Banqueting Menus

Menu 1

Trio of starters on a rectangular plate:
Demi-tasse of sweet pea and mint soup, quenelle of chicken liver parfait with a Melba crisp, and a puff pastry heart filled with creamed wild mushrooms and sage.
Served with baby brown and white rolls & butter

Rack of English lamb on a dauphionoise potato, garnished with a tartlet of mint jelly, a sprig of fresh rosemary and fresh redcurrants
Bowls of baby beans and peas, served with a rich claret jus

Trio of puddings served on a rectangular plate:
Lemon meringue roulade, cream filled choux buns topped with chocolate fondant
with a compote of berry fruits

Coffee and Mints

Menu 2

Goats cheese en croute topped with blistered cherry tomatoes garnished
with warmed walnuts, with pea shoots and an aged balsamic syrup

Sirloin of English Beef
(Elected carver at each table if preferred)
Yorkshire puddings, roasted potatoes
Bowls of minted petit pois
Bubbly cauliflower mornay
Served with creamed horseradish, English mustard and a rich claret jus

Crème brullee with berry fruits and lemon shortbread

Coffee & Mints

Menu 3

Warm smoked haddock souffle wrapped in smoked salmon and served with a
home-made citrus and a chive beurre blanc with baby brown & white rolls

Fillet Beef Stack
Prime fillet steak on a medallion of creamed spinach, with cherry vine tomatoes , scattered with garlic crisps
Bowls of baby beans in season , asparagus tips and caramelised banana shallots
Served with dauphinoise potato and a rich demi-glace

Duo of puddings served on a dinner plate to include:
Baked chocolate cheesecake with a mini strawberry & raspberry pavlova
and fresh cream

Coffee and Mints

At A.F.P. Catering we regard presentation equally as important as content and therefore all our meals are presented on bone china. Also if the menu contains a hotchpotch of baby beans these will be displayed in china bowls. Our aim is to serve all our customers a meal that will be remembered for its taste, presentation and quality of service. Vegetarian and dietary options are available and can be discussed at the time of booking.

We are happy to slice and present clients wedding cake as an alternative to the printed menus with the addition of a fresh fruit coulis and berry fruits if required.