping Sauce
Scallop and Bacon bites
Herbed Quail Egg and Chicken Scotch Eggs
Crumbed Squid with Coconut curry sauce
*Lamb Bites in a Honey Sesame Marinade
Garlic and Herb Mussels
Smoked Chicken Brioche
Cheese Pastry Boats filled with Salmon Mousse
Oak-smoked salmon on homemade blini with dill creme fraiche
Rare roasted beef crostini with rocket & shaved parmesan
Parma ham & melon brochettes (with fresh figs when in season)
Black olives with feta cheese and sun blushed tomatoes
Mini Virgin Mary shooters, celery leaf & tabasco
Bite-sized sushi rolls with fresh tuna & wasabi
Blinis with sours cream and caviar
Dorset lobster crostini with mango salsa
Mudeford crabs tartlets with avocado salsa
Iced vegetables strips with home-made dips
Tomato, gorgonzola & basil leaf crostini
Baked crostini with home-made toppingo
Hot Selection
Baby baked potatoes with sour cream & chorizo
Cumin scented lamb kofte brochette, minted yoghurt dip
Curried coconut chicken skewers
Sesame glazed beef brochette, Chinese hot chili dip
Marinated chicken satay brochettes with satay dip
Mini Peking duck pancakes with hoi sin
Wild mushroom garlic & thyme bouchees
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Traditional Fork Buffet Style
MAIN COURSES
• Whole Poached Salmon
Garnished with Whole Prawns and Watercress and served with a Hollandaise Sauce
• Cold Meat Selection
Sliced and served with a choice of Mustard and Horseradish Sauces
• Chicken Salad with Tarragon and Grapes
Chicken dressed in a creamy onion and Tarragon Sauce with White Grapes
• Filo Parcels
Filled with Mushrooms and Garlic in a Cheese Sauce
SALADS
A choice of five salads from the following selection:-
• Mixed Green Salad served with our own Caesar Dressing
• Roasted Red Onion and Tomato Salad
• New Potato salad with Onion and Chives
• New Potato Salad with Celery, Walnuts, and Blue Cheese
• Pasta Salad with a Creamy Pesto Dressing and Strips of Ham
• Home Made Coleslaw-Original or Mildly Curried with Sultanas and Orange Segments
• Savoury Rice Salad-Curried or Pesto
• Waldorf Salad
• Sweet and Sour Chinese Salad
• Oriental Carrot and Coriander Salad
• Herbed Mixed Bean Salad
• Bulghar Wheat Salad with Feta Cheese and Herbs
• Watermelon and Watercress Salad with a Toasted Sesame Seed Dressing
DESSERTS
A choice of three desserts from our extensive list
COFFEE AND MINTS
Traditional Fork Buffet Style
MAIN DISHES
• Chicken with Pear Slices in a Lime and Ginger Mayonnaise
Chicken poached in Wine and Herbs served in a Creamy Dressing on a bed of Salad
Leaves.
• Cold Meat Selection
Tender Slices of Scotch Beef, Sussex Roast Pork, Roast Norfolk Turkey.
• Spinach and Roasted Vegetable Roulade
Roasted Mediterranean Vegetables wrapped in Cream Cheese inside a soft Spinach roll.
• Selection of deep filled Tarts
Creamy Savoury Tart filled with a selection of Mushroom and Garlic, Ham and Bacon or
Asparagus.
SALADS
A choice of five salads from the following selection:-
• Mixed Leaf Caesar Salad
• Roasted Red Onion and Tomato Salad
• New Potato Salad with Onion and Chives
• New Potato Salad with Celery, Walnuts and Blue Cheese
• Creamy Pasta Salad with Pesto and Ham
• Bulghar Wheat Salad with Feta and Herbs
• Waldorf Salad
• Sweet and Sour Chinese Salad
• Oriental Carrot and Coriander Salad
• Herbed Mixed Bean Salad
• Home-made Coleslaw-Original or Mildly Curried with Sultanas and Orange Segments
• Rice Salad-Curried or Pesto
• Watermelon and Watercress Salad with a Toasted Sesame Seed Dressing
DESSERTS
A choice of three desserts from our extensive list
COFFEE AND MINTS
Traditional Fork Buffet Style
Main Dishes
* Breast of Chicken Chaud Froid
Chicken portions coated in a delicate mayonnaise dressing
OR
* Thai Chicken
Tender pieces of Chicken breast in a Mildly Spiced sauce flavoured with Lemon Grass and Coriander
AND
* Smoked Fish Selection
A Selection of smoked fish from local supplier.
