Selector List

Lunch &Dinner Selector

Starters

Sliced Melon, Salamis and a Mild Lime & Avocado Salsa
Pates with Tomato & Onion Salsa served with warm French Breads
Traditional Smoked Salmon with Lemon & Prawns
Melon Fan with mango and ginger coulis
A Mixed hors d’houvres of Melon Avocado & Mango
Melon wisps with Sweet Chilli Prawns a little leaf Garnish
Sliced Melon  - Mango & Courgette Semble – Laced with a Warm Redcurrant Sauce
Avocado with Feta Sliced Beef Tomato &Olives Italia Salami Slices
Sliced Salmon Fillet Stuffed with Basil Mousse served on a leaf bed with Mayonnaise & Lemon
Smoked Salmon with Melon & Avocado Wisps on Leaf Salad drizzled with lemon and basil oil
Trio of Smoked Fish Salmon, Eel and Halibut Garnished With Lemon and Lightly Drizzled with a Lemon Oil
Hot Fish Tart  - A Filo Tartlet Filled with Smoked Salmon & Crème Fraiche dressing - with Dill & Lime
served on a bed of Alfalfa and Cress
Lightly Oven Poached Bites of Fresh Salmon Fillet served warm on a
Little Leaf Salad with Mushrooms Stir Fried with Lime, Ginger & Coriander
A Warm Filo Tartlet with Peppers & Topped with a little Crème Fraiche & Goats Cheese   - Cherry Tomatoes Flavoured with a Lemon &Basil Olive Oil Set on a Bed of Leaf including Lambs Leaf Salad Cress Red Chard & Lollo
A Smoked Chicken & Wholegrain Mustard Mayonnaise Tartlet Parma
Ham  - Peppered German Salami Melon Fan Laced with Onion  & Mango Chutney
A Filo Tart filled with a mix of Onion, Fresh Herbs, and halved Red & Yellow
Cherry Tomato - then topped with a seasoned crème fraiche, baked
lightly in the oven & served warm on the plate – with A Quarter  Avocado
laced over with a little Sweet Chilli Sauce &mixed Leaf of Alfalfa Cress & Lollo
Morning Salad – Crispy Bacon Lardons with Diced Egg, Mixed Leaf &
Crispy Croutons with a Warm Red Wine Vinaigrette

Soups
Leek & Potato
Carrot & Coriander
Spring Onion & Potato
Sherry’d French Onion
Broccoli with Stilton
Potato with Sweet Potato
Parsnip with Cider 
Butternut Squash & Courgette
A Freshly Made Tomato & Basil Soup

Main Courses

A Rich Traditional Moroccan Lamb Tagine
Salmon with a Watercress, Spring Onion & Cream Sauce
Hot Salmon Fillet with Cream Lemon & Basil sauce
Or Baked with a freshly made Thai Herb Crust
Turkey Escalope with a Herb & Crumb Rub served with a Mushroom Sauce
Chicken Kashmir - Chicken breast in a very light creamy curry Sauce
Poached Supreme of Chicken with a light of Stuffing of Mozzarella & Basil Served in light Fresh Tomato & White Wine Sauce
Poached Supreme of Chicken with Sausage Meat & Onion Stuffing
Poached Supreme of Chicken Wrapped in Bacon & Poached In cream & Green Peppercorn Sauce
Poached Supreme of Chicken with a Fresh Cranberry & Dill Stuffing
Served under a Mushroom & Red Wine Sauce
Poached Supreme of Chicken Wrapped in Bacon stuffed with Sausage Meat stuffing with a basil wrapped apple slice set into the stuffing – set on a pool of a sauce of Cream, White Wine, Green Peppercorns and Spring Onion
Poached Supreme of Chicken with a Courgette, Garlic & Cream
Cheese Mousse on a Spicy Paprika Sauce
Poached Supreme of Chicken with Cranberry & Walnut Stuffing served with a Red Wine Mushroom Sauce
Poached Supreme of Chicken With a Cranberry & Herb Stuffing A Red
Wine Sauce
Sautéed Chicken Breast with a Sauce of Bacon and Spring Onion
Cream & White Wine
Chicken, Leek, Ham, Bacon & Mushroom Pie
Local Sausages with Onion Gravy and “Mashed potatoes
Supreme of Salmon Fillet Served on a Bed of Leeks with a Chablis &
Shallot Cream
Rack of lamb simply with Garlic Rosemary and Cracked Black Pepper
served with e Redcurrant & Wine Sauce
Roast Fillet Pork Loin with a whole grain mustard Crust - Apple Tartlet
Traditional Braise of Beef With Red Wine  & Mushrooms Braised long
and slow With Fresh Coriander Onions & served with a Puff Pastry Top

All above served with a selection of fresh vegetables and potatoes

Desserts

Blends own mini Summer Pudding with a fresh fruit Coulis glaze
Orange Bread & Butter Pudding
Apple, Rhubarb & Sultana Crumble
Treacle Sponge and a light syrup custard
Chocolate & Tia Maria Mousse Pots
Bramley Apple crumble with creamy custard
Lemon &/or Lime Cheesecake with Red Berry Coulis
Blends Banoffee Pie
Strawberry White Chocolate & Cointreau Cheesecake
Fruit Salad of Fresh Melon Grape & Pineapple with light Ginger & Lime syrup
Strawberry Meringue with a Lemon Cream & Fruit Coulis
Strawberry Meringue with Lemon & Lime Cream
Strawberries & Cream
Dublin Cream Meringue Nest Whisky Laced Cream topped with Strawberries Marinated in Strawberry Liqueur
A Blends Special
Assiette of deserts to be made from a selection of:
Plated three of the following items
A slice of Blends cheesecake
Mini Crème Brule - Chocolate Ganache
Strawberries with cointreau
Brandy Chocolate pots - Lemon Mousse pots
Mini Sorbet pots
Profiteroles filled with a flavoured cream e.g. White chocolate
And topped with Chocolate

Breadbasket and Coffee and Tea served appropriately