And
A vegetable Terrine
A terrine of mixed vegetables bound in a tomato glaze.
Salads
A choice of five salads from the following selection:
- Mixed Leaf Caesar Salad
- Roasted Red Onion and Tomato Salad
- New Potato Salad with Onion and Chives
- New Potato Salad with Celery, Walnuts and BLue Cheese
- Creamy Pasta Salad with Pesto and Ham
- Bulghar Wheat Salad with Feta and Herbs
- Waldorf Salad
- Sweet and Sour Chinese Salad
- Oriental Carrot and Coriander Salad
- Herbed Mixed Bean Salad
- Home-made Colesaw-Original or Mildly Curried with Sultanas and Orange Segments
- Rice Salad-Curried or Pesto
- Watermelon and Watercress Salad with a Toasted Sesame Dressing
Desserts:
A choice of three desserts from our extensive list
Coffee and Mints
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Dinner Party Menus
We aim to provide a complete Dinner Party service in that we will arrive at your home/business with most of the food prepared, set up the table if required, serve food and wash up all items, serve drinks, etc.
The menu can be compiled from the selections listed or we will prepare a special dish of your choice.
STARTERS
Grapefruit and Melon Cocktail topped with Port
Baked Mushrooms filled with Garlic, Celery and Cheese
Home-Made Fresh Tomato Soup
Home-Made Cream of Mushroom Soup
Home-Made Cream of Watercress Soup
Melon with Parma Ham
Chicken Liver Pate served with Melba Toasts
Salmon Mousse served with Melba Toasts
Anti-Pasto Selection served with Salad and Black Olives
Smoked Salmon served with Brown Bread and Butter
Tiger Prawn Cocktail served with Brown Bread and Butter
OPTIONAL SECOND COURSE
Sole Veronique - Sole with Grapes in a Creamy White Wine Sauce
Seafood Crepes - Served with a light Cheese Sauce
Vegetable Terrine - Served with a Sauce of Fine Herbs
OPTIONAL SORBET COURSE
A choice of Lemon, Champagne, Mango or Raspberry Sorbets
Main Courses
Roast Forerib of Scotch Beef served with Yorkshire Pudding
Roast Loin of Pork with Apple and Ginger Stuffing served with Apple Sauce
Roast Shoulder of Lamb stuffed with Rice and Mushrooms and served with a Redcurrant, Orange and Mint Sauce
Traditional Roast Turkey with all the trimmings
Chicken Roasted with Lemon and Tarragon in a Vermouth and Cream Sauce
Salmon Steaks served with a Fresh Parsley Sauce
Wild Sauteed Mushrooms and Garlic wrapped in Filo Pastry with a White Wine Sauce
Beef Bourguignonne - Tender chunks of steak cooked in Red Wine and Herbs with bacon, mushrooms, onions and herbs
Coq au Vin-Chicken Portions braised slowly in Red Wine and Herbs
French Pork with Cream and Apples - A lean pork chop smothered with a rich sauce of onion, cider, thyme and cream. Garnished with fried Apple Slices
Roast Breast of Duck with a Morello Cherry Sauce - A crispy Duck Breast sliced and surrounded with a Wine and Cherry Sauce
Stuffed Breast of Chicken with Pernod and Tarragon - Tender Chicken Breast stuffed with Mushrooms and Onions in a rich, herby Pernod sauce
Mixed Fish Casserole with Mustard Cream - An assortment of fish in a light sauce
Salmon Fillet served with a Lemon and Ginger Sauce - A boneless salmon fillet baked and then accompanied with a light sauce
Vegetables en Croute - A selection of delicious vegetables, rice and eggs, encased in a nut pastry
DESSERTS
A selection of any dessert from the attached list. The number of choices available is dependant on the number of people.
CHEESE AND BISCUITS
A selection of cheeses served with grapes
COFFEE AND MINTS
Coffee served in Cafeteries with a chocolate selection
Dinner Menu 2
Sizzing Beef With Spring Onions And Black Bean Sauce
Dinner Menu 2
Sizzing Beef With Spring Onions And Black Bean Sauce
Dinner Menu 3
Chicken And Leek Stronganoff
Dinner Menu 4
Chicken Fajitas
Dinner Menu 5
Orange barbecued shrimps
Dinner Menu 6
Thai Fish in a Bag
Dinner Menu 7
Steak with Mash and Beetroot Salsa
Dinner Menu 8
Roast Pork Belly with Cider Gravy
Picture the image of a spit roasted pig turned and cooked slowly for 5 hours creating a fabulous visual display and tempting aroma, seasoned by the fact that the pigs were chosen for their outstanding quality, flavour and succulence and now you have all the ingredients for a spectacular mouth-watering event guaranteed to be the envy of all.
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BARBECUE MENU
Mixed H’ordeuves
Lincolnshire Sausages
Hamburgers or Cheeseburgers
Chicken Tikka
Lamb Kebabs
Marinated Sardines
Grilled King Prawns
Pork Chops
Mixed Leaf Caesar Salad
Roasted Red Onion and Tomato Salad
New Potato Salad with Celery, Walnuts and Blue Cheese
Home Made Coleslaw
Rice Salad-Curried or Pesto
French Bread and Butter
A choice of three desserts from our selection
Tea/Coffee
HOG ROAST MENUS
Charman’s Catering Company can supply a Spit Roasted Pig with Crackling, Soft
Bread Rolls, Stuffing, Apple Sauce, Condiments and Napkins along with a choice
of 5 Salads from the following:
SALADS
A choice of five salads from the following selection:-
• Mixed Leaf Caesar Salad
• Roasted Red Onion and Tomato Salad
• New Potato Salad with Onion and Chives
• New Potato Salad with Celery, Walnuts and Blue Cheese
• Creamy Pasta Salad with Pesto and Ham
• Bulgar Wheat Salad with Feta and Herbs
• Waldorf Salad
• Sweet and Sour Chinese Salad
• Oriental Carrot and Coriander Salad
• Herbed Mixed Bean Salad
• Home-made Coleslaw-Original or Mildly Curried with Sultanas and Orange
Segments
• Rice Salad-Curried or Pesto
• Watermelon and Watercress Salad with a Toasted Sesame Dressing
All this supplied with 2 Chefs and a 3 meter x 3 meter marquee for them to cook,
carve and serve all your guests.
Barbeques are also available, price on request and depending on customer needs.
Salad Selection
Mixed Salad: Lettuce, Tomato, Cucumber, Onions and Peppers
Coleslaw: White Cabbage, Carrots and Mayonnaise
Greek Salad: Feta Cheese, Tomato, Black Olives, Cucumber and Onions
Turkish Salad: Chopped fine Tomato, Cucumber, Lettuce and Mint
Mexican Salad: Shredded Carrot, Mixed Beans, Lime and Coriander
Italian Salad: Tomato, Mozzarella, Avocado and Basil
Continental Salad: Lettuce, Tomato, Cucumber, Sliced Egg, Olives, Onions,
Peppers and Boiled Potato
Mixed Green Salad served with our own Caesar Dressing
• Roasted Red Onion and Tomato Salad
• New Potato salad with Onion and Chives
• New Potato Salad with Celery, Walnuts, and Blue Cheese
• Pasta Salad with a Creamy Pesto Dressing and Strips of Ham
• Home Made Coleslaw-Original or Mildly Curried with Sultanas and Orange Segments
• Savoury Rice Salad-Curried or Pesto
• Waldorf Salad
• Sweet and Sour Chinese Salad
• Oriental Carrot and Coriander Salad
• Herbed Mixed Bean Salad
• Bulghar Wheat Salad with Feta Cheese and Herbs
• Watermelon and Watercress Salad with a Toasted Sesame Seed Dressing
Dessert Selection
White Chocolate Parfait
White Chocolate Brandied Mousse with Chocolate Chips served on a pool of Butterscotch sauce
Hazelnut Meringue Roulade
Light Meringue filled with Fresh Cream and Fruits of the Forest. Served with a Mango Coulis
Mille Feuille Royale
Flaky Pastry and Amaretto Laced Creme Patisserie Layers. Topped with a Fruit Selection
Rich Chocolate Mousse Cake
Chocolate Sponge topped with a Rich Belgian Chocolate Mousse. Served with Raspberry Coulis
Caramel and Apple Betty
Bramley Apples and Custard in a Sweetpaste case. Topped with a Crumble and drizzled with Caramel.
Fresh Peach and Raspberry Cheesecake
Biscuit Crumb Base with a light Cheesecake. Surrounded in a Chocolate Sauce
Lemon Tart
A crisp Biscuit base filled with a Tangy Lemon Creme. Accompanied by Fresh Raspberries and Mint
Summer Fruit Terrine
A selection of Fresh Fruits set in a light Jelly. Served with an Apricot Sauce and Cream
Sticky Toffee Meringue
A light Caramel Meringue filled with Chantilly Cream and Toffee Pieces. Served with Strawberries
Normandy Apple and Almond Tart
Rich Butter Base topped with and Almond Filling and Slices of Bramley Apple, served with a Brandy Cream
Individual St Honore
Flaky Pastry disc with a Profiterole surround. Filled with Chantilly Cream and Fruits.
Austrian Apple Strudel
Made in the traditional way using the best Bramley Apples. Served with a Cinnamon Ice Cream
Banoffee Pie
Butter Biscuit with a Banana and Rich Caramel Filling. Garnished with Fresh Cream and Flaked Chocolate
Tiramisu Gateau
Layers of Marsala, Coffee soaked sponge and Marscapone Cheese. Topped with a dusting of Cocoa
Fruit Salad
A selection of Seasonal Fruits marinated in a Kirsch Syrup
Rich Chocolate Profiteroles
Choux Pastry Buns filled with Fresh Diplomat Cream. Served with a Hot Chocolate Sauce
Brandy Snap Basket
Filled with White Chocolate Mousse and Strawberries. Served on a Marbled Chocolate Sauce.
China:
Site plate (17cm)
Sweet/buffet plate (21cm)
Dinner plate (26cm)
Extra large dinner plate (28cm)
Soup/dessert bowl
Pasta bowl (30cm)
Tea Cup & Saucer
Plain Mug
Tea Pot (1.2ltr)
Coffee Pot (1.2 ltr)
Cream/Milk jug
Sugar bowl
Butter pad
Cruet set
Vegetable dish and cover
Open vegetable bowl
Gravy boat and saucer
Large round salad bowl
Plate clip
Large salad bowl/serving bowl
Coffee Cup & Saucer
Demi Tasse Cup & Saucer
Cutlery:
Soup spoon
Dinner knives
Dinner forks
Dessert knives
Dessert forkes
Dessert spoons
Teas spoons
Serving spoon
Wooden salad serving spoon+fork
Accessories:
Non slip bar trays, 16'' round
Non slip bar trays, 14'' round
White ceramic ashtrays
Table number stands, 8''
Wine cooler
Glassware:
Slim jim
Red wine glass (12oz)
White wine glass (8oz)
Champagne flute
1 pint straight glass
Tumbler
1.8 ltr water jug
Cafetiere (8 cup)
Serving Dishes:
Electric Soup Kettle
Chafing Dish
Chafing Fuel (2 per dish)
Electric Water Boiler
Table Linen:
Quality plain white
70'' x 106'' (fits trestle table)
106'' round (fits 5' or 6' table)
Napkins (22'' square)
Stainless Steel:
Oval flat 12''
Oval flat 16''
Oval flat 22''
Oval veg dish 12'
Oval veg dish 12'' divide
Oval veg dish lid 12''
Oval veg dish 20''
Oval veg dish 20'' divide
Oval veg dish lid 20''
Tea/Coffee Pot 20oz
Milk Jug 12 oz
Sugar bowl and lid
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Formal Style-Served at Table
WELCOME DRINK SERVED ON ARRIVAL
STARTERS
A choice of one of the following:
• Pate Garnis
Almond coated pate balls served with an oven browned muffin slice.
• Fish Soup
A mixture of fish and seafood cooked in its own juices flavoured with garlic, wine and
tomato sauce, served with olive oil bread.
• Melon Appetizer
Galia & Honeydew Melon in a Spicy Avocado coating served with olive oil bread
• Hummous and Roasted Vegetable Salad
A combination of Vegetables topped with a Chickpeas based dressing.
MAIN COURSES
A selection of one of the following:
• Chicken breast stuffed with port salut cheese topped with lime and orange sauce
• Strips of Beef cooked in Mushrooms, Onions, French Mustard, Brandy and Cream.
• Grey Mullet Baked in Tahina and Aubergine
• Moussaka - a traditional Greek vegetarian dish.
• All served with Fresh Seasonal Vegetables
DESSERT SELECTION
A choice of dessert from our extensive selection
COFFEE AND MINTS
Formal Style-Served at Table
WELCOME DRINK SERVED ON ARRIVAL
STARTERS
A choice of one of the following:
• Home-made Cream of Mushroom Soup
• Home-made Cream of Watercress Soup
• Melon with Parma Ham
• Home-made Chicken Liver Pate with Melba Toasts
• Anti-Pasto Selection with Salad and Black Grapes
• Smoked Salmon served with Brown Bread and Butter
• Tiger Prawn Cocktail served with Brown Bread and Butter
• A Selection of Roll and Butter
MAIN COURSES
A selection of one of the following:
• Beef Bourguignonne-Tender chunks of steak cooked in Red Wine and Herbs with bacon,
mushrooms, onions and herbs
• Coq au Vin-Chicken Portions braised slowly in Red Wine and Herbs
• French Pork with Cream and Apples-A lean pork chop smothered with a rich sauce
of onion, cider, thyme and cream. Garnished with fried Apple Slices
• Roast Breast of Duck with a Morello Cherry Sauce-A crispy Duck Breast sliced and
surrounded with a Wine and Cherry Sauce
• Stuffed Breast of Chicken with Pernod and Tarragon-Tender Chicken Breast stuffed with Mushrooms and Onions in a rich, herby Pernod sauce
• Mixed Fish Casserole with Mustard Cream-An assortment of fish in a light sauce
• Salmon Fillet served with a Lemon and Ginger Sauce-A boneless salmon fillet baked and then accompanied with a light sauce
• Vegetables en Croute-A selection of delicious vegetables, rice and eggs, encased in a nut pastry
• All the above served with fresh seasonal vegetables
DESSERT SELECTION
A selection of dessert from our dessert menu
COFFEE AND MINTS
Formal Style-Served at Table
WELCOME DRINK SERVED ON ARRIVAL
STARTERS
• Celery & Stilton Soup finished with Double Cream & Herb Croutons
• Chicken & Pork Terrine laid on a bed of Seasonal Leaves, dressed with a Port Cumberland Sauce, served with Warm Toasted Brioche
• Pan Fried Button Mushrooms with Garlic, White Wine & Sun Dried Tomatoes, served with Garlic Ciabatta
MIDDLE COURSE
• Citrus Sorbet laced with Lemon Infused Schnapps
MAIN COURSE
• Fillets of Sole rolled & poached in a White Wine Sauce and finished with Grapes & Fresh Parsley
• Medallions of Beef Fillet, pan fried with Onions & Mushrooms, finished with a Red Wine Jus
• Barbary Duck Breast stuffed with a Homemade Duxelle, baked in puff pastry and finished with a Caramelised Shallot & Madeira Glaze
CHEESE COURSE
• A selection of english and continental cheeses
• English & Continental Cheeses served with Celery & Grapes
COFFEE COURSE
• Freshly Brewed Coffee with Mints & Petit Fours
Alternative Menus
Starters:
• Swirled Sweetcorn and Red Pepper Soup
• Italian Chicken Skewers with Walnut Dip
• Chilled Beetroot and Goat's Cheese Soup with Red Pepper Puree
• Marinated Salmon Cutlets
• Thai Beef Salad
• North African Salad
Mains:
• Salmon Ceviche with Sesame Noodles
• Sticky Duck with Sweet and Sour Cherry Sauce
• Noisette of Lamb with New Potatoes and Shallot Dressing
• Steak with Mash and Beetroot Salsa
• King Prawn Spice
• Chicken Char-main
Starters:
Aubergine Charlotte
Chicory, Stilton and Walnut Salad
Butternut Squash, Butterbean and Coconut Curry
Mains:
Vegetarian Wellington
Couscous Stuffed Peppers
Okra Creole
Onion, Thyme and Goat's Cheese Tart
Main Course:
Grilled chicken fillet with homemade oven baked potato wedges and mixed vegetables
Cumberland chipolatas with mash & gravy and mixed vegetables
Breaded fish goujons with plain rice and mixed vegetables
Lasagne and simple salad (meat or vegetarian)
Spaghetti with parmesan cheese and butter
Mixed cheese pizza with simple salad
Desserts:
Trio of ice creams in a wafer biscuit basket with raspberry dressing
Profiteroles covered in warm chocolate sauce
Lemon cheesecake with strawberry dressing
Melon crown filled with sorbet
Milk chocolate mousse up
Sliced fruits and berries
DESSERT SELECTION
White Chocolate Parfait
White Chocolate Brandied Mousse with Chocolate Chips served on a pool of Butterscotch sauce
Hazelnut Meringue Roulade
Light Meringue filled with Fresh Cream and Fruits of the Forest. Served with a Mango Coulis
Mille Feuille Royale
Flaky Pastry and Amaretto Laced Crème Patisserie Layers. Topped with a Fruit Selection
Rich Chocolate Mousse Cake
Chocolate Sponge topped with a Rich Belgian Chocolate Mousse. Served with Raspberry Coulis
Caramel and Apple Betty
Bramley Apples and Custard in a Sweetpaste case. Topped with a Crumble and drizzled with Caramel.
Fresh Peach and Raspberry Cheesecake
Biscuit Crumb Base with a light Cheesecake. Surrounded in a Chocolate Sauce
Lemon Tart
A crisp Biscuit base filled with a Tangy Lemon Crème. Accompanied by Fresh Raspberries and Mint
Summer Fruit Terrine
A selection of Fresh Fruits set in a light Jelly. Served with an Apricot Sauce and Cream
Sticky Toffee Meringue
A light Caramel Meringue filled with Chantilly Cream and Toffee Pieces. Served with Strawberries.
Normandy Apple and Almond Tart
Rich Butter Base topped with an Almond Filling and Slices of Bramley Apple, served with a Brandy Cream
Individual St Honore
Flaky Pastry disc with a Profiterole surround. Filled with Chantilly Cream and Fruits.
Austrian Apple Strudel
Made in the traditional way using the best Bramley Apples. Served with a Cinnamon Ice Cream
Banoffee Pie
Butter Biscuit with a Banana and Rich Caramel Filling. Garnished with Fresh Cream and Flaked Chocolate
Tiramisu Gateau
Layers of Marsala, Coffee soaked sponge and Marscapone Cheese. Topped with a dusting of Cocoa
Fruit Salad
A selection of Seasonal Fruits marinated in a Kirsch Syrup
Rich Chocolate Profiteroles
Choux Pastry Buns filled with Fresh Diplomat Cream. Served with a Hot Chocolate Sauce
Brandy Snap Basket
Filled with White Chocolate Mousse and Strawberries. Served on a Marbled Chocolate Sauce